Structure Characterization and Antioxidant Activity of a Novel Polysaccharide from <i>Bacillus natto</i> Fermented Millet Bran
To improve the high-value application of millet bran, a water-soluble polysaccharide was extracted from fermented millet bran (FMBP) by using <i>Bacillus natto</i> fermentation. A neutral polysaccharide, FMBP-1, was separated and purified from FMBP using an anion exchange column. Its str...
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| Format: | Article |
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MDPI AG
2025-01-01
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| Series: | Foods |
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| author | Hanzhuo Zhang Xia Fan Wenjie Zhao Fanqiang Meng Fengxia Lu Zhaoxin Lu Haizhen Zhao |
| author_facet | Hanzhuo Zhang Xia Fan Wenjie Zhao Fanqiang Meng Fengxia Lu Zhaoxin Lu Haizhen Zhao |
| author_sort | Hanzhuo Zhang |
| collection | DOAJ |
| description | To improve the high-value application of millet bran, a water-soluble polysaccharide was extracted from fermented millet bran (FMBP) by using <i>Bacillus natto</i> fermentation. A neutral polysaccharide, FMBP-1, was separated and purified from FMBP using an anion exchange column. Its structure and antioxidant activity in vitro were characterized and determined. The molecular weight of FMBP-1 was 1.154 × 10<sup>4</sup> Da, and its molecular weight distribution was relatively uniform. The monosaccharide composition, FT-IR, methylation, and NMR results indicated that FMBP-1 was only composed of glucose and was an α-(1→4)-D-glucan that branched at O-6 with a terminal 1-linked α-D-Glcp as a side chain. In addition, the antioxidant assays indicated that FMBP-1 possessed certain capacities for scavenging free radicals and reducing power, and this was in a concentration-dependent manner. This research will provide fundamental data regarding the structure–activity relationship of millet bran polysaccharides and provide a theoretical foundation for the high-value utilization of millet bran within the food and pharmaceutical industries. |
| format | Article |
| id | doaj-art-4ea94b4002af48a382b595cb8ae60b99 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-4ea94b4002af48a382b595cb8ae60b992025-01-24T13:33:06ZengMDPI AGFoods2304-81582025-01-0114227810.3390/foods14020278Structure Characterization and Antioxidant Activity of a Novel Polysaccharide from <i>Bacillus natto</i> Fermented Millet BranHanzhuo Zhang0Xia Fan1Wenjie Zhao2Fanqiang Meng3Fengxia Lu4Zhaoxin Lu5Haizhen Zhao6College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaTo improve the high-value application of millet bran, a water-soluble polysaccharide was extracted from fermented millet bran (FMBP) by using <i>Bacillus natto</i> fermentation. A neutral polysaccharide, FMBP-1, was separated and purified from FMBP using an anion exchange column. Its structure and antioxidant activity in vitro were characterized and determined. The molecular weight of FMBP-1 was 1.154 × 10<sup>4</sup> Da, and its molecular weight distribution was relatively uniform. The monosaccharide composition, FT-IR, methylation, and NMR results indicated that FMBP-1 was only composed of glucose and was an α-(1→4)-D-glucan that branched at O-6 with a terminal 1-linked α-D-Glcp as a side chain. In addition, the antioxidant assays indicated that FMBP-1 possessed certain capacities for scavenging free radicals and reducing power, and this was in a concentration-dependent manner. This research will provide fundamental data regarding the structure–activity relationship of millet bran polysaccharides and provide a theoretical foundation for the high-value utilization of millet bran within the food and pharmaceutical industries.https://www.mdpi.com/2304-8158/14/2/278millet bran<i>Bacillus natto</i>polysaccharidestructural characterizationantioxidant activity |
| spellingShingle | Hanzhuo Zhang Xia Fan Wenjie Zhao Fanqiang Meng Fengxia Lu Zhaoxin Lu Haizhen Zhao Structure Characterization and Antioxidant Activity of a Novel Polysaccharide from <i>Bacillus natto</i> Fermented Millet Bran Foods millet bran <i>Bacillus natto</i> polysaccharide structural characterization antioxidant activity |
| title | Structure Characterization and Antioxidant Activity of a Novel Polysaccharide from <i>Bacillus natto</i> Fermented Millet Bran |
| title_full | Structure Characterization and Antioxidant Activity of a Novel Polysaccharide from <i>Bacillus natto</i> Fermented Millet Bran |
| title_fullStr | Structure Characterization and Antioxidant Activity of a Novel Polysaccharide from <i>Bacillus natto</i> Fermented Millet Bran |
| title_full_unstemmed | Structure Characterization and Antioxidant Activity of a Novel Polysaccharide from <i>Bacillus natto</i> Fermented Millet Bran |
| title_short | Structure Characterization and Antioxidant Activity of a Novel Polysaccharide from <i>Bacillus natto</i> Fermented Millet Bran |
| title_sort | structure characterization and antioxidant activity of a novel polysaccharide from i bacillus natto i fermented millet bran |
| topic | millet bran <i>Bacillus natto</i> polysaccharide structural characterization antioxidant activity |
| url | https://www.mdpi.com/2304-8158/14/2/278 |
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