Structural and antioxidant properties of gamma irradiated hyaluronic acid

Kim, Jae Kyung; Periasamy, Sivakumar; Kim, Jae‐Hun; Choi, Jong Il; Park, Hyun Jin; Byun, Myung Woo; Lee, Ju Woon

doi:10.1016/j.foodchem.2008.01.038

Cited by 84 publications

(41 citation statements)

References 39 publications

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“…Zaikov (2005) reported similar results, which indicate that the ultrasonic irradiation causes the reduction of pH of agar and starch solution, which testifies to the increase of acid content in solution. In addition, our results are in accordance with a previous study by Kim et al (2008), which report that the decrease in viscosity and pH are due to c irradiation of HA. …”

Section: The Content Of Glucuronic Acidsupporting

confidence: 93%

“…Ultrasonic degradation of HA decreased the pH of HA in solution (Table 1), which was due to the breakdown of HA molecules (Kim et al 2008). Zaikov (2005) reported similar results, which indicate that the ultrasonic irradiation causes the reduction of pH of agar and starch solution, which testifies to the increase of acid content in solution.…”

Section: The Content Of Glucuronic Acidmentioning

confidence: 99%

“…Chen et al (2015) investigated the degradation of HA derived from tilapia eyeballs by a combinatorial method of microwave, hydrogen peroxide and AA and concluded that method caused only minor damage to the HA structure. Compared to c and microwave irradiation which induces damage in the structure of HA upon degradation (Kim et al 2008;Chen et al 2015), ultrasonic degradation retains almost the backbone of the native polysaccharide (Drımalova et al 2005). …”

Section: The Content Of Glucuronic Acidmentioning

confidence: 99%

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Effect of ultrasonic degradation of hyaluronic acid extracted from rooster comb on antioxidant and antiglycation activities

Hafsa

Chaouch

Charfeddine

et al. 2016

Pharmaceutical Biology

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Content:Recently, low-molecular-weight hyaluronic acid (LMWHA) has been reported to have novel features, such as free radical scavenging activities, antioxidant activities and dietary supplements. Objective: In this study, hyaluronic acid (HA) was extracted from rooster comb and LMWHA was obtained by ultrasonic degradation in order to assess their antioxidant and antiglycation activities. Materials and methods: Molecular weight (Mw) and the content of glucuronic acid (GlcA) were used as the index for comparison of the effect of ultrasonic treatment. The effects on the structure were determined by ultraviolet (UV) spectra and Fourier transform infrared spectra (FTIR). The antioxidant activity was determined by three analytical assays (DPPH, NO and TBARS), and the inhibitory effect against glycated-BSA was also assessed. Results: The GlcA content of HA and LMWHA was estimated at about 48.6% and 47.3%, respectively. The results demonstrate that ultrasonic irradiation decreases the Mw (1090-181 kDa) and intrinsic viscosity (1550-473 mL/g), which indicate the cleavage of the glycosidic bonds. The FTIR and UV spectra did not significantly change before and after degradation. The IC 50 value of HA and LWMHA was 1.43, 0.76 and 0.36 mg/mL and 1.20, 0.89 and 0.17 mg/mL toward DPPH, NO and TBARS, respectively. Likewise LMWHA exhibited significant inhibitory effects on the AGEs formation than HA. Discussion and conclusion: The results demonstrated that the ultrasonic irradiation did not damage and change the chemical structure of HA after degradation; furthermore, decreasing Mw and viscosity of LMWHA after degradation may enhance the antioxidant and antiglycation activity.

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Section: The Content Of Glucuronic Acidsupporting

confidence: 93%

Section: The Content Of Glucuronic Acidmentioning

confidence: 99%

Section: The Content Of Glucuronic Acidmentioning

confidence: 99%

See 1 more Smart Citation

Effect of ultrasonic degradation of hyaluronic acid extracted from rooster comb on antioxidant and antiglycation activities

Hafsa

Chaouch

Charfeddine

et al. 2016

Pharmaceutical Biology

View full text Add to dashboard Cite

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“…Some others researchers reported that mole-cular weight of sulfated polysaccharides has some relationship with their activity. In mammalian GAGs, enzymatically digested hyaluronate showed higher radical scavenging activity than intact HA (Kim et al, 2008), and HA polysaccharides with different branching degrees of exhibit different biological activities (Stern, 2003). Lowmolecular-weight (3-10 kDa) disaccharides have unique biological activities compared with high-molecularweight (6-20 kDa) ones, which can inhibit the anchorage-dependent growth of tumor cells.…”

Section: Discussionmentioning

confidence: 99%

Separation and purification of low-molecular-weight chondroitin sulfates and their anti-oxidant properties

Wang

Lian

Jin

2016

Bangladesh J Pharmacol

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Low-molecular-weight chondroitin sulfate was obtained by degradation of chondroitin sulfate using hyaluronidase. Then, separated with sephadex G25, DEAE-52, and finally purified with AKATA superpeptide separation system and fluorescence-assisted carbohydrate electrophoresis. The main compo-nents detected by high performance gel-filtration chromatography were disaccharide, tetrasaccharide, hexasaccharide with molecular weight of 521, 1024 and 1527 Da, respectively. The anti-oxidant activity of these three oligosaccharides in vitro showed that the reducing power (maximum value at 10 mg/mL) and superoxide anion radical scavenging abilities were increased (maximum value at 4 mg/mL) with an increased in their concentration. There were no significant differences of the anti-oxidant properties between those three oligosaccharides.

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“…However, γ-irradiation caused molecular changes resulting destruction the polysaccharides, they would likely be changed of some important properties of the polymers. Lowering the molecular structure of the polysaccharide can be achieved by various methods including ionizing irradiation [30,31]. The effect of γ-irradiation on the viscosity of olive oil has not been investigated.…”

Section: Effect Of γ-Irradiation and Storage Period On Viscosity Of Omentioning

confidence: 99%

Physical Characteristic Changes of Syrian Olive (Olea Europaea) Oils During Irradiation and Storage Time

Al-Bachir¹

2017

J Food Chem Nanotechnol

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There is no information available in the literature on the effect of gamma irradiation on the physical properties of olive oils. Therefore, the objective of this study was to determine the effect of γ-irradiation treatment (0, 1, 2 and 3 kGy), storage time of olives (0, 30 and 45 days), and storage time of extracted oils (0, 6 and 12 months) on physical properties of Syrian Kaissy cv olive oil (SKOO). Refractive index (RI), viscosity and color of olive oils were determined, immediately after extraction and after 6 and 12 months of storage. Results showed that the RI (1.4659 ± 0.0002), viscosity (151.67 ± 1.53 mPa s -1 ), and color parameters (lightness (L*) (71.51 ± 2.06), redness (a*) (14.65 ± 0.91), yellowness (b*) (56.85 ± 3.27) and overall color difference (ΔE) (53.74 ± 3.97) values of olive oil was significantly (p<0.05) changed by γ-irradiation and storage time. In general, the RI of SKOO was significantly (p<0.05) increased by γ-irradiation and decreased by extended storage time. The viscosity values of SKOO were significantly (p<0.05) decreased by γ-irradiation and storage time. Irradiation treatment and storage time increased significantly (p<0.05) the a* and ΔE values, and decreased significantly (p<0.05) the b* of olive oils. The analytical parameters studied of oil extracted from irradiated and non-irradiated fruits were within the limits established by the International Olive Council (IOC, 2015).

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Structural and antioxidant properties of gamma irradiated hyaluronic acid

Cited by 84 publications

References 39 publications

Effect of ultrasonic degradation of hyaluronic acid extracted from rooster comb on antioxidant and antiglycation activities

Effect of ultrasonic degradation of hyaluronic acid extracted from rooster comb on antioxidant and antiglycation activities

Separation and purification of low-molecular-weight chondroitin sulfates and their anti-oxidant properties

Physical Characteristic Changes of Syrian Olive (Olea Europaea) Oils During Irradiation and Storage Time

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