Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.
Int J Biol Macromol. 2021 Jul 1;182:129-135. doi: 10.1016/j.ijbiomac.2021.03.193. Epub 2021 Apr 5.
In this study, two degraded polysaccharides were obtained by HO-Vc-ultrasonic and HO-Fe-ultrasonic treatment from Codium cylindricum. The basic structure of polysaccharides was characterized and the relationship between structure and antioxidant activity was studied. FTIR spectrum indicated that the degraded polysaccharides had similar functional groups (OH, CH, CO group) with ordinary polysaccharides. LC-MS analysis showed that the degraded polysaccharides were composed of the same monosaccharide units (mannose, galactose, arabinose, glucose, ribose) with Codium cylindricum polysaccharides, but the molar ratio was different. Meanwhile, the molecular weight and morphological feature of polysaccharides had been changed after degradation. Additionally, the antioxidant activity assay revealed that two degraded polysaccharides with lower molecular weight possessed better antioxidant property than ordinary polysaccharides. These results suggested that the basic structure of polysaccharides had not been damaged by two degradation methods, while the antioxidant activity was significantly enhanced.
在这项研究中，通过 HO-Vc-超声和 HO-Fe-超声处理从海发菜中得到了两种降解多糖。对多糖的基本结构进行了表征，并研究了结构与抗氧化活性之间的关系。FTIR 谱表明，降解多糖具有与普通多糖相似的功能基团（OH、CH、CO 基团）。LC-MS 分析表明，降解多糖由与海发菜多糖相同的单糖单元（甘露糖、半乳糖、阿拉伯糖、葡萄糖、核糖）组成，但摩尔比不同。同时，多糖的分子量和形态特征在降解后发生了变化。此外，抗氧化活性测定表明，两种分子量较低的降解多糖的抗氧化性能优于普通多糖。这些结果表明，两种降解方法并未破坏多糖的基本结构，而抗氧化活性却显著增强。
