School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
Food Chem. 2021 Feb 1;337:127798. doi: 10.1016/j.foodchem.2020.127798. Epub 2020 Aug 9.
In this study, polysaccharides (BPSs) were obtained from fresh bitter gourd (Momordica charantia L.) by room temperature extraction techniques, including three-phase partitioning (TPP) and ultrasonic-assisted extraction (UAE) performed in different solvents. The results showed that the extraction methods had significant influence on the extraction yield, chemical composition, weight-average molecular weight (M), monosaccharide composition, preliminary structural characterization and microstructure of the BPSs. The BPS-W sample obtained from the bitter gourd residue via UAE in distilled water had a higher uronic acid content (24.22%) and possessed stronger antioxidant capacities and α-amylase and α-glycosidase inhibitory activities than BPS-C extracted with UAE in citric acid, BPS-A extracted with UAE in 1.25 mol/L NaOH/0.05% NaBH, and BPS-J extracted from bitter gourd juice by TPP. Moreover, BPS-A, which had the lowest Ms, showed the best bile acid-binding capacity among the four BPSs. This study had great potentials for the preparation of bioactive polysaccharides from fresh vegetables.
在这项研究中，从新鲜苦瓜（Momordica charantia L.）中通过室温提取技术获得多糖（BPSs），包括在不同溶剂中进行的三相分配（TPP）和超声辅助提取（UAE）。结果表明，提取方法对 BPSs 的提取产率、化学成分、重均分子量（M）、单糖组成、初步结构表征和微观结构有显著影响。通过在蒸馏水中用 UAE 从苦瓜残渣中获得的 BPS-W 样品具有较高的糖醛酸含量（24.22%），并且具有比用 UAE 在柠檬酸中提取的 BPS-C、用 UAE 在 1.25 mol/L NaOH/0.05% NaBH 中提取的 BPS-A 以及用 TPP 从苦瓜汁中提取的 BPS-J 更强的抗氧化能力和α-淀粉酶和α-糖苷酶抑制活性。此外，四种 BPSs 中 Ms 最低的 BPS-A 表现出最好的胆汁酸结合能力。这项研究为从新鲜蔬菜中制备生物活性多糖具有巨大的潜力。
