Study on the Preparation and Antioxidant Activity of Low Molecular Weight Polysaccharide from Cudrania tricuspidata Fruits
Objective: The molecular weight Cudrania tricuspidata Fruits polysaccharide was prepared and the effect of different molecular weight on their antioxidant activity was further explored. Methods: The low molecular weight cudge polysaccharide was prepared by H2O2/VC degradation method using cudge frui...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-10-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110253 |
| _version_ | 1827795551963316224 |
|---|---|
| author | Zikang DING Xinyue LI Meng ZHAO Xiaomei WANG Yong CHEN Zhongshan ZHANG |
| author_facet | Zikang DING Xinyue LI Meng ZHAO Xiaomei WANG Yong CHEN Zhongshan ZHANG |
| author_sort | Zikang DING |
| collection | DOAJ |
| description | Objective: The molecular weight Cudrania tricuspidata Fruits polysaccharide was prepared and the effect of different molecular weight on their antioxidant activity was further explored. Methods: The low molecular weight cudge polysaccharide was prepared by H2O2/VC degradation method using cudge fruit as raw material. The polysaccharides before and after degradation were analyzed for their physicochemical properties using high performance gel permeation chromatography and ion chromatography, and compared for their total antioxidant activity, reducing ability, DPPH radical scavenging rate and OH radical scavenging rate. Results: The suitable ratio of this cudge polysaccharide degradation by H2O2/VC method was H2O2:VC=1.5:1, and the five kinds of cudge polysaccharide ZGB, ZGC, ZGD, ZGE and ZGF (Mn 49.9, 30.5, 27.6, 25.9, and 28.9 kDa) were obtained. The structure did not change significantly after degradation by infrared spectrogram analysis. IC analysis showed that it was composed of rhamnose, arabinose, galactose, glucose, xylose galacturonic acid and a small amount of glucosamine hydrochloride and mannose. All the five kinds of polysaccharides with low molecular weight had antioxidant activity, which was positively correlated with its concentration. Among them, ZGD (H2O2:VC=30:20 mmol/L) had the best antioxidant activity, compared with crude polysaccharide, its total antioxidant activity and reducing capacity increased by 42.7% and 10.8%, respectively, and the scavenging rate of ·OH increased by 56.3%, while the scavenging rate of DPPH· was not significantly enhanced, and the scavenging rate was 87.44%. Conclusion: After degradation, the antioxidant activity of polysaccharide ZGD is the best. |
| first_indexed | 2024-03-11T18:52:07Z |
| format | Article |
| id | doaj.art-e01ff518bb2a457f9cb0b28596bd2591 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-11T18:52:07Z |
| 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-e01ff518bb2a457f9cb0b28596bd25912023-10-11T09:18:20ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-10-014419394610.13386/j.issn1002-0306.20221102532022110253-19Study on the Preparation and Antioxidant Activity of Low Molecular Weight Polysaccharide from Cudrania tricuspidata FruitsZikang DING0Xinyue LI1Meng ZHAO2Xiaomei WANG3Yong CHEN4Zhongshan ZHANG5College of Food and Health, Zhejiang A & F University, Hangzhou 311300, ChinaCollege of Life Sciences, Huzhou University, Huzhou 313000, ChinaCollege of Life Sciences, Huzhou University, Huzhou 313000, ChinaCollege of Life Sciences, Huzhou University, Huzhou 313000, ChinaHuzhou Zheshu Agricultural Development Co., Ltd., Huzhou 313100, ChinaCollege of Life Sciences, Huzhou University, Huzhou 313000, ChinaObjective: The molecular weight Cudrania tricuspidata Fruits polysaccharide was prepared and the effect of different molecular weight on their antioxidant activity was further explored. Methods: The low molecular weight cudge polysaccharide was prepared by H2O2/VC degradation method using cudge fruit as raw material. The polysaccharides before and after degradation were analyzed for their physicochemical properties using high performance gel permeation chromatography and ion chromatography, and compared for their total antioxidant activity, reducing ability, DPPH radical scavenging rate and OH radical scavenging rate. Results: The suitable ratio of this cudge polysaccharide degradation by H2O2/VC method was H2O2:VC=1.5:1, and the five kinds of cudge polysaccharide ZGB, ZGC, ZGD, ZGE and ZGF (Mn 49.9, 30.5, 27.6, 25.9, and 28.9 kDa) were obtained. The structure did not change significantly after degradation by infrared spectrogram analysis. IC analysis showed that it was composed of rhamnose, arabinose, galactose, glucose, xylose galacturonic acid and a small amount of glucosamine hydrochloride and mannose. All the five kinds of polysaccharides with low molecular weight had antioxidant activity, which was positively correlated with its concentration. Among them, ZGD (H2O2:VC=30:20 mmol/L) had the best antioxidant activity, compared with crude polysaccharide, its total antioxidant activity and reducing capacity increased by 42.7% and 10.8%, respectively, and the scavenging rate of ·OH increased by 56.3%, while the scavenging rate of DPPH· was not significantly enhanced, and the scavenging rate was 87.44%. Conclusion: After degradation, the antioxidant activity of polysaccharide ZGD is the best.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110253cudrania tricuspidata fruitsh2o2/vc degradationlow molecular weight polysaccharideantioxidant activity |
| spellingShingle | Zikang DING Xinyue LI Meng ZHAO Xiaomei WANG Yong CHEN Zhongshan ZHANG Study on the Preparation and Antioxidant Activity of Low Molecular Weight Polysaccharide from Cudrania tricuspidata Fruits Shipin gongye ke-ji cudrania tricuspidata fruits h2o2/vc degradation low molecular weight polysaccharide antioxidant activity |
| title | Study on the Preparation and Antioxidant Activity of Low Molecular Weight Polysaccharide from Cudrania tricuspidata Fruits |
| title_full | Study on the Preparation and Antioxidant Activity of Low Molecular Weight Polysaccharide from Cudrania tricuspidata Fruits |
| title_fullStr | Study on the Preparation and Antioxidant Activity of Low Molecular Weight Polysaccharide from Cudrania tricuspidata Fruits |
| title_full_unstemmed | Study on the Preparation and Antioxidant Activity of Low Molecular Weight Polysaccharide from Cudrania tricuspidata Fruits |
| title_short | Study on the Preparation and Antioxidant Activity of Low Molecular Weight Polysaccharide from Cudrania tricuspidata Fruits |
| title_sort | study on the preparation and antioxidant activity of low molecular weight polysaccharide from cudrania tricuspidata fruits |
| topic | cudrania tricuspidata fruits h2o2/vc degradation low molecular weight polysaccharide antioxidant activity |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110253 |
| work_keys_str_mv | AT zikangding studyonthepreparationandantioxidantactivityoflowmolecularweightpolysaccharidefromcudraniatricuspidatafruits AT xinyueli studyonthepreparationandantioxidantactivityoflowmolecularweightpolysaccharidefromcudraniatricuspidatafruits AT mengzhao studyonthepreparationandantioxidantactivityoflowmolecularweightpolysaccharidefromcudraniatricuspidatafruits AT xiaomeiwang studyonthepreparationandantioxidantactivityoflowmolecularweightpolysaccharidefromcudraniatricuspidatafruits AT yongchen studyonthepreparationandantioxidantactivityoflowmolecularweightpolysaccharidefromcudraniatricuspidatafruits AT zhongshanzhang studyonthepreparationandantioxidantactivityoflowmolecularweightpolysaccharidefromcudraniatricuspidatafruits |