1. Preparation, characterization, antioxidant and anti-inflammatory activities of acid-soluble pectin from okra (Abelmoschus esculentus L.).
- Author
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Xiong, Baoyi, Zhang, Wencheng, Wu, Zeyu, Liu, Rui, Yang, Chengying, Hui, Ailing, Huang, Xusheng, and Xian, Zhaojun
- Subjects
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OKRA , *PECTINS , *FUNCTIONAL foods , *GALACTURONIC acid , *URONIC acids , *MOLECULAR weights - Abstract
Currently, there are few studies on acid-soluble pectin from okra, especially in biological activity for antioxidant and anti-inflammatory. In this study, the antioxidant properties of acid-soluble okra pectin components and their anti-inflammatory were explored. Firstly, two acid-soluble okra pectic fractions, namely crude acid-soluble okra pectin (CAOP) and acid-soluble okra pectin (AOP), were obtained and exhibited structural and compositional variation. The two pectic fractions contained a low degree of esterification (42.0–46.5%) and a relatively high uronic acid content (31.6–37.3%). AOP was composed of galacturonic acid (79.1 mol/%), galactose (4.3 mol/%), rhamnose (14.5 mol/%) and xylose (2.1 mol/%), and the molecular weight was 92.8 kDa. Morphological and thermal properties of acid-soluble okra pectin components were also investigated. Compared to CAOP, AOP expressed better antioxidant activity, and suppressed the NO production in LPS-induced RAW 264.7 macrophages. All the above results indicated that AOP had the potential to act as a natural antioxidant or a functional anti-inflammatory food, which would broaden the development and utilization of okra resources. • The physicochemical properties of acid-soluble pectin from okra were studied. • The structure of acid-soluble pectin from okra was analyzed. • The pectin exhibited a protective effect against LPS-induced cell toxicity. • The pectin possessed antioxidant properties and anti-inflammatory potential. [ABSTRACT FROM AUTHOR]
- Published
- 2021
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