Physicochemical and Biological Properties of Polysaccharides from Dictyophora indusiata Prepared by Different Extraction Techniques

Abstract

In this study, different extraction techniques, including traditional hot water extraction (HWE), microwave-assisted extraction (MAE), pressurized assisted extraction (PAE), and ultrasonic-assisted extraction (UAE), were used to extract Dictyophora indusiata polysaccharides (DFPs), and their physicochemical and biological properties were compared. Results revealed that extraction yields of D. indusiata polysaccharides prepared by different extraction techniques ranged from 5.62% to 6.48%. D. indusiata polysaccharides prepared by different extraction techniques possessed similar chemical compositions and monosaccharide compositions, while exhibited different molecular weights (Mw), apparent viscosities, and molar ratios of constituent monosaccharides. In particularly, D. indusiata polysaccharides prepared by HWE (DFP-H) had the highest Mw and apparent viscosity among all DFPs, while D. indusiata polysaccharides extracted by UAE (DFP-U) possessed the lowest Mw and apparent viscosity. In addition, the in vitro antioxidant effects of D. indusiata polysaccharides prepared by PAE (DFP-P) and DFP-U were significantly higher than that of others. Indeed, both DFP-P and DFP-H exhibited much higher in vitro binding properties, including fat, cholesterol, and bile acid binding properties, and lipase inhibitory effects than that of D. indusiata polysaccharides prepared by MAE (DFP-M) and DFP-U. These findings suggest that the PAE technique has good potential for the preparation of D. indusiata polysaccharides with desirable bioactivities for the application in the functional food industry.

Structural analysis, in vitro antioxidant and lipid-lowering activities of purified Tremella fuciformis polysaccharide fractions

“…Therefore, TFPS1 has the best reducing ability. Its stronger reducing power may be related to the sulfate content [50][51][52].…”

Polymeric Compounds of Lingonberry Waste: Characterization of Antioxidant and Hypolipidemic Polysaccharides and Polyphenol-Polysaccharide Conjugates from Vaccinium vitis-idaea Press Cake

“…In addition, the pancreatic lipase inhibition plays an important role in the lipid lowering effect of plant food and polysaccharide-derived products. Pectic polysaccharides with varied molecular weight and methoxylation degree are effective pancreatic lipase inhibitors, which is related to a reduction in the surface of the lipid droplet exposed to the enzyme [ 68 ], but neutral polysaccharides are also good inhibitors as in the case of Dictyophora indusiata polymers [ 69 ]. Summarizing the data, the polysaccharide fraction VVPS of V. vitis-idaea press cake and its component DEAE–1% NaOH are possible effective antioxidants and potential hypolipidemic agents that need further separation for the isolation of homogenous polymers and their chemical investigation, followed by an in vivo study of bioactivity.…”

The lipid-lowering effects of fenugreek gum, hawthorn pectin, and burdock inulin

“…The results of this study were consisted of the above evidence, namely, the effects of lipidlowering by FG and HP were realized by promoting the excretion of cholesterol. Inulin-type fructans with lower molecular weight and viscosity might not have the ability to bind to bile acids (39)(40)(41)(42).…”