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Antioxidant and ion-induced gelation functions of pectins enabled by polyphenol conjugation.

Abstract：

:The development of antioxidant polymers through the chemical conjugation of natural polyphenols onto polysaccharides has important applications in biomedical, pharmaceutical, food, and cosmetic fields. Due to their labile characteristics, the covalent conjugation of polyphenols while retaining antioxidant properties has been a challenging task. Herein, four structurally different polyphenols, three with and one without a catechol group, were conjugated onto pectin macromolecules via a simple and efficient preparation method involving epichlorohydrin chemistry. The conjugation reactions were confirmed by FT-IR and UV-vis characterization, and the free radical scavenging assay confirmed that the polyphenols maintained their antioxidant activity after the reaction. The conventional structure-antioxidant property relationship can be applied to the assay results, and hesperidin without a catechol group showed the lowest antioxidant capability. The coordination of multivalent metal ions with polyphenols enabled ionic crosslinking and the moduli of hydrogels depend on the type of polyphenols and their molecular interactions with metal ions. The simplicity of preparation and the resulting unique properties could make the pectin conjugates useful in a wide range of application areas.

journal_name

Int J Biol Macromol

journal_title

International journal of biological macromolecules

authors

Ahn S,Halake K,Lee J

doi

10.1016/j.ijbiomac.2017.03.173

subject

Has Abstract

pub_date

2017-08-01 00:00:00

pages

776-782

eissn

0141-8130

issn

1879-0003

pii

S0141-8130(17)30146-0

journal_volume

101

pub_type

杂志文章

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