Preparation, characterization and antioxidant activity of acetylated garlic polysaccharide, and garlic polysaccharide‐Zn (II) complex

Abstract

Garlic polysaccharide (PS) was extracted from garlic by hot‐water extraction. Acetylated garlic polysaccharide (AcPS) and garlic polysaccharide‐zinc complex (ZnPS) were synthesized. The results of Fourier transform infrared spectroscopy and nuclear magnetic resonance spectroscopy analysis showed that the modifications were successful. The antioxidant activities of PS, AcPS, and ZnPS were further investigated in vitro, including scavenging superoxide anion and hydroxyl radicals, antilipid peroxidation capacity, and reducing power. The results showed that the scavenging abilities of AcPS and ZnPS on hydroxyl radical (The IC50 of PS, AcPS, and ZnPS were 2.86, 1.62 and, 1.49 mg/ml, respectively,) and superoxide anion radical (The scavenging rate of PS, AcPS, and ZnPS were 1.5% and 1.8%, and 2.3%, respectively, when concentration was at 1.0 mg/ml.) were stronger than that of PS, and the inhibitory effect of AcPS on lipid peroxidation was significantly stronger than that of PS (The IC50 of PS and AcPS were 1.05 and 0.53 mg/ml, respectively.). It indicated that the acetylation was a favorable way to enhance the antioxidant activity of garlic PS; ZnPS complex could be applied as potential candidate for antioxidant and Zn supplement.

Bioactive polysaccharides and oligosaccharides from garlic (Allium sativum L.): Production, physicochemical and biological properties, and structure–function relationships

“…13 C NMR characterization confirmed that the phosphorylation occurred at C‐2, C‐3, and C‐5 of the polysaccharide chains (Chen & Huang, 2019). When the substitution degree of phosphorylated garlic polysaccharides was up to 0.16, significant changes were found at 1412 cm −1 (assigned to stretching vibration peak of C–O) and 1010 cm −1 (assigned to P–OH bond and/or pyranose rings) in FTIR spectra (Chen & Huang, 2020, 2021). The phosphorylated garlic polysaccharide derivatives exhibited higher antioxidant activities (as abilities to scavenge hydroxyl radicals and superoxide anions, and anti‐lipid peroxidation capacity) compared with the control group (Chen & Huang, 2019; Chen & Huang, 2020, 2021).…”

“…When the substitution degree of phosphorylated garlic polysaccharides was up to 0.16, significant changes were found at 1412 cm −1 (assigned to stretching vibration peak of C–O) and 1010 cm −1 (assigned to P–OH bond and/or pyranose rings) in FTIR spectra (Chen & Huang, 2020, 2021). The phosphorylated garlic polysaccharide derivatives exhibited higher antioxidant activities (as abilities to scavenge hydroxyl radicals and superoxide anions, and anti‐lipid peroxidation capacity) compared with the control group (Chen & Huang, 2019; Chen & Huang, 2020, 2021). The neutral polysaccharides from Polygonatum cyrtonema Hua have a branched fructan core with an average DP of 28 containing (2→6)‐linked β ‐ d ‐Fruf residues every three (2→1)‐linked β ‐ d ‐Fruf residues.…”

“…Besides the above‐described modified garlic polysaccharides, other forms were also produced such as a garlic polysaccharide‐Fe(III) complex (with a Fe content of 8.8%) and a garlic polysaccharide‐Zn (II) complex (with a Zn content of 9.2%) (Chen & Huang, 2020, 2021). Such a cation‐chelation approach significantly increased the scavenging ability of polysaccharides against hydroxyl radicals and superoxide anion radicals (Chen & Huang, 2020, 2021).…”

“…Besides the above‐described modified garlic polysaccharides, other forms were also produced such as a garlic polysaccharide‐Fe(III) complex (with a Fe content of 8.8%) and a garlic polysaccharide‐Zn (II) complex (with a Zn content of 9.2%) (Chen & Huang, 2020, 2021). Such a cation‐chelation approach significantly increased the scavenging ability of polysaccharides against hydroxyl radicals and superoxide anion radicals (Chen & Huang, 2020, 2021). Furthermore, there are some other approaches for modifying polysaccharides such as physical methods (e.g., ultrasonic disruption, microwave exposure, or radiation‐induced treatment) and biological methods (e.g., enzymatic processes) (Hussain et al., 2014; Tao & Xu, 2008; Wang et al., 2013; Zhang, Chen, et al., 2013; Zhu et al., 2014).…”

Extraction, isolation, purification, derivatization, bioactivity, structure–activity relationship, and application of polysaccharides from White jellyfungus

“…When the White jellyfungus cells are subjected to heat, a separation of the mass wall occurs, and the material in the vesicles can escape through the cell wall and be dispersed in the solvent outside the cell wall. This method has mild reaction conditions and uses fewer organic solvents, which reduces the destruction of polysaccharide activity; however, the extracts obtained with water as solvent are generally extracellular polysaccharides, the yield of polysaccharides will be low (X. Chen & Huang, 2021; S. Huang & Huang, 2021b; M. Yang, Zhang, He, et al, 2021; W. Yang, Zhang, Tang, et al, 2021). Du et al (2010) extracted three acidic polysaccharides at a temperature of 100°C, a solid–liquid ratio of 1:10 and three times.…”