Structural Characteristics, Rheological Properties, and Antioxidant and Anti-Glycosylation Activities of Pectin Polysaccharides from Arabica Coffee Husks

doi:10.3390/foods12020423

KIB OpenIR

	Structural Characteristics, Rheological Properties, and Antioxidant and Anti-Glycosylation Activities of Pectin Polysaccharides from Arabica Coffee Husks
	Li,Zelin; Zhou,Bin; Zheng,Tingting; Zhao,Chunyan; Gao,Yan; Wu,Wenjun; Fan,Yingrun; Wang,Xuefeng; Qiu,Minghua; Fan,Jiangping
	2023
发表期刊	FOODS
ISSN	2304-8158
卷号	12 期号:2 页码:423
摘要	As primary coffee by-products, Arabica coffee husks are largely discarded during coffee-drying, posing a serious environmental threat. However, coffee husks could be used as potential material for extracting pectin polysaccharides, with high bioactivities and excellent processing properties. Thus, the present study aimed to extract the pectin polysaccharide from Arabica coffee husk(s) (CHP). The CHP yield was calculated after vacuum freeze-drying, and its average molecular weight (Mw) was detected by gel permeation chromatography (GPC). The structural characteristics of CHP were determined by Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), proton nuclear magnetic resonance (H-1 NMR), and scanning electron microscopy (SEM). Additionally, the rheological and antioxidant properties of CHP and the inhibition capacities of advanced glycation end products (AGEs) with different concentrations were evaluated. The interaction mechanisms between galacturonic acid (GalA) and the AGE receptor were analyzed using molecular docking. The results demonstrated that the CHP yield was 19.13 +/- 0.85%, and its Mw was 1.04 x 10(6) Da. The results of the structural characteristics results revealed that CHP was an amorphous and low-methoxyl pectic polysaccharide linked with an alpha-(1 -> 6) glycosidic bond, and mainly composed of rhamnose (Rha, 2.55%), galacturonic acid (GalA, 45.01%), beta-N-acetyl glucosamine (GlcNAc, 5.17%), glucose (Glc, 32.29%), galactose (Gal, 6.80%), xylose (Xyl, 0.76%), and arabinose (Ara, 7.42%). The surface microstructure of CHP was rough with cracks, and its aqueous belonged to non-Newtonian fluid with a higher elastic modulus (G '). Furthermore, the results of the antioxidant properties indicated that CHP possessed vigorous antioxidant activities in a dose manner, and the inhibition capacities of AGEs reached their highest of 66.0 +/- 0.35% at 1.5 mg/mL of CHP. The molecular docking prediction demonstrated that GalA had a good affinity toward AGE receptors by -6.20 kcal/mol of binding energy. Overall, the study results provide a theoretical basis for broadening the application of CHP in the food industry.
关键词	Arabica coffee pectin polysaccharide structure rheological property anti-glycosylation molecular docking EXTRACTION FRUIT PEEL
学科领域	Food Science & Technology
DOI	10.3390/foods12020423
WOS记录号	WOS:000918233500001
引用统计
文献类型	期刊论文
条目标识符	http://ir.kib.ac.cn/handle/151853/75005
专题	中国科学院昆明植物研究所
推荐引用方式 GB/T 7714	Li,Zelin,Zhou,Bin,Zheng,Tingting,et al. Structural Characteristics, Rheological Properties, and Antioxidant and Anti-Glycosylation Activities of Pectin Polysaccharides from Arabica Coffee Husks[J]. FOODS,2023,12(2):423.
APA	Li,Zelin.,Zhou,Bin.,Zheng,Tingting.,Zhao,Chunyan.,Gao,Yan.,...&Fan,Jiangping.(2023).Structural Characteristics, Rheological Properties, and Antioxidant and Anti-Glycosylation Activities of Pectin Polysaccharides from Arabica Coffee Husks.FOODS,12(2),423.
MLA	Li,Zelin,et al."Structural Characteristics, Rheological Properties, and Antioxidant and Anti-Glycosylation Activities of Pectin Polysaccharides from Arabica Coffee Husks".FOODS 12.2(2023):423.

条目包含的文件		下载所有文件
文件名称/大小	文献类型	版本类型	开放类型	使用许可
10.3390_foods1202042（3645KB）	期刊论文	出版稿	开放获取	CC BY-NC-SA	浏览下载