Physicochemical, molecular and functional characteristics of hyaluronic acid as a functional food

What is it about?

Hyaluronic acid is a natural carbohydrate that promotes proper joint function and tissue repair. Hyaluronic acid is an essential nutrient that effectively strengthens eyes, skin, collagen and immunity. So, elder people needs extra help and supplement with hyaluronic for maintaining collagen production, promoting skin elastin, hydrating damaged or chapped skin and reversing signs of aging. It is better to provide them their needs from natural and efficient ingredients or supporting some common foods with hyaluronic acid.

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Why is it important?

The molecular data emphasized that the ability of Streptococcus thermophilus BLM 58 to produce hyaluronic acid more than Streptococcus thermophilus TH-4. The FT-IR and x-ray diffraction confirmed the identity of purified HA with the profile obtained by standard. which confirmed the non–crystalline structure of HA and its appearance as semi-hydrated fibers. Scanning Electronic Microscope indicated the HA consists of many layers of cylindrical fibers with blined ended. Moreover, considerable antioxidant activity (IC50= 493.58±0.48 µg/ml) with no cytoxicity of HA were observed. The hyaluronic acid-fortified yogurt ahowed a good overall acceptabilty with no any adverse effect on the rheological properties.

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