天然和养殖来源多糖的结构特征与抗氧化活性比较
Comparison of structural features and antioxidant activity of polysaccharides from natural and cultured .
作者信息
Wang Junqiao, Nie Shaoping, Kan Lijiao, Chen Haihong, Cui Steve W, Phillips Aled O, Phillips Glyn O, Xie Mingyong
机构信息
1State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi Province, 330047 China.
Agriculture and Agri-Food Canada, Guelph Food Research Centre, Guelph, ON N1G 5C9 Canada.
出版信息
Food Sci Biotechnol. 2017 Feb 28;26(1):55-62. doi: 10.1007/s10068-017-0008-3. eCollection 2017.
Four polysaccharides (named as P1, P2, and P3 from three natural and P4 from cultured ) were obtained by hot-water extraction and ethanol precipitation and their structural characteristics as well as antioxidant potentials were compared. Results revealed that the backbone of P1, P2, and P3 comprised α-1,4-glucose, with a branching point mainly at position 6 and terminating at glucose. On the other hand, the structure of P4 was highly complex, mainly comprising glucose, galactose, and mannose, with 1,4-glucose and 1,4-galactose as the main chain. For antioxidant assays, all the four polysaccharides showed similar scavenging capacity against DPPH and hydroxyl radicals, whereas P1 had a relatively low ferric reducing ability, possibly related to a combination of factors such as the phenolic compounds and amino acids that conjugated in polysaccharides.
通过热水提取和乙醇沉淀获得了四种多糖（三种天然多糖分别命名为P1、P2和P3，一种培养多糖命名为P4），并比较了它们的结构特征和抗氧化潜力。结果表明，P1、P2和P3的主链由α-1,4-葡萄糖组成，分支点主要在6位，末端为葡萄糖。另一方面，P4的结构高度复杂，主要由葡萄糖、半乳糖和甘露糖组成，以1,4-葡萄糖和1,4-半乳糖为主链。在抗氧化试验中，所有四种多糖对DPPH和羟基自由基均表现出相似的清除能力，而P1的铁还原能力相对较低，这可能与多糖中结合的酚类化合物和氨基酸等多种因素有关。
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