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Open AccessArticle

Characterization and Antioxidant Activity of a Low-Molecular-Weight Xanthan Gum

1
College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China
2
College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
*
Author to whom correspondence should be addressed.
Biomolecules 2019, 9(11), 730; https://doi.org/10.3390/biom9110730
Received: 18 October 2019 / Revised: 4 November 2019 / Accepted: 6 November 2019 / Published: 12 November 2019
(This article belongs to the Special Issue Oxidative Damage on Biomolecules and Antioxidants)
In the present work, a low-molecular-weight xanthan gum (LW-XG) was successfully obtained via biodegradation of commercial xanthan by the endophytic fungus Chaetomium globosum CGMCC 6882. The monosaccharide composition of LW-XG was glucose, mannose, and glucuronic acid in a molar ratio of 1.63:1.5:1.0. The molecular weight of LW-XG was 4.07 × 104 Da and much smaller than that of commercial xanthan (2.95 × 106 Da). Antioxidant assays showed that LW-XG had a good scavenging ability on DPPH radicals, superoxide anions, and hydroxyl radicals and good ferric reducing power. Moreover, LW-XG exhibited excellent protective effect on H2O2-injured Caco-2 cells. Results of this work suggested that LW-XG could be used in foods or pharmaceuticals to alleviate and resist the oxidative damage induced by the overproduction of reactive oxygen species. View Full-Text
Keywords: Xanthan gum; FT-IR and NMR analysis; X-ray diffraction (XRD) analysis; Caco-2 cells Xanthan gum; FT-IR and NMR analysis; X-ray diffraction (XRD) analysis; Caco-2 cells
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MDPI and ACS Style

Hu, X.; Wang, K.; Yu, M.; He, P.; Qiao, H.; Zhang, H.; Wang, Z. Characterization and Antioxidant Activity of a Low-Molecular-Weight Xanthan Gum. Biomolecules 2019, 9, 730.

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