Isolation, structural features, in vitro antioxidant activity and assessment of complexation ability with β-lactoglobulin of a polysaccharide from Borassus flabellifer fruit

Jana, Subrata; Mukherjee, Shuvam; Ali, Imran; Ray, Bimalendu; Ray, Sayani

Isolation, structural features, in vitro antioxidant activity and assessment of complexation ability with β-lactoglobulin of a polysaccharide from Borassus flabellifer fruit

2020

Jana, Subrata | Mukherjee, Shuvam | Ali, Imran | Ray, Bimalendu | Ray, Sayani

This research was intended to investigate the structural feature, antioxidative activity and interaction with β-lactoglobulin (β-lg) of a polysaccharide (P) isolated from Borassus flabellifer fruit thru aqueous extraction, protein elimination and chromatographic techniques. Polysaccharide P (molecular weight: 21,000 g mol⁻¹) was constituted of arabinose, galactose, glucose, and rhamnose in a 50:24:20:6 M ratio alongside 9% (w/w) galacturonic acid. It encompassed a petite backbone entailing galacturonopyranosyl and rhamnopyranosyl units substituted with sizable side chains comprising of arabinofuranosyl, galactopyranosyl and esterified coumaric acid (CA) residues. Various series of oligosaccharides including (i) Gal₁,₂,₄₋₉Ac₅₋₂₉, (ii) Ara₂₋₃Ac₆₋₈, (iii) Gal₃Ara₁₋₃Ac₁₃₋₁₇, (iv) Gal₄₋₆Ara₂Ac₁₈₋₂₄, (v) Gal₆Ara₁Ac₂₂ and (vi) Gal₁Ara₂CA₁Ac₇ and Gal₁Ara₃CA₁Ac₉ epitomizing polysaccharide structure were generated and characterised. Fraction P exhibited dose-dependent antioxidant activity and possessed a strong β-lactoglobulin binding capability. Accordingly, B. flabellifer fruit offers an antioxidative polysaccharide having novel structure that can associate with β-lg and, hence, useful in formulating novel food possessing adjustable composition.

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