Effect of ultrasonic degradation of hyaluronic acid extracted from rooster comb on antioxidant and antiglycation activities

Jawhar HafsaDepartment of Biochemistry, Faculty of Medicine Sousse, University of Sousse, Sousse, Tunisia;

http://orcid.org/0000-0002-3107-2096

Mohamed Aymen ChaouchLaboratory of Interfaces and Advanced Materials, Faculty of Monastir, University of Monastir, Monastir, Tunisia;

Bassem CharfeddineDepartment of Biochemistry, Faculty of Medicine Sousse, University of Sousse, Sousse, Tunisia;

Christophe RihoueyUniversity of Normandy, Laboratory of Polymers Biopolymers Surfaces (PBS), University of Rouen, Mont Saint Aignan, France

http://orcid.org/0000-0002-1385-6081

Khalifa LimemDepartment of Biochemistry, Faculty of Medicine Sousse, University of Sousse, Sousse, Tunisia;

Didier Le CerfUniversity of Normandy, Laboratory of Polymers Biopolymers Surfaces (PBS), University of Rouen, Mont Saint Aignan, France

Sonia RouatbiDepartment of Biochemistry, Faculty of Medicine Sousse, University of Sousse, Sousse, Tunisia;

http://orcid.org/0000-0003-3411-1182

Hatem MajdoubLaboratory of Interfaces and Advanced Materials, Faculty of Monastir, University of Monastir, Monastir, Tunisia; Correspondence[email protected]

http://orcid.org/0000-0002-9180-1852

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Abstract

Content: Recently, low-molecular-weight hyaluronic acid (LMWHA) has been reported to have novel features, such as free radical scavenging activities, antioxidant activities and dietary supplements.

Objective: In this study, hyaluronic acid (HA) was extracted from rooster comb and LMWHA was obtained by ultrasonic degradation in order to assess their antioxidant and antiglycation activities.

Materials and methods: Molecular weight (Mw) and the content of glucuronic acid (GlcA) were used as the index for comparison of the effect of ultrasonic treatment. The effects on the structure were determined by ultraviolet (UV) spectra and Fourier transform infrared spectra (FTIR). The antioxidant activity was determined by three analytical assays (DPPH, NO and TBARS), and the inhibitory effect against glycated-BSA was also assessed.

Results: The GlcA content of HA and LMWHA was estimated at about 48.6% and 47.3%, respectively. The results demonstrate that ultrasonic irradiation decreases the Mw (1090–181 kDa) and intrinsic viscosity (1550–473 mL/g), which indicate the cleavage of the glycosidic bonds. The FTIR and UV spectra did not significantly change before and after degradation. The IC₅₀ value of HA and LWMHA was 1.43, 0.76 and 0.36 mg/mL and 1.20, 0.89 and 0.17 mg/mL toward DPPH, NO and TBARS, respectively. Likewise LMWHA exhibited significant inhibitory effects on the AGEs formation than HA.

Discussion and conclusion: The results demonstrated that the ultrasonic irradiation did not damage and change the chemical structure of HA after degradation; furthermore, decreasing Mw and viscosity of LMWHA after degradation may enhance the antioxidant and antiglycation activity.

Keywords:

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The authors declare that there is no conflict of interests.

Funding

This work was supported by a grant from Tunisian Ministry of Higher Education and Scientific Research.

Effect of ultrasonic degradation of hyaluronic acid extracted from rooster comb on antioxidant and antiglycation activities

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Effect of ultrasonic degradation of hyaluronic acid extracted from rooster comb on antioxidant and antiglycation activities

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