Jia Xuejing, Liu Guanghuo, Huang Yun, Li Zipeng, Liu Xiaofei, Wang Zhuo, Li Rui, Song Bingbing, Zhong Saiyi
Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Guangdong Provincial Engineering Technology Research Center of Seafood, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Foods. 2024 Jan 20;13(2):333. doi: 10.3390/foods13020333.
Hance, a well known agricultural product in the Lei Zhou peninsula, is generally rich in polysaccharides. In order to enhance the use of Hance polysaccharides (AOP) in functional food, AOP was extracted using an ultrasonic-assisted extraction method, and the ultrasonic extraction parameters of AOP was optimized. Furthermore, this study investigated the physicochemical and antioxidant activities of AOPs. In addition, the structural properties were preliminarily determined using Fourier-transform infrared spectroscopy (FTIR), high performance size exclusion chromatography, and a Zetasizer. Ultimately, this study explored the mechanism underlying the antioxidant activities of AOP. The results showed that the optimal ultrasonic-assisted extraction parameters were as follows: ultrasonic time, 6 min; ratio of water to material, 12 mL/g; and ultrasonic power, 380 W. Under these conditions, the maximum yield of AOPs was 5.72%, indicating that ultrasonic-assisted extraction technology is suitable for extracting AOPs due to the reduced time and water usage. Additionally, AOPs were purified using graded alcohol precipitation, resulting in three fractions (AOP30, AOP50, and AOP70). AOP30 had the lowest molecular weight of 11.07 kDa and mainly consisted of glucose (89.88%). The half inhibitory concentration (IC) value of AOP30 and AOP70 was lower than that of AOP50 in the ability to scavenge the ABTS radical, while a reverse trend was observed in reducing ferric ions. Notably, the antioxidant activities of AOPs were highly correlated with their polydispersity index (Mw/Mn) and Zeta potential. AOP30, a negatively charged acidic polysaccharide fraction, exhibited electron donating capacities. Additionally, it displayed strong antioxidant abilities through scavenging 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) radicals and reducing ferric ions. In conclusion, the present study suggests that AOP30 could be developed as an antioxidant ingredient for the food industry.
鹧鸪菜是雷州半岛著名的农产品，通常富含多糖。为提高鹧鸪菜多糖（AOP）在功能性食品中的应用，采用超声辅助提取法提取AOP，并对其超声提取参数进行优化。此外，本研究还考察了AOP的理化性质和抗氧化活性。另外，使用傅里叶变换红外光谱（FTIR）、高效尺寸排阻色谱和Zetasizer初步测定了其结构性质。最终，本研究探讨了AOP抗氧化活性的作用机制。结果表明，最佳超声辅助提取参数如下：超声时间6分钟；料液比12 mL/g；超声功率380 W。在此条件下，AOP的最大得率为5.72%，表明超声辅助提取技术因提取时间缩短和用水量减少而适用于提取AOP。此外，采用分级乙醇沉淀法对AOP进行纯化，得到三个级分（AOP30、AOP50和AOP70）。AOP30的分子量最低，为11.07 kDa，主要由葡萄糖组成（89.88%）。在清除ABTS自由基的能力方面，AOP30和AOP70的半数抑制浓度（IC）值低于AOP50，而在还原铁离子方面则观察到相反的趋势。值得注意的是，AOP的抗氧化活性与其多分散指数（Mw/Mn）和Zeta电位高度相关。AOP30是一种带负电荷的酸性多糖级分，具有供电子能力。此外，它通过清除2,2'-联氮双（3-乙基苯并噻唑啉-6-磺酸）（ABTS）自由基和还原铁离子表现出较强的抗氧化能力。总之，本研究表明AOP30可开发为食品工业的抗氧化成分。
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