Food and Fermentation Industries >

2024 , Vol. 50 >Issue 1: 163 - 169

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034819

Isolation, purification, structure characterization, and antioxidant activity of polysaccharides from Vicatia thibetica de Boiss

  • ZHAO Zesu ,
  • NAN Mujia ,
  • LIU Shuangping ,
  • MAO Jian
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  • 1(School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China)
    3(Basic Department, University of Tibetan Medicine, Lhasa 850000, China)
    4(Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China)
    5(National Engineering Research Center for Huangjiu, Shaoxing 312000, China)

Received date: 2023-01-05

  Revised date: 2023-02-09

  Online published: 2024-01-31

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Abstract

A new polysaccharide was extracted from Vicatia thibetica de Boiss using an ultrasound-assisted enzymatic method. After separation and purification by DEAE-52 cellulose ion column chromatography and Sephadex G-100 glucan gel column chromatography, the water-soluble Vicatia thibetica de Boiss polysaccharide (VTP-1) was obtained. High-performance gel permeation chromatography (HPGPC), ion chromatography, UV-vis spectrum, Fourier transform infrared spectroscopy, and Congo red experiment were applied to analyze the molecular weight, monosaccharide composition, spatial structure, physicochemical properties, and antioxidant activity in vitro of polysaccharides. Results showed that the relative molecular weight of VTP-1 was 96.81 kDa. It was composed of arabinose, galactose, glucose, xylose, and mannose in the molar ratio of 5.63∶2.79∶86.36∶3.02∶1.59. VTP-1 was identified as a neutral heteropolysaccharide containing both α- and β-type glycosidic bonds and did not have a triple helix structure. The IC50 values of DPPH free radical, ABTS cationic radical, and hydroxyl radical scavenging ability were 1.808, 1.845, and 4.634 mg/mL, respectively, and the inhibition rates showed a dose-dependent increase, indicating that VTP-1 had good antioxidant activity in vitro. In conclusion, this experiment was the first to study the polysaccharide of Vicatia thibetica de Boiss, which proved its antioxidant activity in vitro. It could provide a theoretical basis for the application of Vicatia thibetica de Boiss polysaccharides in the functional food and medicine industry.

Key words： Vicatia thibetica de Boiss; polysaccharides; purification; structure characteristics; antioxidant activity

Cite this article

ZHAO Zesu , NAN Mujia , LIU Shuangping , MAO Jian . Isolation, purification, structure characterization, and antioxidant activity of polysaccharides from Vicatia thibetica de Boiss[J]. Food and Fermentation Industries, 2024 , 50(1) : 163 -169 . DOI: 10.13995/j.cnki.11-1802/ts.034819

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