title: Antioxidant activity and antibacterial activity of peach gum derived oligosaccharides.
abstract: In this study, peach gum derived oligosaccharides (PGDO) were prepared from peach gum polysaccharides by hydrolysis using hydrogen peroxide (H2O2) under following conditions: time, 8h; temperature, 55 °C; H2O2 concentration, 4% (v/v); and NaOH concentration, 2.0 M. The antioxidant activity and antibacterial activity of PGDO were estimated. There were no significant chemical changes in the backbones of the peach gum polysaccharides treated with H2O2. The PGDO showed high hydroxyl radical scavenging activity (86.12%) and 2, 2-diphenyl-β-picrylhydrazyl radical scavenging activity (91.70%) at the concentration of 100 μg/mL as well as high reducing capacity at the concentration of 50 μg/mL. In addition the PGDO had high antibacterial activity against Bacillus subtilis, Staphylococcus aureus, and Escherichia coli at the concentration of 100 μg/mL.
authors: School of Food Engineering, Huaihai Institute of Technology, 59 Cangwu Road, Xinpu 222005, China.
authors: Xing-Cun
authors: XC
authors: Yao
authors: Yan
authors: Y
authors: Cao
authors: Sheng-Jun
authors: SJ
authors: Wu
mesh_terms: D000900:Anti-Bacterial Agents / Q000737:chemistry / Q000494:pharmacology; D001419:Bacteria / Q000187:drug effects; D001713:Biphenyl Compounds / Q000737:chemistry; D016166:Free Radical Scavengers / Q000737:chemistry / Q000494:pharmacology; D006861:Hydrogen Peroxide / Q000737:chemistry; D017665:Hydroxyl Radical / Q000737:chemistry; D009844:Oligosaccharides / Q000737:chemistry* / Q000494:pharmacology*; D010084:Oxidation-Reduction; D010851:Picrates / Q000737:chemistry; D053149:Plant Gums / Q000737:chemistry*; D027861:Prunus / Q000737:chemistry*
chemical_list: D000900:Anti-Bacterial Agents; D001713:Biphenyl Compounds; D016166:Free Radical Scavengers; D009844:Oligosaccharides; D010851:Picrates; D053149:Plant Gums; D017665:Hydroxyl Radical; D006861:Hydrogen Peroxide; C004931:1,1-diphenyl-2-picrylhydrazyl
keywords: Antibacterial activity; Antioxidant activity; Peach gum derived oligosaccharides