Cui Yanlong, Chen Yujie, Wang Shuang, Wang Shuxuan, Yang Jie, Ismael Mohamedelfatieh, Wang Xin, Lü Xin
Lab of Bioresources, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi Province, China.
School of Life Science and Technology, Xinjiang University, Urumqi, Xinjiang 830046, China.
Int J Biol Macromol. 2023 Jan 15;225:241-254. doi: 10.1016/j.ijbiomac.2022.10.257. Epub 2022 Nov 1.
Two neutral polysaccharides (PPP1-1 and PPP1-2) were purified from persimmon peel. PPP1-1 (21.84 kDa) was mainly composed of arabinose (22.92 %), galactose (21.09 %), glucose (35.13 %), and xylose (19.09 %), while PPP1-2 (10.42 kDa) mainly contained arabinose (32.98 %), galactose (20.81 %), glucose (26.86 %), xylose (10.46 %), and mannose (7.63 %). Methylation and NMR spectra analysis demonstrated that the backbone of PPP1-1 appeared to be →6)-α-D-Glcp-(1→, →2,6)-α-D-Glcp-(1→, →5)-α-L-Araf-(1→, and →3,5)-α-L-Araf-(1 → residues with branches consisting of →3)-α-L-Araf-(1→, →4)-α-D-Glcp-(1→, →3)-β-D-Galp-(1→, →4)-β-D-Galp-(1→, →4)-β-D-Xylp-(1→, →6)-β-D-Galp-(1→, →4)-β-D-Manp-(1→, and α-L-Araf-(1 → residues. The main chain of PPP1-2 was composed of →6)-α-D-Glcp-(1→, →5)-α-L-Araf-(1→, and →3,5)-α-L-Araf-(1 → residues with branches consisting of →3)-α-L-Araf-(1→, →1,2)-α-D-Glcp-(6→, →4)-α-D-Glcp-(1→, →3)-β-D-Galp-(1→, →4)-β-D-Galp-(1→, →6)-β-D-Galp-(1→, →4)-β-D-Xylp-(1→, →4,6)-α-D-Glcp-(1→, and →4)-β-D-Manp-(1 → residues and terminal of α-L-Araf-(1 → residue. PPP1-2 exhibited stronger antioxidant activities and better thermal stability than PPP1-1. Our results provided the foundation for further investigating the structure and biological activities of persimmon peel polysaccharides and highlighted their potential to become potential antioxidants in functional food.
从柿子皮中纯化出两种中性多糖（PPP1-1和PPP1-2）。PPP1-1（21.84 kDa）主要由阿拉伯糖（22.92%）、半乳糖（21.09%）、葡萄糖（35.13%）和木糖（19.09%）组成，而PPP1-2（10.42 kDa）主要含有阿拉伯糖（32.98%）、半乳糖（20.81%）、葡萄糖（26.86%）、木糖（10.46%）和甘露糖（7.63%）。甲基化和核磁共振光谱分析表明，PPP1-1的主链似乎是→6)-α-D-葡萄糖-(1→、→2,6)-α-D-葡萄糖-(1→、→5)-α-L-阿拉伯糖-(1→和→3,5)-α-L-阿拉伯糖-(1→残基，其分支由→3)-α-L-阿拉伯糖-(1→、→4)-α-D-葡萄糖-(1→、→3)-β-D-半乳糖-(1→、→4)-β-D-半乳糖-(1→、→4)-β-D-木糖-(1→、→6)-β-D-半乳糖-(1→、→4)-β-D-甘露糖-(1→和α-L-阿拉伯糖-(1→残基组成。PPP1-2的主链由→6)-α-D-葡萄糖-(1→、→5)-α-L-阿拉伯糖-(1→和→3,5)-α-L-阿拉伯糖-(1→残基组成，其分支由→3)-α-L-阿拉伯糖-(1→、→1,2)-α-D-葡萄糖-(6→、→4)-α-D-葡萄糖-(1→、→3)-β-D-半乳糖-(1→、→4)-β-D-半乳糖-(1→、→6)-β-D-半乳糖-(1→、→4)-β-D-木糖-(1→、→4,6)-α-D-葡萄糖-(1→和→4)-β-D-甘露糖-(1→残基以及α-L-阿拉伯糖-(1→残基的末端组成。PPP1-2表现出比PPP1-1更强的抗氧化活性和更好的热稳定性。我们的结果为进一步研究柿子皮多糖的结构和生物活性奠定了基础，并突出了它们在功能性食品中成为潜在抗氧化剂的潜力。
