Study on Separation, Purification, Structural Characteristics and in Vitro Antioxidant Activity of Polysaccharides from Chinese Yam Peel
In this study, the optimal process for the deproteinization of crude polysaccharides from Chinese yam peel was investigated by using the trichloroacetic acid method, Sevag method and Sevag-papain enzyme method. The purified polysaccharide fractions were characterized by infrared spectroscopy, the mo...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-10-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120074 |
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| author | Meizhi YE Ziyi WU Jinsong WU Qingping ZHONG |
| author_facet | Meizhi YE Ziyi WU Jinsong WU Qingping ZHONG |
| author_sort | Meizhi YE |
| collection | DOAJ |
| description | In this study, the optimal process for the deproteinization of crude polysaccharides from Chinese yam peel was investigated by using the trichloroacetic acid method, Sevag method and Sevag-papain enzyme method. The purified polysaccharide fractions were characterized by infrared spectroscopy, the monosaccharide composition analysis, and the antioxidant activity in vitro was determined. The results indicated that the optimal ethanol final concentration was 90%, the yield of polysaccharide reached 9.55%, and polysaccharide precipitation rate was the highest. The better deproteinization process was papain treatment combined with Sevag method. Under the condition, the polysaccharide retention rate reached 64.7% and the deproteinization rate was 76.8%. Two major polysaccharide fractions named CYPP-1 and CYPP-2 were isolated and purified from crude polysaccharide by DEAE-52 cellulose column chromatography, and their molecular weights were 4.442 kDa and 4.278 kDa respectively. CYPP-1 was consisted of glucosamine hydrochloride, galactose, glucose, mannose and glucuronic acid with the molar ratio of 11.1:14.4:21.8:35:10.8, and CYPP-2 was consisted of glucosamine hydrochloride, mannose and glucuronic acid with the molar ratio of 10.5:47.9:16.8. Infrared spectroscopy showed that both fractions were consistent with the structural characteristics of plant polysaccharides, being α-type polysaccharides. The scavenging effects of different concentrations of CYPP-1 and CYPP-2 on DPPH, hydroxyl radicals, ABTS+ and superoxide anion radicals in vitro were compared, and the scavenging rates of 8.0 mg/mL CYPP-1 were 89.83%, 46.72%, 67.27% and 51.20%, respectively. And its antioxidant activity was higher than that of CYPP-2. |
| first_indexed | 2024-03-11T18:51:47Z |
| format | Article |
| id | doaj.art-8d0f985b35804478a820d7c873fa8ec5 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-11T18:51:47Z |
| publishDate | 2023-10-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-8d0f985b35804478a820d7c873fa8ec52023-10-11T09:18:20ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-10-014419788510.13386/j.issn1002-0306.20221200742022120074-19Study on Separation, Purification, Structural Characteristics and in Vitro Antioxidant Activity of Polysaccharides from Chinese Yam PeelMeizhi YE0Ziyi WU1Jinsong WU2Qingping ZHONG3Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, ChinaGuangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, ChinaGuangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, ChinaGuangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, ChinaIn this study, the optimal process for the deproteinization of crude polysaccharides from Chinese yam peel was investigated by using the trichloroacetic acid method, Sevag method and Sevag-papain enzyme method. The purified polysaccharide fractions were characterized by infrared spectroscopy, the monosaccharide composition analysis, and the antioxidant activity in vitro was determined. The results indicated that the optimal ethanol final concentration was 90%, the yield of polysaccharide reached 9.55%, and polysaccharide precipitation rate was the highest. The better deproteinization process was papain treatment combined with Sevag method. Under the condition, the polysaccharide retention rate reached 64.7% and the deproteinization rate was 76.8%. Two major polysaccharide fractions named CYPP-1 and CYPP-2 were isolated and purified from crude polysaccharide by DEAE-52 cellulose column chromatography, and their molecular weights were 4.442 kDa and 4.278 kDa respectively. CYPP-1 was consisted of glucosamine hydrochloride, galactose, glucose, mannose and glucuronic acid with the molar ratio of 11.1:14.4:21.8:35:10.8, and CYPP-2 was consisted of glucosamine hydrochloride, mannose and glucuronic acid with the molar ratio of 10.5:47.9:16.8. Infrared spectroscopy showed that both fractions were consistent with the structural characteristics of plant polysaccharides, being α-type polysaccharides. The scavenging effects of different concentrations of CYPP-1 and CYPP-2 on DPPH, hydroxyl radicals, ABTS+ and superoxide anion radicals in vitro were compared, and the scavenging rates of 8.0 mg/mL CYPP-1 were 89.83%, 46.72%, 67.27% and 51.20%, respectively. And its antioxidant activity was higher than that of CYPP-2.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120074chinese yam peelpolysaccharideseparation and purificationstructural characteristicsantioxidant activity |
| spellingShingle | Meizhi YE Ziyi WU Jinsong WU Qingping ZHONG Study on Separation, Purification, Structural Characteristics and in Vitro Antioxidant Activity of Polysaccharides from Chinese Yam Peel Shipin gongye ke-ji chinese yam peel polysaccharide separation and purification structural characteristics antioxidant activity |
| title | Study on Separation, Purification, Structural Characteristics and in Vitro Antioxidant Activity of Polysaccharides from Chinese Yam Peel |
| title_full | Study on Separation, Purification, Structural Characteristics and in Vitro Antioxidant Activity of Polysaccharides from Chinese Yam Peel |
| title_fullStr | Study on Separation, Purification, Structural Characteristics and in Vitro Antioxidant Activity of Polysaccharides from Chinese Yam Peel |
| title_full_unstemmed | Study on Separation, Purification, Structural Characteristics and in Vitro Antioxidant Activity of Polysaccharides from Chinese Yam Peel |
| title_short | Study on Separation, Purification, Structural Characteristics and in Vitro Antioxidant Activity of Polysaccharides from Chinese Yam Peel |
| title_sort | study on separation purification structural characteristics and in vitro antioxidant activity of polysaccharides from chinese yam peel |
| topic | chinese yam peel polysaccharide separation and purification structural characteristics antioxidant activity |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120074 |
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