AFM studies of water-soluble wheat arabinoxylans—effects of esterase treatment

Conformational Behavior, Topographical Features, and Antioxidant Activity of Partly De-Esterified Arabinoxylans

This study aimed to investigate the effect of arabinoxylans (AX) partial de-esterification with feruloyl esterase on the polysaccharide conformational behavior, topographical features, and antioxidant activity. After enzyme treatment, the ferulic acid (FA) content in AX was reduced from 7.30 to 5.48 µg FA/mg polysaccharide, and the molecule registered a small reduction in radius of gyration (RG), hydrodynamic radius (Rh), characteristic ratio (C∞), and persistence length (q). A slight decrease in α and a small increase in K constants in the Mark-Houwink-Sakurada equation for partially de-esterified AX (FAX) suggested a reduction in molecule structural rigidity and a more expanded coil conformation, respectively, in relation to AX. Fourier transform infrared spectroscopy spectra of AX and FAX presented a pattern characteristic for this polysaccharide. Atomic force microscopy topographic analysis of FAX showed a more regular surface without larger hollows in relation to AX. The antioxidant activity of FAX, compared to AX, was reduced by 30 and 41% using both 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS+) and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) methods, respectively. These results suggest that feruloyl esterase treatment of AX could offer a strategy to tailor AX chains conformation, morphological features, and antioxidant activity, impacting the development of advanced biomaterials for biomedical and pharmaceutical applications.

Rheology and microstructure of gels based on wheat arabinoxylans enzymatically modified in arabinose to xylose ratio

BACKGROUND

Arabinoxylans (AX) are polysaccharides consisting of a backbone of xyloses with arabinose substituents ester-linked to ferulic acid (FA). The arabinose to xylose ratio (A/X) in AX may vary from 0.3 to 1.1. AX form covalent gels by cross-linking of FA but physical interactions between AX chains also contribute to the network formation. The present study aimed to investigate the rheological and microstructural characteristics of gels based on AX enzymatically modified in A/X.

RESULTS

Tailored AX presented A/X ranging from 0.68 to 0.51 and formed covalent gels. Dimers of FA content and elasticity (G') increased from 0.31 to 0.39 g kg^-1 AX and from 106 to 164 Pa when the A/X in the polysaccharide decreased from 0.68 to 0.51. Atomic force microscopy images of AX gels showed a sponge-like microstructure at A/X = 0.68, whereas, at lower values, gels presented a more compact microstructure. Scanning electron microscopy analysis of AX gels show an arrangement of different morphology, passing from an imperfect honeycomb (A/X = 0.68) to a flake-like microstructure (A/X = 0.51).

CONCLUSION

Lower A/X values favor the aggregation of AX chains resulting in an increase in di-FA content, which improves the rheological and microstructural characteristics of the gel formed. © 2017 Society of Chemical Industry.

Arabinoxylans and arabinogalactans: a comprehensive treatise

The functional and nutraceutical importance of various foods is often attributed to the bioactive molecules present in them. A number of components have been studied but dietary fiber and its different constituents are of prime consideration. Among these, arabinoxylan (AX) and arabinogalactan (AG) are of significant importance in that they hold potential in improving the quality of the baked products along with providing health benefits against various ailments. However, the improvements are dependent on their molecular weights, cross linkages, and solubility. Water-Extractable Arabinoxylan (WEAX) is more effective as compared to Water-Unextractable Arabinoxylan (WUEAX). In this review article, efforts were directed to describe the structural and molecular conformations of these functional ingredients. The discussion has been made regarding the functional properties of AX and AG, for example, improvements in water absorption capacities, dough stability time, and viscosity. They also improve the baking absorption of flour that is positively correlated with bread volume, the most important criterion for stakeholders. The arguments are also provided on the detrimental effects on gluten quality with some possible solutions. Their role in improving the quality and extending the shelf life of bread by reducing the process of staling and retrogradation is the main idea presented in the article. The nutraceutical perspectives were also highlighted as they are helpful in regulating blood cholesterol which thereby protect the body from cardiovascular disorders like atherosclerosis. Additionally, they act as prebiotics for microorganisms residing in the gastrointestinal tract.

Synthesis of a library of allyl α-l-arabinofuranosyl-α- or β-d-xylopyranosides; route to higher oligomers

Six isomeric disaccharides allyl 2,3,5-tri-O-benzoyl-alpha-l-arabinofuranosyl-alpha-d-xylopyranosides and beta-d-xylopyranosides were synthetized by the stereoselective glycosylation of pure allyl alpha- or beta-d-xylopyranosides with 1-O-acetyl-2,3,5-tri-O-benzoyl-l-arabinofuranose as donor, catalyzed with BF(3).Et(2)O in DCM. Regio- and stereoselective glycosylation with excess of donor furnished almost exclusively the trisaccharides allyl 2,3-di-O-(2,3,5-tri-O-benzoyl-alpha-l-arabinofuranosyl)-alpha- or beta-d-xylopyranosides. Extension of the reaction to the triol beta-d-xylopyranosyl-(1-->4)-1,2,3-tri-O-acetyl-alpha-d-xylopyranose, obtained from the 4-hydroxyl penta-O-acetyl-alpha-xylobiose, gave in the same manner the tetrasaccharide [2,3-di-O-(2,3,5-tri-O-benzoyl-alpha-l-arabinofuranosyl)-beta-d-xylopyranosyl]-(1-->4)-1,2,3-tri-O-acetyl-alpha-d-xylopyranose. The protocol described herein should offer the possibility to produce branched oligosaccharides with a 2,3-di-O-(alpha-l-Ara(f))-beta-d-Xyl(p) block unit at the terminal non-reducing end.