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Effects of Covalent Binding of Ferulic Acid to Arabinoxylan from Wheat Bran on Its Structure, Antioxidant Activity, and in Vitro Fermentation Properties
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Wanrui ZHOU1, 2, Fangxin HUANG1, 2, Zhehao MA1, 2, Yangjie YING1, 2, Jinyu ZHOU1, 2, Jingwen WANG1, 2, Qingbin GUO3, Yan LIU1, 2, *
Science and Technology of Food Industry | 2026, 47(14) : 54 - 63
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Science and Technology of Food Industry | 2026, 47(14): 54-63
• Research and Investigation •
Effects of Covalent Binding of Ferulic Acid to Arabinoxylan from Wheat Bran on Its Structure, Antioxidant Activity, and in Vitro Fermentation Properties
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Wanrui ZHOU1, 2, Fangxin HUANG1, 2, Zhehao MA1, 2, Yangjie YING1, 2, Jinyu ZHOU1, 2, Jingwen WANG1, 2, Qingbin GUO3, Yan LIU1, 2, *
Affiliations
  • 1National Key Laboratory of Forest Food Resource Mining and Utilization, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
  • 2College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
  • 3College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Published: 2026-07-15 doi: 10.13386/j.issn1002-0306.2025060110
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This study investigated the effects of covalent binding of ferulic acid (FA) on the structure and bioactivity of arabinoxylan (AX). The AX-FA conjugates were prepared using the N,N’-carbonyldiimidazole (CDI) catalysis method. The degree of FA substitution and AX solubility were measured by the Folin-Ciocalteu method and centrifugal precipitation, respectively. The monosaccharide composition of AX was analyzed via acid hydrolysis combined with GC-MS, while its conformational changes were characterized by HPSEC-MALLS. Antioxidant activity was assessed in Caenorhabditis elegans (C.elegans), and intestinal fermentation characteristics were evaluated using an in vitro pig colon digesta model. The results showed that the CDI method achieved a FA substitution degree of 68.1±0.6 mg FA/g, while significantly decreased the solubility of AX (P<0.001). The catalysis process did not alter the monosaccharide composition and the conformation of AX, but caused molecular degradation, reducing its molecular weight from 505.9 kDa to 51.83 kDa. Bioactivity analysis indicated that FA binding enhanced the antioxidant activity of AX in C. elegans, increasing the activities of superoxide dismutase (SOD) and catalase (CAT) by 5.2% and 6.7%, respectively, and reducing reactive oxygen species (ROS) levels by 5.7%. Although FA covalent binding partially weakened AX's intestinal health benefits, the AX-FA complex still promoted the growth of beneficial gut bacteria, including Lactobacillus and Bifidobacterium, while inhibiting harmful bacteria such as Escherichia-Shigella and Streptococcus. Thus, compared to FA and AX monomers, the AX-FA covalent complex possesses both antioxidant and probiotic properties. This study provides valuable insights for the preparation and application of polysaccharide-polyphenol conjugates in product development.

arabinoxylan  /  ferulic acid  /  covalent complex  /  structure  /  antioxidant  /  in vitro fermentation
周琬蕊, 黄方鑫, 马哲豪, 应阳杰, 周晋宇, 王静雯, 郭庆彬, 刘妍. 阿魏酸与麦麸阿拉伯木聚糖的共价结合对其结构、抗氧化活性和肠道酵解特性的影响. 食品工业科技, 2026 , 47 (14) : 54 -63 . DOI: 10.13386/j.issn1002-0306.2025060110
Wanrui ZHOU, Fangxin HUANG, Zhehao MA, Yangjie YING, Jinyu ZHOU, Jingwen WANG, Qingbin GUO, Yan LIU. Effects of Covalent Binding of Ferulic Acid to Arabinoxylan from Wheat Bran on Its Structure, Antioxidant Activity, and in Vitro Fermentation Properties[J]. Science and Technology of Food Industry, 2026 , 47 (14) : 54 -63 . DOI: 10.13386/j.issn1002-0306.2025060110
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Year 2026 volume 47 Issue 14
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54
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Article Info
doi: 10.13386/j.issn1002-0306.2025060110
  • Receive Date：2025-06-11
  • Online Date：2026-10-22
  • Published：2026-07-15
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  • Received：2025-06-11
Affiliations
    1National Key Laboratory of Forest Food Resource Mining and Utilization, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
    2College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
    3College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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