Antioxidant capacity and prebiotic effects of Gracilaria neoagaro oligosaccharides prepared by agarase hydrolysis

Abstract

Gracilaria is a genus of red algae widely cultivated in Asia and is notable for its economic importance as food ingredients. Neoagaro oligosaccharides (NAOSs) are products of Gracilaria that have excellent water solubility, antioxidant activity and prebiotic effect. In this study, Gracilaria crude polysaccharide was treated with agarase and hydrolyzed into NAOSs with different degrees of polymerization (DP). The compositions of the hydrolyzed NAOSs were analyzed by electrospray ionization-time of flight-mass spectrometry and thin layer chromatography. The antioxidant capacity and prebiotic effects of NAOSs with different DPs were investigated and the results showed that DP could affect the antioxidant capacity of NAOSs. The prebiotic effects of NAOSs with different DP were evaluated based on the influence on the growth of four intestinal bacteria. NAOSs promoted the growth of Lactobacillus delbrueckii subsp. bulgaricus and Sterptococcus thermophilus. The protective effect of Gracilaria NAOSs in simulated gastrointestinal juice was also studied. Finally, NAOSs with best prebiotic effects were used in Procambarus feeding experiment and exhibited promotion effect on Procambarus growth. The present study showed that Gracilaria NAOSs can be utilized as antioxidant and prebiotic additive, which had a considerable potential in food and feed industry.