No abstract

As a traditional Chinese medicine, C. pilosula has been widely recorded in many ancient books. It has been mainly used for strengthening the spleen, moistening the lung, nourishing blood, engendering fluid, enhancing immune function, and modulating antitumor effect (Bai et al., 2018; Zou et al., 2014). At present, the commonly used polysaccharide extraction methods include hot water extraction, acid-base extraction, and ultrasonic-assisted extraction (Dou et al., 2019; Yilmaz & Sebnem, 2017). These methods have their advantages and disadvantages. We use yeast to grow and use the characteristics of oligosaccharides such as glucose and fructose. After fermenting C. pilosula, the yeast consumes monosaccharides and disaccharides in C.pilosula to improve the extraction efficiency and purity of polysaccharides and explore a new type of polysaccharide extraction method. In this study, RSM was employed to estimate the influence of different extraction parameters (fermentation temperature, time, and yeast addition) on the yields of polysaccharides from C. pilosula. Column chromatography was used to purify water-extracted polysaccharides and fermentation polysaccharides. Then, NMR, FTIR,

In this study, we extracted lotus root polysaccharide (LRP) and synthesised phosphorylated lotus root polysaccharide (PLP) using response surface methodology (RSM). RSM analyses revealed that the optimal conditions for PLP synthesis were a reaction duration of 7 h, temperature of 70 °C and pH of 11.38. Under these conditions, the predicted degree of substitution (DS%) was determined to be 9.96%. The structure of the LRP1 was examined by ultraviolet (UV) spectroscopy scan, Fourier transform infrared spectroscopy (FTIR) and nuclear magnetic resonance (NMR) ( 1 H and 13 C). The monosaccharide composition of LRP1 was determined to be mannose (0.12%), ribose(0.18%), glucuronic acid(0.60%), galacturonic acid(0.09%), glucose(98.79%) and galactose(0.21%). The number average molecular weight (Mn) and the weight average molecular weight (Mw) of LRP1 were 10236 and 251783 g/mol. LRP1 exhibited high antioxidant activities in scavenging ABTS radicals, Superoxide anion radicals and Metal ion scavenging activity. PLP exhibited strong antioxidant activity in vitro. In addition, PLP inhibited Skov3 cancer cell proliferation and induced reactive oxygen species (ROS) production. Our data revealed that PLP is a promising natural antioxidant with potential value as a food supplement and for the treatment of cancer.

In this study, we extracted lotus root polysaccharide (LRP) and synthesized carboxymethylated lotus root polysaccharide (CM-LRP) using response surface methodology (RSM). The monosaccharide component of LRP was analyzed by pre-column derivatization high performance liquid chromatography (PCD-HPLC). The polysaccharide was characterized by ultraviolet (UV) spectroscopy scan, Fourier transform infrared spectroscopy (FTIR), circular dichroism spectrometer (CD), and scanning electron microscopy (SEM). It was found that the main monosaccharide component of LRP was glucose, accounting for more than 98% of the total polysaccharide component. RSM analyses revealed that the optimal conditions for CM-LRP synthesis were a reaction duration of 2.22 h, the chloroacetic acid dosage is 2.02 g, and a temperature of 46.87 °C. Under these conditions, the predicted degree of substitution (DS) was determined to be 0.5101. The superoxide anion, ferrous ion and hydroxyl radical antioxidant system were constructed to study the antioxidant activity of LRP and CMLRP. The activity of CMLRP to remove ferrous ions and hydroxyl radicals were significantly stronger than that of LRP, and it also showed a certain concentrationdependent. LRP has a better scavenging ability than CMLRP in scavenging superoxide anion free radicals. Our data revealed that CM-LRP is a promising natural antioxidant with potential value as a food supplement.

Poria cocos, a dual-purpose fungus from China, has both medicinal and edible properties. It confers good disease resistance, is safe, and has no toxicity. It has attracted the attention and research of scientific and technological workers in many fields, such as food science, medicine,