Zhou Chunxia, He Shanshan, Gao Shang, Huang Zirui, Wang Wenduo, Hong Pengzhi, Jia Rui-Bo
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China.
School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Foods. 2024 Dec 6;13(23):3941. doi: 10.3390/foods13233941.
The aim of this study was to investigate the effect of ultrasonic treatment on the physicochemical properties and bioactivities of polysaccharides from samples (SPs) extracted with different solvents. The alkali-assisted extraction of polysaccharide (SPA), acid-assisted extraction of polysaccharides from (SPB), and hot water extraction of polysaccharides (SPCs) were perofrmed on . Ultrasonic treatment was performed with the SPA, SPB, and SPC in turn, and named USPA, USPB, and UPSC, respectively. The results showed that SPs mainly consisted of mannose, glucose, xylose, rhamnose, galactose, fucose, glucuronic acid, mannuronic acid and guluronic acid. The molecular weight of SPA (434.590 kDa) was the lowest under different solvent extractions, and the molecular weights of SPA, SPB, and SPC were reduced after sonication. SPA had a high carbohydrate content of (52.59 ± 5.16)%, and SPC possessed a high sulfate content of (3.90 ± 0.33)%. After ultrasonic treatment, the biological activities of SPs were significantly increased. The -glucosidase inhibition assay reflected that the IC50 values of the ultrasonic treatment SPs were significantly reduced, and USPA showed the best activity, with an IC50 of (0.058 ± 0.05) mg/mL. Antioxidant assays demonstrated that USPC exhibited greater DPPH- and ABTS-scavenging capacity. In the anti-glycosylation assay, SPs after sonication demonstrated excellent inhibition of glycosylation products and protein oxidation products, with USPA showing the highest inhibition rate. In conclusion, the biological activities of SPs were enhanced after ultrasonic treatment. This study provides a theoretical reference for their use in food and medicines.
本研究旨在探讨超声处理对用不同溶剂提取的样品多糖（SPs）的理化性质和生物活性的影响。对进行了多糖的碱辅助提取（SPA）、酸辅助提取（SPB）和热水提取（SPCs）。依次对SPA、SPB和SPC进行超声处理，分别命名为USPA、USPB和UPSC。结果表明，SPs主要由甘露糖、葡萄糖、木糖、鼠李糖、半乳糖、岩藻糖、葡萄糖醛酸、甘露糖醛酸和古洛糖醛酸组成。在不同溶剂提取下，SPA的分子量最低（434.590 kDa），超声处理后SPA、SPB和SPC的分子量均降低。SPA的碳水化合物含量高，为（52.59±5.16）%，SPC的硫酸盐含量高，为（3.90±0.33）%。超声处理后，SPs的生物活性显著提高。α-葡萄糖苷酶抑制试验表明，超声处理的SPs的IC50值显著降低，USPA表现出最佳活性，IC50为（0.058±0.05）mg/mL。抗氧化试验表明，UPSC表现出更大的DPPH和ABTS清除能力。在抗糖基化试验中，超声处理后的SPs对糖基化产物和蛋白质氧化产物表现出优异的抑制作用，USPA的抑制率最高。总之，超声处理后SPs的生物活性增强。本研究为其在食品和药品中的应用提供了理论参考。
