Food and Fermentation Industries >

2023 , Vol. 49 >Issue 6: 57 - 63

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031936

Structural characteristics, physicochemical properties, and antioxidant activity of oyster polysaccharides

  • LIU Liangwei ,
  • REN Jie ,
  • HOU Juncai ,
  • LI Yanan ,
  • LU Zhihao ,
  • HAN Shuang ,
  • LIU Fei ,
  • LIU Wenying
Expand
  • 1(Key Laboratory of Dairy of Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China)
    2(Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries, Beijing 100015, China)
    3(Faculty of Environment and Life, Beijing University of Technology, Beijing 100124, China)

Received date: 2022-04-12

  Revised date: 2022-05-06

  Online published: 2023-04-14

Fold

Abstract

The structural characteristics, thermal stability, rheological properties, and antioxidant activity of oyster polysaccharide (OPS) were studied. The oyster polysaccharide was extracted by enzymatic hydrolysis and Sevage method. The phenol-sulfuric acid method, Coomassie brilliant blue binding method, high performance liquid gel permeation chromatography (HAGPC), PMP derivatized polysaccharide hydrolysate method, scanning electron microscope, and UV-visible and infrared spectroscopy analysis of total sugar content, molecular weight, monosaccharide composition, group composition, microstructure, rheology properties, and antioxidant activity. Results showed that OPS was a heteropolysaccharide with a molecular weight of 623.24 kDa. It was composed of glucose, mannose, ribose, galactose, xylose, arabinose, and fucose, the main glucose with a content of 95.35%, which was produced by β-polysaccharide formed by linking glucose by glycosidic bonds. The microscopic surface of OPS was relatively loose and had a coral-like structure. OPS existed in characteristic groups of carbohydrates, with pyran rings and triple helical structures. The thermogravimetric analysis showed that OPS had good thermal stability. The polysaccharide solution was a shear-thinning pseudoplastic fluid, and the 0.5% (mass fraction) OPS solution had good viscosity. The median inhibitory concentrations (IC50 values) of OPS on DPPH radical, ABTS cationic radical, ferrous ion chelating ability, and hydroxyl radical were 0.36, 2.71, 4.15, and 1.21 mg/mL, respectively. Results provided a basis for further developing the application value of oyster polysaccharides, especially in thickening agents and antioxidants and provided a reference for the comprehensive development and utilization of oyster resources and the promotion of high-value and efficient processing of oysters.

Key words： oyster polysaccharide; chemical composition; structural characterization; physical and chemical properties; antioxidant activity

Cite this article

LIU Liangwei , REN Jie , HOU Juncai , LI Yanan , LU Zhihao , HAN Shuang , LIU Fei , LIU Wenying . Structural characteristics, physicochemical properties, and antioxidant activity of oyster polysaccharides[J]. Food and Fermentation Industries, 2023 , 49(6) : 57 -63 . DOI: 10.13995/j.cnki.11-1802/ts.031936

References

[1] 姜画画, 王宁丽, 裴栋, 等.牡蛎肉营养成分分析及安全性评价[J].食品工业, 2018, 39(11):298-299.
JIANG H H, WANG N L, PEI D, et al.Nutrient analysis and safety evaluation of oyster meat[J].The Food Industry, 2018, 39(11):298-299.
[2] 朱怡静, 李琪, 张景晓, 等.5种壳色长牡蛎不同组织常规营养成分分析与评价[J].中国水产科学, 2018, 25(2):354-360.
ZHU Y J, LI Q, ZHANG J X, et al.Analysis and evaluation of nutrient composition in different tissues of Pacific oyster (Crassostrea gigas) with five shell colors[J].Journal of Fishery Sciences of China, 2018, 25(2):354-360.
[3] 方玲, 马海霞, 李来好, 等.华南地区近江牡蛎营养成分分析及评价[J].食品工业科技, 2018, 39(2):301-307;313.
FANG L, MA H X, LI L H, et al.Analysis and evaluation of nutrient composition in Ostrea rivularis from South China Sea coast[J].Science and Technology of Food Industry, 2018, 39(2):301-307;313.
[4] WANG L C, DI L Q, LI J S, et al.Elaboration in type, primary structure, and bioactivity of polysaccharides derived from mollusks[J].Critical Reviews in Food Science and Nutrition, 2019, 59(7):1 091-1 114.
[5] XIONG Q P, SONG Z Y, HU W H, et al.Methods of extraction, separation, purification, structural characterization for polysaccharides from aquatic animals and their major pharmacological activities[J].Critical Reviews in Food and Science and Nutrition, 2020, 60(1):48-63.
[6] CAO H.Polysaccharides from Chinese tea:Recent advance on bioactivity and function[J].International Journal of Biological Macromolecules, 2013, 62:76-79.
[7] 李世杰. 近江牡蛎多糖的纯化、结构鉴定、硒化及其生物活性研究[D].广州:广州中医药大学, 2017.
LI S J.The study of purification, structure identification, selenium modification and biological activity of polysaccharides from Ostrea rivularis Gould[D].Guangzhou:Guangzhou University of traditional Chinese Medicine, 2017
[8] 位迎雪, 宋春, 刘兴祖, 等.牡蛎多糖的提取与纯化[J].科学养鱼, 2020 (7):68-69.
WEI Y X, SONG C, LIU X Z, et al.Extraction, purification of oyster polysaccharides and its function[J].Scientific Fish Farming, 2020 (7):68-69.
[9] CAI B N, WAN P, CHEN H, et al.Composition characterization of oyster polysaccharides from Crassostrea hongkongensis and their protective effect against H2O2-induced oxidative damage in IEC-6 cells[J].International Journal of Biological Macromolecules, 2019, 124:246-254.
[10] HADIDI M, AMOLI P I, JELYANI A Z, et al.Polysaccharides from pineapple core as a canning by-product:Extraction optimization, chemical structure, antioxidant and functional properties[J].International Journal of Biological Macromolecules, 2020, 163:2 357-2 364.
[11] CHEN H Y, ZENG J S, WANG B, et al.Structural characterization and antioxidant activities of Bletilla striata polysaccharide extracted by different methods[J].Carbohydrate Polymers, 2021, 266:118149.
[12] CHEN G J, BU F, CHEN X H, et al.Ultrasonic extraction, structural characterization, physicochemical properties and antioxidant activities of polysaccharides from bamboo shoots (Chimonobambusa quadrangularis) processing by-products[J].International Journal of Biological Macromolecules, 2018, 112:656-666.
[13] PAN F, SU T J, LIU Y, et al.Extraction, purification and antioxidation of a polysaccharide from Fritillaria unibracteata var.wabuensis[J].International Journal of Biological Macromolecules, 2018, 112:1 073-1 083.
[14] MA Y L, SUN P, FENG J, et al.Solvent effect on phenolics and antioxidant activity of Huangshan Gongju (Dendranthema morifolium (Ramat) Tzvel.cv.Gongju) extract[J].Food and Chemical Toxicology, 2021, 147:111875.
[15] LIAO B Y, ZHU D Y, THAKUR K, et al.Thermal and antioxidant properties of polysaccharides sequentially extracted from mulberry leaves (Morus alba L.)[J].Molecules(Basel,Switerland), 2017, 22(12):2 271.
[16] XU S Q, ZHANG Y J, JIANG K.Antioxidant activity in vitro and in vivo of the polysaccharides from different varieties of Auricularia auricula[J].Food & Function, 2016, 7(9):3 868-3 879.
[17] MENG Q R, LI Y H, XIAO T C, et al.Antioxidant and antibacterial activities of polysaccharides isolated and purified from Diaphragma juglandis fructus[J].International Journal of Biological Macromolecules, 2017, 105:431-437.
[18] 杨大俏, 王锦旭, 李来好, 等.近江牡蛎多糖的结构鉴定及免疫调节能力分析[J].食品科学,2020, 41(10):38-46.
YANG D Q, WANG J X, LI L H, et al.Structural analysis and immunoregulatory activity of polysaccharides from Crassostrea rivularis[J].Food Science,2020, 41(10):38-46.
[19] GAO X, QI J Y, HO C T, et al. Purification, physicochemical properties, and antioxidant activities of two low-molecular-weight polysaccharides from Ganoderma leucocontextum fruiting bodies[J].Antioxidants(Basel,Switerland), 2021, 10(7):1 145.
[20] YU W S, CHEN H, XIANG Z H, et al.Preparation of polysaccharides from Ramulus mori, and their antioxidant, anti-inflammatory and antibacterial activities[J].Molecules(Basel,Switerland), 2019, 24(5):856.
[21] YĺLMAZ T, TAVMAN Ş.Ultrasound assisted extraction of polysaccharides from hazelnut skin[J].Food Science and Technology International Ciencia y Tecnologia De Los Alimentos Internacional, 2016, 22(2):112-121.
[22] AKHTAR H M S, RIAZ A, HAMED Y S, et al.Production and characterization of CMC-based antioxidant and antimicrobial films enriched with chickpea hull polysaccharides[J].International Journal of Biological Macromolecules, 2018, 118:469-477.
[23] 周蓉, 祝佳惠, 李玉芹, 等.黄枝瑚菌多糖提取工艺优化及其体外抗氧化活性研究[J].湘潭大学学报(自然科学版),2021, 43(4):35-44.
ZHOU R, ZHU J H, LI Y Q, et al. Extraction optimization of polysaccharides from Ramaria flava and its antioxidant activity[J].Journal of Xiangtan University (Natural Science Edition),2021, 43(4):35-44.
[24] 杨嘉梁, 陈小娥, 方旭波, 等.鱿鱼内脏多糖的分离纯化、理化性质及抗氧化活性研究[J].中国食品学报,2019, 19(4):116-124.
YANG J L, CHEN X E, FANG X B, et al.Studies on isolation, purification, characterization and antioxidant activity of polysaccharides extracted from squid viscera[J].Journal of Chinese Institute of Food Science and Technology, 2019, 19(4):116-124.
[25] 陈胜军, 刘先进, 杨贤庆, 等.鲍鱼内脏多糖分离纯化与抗氧化活性评价[J].南方农业学报,2019, 50(2):372-377.
CHEN S J, LIU X J, YANG X Q, et al.Isolation and purification of visceral polysaccharides from abalone and its antioxidant activity[J].Journal of Southern Agriculture,2019, 50(2):372-377.
[26] GÉTACHEW A T, LEE H J, CHO Y J, et al.Optimization of polysaccharides extraction from Pacific oyster (Crassostrea gigas) using subcritical water:Structural characterization and biological activities[J].International Journal of Biologiocal Macromolecules, 2019, 121(2):852-861.
[27] XU Z, LI X, FENG S L, et al.Characteristics and bioactivities of different molecular weight polysaccharides from camellia seed cake[J].Internatinal Journal of Biological Macromolecules, 2016, 91:1 025-1 032.
[28] 胡晓波, 汪小明, 完颜红影, 等.桑葚多糖的磷酸化修饰及其抗氧化活性研究[J].食品科技, 2022, 47(2):215-220.
HU X B, WANG X M, WANYAN H Y, et al.Phosphorylation modification and antioxidation activity of polysaccharides from mulberry[J].Food Science and Technology, 2022, 47(2):215-220.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.