Food and Fermentation Industries >

2025 , Vol. 51 >Issue 3: 234 - 242

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038778

Structural characterization, antioxidant, and prebiotic activity of wampee polysaccharides

  • ZHONG Siyan ,
  • ZOU Bo ,
  • WU Jijun ,
  • YU Yuanshan ,
  • PENG Jian ,
  • FU Manqin ,
  • CHENG Lina ,
  • XU Yujuan
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  • 1(Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)
    2(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China)

Received date: 2024-01-30

  Revised date: 2024-03-14

  Online published: 2025-02-21

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Abstract

In the present study, the polysaccharides were extracted from the pulp of wampee [Clausena lansium (Lour.) Skeels] by hot water, hot acid, and hot alkaline methods (WPP-W, WPP-A, and WPP-AL), respectively, and the structures of the polysaccharides were characterized by gel permeation chromatography, ion chromatography, Fourier transform infrared spectroscopy, X-ray diffraction, and scanning electron microscopy.The antioxidant activity in vitro and beneficial activity were also carried out.Results showed that the highest extraction rate (13.2%) was achieved by the hot acid method, and the average molecular weights of three polysaccharides ranged from 1 455.69 kDa to 2 111.67 kDa with arabinose, galactose, and galacturonic acid being the main components, followed by rhamnose, glucose, xylose, and glucuronic acid.Structurally, the wampee polysaccharide was an uncrystallized cyclic pyranoside containing β-D glycosidic linkage.The results of thermogravimetric analysis showed that the temperature range of the maximum thermal decomposition rate of the wampee polysaccharide was from 246.4 ℃ to 251.6 ℃.It was suggested that the polysaccharides had thermal stability.In addition, the emulsification activity index and emulsion stability index of WPP-W were significantly better than those of WPP-A and WPP-AL.Antioxidant activity test found that there were significant differences in the scavenging rate of the three polysaccharides against DPPH radicals and ABTS cation radicals, and WPP-A had the strongest antioxidant activity.The beneficial activity test found that the three polysaccharides had a certain degree of pro-proliferative effect on Lactiplantibacillus plantarum, Lactobacillus fermentum, Leuconostoc mesenteroides and Lactobacillus rhamnosus.This study could provide a reference basis for the deep processing of wampee, and the application of wampee polysaccharides in functional food and food ingredients.

Key words： wampee; polysaccharide; structural characterization; antioxidant activity; prebiotic activity

Cite this article

ZHONG Siyan , ZOU Bo , WU Jijun , YU Yuanshan , PENG Jian , FU Manqin , CHENG Lina , XU Yujuan . Structural characterization, antioxidant, and prebiotic activity of wampee polysaccharides[J]. Food and Fermentation Industries, 2025 , 51(3) : 234 -242 . DOI: 10.13995/j.cnki.11-1802/ts.038778

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