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Article

Synthesis and Physiochemical Properties of Sulphated Tamarind (Tamarindus indica L.) Seed Polysaccharide

by
Sabrina Ziliani
1,2,
Anna Alekseeva
3,
Carlo Antonini
1,
Emiliano Esposito
3,
Fabio Neggiani
2,
Marco Sansò
2,
Marco Guerrini
3 and
Sabrina Bertini
3,*
1
Department of Materials Science, University of Milano-Bicocca, 20125 Milan, Italy
2
Istituto Farmaco Biologico Sperimentale, Via Carducci, 64/D, 56017 San Giuliano Terme, Italy
3
Institute of Chemical and Biochemical Research G. Ronzoni, Via G. Colombo 81, 20133 Milan, Italy
*
Author to whom correspondence should be addressed.
Molecules 2024, 29(23), 5510; https://doi.org/10.3390/molecules29235510
Submission received: 14 October 2024 / Revised: 12 November 2024 / Accepted: 19 November 2024 / Published: 21 November 2024
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Abstract

Tamarind seed polysaccharide (TSP) is a neutral water-soluble galactoxyloglucan isolated from the seed kernel of Tamarindus indica with average molecular weight (Mw) 600–800 kDa. The high viscosity of TSP slows solubilisation, and the absence of charged substituent hinders the formation of electrostatic interactions with biomolecules. TSP was sulphated in a one-step process using dimethylformamide as a solvent, and sulphur trioxide-pyridine complex as a sulphating reagent. Studies of chemical structure, molecular weight distribution and viscosity were conducted to characterise the synthesised products. The sulphation degree was established by conductimetric titration; the sulphate group distribution was studied by NMR spectroscopy and liquid chromatography-mass spectrometry, and sulphated TSP oligomers were obtained by enzymatic degradation with cellulase and/or xyloglucanase. Sulphated products showed higher solubility than TSP, Mws in the range of 700–1000 kDa, a sulphation degree of two to four per subunit and pseudoplastic behaviour. A preliminary study of mucoadhesion revealed the unexpected interaction of S-TSP with mucin, providing a route by which sulphated TSP interactions with biomolecules may be influenced.
Keywords: enzymatic hydrolysis; LC-MS; molecular weight; NMR; structural characterization; sulphated polysaccharide; tamarind seed polysaccharide; viscosity enzymatic hydrolysis; LC-MS; molecular weight; NMR; structural characterization; sulphated polysaccharide; tamarind seed polysaccharide; viscosity
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MDPI and ACS Style

Ziliani, S.; Alekseeva, A.; Antonini, C.; Esposito, E.; Neggiani, F.; Sansò, M.; Guerrini, M.; Bertini, S. Synthesis and Physiochemical Properties of Sulphated Tamarind (Tamarindus indica L.) Seed Polysaccharide. Molecules 2024, 29, 5510. https://doi.org/10.3390/molecules29235510

AMA Style

Ziliani S, Alekseeva A, Antonini C, Esposito E, Neggiani F, Sansò M, Guerrini M, Bertini S. Synthesis and Physiochemical Properties of Sulphated Tamarind (Tamarindus indica L.) Seed Polysaccharide. Molecules. 2024; 29(23):5510. https://doi.org/10.3390/molecules29235510

Chicago/Turabian Style

Ziliani, Sabrina, Anna Alekseeva, Carlo Antonini, Emiliano Esposito, Fabio Neggiani, Marco Sansò, Marco Guerrini, and Sabrina Bertini. 2024. "Synthesis and Physiochemical Properties of Sulphated Tamarind (Tamarindus indica L.) Seed Polysaccharide" Molecules 29, no. 23: 5510. https://doi.org/10.3390/molecules29235510

APA Style

Ziliani, S., Alekseeva, A., Antonini, C., Esposito, E., Neggiani, F., Sansò, M., Guerrini, M., & Bertini, S. (2024). Synthesis and Physiochemical Properties of Sulphated Tamarind (Tamarindus indica L.) Seed Polysaccharide. Molecules, 29(23), 5510. https://doi.org/10.3390/molecules29235510

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