Purification, chemical characterization and antioxidant activities of polysaccharides isolated from Mycena dendrobii

Liang, Xiaoxia; Gao, Yingying; Pan, Yan; Zou, Yuanfeng; He, Min; He, Chao; Li, Lixia; Yin, Zhongqiong; Lü, Cheng

doi:10.1016/j.carbpol.2018.09.046

Cited by 99 publications

(46 citation statements)

References 30 publications

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“…Typical protein bands at 1651 cm −1 and 1555 cm −1 were not detected, which indicated the low amount of proteins in CSPs. Results were similar with the low contents of proteins determined by Bradford’s method [42]. Moreover, the band at 814 cm −1 corresponded to α- d -galactopyranose [2], which is similar to the constituent monosaccharides of CSPs.…”

Section: Resultssupporting

confidence: 81%

“…Furthermore, the intense peak that appeared at 1635 cm −1 was assigned to the C=O asymmetric stretching of COO − , suggesting the existence of uronic acids in CSPs, which was also confirmed by the m-hydroxydiphenyl analysis method and compositional monosaccharide analysis [2,21,41]. In addition, the band at 1420 cm −1 was assigned to the C–H stretching vibrations or O–H deformation vibrations [2,42,43]. Typical protein bands at 1651 cm −1 and 1555 cm −1 were not detected, which indicated the low amount of proteins in CSPs.…”

Section: Resultsmentioning

confidence: 89%

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Extraction Optimization, Structural Characterization, and Antioxidant Activities of Polysaccharides from Cassia Seed (Cassia obtusifolia)

Han

et al. 2019

Molecules

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In order to explore Cassia seed polysaccharides (CSPs) as natural antioxidants for application in the functional-food industry, microwave-assisted extraction (MAE) was optimized for the extraction of CSPs by using a response surface methodology. Furthermore, the chemical structures and antioxidant activities of CSPs extracted by MAE and hot water extraction were investigated and compared. The maximum extraction yield of CSPs extracted by MAE (8.02 ± 0.19%) was obtained at the optimized extraction parameters as follows: microwave power (415 W), extraction time (7.0 min), and ratio of water to raw material (51 mL/g). Additionally, the contents of the uronic acids, molecular weight, ratio of constituent monosaccharides, intrinsic viscosities, and degrees of esterification of CSPs were significantly affected by the MAE method. Moreover, CSPs exhibited remarkable 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) ABTS, 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl DPPH, nitric oxide, and hydroxyl radical scavenging activities as well as reducing power. The high antioxidant activities observed in CSPs extracted by MAE could be partially attributed to its low molecular weights and high content of unmethylated galacturonic acid. Results indicate that the MAE method could be an efficient technique for the extraction of CSPs with high antioxidant activity, and CSPs could be further explored as functional food ingredients.

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Section: Resultssupporting

confidence: 81%

Section: Resultsmentioning

confidence: 89%

Extraction Optimization, Structural Characterization, and Antioxidant Activities of Polysaccharides from Cassia Seed (Cassia obtusifolia)

Han

et al. 2019

Molecules

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“…The result indicated that GTPS1, OTPS1, and BTPS1 had relatively similar physicochemical characterization. The IR absorptions at around 1,102 and 1,016 cm −1 should be the characteristic absorption bands of pyran‐glycosides (Liang et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

Ultrafiltration isolation, physicochemical characterization, and antidiabetic activities analysis of polysaccharides from green tea, oolong tea, and black tea

Chen

et al. 2020

Journal of Food Science

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Both fermentation degree and preparation method of polysaccharides could influence the bioactivity of tea polysaccharides. The aim of this study was to compare the physicochemical characterization and biological activities of the polysaccharides isolated by ultrafiltration method from three kinds of tea (green tea, oolong tea, and black tea). The bioactivities of tea polysaccharide fractions were compared from four aspects, including antioxidant activities, antiglycation activities, α‐glucosidase inhibitory capability, and hypoglycemic effects on L6 myotubes. Results showed that six polysaccharides (GTPS1, GTPS2, OTPS1, OTPS2, BTPS1, and BTPS2) had different contents of neutral sugar and uronic acid, and they showed different morphologies. Six polysaccharides were composed of the seven monosaccharides with different molar ratios. BTPS1 exhibited the highest DPPH scavenging activity and hydroxyl radical scavenging activity (P < 0.05), and BTPS1 also showed the strongest antiglycation inhibitory effects (P < 0.05). BTPS1 and BTPS2 showed strong inhibitory capacity on α‐glucosidase and hypoglycemic effects in L6 skeletal muscle cells. The result suggested that the degree of fermentation of tea could improve their bioactivities (BTPS > OTPS >GTPS), and TPS1 with smaller molecular weight distribution showed higher bioactivities than TPS2. This study can provide a scientific foundation for the application of tea polysaccharides and related functional products.

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“…The biomacromolecules (such as lipid, protein, and DNA) in the human body might be attacked by these ROS, and this can eventually cause many serious complications such as cancer and Alzheimer’s and cardiovascular diseases [1]. Synthetic antioxidants are used in the food industry to inhibit the overproduction of ROS, but they are restricted use due to their potential hazards to health [2]. Recently, the polysaccharides in natural sources have been noticed as novel potential antioxidants due to their low toxicity and high level of antioxidant capacity, such as their radical scavenging abilities [3].…”

Section: Introductionmentioning

confidence: 99%

Extraction Optimization, Physicochemical Characteristics, and Antioxidant Activities of Polysaccharides from Kiwifruit (Actinidia chinensis Planch.)

Han

Liu

et al. 2019

Molecules

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In order to evaluate effects of extraction techniques on the physicochemical characteristics and antioxidant activities of kiwifruit polysaccharides (KPS), and further explore KPS as functional food ingredients, both microwave-assisted extraction (MAE) and ultrasonic-assisted extraction (UAE) were optimized for the extraction of KPS. Furthermore, the physicochemical structures and antioxidant activities of KPS extracted by different techniques were investigated. The optimal extraction conditions of UAE and MAE for the extraction of KPS were obtained by response surface methodology. Different extraction techniques significantly affected the contents of uronic acids, molecular weights, molar ratios of constituent monosaccharides, and the degree of esterification of KPS. Results showed that KPS exhibited remarkable DPPH and ABTS radical scavenging activities, and reducing power. The high antioxidant activities observed in KPS extracted by the MAE method (KPS-M) might be partially attributed to its low molecular weight and high content of unmethylated galacturonic acid. Results suggested that the MAE method could be a good potential technique for the extraction of KPS with high antioxidant activity, and KPS could be further explored as functional food ingredients.

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Purification, chemical characterization and antioxidant activities of polysaccharides isolated from Mycena dendrobii

Cited by 99 publications

References 30 publications

Extraction Optimization, Structural Characterization, and Antioxidant Activities of Polysaccharides from Cassia Seed (Cassia obtusifolia)

Extraction Optimization, Structural Characterization, and Antioxidant Activities of Polysaccharides from Cassia Seed (Cassia obtusifolia)

Ultrafiltration isolation, physicochemical characterization, and antidiabetic activities analysis of polysaccharides from green tea, oolong tea, and black tea

Extraction Optimization, Physicochemical Characteristics, and Antioxidant Activities of Polysaccharides from Kiwifruit (Actinidia chinensis Planch.)

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