State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, PR China.
J Food Biochem. 2021 Sep;45(9):e13871. doi: 10.1111/jfbc.13871. Epub 2021 Aug 17.
A novel polysaccharide fraction (HEP) from Hericium erinaceus was successively isolated and purified in the present study. We researched its structure and thermal stabilities, and further studied its antioxidant activities in vitro. The results showed that HEP was an acid heteropolysaccharide, with an average molecular weight of approximately 19.7 kDa by high-performance gel permeation chromatography. Ion chromatography indicated that HEP was mainly composed of fucose:galactose:glucose:mannose:gluconic acid (Fuc:Gal:Glu:Man:GlcA) in a molar ratio of 1:2.87:0.09:0.12:0.01. Additionally, Fourier-transformed infrared and NMR spectroscopy further demonstrated that HEP was a pyranose containing α-configuration, mainly consisting of α-1-4-Fuc and α-1-6-Gal as the main chain, with →3,6)-α-D-Man-(1→and→1,6)-Glc was branched, with α-D-GlcpA-(1 as T-terminal. The specific rotation of HEP was +55°; by the differential scanning calorimetry and the thermal stability measurement of thermogravimetric analysis for HEP showed that the pyrolysis process of HEP was mainly divided into two processes, and its melting point was 75.93℃. In vitro anti-oxidation experiments showed that HEP had a certain ability to scavenge DPPH, hydroxyl, superoxide anion, and ABTS radicals. It was found that HEP had a strong ability to scavenge DPPH-free radicals, and the highest scavenging rate could reach 91.72% ± 0.17%, which was basically equivalent to the scavenging ability of Vitamin C (Vc). Therefore, it was revealed that HEP might be used as a natural antioxidant component. PRACTICAL APPLICATIONS: A novel polysaccharide (HEP) had a potent activity possibly due to its monosaccharide composition, sugar residues, and physicochemical properties. This research proved the potential of HEP in anti-oxidation and provided the possibility of developing new natural anti-oxidation products.
从刺梨中分离纯化得到一种新型多糖组分（HEP）。研究其结构和热稳定性，并进一步研究其体外抗氧化活性。结果表明，HEP 是一种酸性杂多糖，经高效凝胶渗透色谱法测定其平均分子量约为 19.7 kDa。离子色谱表明 HEP 主要由岩藻糖：半乳糖：葡萄糖：甘露糖：葡萄糖醛酸（Fuc：Gal：Glu：Man：GlcA）组成，摩尔比为 1:2.87:0.09:0.12:0.01。此外，傅里叶变换红外和 NMR 光谱进一步证明 HEP 是一种吡喃糖，含有α-构型，主要由α-1-4-Fuc 和α-1-6-Gal 作为主链，以→3,6）-α-D-Man-（1→和→1,6）-Glc 为支链，以α-D-GlcpA-（1 为 T-末端。HEP 的比旋光度为+55°；通过差示扫描量热法和热重分析的热稳定性测量表明，HEP 的热解过程主要分为两个过程，其熔点为 75.93℃。体外抗氧化实验表明，HEP 具有一定的清除 DPPH、羟基、超氧阴离子和 ABTS 自由基的能力。发现 HEP 对 DPPH 自由基有很强的清除能力，最高清除率可达 91.72%±0.17%，与维生素 C（Vc）的清除能力基本相当。因此，表明 HEP 可能作为一种天然抗氧化成分使用。实际应用：一种新型多糖（HEP）具有很强的活性，可能与其单糖组成、糖残基和理化性质有关。本研究证明了 HEP 在抗氧化方面的潜力，为开发新型天然抗氧化产品提供了可能。
