Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China.
Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China.
Int J Biol Macromol. 2019 Sep 1;136:891-900. doi: 10.1016/j.ijbiomac.2019.06.142. Epub 2019 Jun 20.
Non-starch polysaccharides are considered the main bioactive ingredients in kiwifruits. In order to well understand the chemical structures and antioxidant activities of non-starch polysaccharides from different varieties of kiwifruits (KPSs), the physicochemical characteristics and antioxidant activities of KPSs extracted by hot water extraction from Actinidia deliciosa cv. Hayward, A. chinensis cv. Hort16A, A. chinensis cv. Jinshi, A. chinensis cv. Hongshi, A. polygama, A. macrosperma, and A. arguta were investigated and compared. Results showed that extraction yields and contents of total uronic acids in KPSs ranged from 2.60% to 5.52%, and from 35.07% to 42.20%, respectively. Molecular weights and intrinsic viscosities of KPSs ranged from 1.405 × 10 to 1.620 × 10 Da, and from 0.34 dL/g to 1.24 dL/g, respectively. The dominant constituent monosaccharides of KPSs were galacturonic acid, arabinose, and galactose. Furthermore, KPSs from kiwifruits, especially KPSs extracted from A. arguta, exerted remarkable 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid and nitric oxide radical scavenging activities, which might be partially attributed to their high content of unmethylated galacturonic acids. Results are helpful for better understanding of the chemical structures and antioxidant activities of KPSs, and KPSs had potential to be further explored as natural antioxidants for the application in the functional food industry.
非淀粉多糖被认为是猕猴桃中主要的生物活性成分。为了更好地了解不同品种猕猴桃中非淀粉多糖（KPSs）的化学结构和抗氧化活性，研究并比较了热水从美味猕猴桃 cv. Hayward、中华猕猴桃 cv. Hort16A、中华猕猴桃 cv. 金实、中华猕猴桃 cv. 红实、软枣猕猴桃、狗枣猕猴桃和葛枣猕猴桃中提取的 KPSs 的理化特性和抗氧化活性。结果表明，KPSs 的提取率和总糖醛酸含量分别在 2.60%至 5.52%和 35.07%至 42.20%之间。KPSs 的分子量和特性黏度分别在 1.405×10 至 1.620×10 Da 和 0.34 dL/g 至 1.24 dL/g 之间。KPSs 的主要单糖组成是半乳糖醛酸、阿拉伯糖和半乳糖。此外，猕猴桃 KPSs，特别是从软枣猕猴桃中提取的 KPSs，对 2,2'-偶氮-双（3-乙基苯并噻唑啉-6-磺酸）和一氧化氮自由基具有显著的清除作用，这可能部分归因于其未甲基化半乳糖醛酸含量较高。这些结果有助于更好地理解 KPSs 的化学结构和抗氧化活性，并且 KPSs 具有作为天然抗氧化剂进一步探索的潜力，可应用于功能性食品工业。
