Optimization of ultrasonic-assisted extraction, characterization and biological activities of polysaccharides from Orchis chusua D. Don (Salep)

Nuerxiati, Rehebati; Abuduwaili, Aytursun; Mutailifu, Paiheerding; Wubulikasimu, Atikan; Rustamova, Nigora; Jingxue, Cui; Aisa, Haji Akber; Yili, Abulimiti

doi:10.1016/j.ijbiomac.2019.08.112

Cited by 90 publications

(42 citation statements)

References 49 publications

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“…It can be seen from Figure 1A that when the extraction time increased, the polysaccharide yield increased and reached a maximum at 4 h, but decreased after 4h. This is because the increase in extraction time makes it easier and faster to dissolve the polysaccharides into the solvent (Lin et al, 2017), but too long extraction time will result in the destruction of polysaccharide structure (Chen et al, 2019b;Zheng et al, 2019) and competitive dissolution of other impurities (Nuerxiati et al, 2019), leading in a decrease in yield. This phenomenon was consistent with the extraction of polysaccharides in other literatures (Wang et al, 2018b;Yang et al, 2017).…”

Section: Effect Of Extraction Time On Polysaccharide Yieldmentioning

confidence: 99%

Extraction optimization and antioxidant activity of Phyllanthus urinaria polysaccharides

Liu

2021

Food Sci. Technol

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Three extraction parameters including extraction time, material to solvent ratio, and extraction temperature for the extraction yield of Phyllanthus urinaria polysaccharides were optimized by response surface methodology. The results revealed that the optimal extraction process was extraction time of 5.3 h, extraction temperature of 93 °C, and material to solvent ratio of 1:47 g/mL, under which the polysaccharide yield was 6.40%; The three parameters had significant effect on the polysaccharide yield, and the influence of extraction time was the greatest and that of extraction temperature was the lowest. The antioxidant activity test indicated that the equivalent scavenging ability of Phyllanthus urinaria polysaccharides on DPPH and ABTS free radicals was 0.88 and 0.84 μg TBHQ/μg of polysaccharides, respectively; while the reducing power and total antioxidant capacity of Phyllanthus urinaria polysaccharides was equivalent to 93.62% and 93.55% of TBHQ, respectively. The Phyllanthus urinaria polysaccharides had good antioxidant activity.

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Section: Effect Of Extraction Time On Polysaccharide Yieldmentioning

confidence: 99%

Extraction optimization and antioxidant activity of Phyllanthus urinaria polysaccharides

Liu

2021

Food Sci. Technol

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“…The Fourier transform infrared spectroscopy (FT‐IR) was detected using an FT‐IR spectrophotometer (NICOLET 6700; Thermo Fisher Scientific, Waltham, MA, USA). Briefly, the sample was mixed with KBr and pressed into fine particles, and FTIR measurement was conducted in the range of 4,000–400 cm −1 (Nuerxiati et al., 2019a).…”

Section: Methodsmentioning

confidence: 99%

“…Our previous research found that the main component of salep is polysaccharides, accounting for about 58.2% (Nuerxiati et al., 2019a). Still, it has not been applied very well at present.…”

Section: Introductionmentioning

confidence: 99%

Effects of different chemical modifications on the structure and biological activities of polysaccharides from Orchis chusua D. Don

Nuerxiati

Mutailipu

Abuduwaili

et al. 2021

Journal of Food Science

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In this study, an enzyme‐assisted extraction method was used to extract Orchis chusua D. Don (Salep) polysaccharide (SP), which was then modified by sulfation, acetylation, phosphorylation, and carboxymethylation to obtain modified polysaccharides. Furthermore, their degree of substitution, chemical composition, and molecular weight were evaluated. The primary structural features were characterized by UV spectra, FT‐IR spectra, Congo‐red test, and scanning electron microscope. The phosphorylated polysaccharide (SP‐P) was demonstrated the highest scavenging ability on hydroxyl radical and growth‐promoting activity on Lactobacillus Bulgaricus. The carboxymethylated polysaccharide (SP‐C) was exhibited the strongest DPPH and ABTS radical scavenging effects. The acetylated polysaccharide (SP‐A) displayed the best proliferation effects on Bifidobacterium adolescentis, whereas the sulfated polysaccharide (SP‐S) maintained moderately stable antioxidant and probiotic ability. These findings indicate that the modified polysaccharides had their potential significance as new antioxidants and probiotics for the food industry. Practical Application This article provides a new source for the development of polysaccharide derivatives as new antioxidants and probiotics for the food industry.

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“…In addition to improving prebiotic activity, modification by ultrasound has been shown to enhance other bioactive properties, such as antioxidant activity, ultrasonic treatment being reported to improve the antioxidant activity of pectic polysaccharides extracted from hawthorn [ 146 ]. Modification by ultrasound has also been reported to improve the bioactivity of polysaccharides, such as anti-inflammatory [ 147 ] and antitumor properties [ 148 ].…”

Section: Strategies To Increase the Biological Activitymentioning

confidence: 99%

Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition

Rivas

Casquete

Martı́n

et al. 2021

IJERPH

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Nowadays, there is a growing interest in the extraction and identification of new high added-value compounds from the agro-food industry that will valorize the great amount of by-products generated. Many of these bioactive compounds have shown beneficial effects for humans in terms of disease prevention, but they are also of great interest in the food industry due to their effect of extending the shelf life of foods by their well-known antioxidant and antimicrobial activity. For this reason, an additional research objective is to establish the best conditions for obtaining these compounds from complex by-product structures without altering their activity or even increasing it. This review highlights recent work on the identification and characterization of bioactive compounds from vegetable by-products, their functional activity, new methodologies for the extraction of bioactive compounds from vegetables, possibly increasing their biological activity, and the future of the global functional food and nutraceuticals market.

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Optimization of ultrasonic-assisted extraction, characterization and biological activities of polysaccharides from Orchis chusua D. Don (Salep)

Cited by 90 publications

References 49 publications

Extraction optimization and antioxidant activity of Phyllanthus urinaria polysaccharides

Extraction optimization and antioxidant activity of Phyllanthus urinaria polysaccharides

Effects of different chemical modifications on the structure and biological activities of polysaccharides from Orchis chusua D. Don

Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition

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