Physicochemical, Structural, and Functional Properties of Fructans from Single-Clove Garlic and Multiclove Garlic: A Comparison.
J Agric Food Chem
; 72(14): 7818-7831, 2024 Apr 10.
Article
in En
| MEDLINE
| ID: mdl-38466922
ABSTRACT
This study aimed to compare the structural features and functional properties of polysaccharides from single-clove garlic (SGPs) and multiclove garlic (MGPs) and to establish their structure-function relationships. Both SGPs and MGPs were identified as fructans consisting mainly of â1)-ß-d-Fruf (2â and â6)-ß-d-Fruf (2â residues but differed in average molecular weights (6.76 and 5.40 kDa, respectively). They shared similar thermodynamic properties, X-ray diffraction patterns, and high gastrointestinal digestive stability. These two purified fructans could dose-dependently scavenge free radicals, reduce oxidized metals, and effectively alleviate metronidazole-induced oxidative stress and CuSO4-induced inflammation in zebrafish via inhibiting the overexpression of inflammation-related proteins and cytokines. SGPs showed lower free radical scavenging activity in vitro than MGPs but higher antioxidant and anti-inflammatory activities in vivo. Taken together, the molecular weight was the main structural difference between the two garlic fructans of different varieties, which is a potential reason for their differences in biological activities.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Syzygium
/
Garlic
Limits:
Animals
Language:
En
Journal:
J Agric Food Chem
Year:
2024
Document type:
Article
Affiliation country:
Estados Unidos