Antioxidant and antimicrobial activities of water-soluble polysaccharide isolated from Balangu seed (Lallemantia royleana) gum

• Published in: Journal of analytical science and technology Vol. 10; no. 1; pp. 1 - 11
• Main Authors: Sardarodiyan, Maryam, Arianfar, Akram, Sani, Ali Mohamadi, Naji-Tabasi, Sara
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 18-04-2019; Springer Nature B.V; SpringerOpen
• Subjects: Analytical Chemistry; Antimicrobial; Antioxidant activity; Antioxidants; Arabinose; Bacteria; Balangu seed gum; Characterization and Evaluation of Materials; Chemistry; Chemistry and Materials Science; DPPH; E coli; Ethanol; Galactose; Gallic acid; Gram-negative bacteria; Gram-positive bacteria; Lallemantia; Liver diseases; Measurement methods; Medical treatment; Medicine; MIC and MBC; Minimum inhibitory concentration; Molecular weight; Monitoring/Environmental Analysis; Monosaccharides; Phenols; Polysaccharides; Research Article; Rhamnose; Salmonella; Xylose; Antimicrobial; MIC and MBC; Balangu seed gum; DPPH; Antioxidant activity
• ISSN: 2093-3371; 2093-3134; 2093-3371
• DOI: 10.1186/s40543-019-0174-4

Background
Balangu (
Lallemantia royleana
) belongs to Lamiaceae and is a medicine used in Iranian traditional and folklore medicine in the treatment of various nervous, hepatic, and renal diseases.
Methods
In this study, the influence of molecular weight (MW) was measured on antioxidant and antimicrobial activities of Balangu seed gum fractions. Firstly, Balangu seed gum was fractionated by precipitation method using ethanol on the basis of MW. Two fractions called precipitate (PER) Balangu and supernatant (SUPER) Balangu were obtained as the highest and lowest MW fractions, respectively. Monosaccharide composition was measured by GC-MS. The antioxidant activity was measured by two methods, DPPH and FRAP assay. The antibacterial activities were screened against two Gram-positive bacteria (
Staphylococcus aureus
and
Bacillus cereus
) and two Gram-negative bacteria (
Salmonella enterica
and
Escherichia coli
) by minimum inhibitory and bactericidal concentration (MIC and MBC), disc, and well diffusion method.
Results
The results showed that the total phenol contents of Balangu, PER-Balangu, and SUPER-Balangu were 76.28 ± 1.41, 43.56 ± 1.72, and 89.46 ± 1.38 μg gallic acid equivalent/mg sample, respectively. Balangu and its fractions were composed of galactose, glucose, arabinose, rhamnose, and xylose. The IC
50
values of Balangu, PER-Balangu, SUPER-Balangu, and BHT in DPPH assay were 0.46, 0.65, 0.38 and 0.31 mg/ml, respectively. In addition, the reducing power of Balangu, PER-Balangu, SUPER-Balangu, and BHT were 534.92, 431.80, 636.36, and 772.72 (mM Fe
+2
/g), respectively. Antibacterial test results showed, that for SUPER-Balangu, the minimum inhibitory concentration and the minimum bactericidal concentration against
Staphylococcus
were 3.125 mg/mL and 6.25 mg/mL.
Conclusions
SUPER-Balangu has a great potential as a natural food preservative, antibacterial, and antioxidant agent.