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properties of arabinoxylans and their potential application as antioxidant and anticancer agents. Moreover, its antioxidant activity exerts a protective effect against
the free radicals and oxidative stress. This study evaluated the influences of various
modifications on the molecular weight of Arabinoxylans. Modification of arabinoxylan resulted in products carboxymethyl arabinoxylan, etherified arabinoxylans and
arabinoxylan-Na with altered structural and technofunctional properties. The nutraceutical perspectives were also highlighted as they are helpful in regulating blood
cholesterol which thereby protects the body from cardiovascular disorders like atherosclerosis and post-prandial glycemic response reduction. Arabinoxylans are also
involved in development of novel colon-targeted delivery systems for the treatment
of colon associated diseases, such as inflammatory bowel disease, irritable bowel
disease, and particularly colon cancer.
References
Aguedo, M., Vanderghem, C., Goffin, D., Richel, A., & Paquot, M. (2013). Fast and high yield
recovery of arabinose from destarched wheat bran. Industrial Crops and Products, 43, 318–325.
Alia, E., Sajid, B., & Shazia, S. (2015). Modified and unmodified arabinoxylans from Plantago ovata
husk: Novel excipients with antimicrobial potential. Bangladesh Journal of Pharmacology, 10,
765–769.
Aman, P., & Graham, H. (1987). Analysis of total and insoluble mixed-linked (1→3), (1→4)-β-Dglucans in barley and oats. Journal of Agricultural and Food Chemistry, 35, 704-709.
Ayala-Soto, F. E., Serna-Saldivar, S. O., Garcia-Lara, S., & Perez-Carrillo, E. (2014a).
Hydroxycinnamic acids, sugar composition and antioxidant capacity of arabinoxylans extracted
from different maize fiber sources. Food Hydrocolloids, 35, 471–475.
Ayala-Soto, F. E., Serna-Saldivar, S. O., Perez-Carrillo, E., & Garcia-Lara, S. (2014b). Relationship
between hydroxycinnamic profile with gelation capacity and rheological properties of arabinoxylans extracted from different maize fiber sources. Food Hydrocolloids, 39, 280–285.
Ayala-Soto, F. E., Serna-Saldívar, S. O., & Welti-Chanes, J. (2016). Effect of processing time,
temperature and alkali concentration on yield extraction, structure and gelling properties n of
corn fiber arabinoxylans. Food Hydrocolloids, 60, 21–28.
Ayala-Soto, F. E., Serna-Saldivar, S. O., Welti-Chanes, J., & Gutierrez-Uribe, J. A. (2015).
Phenolic compounds, antioxidant capacity and gelling properties of glucoarabinoxylans from
three types of sorghum brans. Journal of Cereal Science, 65, 277–284.
Bach Knudsen, K. E. (2015). Microbial degradation of whole-grain complex carbohydrates and
impact on short-chain fatty acids and health. Advances in Nutrition, 6, 206–213.
Berlanga-Reyes, C. M. (2008). Study on the controlled release of insulin from Maize arabinoxylan
gels. Dissertation. Research Center for Food and Development, CIAD, A. C.
Berlanga-Reyes, C. M., Carvajal-Millan, E., Lizardi-Mendoza, J., Márquez-Escalante, J. A.,
Martínez-López, A. L. (2009). Maize arabinoxylan gels as protein delivery matrices. Molecules,
14, 1475–1482
Bhatia, M., & Ahuja, M. (2015). Psyllium arabinoxylan: Carboxymethylation, characterization and evaluation for nanoparticulate drug delivery. International Journal of Biological
Macromolecules, 72, 495–501.
Biliaderis, C. G., Izydorczyk, M. S., & Rattan, O. (1995). Effect of arabinoxylans on bread making
quality of wheat flours. Food Chemistry, 5, 165–172.
Buchanan, C. M., Buchanan, N. L., Debenham, J. S., Gatenholm, P., Jacobsson, M., Sheltona,
M. C., … Wood, M. D. (2003). Preparation and characterization of arabinoxylan esters and
arabinoxylan ester/cellulose ester polymer blends. Carbohydrate Polymers, 52(4), 345–357.
A. Shah et al.
properties of arabinoxylans and their potential application as antioxidant and anticancer agents. Moreover, its antioxidant activity exerts a protective effect against
the free radicals and oxidative stress. This study evaluated the influences of various
modifications on the molecular weight of Arabinoxylans. Modification of arabinoxylan resulted in products carboxymethyl arabinoxylan, etherified arabinoxylans and
arabinoxylan-Na with altered structural and technofunctional properties. The nutraceutical perspectives were also highlighted as they are helpful in regulating blood
cholesterol which thereby protects the body from cardiovascular disorders like atherosclerosis and post-prandial glycemic response reduction. Arabinoxylans are also
involved in development of novel colon-targeted delivery systems for the treatment
of colon associated diseases, such as inflammatory bowel disease, irritable bowel
disease, and particularly colon cancer.
References
Aguedo, M., Vanderghem, C., Goffin, D., Richel, A., & Paquot, M. (2013). Fast and high yield
recovery of arabinose from destarched wheat bran. Industrial Crops and Products, 43, 318–325.
Alia, E., Sajid, B., & Shazia, S. (2015). Modified and unmodified arabinoxylans from Plantago ovata
husk: Novel excipients with antimicrobial potential. Bangladesh Journal of Pharmacology, 10,
765–769.
Aman, P., & Graham, H. (1987). Analysis of total and insoluble mixed-linked (1→3), (1→4)-β-Dglucans in barley and oats. Journal of Agricultural and Food Chemistry, 35, 704-709.
Ayala-Soto, F. E., Serna-Saldivar, S. O., Garcia-Lara, S., & Perez-Carrillo, E. (2014a).
Hydroxycinnamic acids, sugar composition and antioxidant capacity of arabinoxylans extracted
from different maize fiber sources. Food Hydrocolloids, 35, 471–475.
Ayala-Soto, F. E., Serna-Saldivar, S. O., Perez-Carrillo, E., & Garcia-Lara, S. (2014b). Relationship
between hydroxycinnamic profile with gelation capacity and rheological properties of arabinoxylans extracted from different maize fiber sources. Food Hydrocolloids, 39, 280–285.
Ayala-Soto, F. E., Serna-Saldívar, S. O., & Welti-Chanes, J. (2016). Effect of processing time,
temperature and alkali concentration on yield extraction, structure and gelling properties n of
corn fiber arabinoxylans. Food Hydrocolloids, 60, 21–28.
Ayala-Soto, F. E., Serna-Saldivar, S. O., Welti-Chanes, J., & Gutierrez-Uribe, J. A. (2015).
Phenolic compounds, antioxidant capacity and gelling properties of glucoarabinoxylans from
three types of sorghum brans. Journal of Cereal Science, 65, 277–284.
Bach Knudsen, K. E. (2015). Microbial degradation of whole-grain complex carbohydrates and
impact on short-chain fatty acids and health. Advances in Nutrition, 6, 206–213.
Berlanga-Reyes, C. M. (2008). Study on the controlled release of insulin from Maize arabinoxylan
gels. Dissertation. Research Center for Food and Development, CIAD, A. C.
Berlanga-Reyes, C. M., Carvajal-Millan, E., Lizardi-Mendoza, J., Márquez-Escalante, J. A.,
Martínez-López, A. L. (2009). Maize arabinoxylan gels as protein delivery matrices. Molecules,
14, 1475–1482
Bhatia, M., & Ahuja, M. (2015). Psyllium arabinoxylan: Carboxymethylation, characterization and evaluation for nanoparticulate drug delivery. International Journal of Biological
Macromolecules, 72, 495–501.
Biliaderis, C. G., Izydorczyk, M. S., & Rattan, O. (1995). Effect of arabinoxylans on bread making
quality of wheat flours. Food Chemistry, 5, 165–172.
Buchanan, C. M., Buchanan, N. L., Debenham, J. S., Gatenholm, P., Jacobsson, M., Sheltona,
M. C., … Wood, M. D. (2003). Preparation and characterization of arabinoxylan esters and
arabinoxylan ester/cellulose ester polymer blends. Carbohydrate Polymers, 52(4), 345–357.
A. Shah et al.