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

Figures & data

Table 1. Chemical analysis of native and degraded hyaluronic acid.

Sample	Yield (%)	GlcA (%)	Protein (%)
HA	0.1	48.6	0.6
LMWHA	61.5	47.3	0.4

Figure 1. Elution profiles obtained by SEC with refractive index (dotted line), viscosity (long dash line) and LS at 90° (full line) of native (black) and degraded (grey) hyaluronic acid together with molecular weights (circle) and intrinsic viscosities (triangle) in LiNO₃ 0.1 mol/L.

Table 2. Molecular changes of ultrasonic irradiated hyaluronic acid extracted from rooster comb.

Sample	Mn (kDa)	Mw (kDa)	Đ (Mw/Mn)	Rgw (nm)	Rh(z) (nm)	[η] (mL/g)	pH
HA	868	1090	1.26	88.8	72.0	1550	6.17
LMWHA	122	181	1.48	39.4	23.0	473	5.31

Figure 2. ATR-FTIR spectra of native HA (a) and LMWHA (b) extracted from rooster comb.

Table 3. Assignment of IR bands for HA and LMWHA.

		Wavenumber (cm^−1)
IR bands		HA	LMWHA
1	C–OH, C–O and C–O–C stretching	1041	1039
2	–	1082	1089
3	–	1150	1151
4	Amid III	1324	1314
5	symmetric (C–O) stretching vibrations	1409	1411
6	Amid II	1551	1547
7	asymmetric (C=O) stretching vibrations	1617	1614
8	C=O carboxyl amid I	1650	1661
9	C–H stretching vibrations	2925	2927
10	O–H and N–H stretching vibrations	3390	3398

Figure 3. UV–vis spectra of native HA of 1090 kDa; and LMWHA of 181 kDa extracted from rooster comb.

Figure 4. DPPH (A), NO (B), radical-scavenging capacity and inhibition of lipid peroxidation (C) of HA and LMWHA extracted from rooster comb. Ascorbic acid (AA) was used as standard. Each value is presented as mean ± SD (n = 3).

Figure 5. The effects of HA and LMWHA extracted from rooster comb on fluorescence formation in Gal-glycated BSA. Each value is presented as mean ± SD (n = 3). ^ap < .05 compared to BSA + Gal (galactose), ^bp < .05 LMWHA compared to HA.