Chemical structure and effects of antioxidation and against α-glucosidase of natural polysaccharide from Glycyrrhiza inflata Batalin

Pan, Liao; Zhu, Yongming; Zhu, Zhiwei; Xue, Wei; Liu, Chunyu; Sun, Hao; Yue-Yin,

doi:10.1016/j.ijbiomac.2020.03.192

Cited by 48 publications

(38 citation statements)

References 60 publications

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“…The chemical shifts of anomeric carbons indicated that there are both α-and β-glycosidic bond in BHCP. The chemical shifts from δ 99-101 ppm were attributed to α-galactose/α-glucoside anomeric carbons, while the chemical shift of δ 104 ppm was the characteristic resonance absorption peak of β-galactose/β-glucoside anomeric carbon Pan et al, 2020). These results are consistent with the analytical results of GC.…”

Section: Gc and Nmr Analysissupporting

confidence: 85%

Characterization and antioxidant activities of polysaccharide extracted from Benincasa hispida var. chieh-qua How

et al. 2022

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The water-soluble polysaccharide (BHCP) was isolated from the hot aqueous extract of Chieh qua (Benincasa hispida var. chieh-qua How) fruit. The polysaccharide was found to contain D-galactose and D-glucose in a molar ratio of 2.59:1 with both α-and β-glycosidic bond. The strong free radicals scavenging activity on DPPH, ABTS, and hydroxyl radicals of the BHCP was demonstrated, and showing the BHCP from Chieh qua has potential application value on the functional food.

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Section: Gc and Nmr Analysissupporting

confidence: 85%

Characterization and antioxidant activities of polysaccharide extracted from Benincasa hispida var. chieh-qua How

et al. 2022

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“…As shown in Figure 2e, the reducing power of the positive control (Vc) was significantly higher than that of the OPs at the same concentrations (p < .05), and the reducing ability increased with increasing concentration. Pan et al found that the free radical scavenging activity of Glycyrrhiza inflata Batalin polysaccharide was weaker than Vc at the same concentration (Pan et al, 2020) and this study has the same conclusion. Based on the IC 50 values, the reduction ability was ranked in the following order: Vc (0.12 mg/ml) > HD-OP (1.16 mg/ ml) > FD-OP (1.23 mg/ml) > ND-OP (4.01 mg/ml).…”

Section: Reducing Powersupporting

confidence: 85%

Effects of different drying methods on the physicochemical and antioxidative characteristics of Osmunda japonica Thunb. polysaccharides

Liu

Zhang

et al. 2020

J. Food Process. Preserv.

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Osmunda japonica Thunb. is a perennial fern with high nutritional value, important health benefits, and desirable medicinal properties (Zhang, Zhang, Liu, Du, & Tian, 2019). Fresh O. japonica Thunb. is currently rarely seen on the market and it is mainly processed by drying but can also be salted. In addition to being consumed as a food, it is used as a medicine, and notably, it is an important wild vegetable export of China. O. japonica Thunb. is generally picked in April or May, and if it is not processed immediately after harvesting (Rui, Chao, & Xing-ping, 2011), fresh O. japonica Thunb. will lose water, wilt, and undergo aging. There are many types of drying methods used for wild vegetables. The treatment methods used in rural areas can be divided based on the source of heat energy into artificial drying and natural drying (ND) methods. ND methods use solar radiant heat and dry air to dry wild vegetables. Directly processing raw materials by exposing them to sunlight is one such method; this method fully utilizes natural conditions and is operationally relatively simple, inexpensive, and effective (Doymaz, 2011). Artificial drying methods mainly include hot air drying (HD) and vacuum freeze-drying (FD). These methods are not affected by climatic conditions, the drying speeds are relatively fast, and high-quality products with bright color can be obtained; however, there are drawbacks, such as requiring expensive and specialized equipment.

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“…Among them, Glycyrrhiza polysaccharides ( GPS ) as functional compounds have attracted more and more researchers in both pharmaceutical and alimentary field ( Chu et al., 2012 ). GPS are consist of different types of monosaccharides like glucose, galactose, and mannose ( Pan et al., 2020 ), and have various medicinal uses such as antitumor agent, antibacterial, antiviral, antioxidant, and protective agent to the liver and kidney ( Ayeka et al., 2016 ; Wu et al., 2017 ; Lian et al., 2018 ; Zhang et al., 2018 ; Hao et al., 2020 ; Mutaillifu et al., 2020 ; Pan et al., 2020 ). GPS can boost immune function, stimulate the antigen presenting cells like macrophages and dendritic cells, as well as help secrete cytokines and induce immune cells to mature.…”

Section: Introductionmentioning

confidence: 99%

Glycyrrhiza polysaccharides can improve and prolong the response of chickens to the Newcastle disease vaccine

Zhang

et al. 2022

Poultry Science

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Licorice is a medicinal and food plant widely used to treat diseases and produce food additives, because of its unique chemical constituents like polysaccharides, flavones, and saponins. Glycyrrhiza Polysaccharides ( GPS-1 ) are water-soluble neutral polysaccharides extracted from licorice. Currently, GPS-1 is administrated to chickens by gavage every d for 14 d to observe the impact of GPS-1 on the Newcastle disease vaccine. To determine the immunity of these chickens to NDV, blood serum levels of hemagglutinin-inhibition ( HI ) antibody, and immunoglobulins IgA and IgG were measured. Meanwhile, the expression levels of cytokines IL-2, IL-4, IL-17, and IFN-γ were measured to evaluate the degree of immune booster activity. The chickens’ spleen and peripheral blood lymphocytes displayed a significant increase in the proportion of CD4+ and CD8+ T cells after booster treatments with GPS-1. The results indicated that GPS-1 had a significant, dose-dependent, immune-boosting effect which could enhance NDV vaccine immunity in chickens.

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Chemical structure and effects of antioxidation and against α-glucosidase of natural polysaccharide from Glycyrrhiza inflata Batalin

Cited by 48 publications

References 60 publications

Characterization and antioxidant activities of polysaccharide extracted from Benincasa hispida var. chieh-qua How

Characterization and antioxidant activities of polysaccharide extracted from Benincasa hispida var. chieh-qua How

Effects of different drying methods on the physicochemical and antioxidative characteristics of Osmunda japonica Thunb. polysaccharides

Glycyrrhiza polysaccharides can improve and prolong the response of chickens to the Newcastle disease vaccine

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