Degradation kinetic models and mechanism of isomaltooligosaccharides by hydroxyl radicals in UV/H2O2 system

Zhu, Biyang; Chen, Yifan; Chang, Shiyuan; Qiu, Hua-Mai; You, Lijun

doi:10.1016/j.carbpol.2022.120240

Cited by 10 publications

(4 citation statements)

References 51 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The ions at m / z 219.14 [C 6 H 12 O 7 + Na] + in all MS/MS spectra were attributed to gluconic acid. Previous studies also highlighted that a large number of acid products containing hydroxy acids and aldonic acids would be generated during the H 2 O 2 -related degradation process of carbohydrates. , The ions at m / z 173.08 [C 5 H 10 O 5 + Na] + and 189.04 [C 5 H 10 O 6 + Na] + were identified as xylose and xylonic acid, respectively. The cleavage of the C–C bond in glucose by free radicals could generate lower molecular weight products such as xylose and xylonic acid .…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Degradation Mechanisms of Six Typical Glucosidic Bonds of Disaccharides Induced by Free Radicals

Zhu,

Ma,

You

2024

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

Increasing hydrogen peroxide (H 2 O 2 )-based systems have been developed to degrade various polysaccharides due to the presence of highly reactive free radicals, but published degradation mechanisms are still limited. Therefore, this study aimed to clarify the degradation mechanism of six typical glucosidic bonds from different disaccharides in an ultraviolet (UV)/H 2 O 2 system. The results showed that the H 2 O 2 concentration, disaccharide concentration, and radiation intensity were important factors affecting pseudo-first-order kinetic constants. Hydroxyl radical, superoxide radical, and UV alone contributed 58.37, 18.52, and 19.17% to degradation, respectively. The apparent degradation rates ranked in the order of cellobiose ≈ lactose > trehalose ≈ isomaltose > turanose > sucrose ≈ maltose. The reaction pathways were then deduced after identifying their degradation products. According to quantum chemical calculations, the cleavage of α-glycosidic bonds was more kinetically unfavorable than that of β-glycosidic bonds. Additionally, the order of apparent degradation rates depended on the energy barriers for the formation of disaccharide-based alkoxyl radicals. Moreover, energy barriers for homolytic scissions of glucosidic C 1 −O or C 7 −O sites of these alkoxyl radicals ranked in the sequence:glucosidic bonds. This study helps to explain the mechanisms of carbohydrate degradation by free radicals.

show abstract

Section: Resultsmentioning

confidence: 99%

“…Previous studies also highlighted that a large number of acid products containing hydroxy acids and aldonic acids would be generated during the H 2 O 2 -related degradation process of carbohydrates. 43,44 The ions at m/z 173. Na] + , corresponding to erythronic acid, glyceric acid, and erythritol, respectively.…”

Section: •−mentioning

confidence: 99%

Degradation Mechanisms of Six Typical Glucosidic Bonds of Disaccharides Induced by Free Radicals

Zhu,

Ma,

You

2024

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

show abstract

“…Zhu et al. (2023) fully investigated the degradation mechanism of isomaltooligosaccharides in the hydroxyl radicals in UV/H 2 O 2 system. The results demonstrated that the degradation rate was primarily influenced by the polymerization degree, initial concentration, and the H 2 O 2 concentration of isomaltooligosaccharides.…”

Section: Partial Degradation Methodsmentioning

confidence: 99%

“…The sequence of free radical cleavage of glycosidic linkages has also been investigated. Zhu et al (2023) free radicals preferentially act on the GalA skeleton in the HG region, while maintaining the RG-I region. In summary, the degradation mechanism of complex polysaccharides is different.…”

Section: Free Radical Degradationmentioning

confidence: 99%

Exploring the partial degradation of polysaccharides: Structure, mechanism, bioactivities, and perspectives

Chen,

Wang,

Guo

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Polysaccharides are promising biomolecules with lowtoxicity and diverse bioactivities in food processing and clinical drug development. However, an essential prerequisite for their applications is the fine structure characterization. Due to the complexity of polysaccharide structure, partial degradation is a powerful tool for fine structure analysis, which can effectively provide valid information on the structure of backbone and branching glycosidic fragments of complex polysaccharides. This review aims to conclude current methods of partial degradation employed for polysaccharide structural characterization, discuss the molecular mechanisms, and describe the molecular structure and solution properties of degraded polysaccharides. In addition, the effects of polysaccharide degradation on the conformational relationships between the molecular structure and bioactivities, such as antioxidant, antitumor, and immunomodulatory activities, are also discussed. Finally, we summarize the prospects and current challenges for the partial degradation of polysaccharides. This review will be of great value for the scientific elucidation of polysaccharide fine structures and potential applications.

show abstract

Evaluation of free radical‐induced structural changes and their effect on antioxidant and anti‐inflammatory activities of UV/H₂O₂‐degraded dextrans

Zhu,

Li,

Hileuskaya

et al. 2024

eFood

View full text Add to dashboard Cite

Although ultraviolet (UV)/H2O2 treatment could effectively improve the bioactivities of polysaccharides, the relationship between free radical‐induced structural changes and the bioactivities of products remains unknown. Therefore, this work investigated the changes in the chemical characteristics and chain conformations of degraded dextrans by the UV/H2O2 system as well as their antioxidant and anti‐inflammatory activities. The apparent degradation efficiencies of dextrans under different UV/H2O2 parameters were first investigated. UV/H2O2 treatment effectively destroyed the pyranose rings and glycosidic bonds of dextrans and significantly improved their uronic acid and carboxy contents. Furthermore, conformational studies revealed that besides the rapid decrease in the molecular weight, the compact spherical conformation of dextrans was gradually depolymerized into the flexible random coil conformation. Moreover, the significant antioxidant and anti‐inflammatory activities of the degraded dextrans were mainly attributed to their more extended random coil chains, increased quantity of reducing groups, and lower molecular sizes. This study contributes to investigating the structure–activity relationship of polysaccharides prepared by free radicals‐mediated degradation.

show abstract

Degradation kinetic models and mechanism of isomaltooligosaccharides by hydroxyl radicals in UV/H2O2 system

Cited by 10 publications

References 51 publications

Degradation Mechanisms of Six Typical Glucosidic Bonds of Disaccharides Induced by Free Radicals

Degradation Mechanisms of Six Typical Glucosidic Bonds of Disaccharides Induced by Free Radicals

Exploring the partial degradation of polysaccharides: Structure, mechanism, bioactivities, and perspectives

Evaluation of free radical‐induced structural changes and their effect on antioxidant and anti‐inflammatory activities of UV/H₂O₂‐degraded dextrans

Contact Info

Product

Resources

About

Degradation kinetic models and mechanism of isomaltooligosaccharides by hydroxyl radicals in UV/H2O2 system

Cited by 10 publications

References 51 publications

Degradation Mechanisms of Six Typical Glucosidic Bonds of Disaccharides Induced by Free Radicals

Degradation Mechanisms of Six Typical Glucosidic Bonds of Disaccharides Induced by Free Radicals

Exploring the partial degradation of polysaccharides: Structure, mechanism, bioactivities, and perspectives

Evaluation of free radical‐induced structural changes and their effect on antioxidant and anti‐inflammatory activities of UV/H2O2‐degraded dextrans

Contact Info

Product

Resources

About

Evaluation of free radical‐induced structural changes and their effect on antioxidant and anti‐inflammatory activities of UV/H₂O₂‐degraded dextrans