Effect of extraction method on the chemical profiles and bioactivities of soybean hull polysaccharides

Abstract

The yields, properties, and bioactivities of polysaccharides extracted by three methods from soybean hulls (SSCPs) were evaluated: hot water extraction (H‐SSCP), microwave‐assisted ammonium oxalate extraction (A‐SSCP), and microwave‐assisted sodium citrate extraction (S‐SSCP). A‐SSCP gave the highest yield of polysaccharides (9.3 ± 0.5%) although all three products had similar physicochemical characteristics and FT‐IR spectra. A‐SSCP and S‐SSCP produced polysaccharides with lower molecular weight distributions and higher total reducing power and scavenging ability for ABTS+• and DPPH• free radicals. Furthermore, the effect of SSCPs on carbon tetrachloride (CCl4)‐induced liver injury was investigated in the mice. When compared with H‐SSCP and S‐SSCP, A‐SSCP significantly decreased the levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST), malondialdehyde (MDA), and reactive oxygen (ROS) to normal (p < .05) and increased the level of glutathione (GSH) to normal (p < .05). A‐SSCP was the most effective polysaccharide, yielding an approximately normal hepatic appearance with well‐preserved cytoplasm, obvious cell boundaries, with legible nuclei and nucleoli. This study indicates that polysaccharides extracted from soybean hulls via microwave‐assisted ammonium oxalate extraction have the potential to be developed as a new functional food contributing to the alleviation of liver damage.

A review of extraction, purification, structural properties and biological activities of legumes polysaccharides

“…Yao et al (17) first used hot water extraction and then alkali extraction, increasing the extraction temperature of polysaccharides, and the polysaccharide yield increased to 9.59%. In order to improve the yield of polysaccharides, methods such as microwave and ultrasound are also used to assist extraction (7,20,27 extraction. Among them, the microwave-assisted ammonium oxalate extraction method had the highest yield (9.3%), the microwave-assisted sodium citrate method had the second highest yield (3.6%), and the hot water extraction method had the lowest yield (1.2%).…”

“…Legumes polysaccharides are structural components of the plant cell wall, so extraction methods are usually based on the deconstruction of the cell wall. The extraction method is to dissolve the polysaccharide from the cell wall under moderate extraction conditions without changing their structure of the legume's polysaccharides ( 7 , 13 , 14 ). The extraction and purification of legumes polysaccharides are shown in Figure 1 and Table 1 .…”

“…Yao et al ( 17 ) first used hot water extraction and then alkali extraction, increasing the extraction temperature of polysaccharides, and the polysaccharide yield increased to 9.59%. In order to improve the yield of polysaccharides, methods such as microwave and ultrasound are also used to assist extraction ( 7 , 20 , 27 ). Maryanne et al ( 28 ) optimized ultrasonic-assisted extraction of pea polysaccharide using response surface methodology.…”

“…The optimal extraction conditions were: ultrasonic power 135.34 W, extraction time 48.61 mins, extraction temperature 68.25°C and ratio of water to raw material of 33.6:1, here conditions, the polysaccharide extraction was 7.37%. Han et al ( 7 ) compared the extraction of soybean hull polysaccharides by hot water extraction, microwave-assisted ammonium oxalate extraction and microwave-assisted sodium citrate extraction. Among them, the microwave-assisted ammonium oxalate extraction method had the highest yield (9.3%), the microwave-assisted sodium citrate method had the second highest yield (3.6%), and the hot water extraction method had the lowest yield (1.2%).…”

“…In recent years, the research on legumes has mainly focused on protein, but with the rapid development of glycochemistry and glycobiology technology, legumes polysaccharide has gradually become a research hotspot of scholars worldwide (4,5). Legumes polysaccharides obtained by different extraction and purification methods have different physicochemical properties and biological activities, including immune regulation, anti-oxidation, anti-tumor, hypoglycemic, gastrointestinal protection and so on (6)(7)(8)(9)(10). Additionally, legumes polysaccharides have physical and chemical properties such as emulsifying and stability, which can improve the quality and appearance of dairy products (11,12).…”