College of Light Industry and Food Engineering, Guangxi University, No. 100, Daxue Road, Nanning, Guangxi 530004, China; Guangxi Botanical Garden of Medicinal Plants, No. 189, Changgang Road, Nanning, Guangxi 530023, China.
Guangxi Botanical Garden of Medicinal Plants, No. 189, Changgang Road, Nanning, Guangxi 530023, China.
Int J Biol Macromol. 2020 May 1;150:654-661. doi: 10.1016/j.ijbiomac.2020.02.121. Epub 2020 Feb 18.
Herein, water-extracted Caulerpa lentillifera polysaccharides were structurally characterized and their bile acid-binding capacities were investigated. WCLP-25, WCLP-40, WCLP-55, WCLP-70, and WCLP-85 were obtained by graded ethanol precipitation with ethanol concentrations of 25%, 40%, 55%, 70%, and 85%. The total carbohydrate, protein, uronic acid and sulfate contents as well as the monosaccharide composition, molecular weight, and rheological properties were determined. Their infrared spectra, thermogravimetric curves, and scanning electron microscopy (SEM) images were acquired. The hypolipidaemic effects of the WCLPs were assessed with in vitro simulated bile acid-binding capacity experiments. The WCLPs are high-molecular-weight sulfated heteropolysaccharides, and the ethanol concentration significantly influenced the physicochemical properties of the extract. The bile acid-binding capacities of WCLP-55 and WCLP-70 were significantly higher than those of the other tested WCLP samples, which may be due to their higher neutral sugar, uronic acid and sulfate contents or due to their higher viscosities and a larger sheet structure based on SEM. This study will broaden the sources of raw materials for functional foods and provide a reference for the scientific use of C. lentillifera.
在此，我们对水提的皱波角叉菜多糖进行了结构表征，并研究了其与胆汁酸的结合能力。采用不同浓度的乙醇（25%、40%、55%、70%和 85%）进行分级沉淀，得到 WCLP-25、WCLP-40、WCLP-55、WCLP-70 和 WCLP-85。测定了总糖、蛋白质、糖醛酸和硫酸根含量以及单糖组成、分子量和流变学性质。获得了它们的红外光谱、热重曲线和扫描电子显微镜（SEM）图像。通过体外模拟胆汁酸结合能力实验评估了 WCLP 的降血脂作用。WCLP 是高分子量的硫酸杂多糖，乙醇浓度显著影响提取物的理化性质。WCLP-55 和 WCLP-70 的胆汁酸结合能力明显高于其他测试的 WCLP 样品，这可能是由于它们具有更高的中性糖、糖醛酸和硫酸根含量，或者由于它们具有更高的粘度和更大的基于 SEM 的片状结构。本研究拓宽了功能性食品的原料来源，为皱波角叉菜的科学利用提供了参考。
