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Physicochemical properties and cellular protection against oxidation of degraded Konjac glucomannan prepared by γ-irradiation

Author:
Jian, Wenjie, Tu, Liying, Wu, Lanlan, Xiong, Hejian, Pang, Jie, Sun, Yuan-ming
Source:
Food chemistry 2017 v.231 pp. 42-50
ISSN:
0308-8146
Subject:
dispersibility, food research, gamma radiation, glutathione peroxidase, hydrogen peroxide, konjac mannan, oxidation, physicochemical properties, protective effect
Abstract:
Konjac glucomannan (KGM) is an important functional polysaccharide in food research. However, unstable dispersibility of KGM inhibits its in-depth study and wide application. In this study, a degraded KGM (100kGy-KGM), which showed excellent dispersibility and specific physicochemical properties, were obtained by γ-irradiation in a dosage of 100kGy. We investigated the protective effect of 100kGy-KGM against H2O2 induced oxidative damage in LO2 cells. Our results demonstrated that pretreatment of LO2 cells with 100kGy-KGM not only significantly increased cellular survivals and activities of GSH-Px and CAT, but also reduced levels of LDH, MDA and intracellular accumulation of ROS. The marked protective effect against oxidative damage and excellent dispersibility in 100kGy-KGM allowed its possible use as an antioxidant. Our study provided fundamental knowledge to understand the structure-functions relationships of degraded-KGM, which could result in a theoretical guidance for the future application of KGM.
Agid:
5657762