Carboxymethylation of corn bran polysaccharide and its bioactive property

Jing Li, Wenting Shang, Xu Si, Dandan Bu, Padraig Strappe, Zhong Kai Zhou, Chris Blanchard

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)

Abstract

Corn bran polysaccharides were extracted using an ultrasonic-assisted method with a yield of 33.50% and then carboxymethylated. The occurrence of modification was confirmed using Fourier transform infrared spectral analysis. The surface of polysaccharide particles became loosened following the carboxymethylation. The effect of sodium hydroxide concentration, reaction temperature, and the reaction time on the degree of substitution was investigated, and the relationship among the substitution degree, total phenolic content and antioxidant activity were studied. With sodium hydroxide concentration of 6.0 mol L−1, keeping the reaction temperature of 60 °C and reaction time of 5.0 h, the modified polysaccharides possessed the highest degree of substitution and antioxidant activity. Cell culture model indicated that the carboxymethylated polysaccharide significantly inhibited the proliferation of A549 and HepG-2 cells, and these antitumour characteristics may be associated with the elevated expression of CASP3, CASP8, CASP9, and p53, as well as the significantly decreased expression of Bcl-2 and iNOS genes. The excellent antioxidant capacity and strong antitumour activity of these polysaccharides might provide a potential application as a naturally functional ingredient.
Original languageEnglish
Pages (from-to)1176-1184
Number of pages9
JournalInternational Journal of Food Science and Technology
Volume52
Issue number5
DOIs
Publication statusPublished - May 2017

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