title: Structural data and biological properties of almond gum oligosaccharide: application to beef meat preservation.
abstract: Enzymatic hydrolysis of almond gum generates low molecular weight oligosaccharides (OAG) with a yield of 33.5%. The generated oligosaccharides were purified and identified. OAG analyses show that the most prominent residues were galactose and arabinose with traces of xylose, rhamnose, glucose and mannose. The glycosyl linkage positions were analyzed using gas chromatography-mass spectrometry showing a main chain composed of galactose units [ → 3)-Gal-(1 → ] branched mainly with arabinose residues [Ara-(1 → ]. The antioxidant and antimicrobial activities of OAG were investigated. As regards the in vitro antioxidant activities, the OAG showed a high total antioxidant activity (347 μg ascorbic acid equivalent/mL), an important DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging activity (IC50 = 0.64 mg/mL) and a high reducing capacity (RP0.5AU = 3.6 mg/mL). Furthermore, OAG had a high antimicrobial activity against Salmonella thyphimirium, Bacillus cereus, Actinomycetes sp, Klebsiella pneumoniae, Escherichia coli, Alternaria alternate and Candidat albicans. Finally, OAG efficiency was tested using 0.5%; 0.75% and 1% concentrations in beef meat preservation. Microbial growth and lipid oxidation were monitored during 9 days at 4 °C. The results showed significant inhibitions (p < 0.05) of lipid oxidation and microbial growth in ground beef meat containing OAG.
authors.affiliation: Enzyme Bioconversion Unit (04/UR/09-04), National School of EngineeringP.O. Box 1173-3038, Sfax University, Tunisia.
authors.forename: Fatma
authors.initials: F
authors.lastname: Bouaziz
authors.affiliation: Service de Chromatographie Purification et analyse de polysaccharides CERMAV-CNRS, 601 rue de la Chimie 38041 Grenoble cedex 9, France.
authors.forename: Claire Boisset
authors.initials: CB
authors.lastname: Helbert
authors.affiliation: Enzyme Bioconversion Unit (04/UR/09-04), National School of EngineeringP.O. Box 1173-3038, Sfax University, Tunisia.
authors.forename: Molka Ben
authors.initials: MB
authors.lastname: Romdhane
authors.affiliation: Enzyme Bioconversion Unit (04/UR/09-04), National School of EngineeringP.O. Box 1173-3038, Sfax University, Tunisia.
authors.forename: Mohamed
authors.initials: M
authors.lastname: Koubaa
authors.affiliation: Enzyme Bioconversion Unit (04/UR/09-04), National School of EngineeringP.O. Box 1173-3038, Sfax University, Tunisia.
authors.forename: Fatma
authors.initials: F
authors.lastname: Bhiri
authors.affiliation: Enzyme Bioconversion Unit (04/UR/09-04), National School of EngineeringP.O. Box 1173-3038, Sfax University, Tunisia.
authors.forename: Fatma
authors.initials: F
authors.lastname: Kallel
authors.affiliation: Enzyme Bioconversion Unit (04/UR/09-04), National School of EngineeringP.O. Box 1173-3038, Sfax University, Tunisia.
authors.forename: Fatma
authors.initials: F
authors.lastname: Chaari
authors.affiliation: Enzyme Bioconversion Unit (04/UR/09-04), National School of EngineeringP.O. Box 1173-3038, Sfax University, Tunisia.
authors.forename: Dorra
authors.initials: D
authors.lastname: Driss
authors.affiliation: Service de Chromatographie Purification et analyse de polysaccharides CERMAV-CNRS, 601 rue de la Chimie 38041 Grenoble cedex 9, France.
authors.forename: Laurine
authors.initials: L
authors.lastname: Buon
authors.affiliation: Enzyme Bioconversion Unit (04/UR/09-04), National School of EngineeringP.O. Box 1173-3038, Sfax University, Tunisia; Common Service Unit of Bioreactor coupled with an ultrafilter, National School of Engineering P.O. Box 1173-3038, Sfax University, Tunisia. Electronic address: semia.chaabouni@enis.rnu.tn.
authors.forename: Semia Ellouz
authors.initials: SE
authors.lastname: Chaabouni
mesh_terms: D000818:Animals; D001419:Bacteria / Q000187:drug effects* / Q000472:pathogenicity; D002417:Cattle; D016166:Free Radical Scavengers / Q000737:chemistry / Q000302:isolation & purification / Q000494:pharmacology*; D006801:Humans; D006868:Hydrolysis; D008461:Meat Products / Q000382:microbiology*; D009844:Oligosaccharides / Q000737:chemistry / Q000302:isolation & purification / Q000494:pharmacology*; D010084:Oxidation-Reduction; D027861:Prunus / Q000737:chemistry
chemical_list: D016166:Free Radical Scavengers; D009844:Oligosaccharides
keywords: Antimicrobial; Antioxidant; Oligosaccharides