Yu Shuping, Jiang Jikang, Li Wenxiang
Qingdao Agricultural University Qingdao China
Shandong Provincial Laboratory of Applied Mycology, Qingdao Agricultural University Qingdao China.
RSC Adv. 2020 Jul 22;10(46):27259-27265. doi: 10.1039/d0ra03258a. eCollection 2020 Jul 21.
In the present study, the structural characteristics and antioxidant activities of polysaccharide from the co-cultured and and its polysaccharide-iron(iii) chelates were determined. Two polysaccharide fractions named CP-1 and CP-3 were isolated previously from polysaccharide of the fermentation liquid of the co-cultured and . And their chemical structures were measured by FT-IR infrared spectroscopy, TG analysis, X-ray diffraction and H NMR spectroscopy. The results suggested that polysaccharides were chelated with iron(iii) by -OH and -COOH groups, forming a stable structure of β-FeOOH and improving crystallinity. Furthermore, the antioxidant activities of polysaccharide-iron(iii) chelates exhibited stronger hydroxyl radical and superoxide radical scavenging activity than the polysaccharides. Therefore, the polysaccharide-iron(iii) chelates could be used as a potential iron supplement.
在本研究中，测定了共培养物多糖及其多糖-铁（III）螯合物的结构特征和抗氧化活性。先前从共培养物发酵液的多糖中分离出两个名为CP-1和CP-3的多糖级分。并通过傅里叶变换红外光谱、热重分析、X射线衍射和核磁共振氢谱测定了它们的化学结构。结果表明，多糖通过-OH和-COOH基团与铁（III）螯合，形成稳定的β-FeOOH结构并提高了结晶度。此外，多糖-铁（III）螯合物的抗氧化活性表现出比多糖更强的羟基自由基和超氧阴离子自由基清除活性。因此，多糖-铁（III）螯合物可作为一种潜在的铁补充剂。
