Guideline for the extraction, isolation, purification, and structural characterization of polysaccharides from natural resources

Abstract

Polysaccharide is widely distributed in natural resources, and currently attracts scientists' attention for their various bio‐functions including immunomodulatory activity, hypoglycemic activity, hypolipidemic activity, antitumor activity, promoting effects on gastrointestinal function, and so on. The purity and structure characteristics of different polysaccharides greatly restrict the in‐depth study of their bioactivity mechanism. Therefore, this guideline will display the extraction, isolation, purification, and structural characterization of polysaccharides from natural resources. The extraction methods of acid‐soluble polysaccharides, water‐soluble polysaccharides, and alkaline soluble polysaccharides are included. Common purification methods like membrane filtration, alcohol precipitation, and column chromatographic separation are explained in detail. A comprehensive procedure for polysaccharide structural characterization is given from molecular weight and monosaccharide composition study to Fourier transform infrared and nuclear magnetic resonance analysis. Examples are added where necessary to help you better understand this guideline.

Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking

“…Therefore, in order to select MPs with the purpose of wine color protection, it is necessary to have a general knowledge of the basic physicochemical characteristics (molecular weight, mannose/glucose ratio, sugar/protein composition, side-chains and branching ratios, and molecular conformation) of the MP products before their application in wines (Du et al, 2022;Huang et al, 2022).…”

“…Producing MP products of good applicability MP products of high purity, good hydroalcoholic solubility, small/medium-molecular weight are ideal organoleptic modulators in winemaking, because products of low purity may contain undesirable components that will limit the release of MPs and result in wine spoilage (Del Barrio-Galán et al, 2012;Li et al, 2017Li et al, , 2018aLi et al, , 2018b, good solubility makes these products participate into the wine organoleptic modulation more effectively; meanwhile, the insoluble components of the products and the high-molecular-weight MP molecules may result in the loss of water and other valuable wine components due to the overadsorption and flocculant effect, which will impair wine quality and cause economical loss (Alcalde-Eon et al, 2019a;Guadalupe & Ayestarán, 2008;Guadalupe et al, 2010;Lubbers et al, 1994a). A standardization of MPs production of different characteristics can guarantee an accurate wine quality modulation after the application of these products, to achieve this goal, the establishment of a standardized MPs extraction/purification protocol in the beltline and the sustainable provision of homogenous raw materials rich in MPs are two critical aspects (Huang et al, 2022).…”

“…The high‐molecular‐weight MPs contain too many binding sites and can interact with wine PPs excessively, with the occurrence of flocculant effect, the formation of MPs–PPs precipitates will not only decrease the contents of anthocyanins, but also other nonanthocyanin phenolic compounds, consequently, the wine chromatic quality or color stability would be impaired due to the reduction of grape native anthocyanins, copigmentation effect, and formation of anthocyanin derivatives (Figure 1C). Therefore, in order to select MPs with the purpose of wine color protection, it is necessary to have a general knowledge of the basic physicochemical characteristics (molecular weight, mannose/glucose ratio, sugar/protein composition, side‐chains and branching ratios, and molecular conformation) of the MP products before their application in wines (Du et al., 2022; Huang et al., 2022).…”

Polysaccharides from Chinese herbs as natural weapons against colorectal cancer

“…Polysaccharide separation and purification processes are performed after the removal of polysaccharides from aqueous extracts. Polysaccharides are commonly purified using gel chromatography, macroporous resin column chromatography, precipitation, anion exchange chromatography, and ultrafiltration, among other methods (Table S1) [10,[75][76][77][78]; however, due to difficulties in controlling polysaccharide quality, most of those obtained after extraction, separation, and purification remain crude products. Further, different batches of the same herb may vary in terms of polysaccharide components, with small differences in terms of glycosidic bonds, molecular weight, biological function, and monosaccharide composition.…”

Research of saccharides and related biocomplexes: A review with recent techniques and applications

“…Aerosol analyses are important for detecting saccharides from snow transfer processes, aerosols present in cities, ozone levels in agro‐industrial zones, seasonal variations, and water vapor above marine surfaces [32, 214, 218, 296–299, 301, 312]. A survey about experimental and analysis guidelines for polysaccharides from natural resources can be found [313].…”