Dong Shiyi, Wu Yu, Luo Yutong, Lv Wanxia, Chen Shuyi, Wang Nannan, Meng Meihan, Liao Ke, Yang Yichao
School of Public Health, Guangzhou Medical University, Xinzao, Panyu District, Guangzhou 511436, China.
Public Technical Service Center, Guangzhou National Laboratory, Guangzhou 510005, China.
Foods. 2024 Dec 9;13(23):3964. doi: 10.3390/foods13233964.
A red alga named was explored, and the extraction technology and antioxidant capacity of its polysaccharides were investigated. The crude polysaccharides were extracted using the ultrasound-assisted water extraction method, precipitated by alcohol, and purified using the trichloroacetic acid method. Subsequently, the scavenging rates of polysaccharides on hydroxyl, , and free radicals, were determined both prior to and following purification to evaluate their antioxidant activity. Extraction technology was optimized to improve polysaccharide yield, and the optimal parameters were as follows: particle size 100 mesh, material-liquid ratio 1:84 (g/mL), ultrasonic time 30 min, and extraction for 95 min at 80 °C. The maximized extraction rate of crude polysaccharides was 37.78 ± 0.15%. The obtained crude polysaccharides were purified with different concentrations of trichloroacetic acid, and the purification effect was evaluated according to protein removal rate and polysaccharide retention rate, which could reach 62.61 ± 1.82% and 96.10 ± 1.60%, respectively. Infrared spectrum analysis suggested that polysaccharide might be α-pyranose. The Congo red test illustrated that the polysaccharide contained a triple helix structure. In the antioxidant activity assessment, the scavenging rates of polysaccharide prior to purification for RIP-1 (10 mg/mL) for hydroxyl, , and free radicals were observed to achieve maximum values of 94.71 ± 0.13%, 42.80 ± 7.12%, and 76.30 ± 5.20%, respectively. In contrast, the scavenging rates of polysaccharide following purification for RIP-2 (10 mg/mL) for the same free radicals reached maximum values of 94.10 ± 0.27%, 32.37 ± 0.78%, and 98.30 ± 0.34%, respectively. Notably, these scavenging rates exhibited a dose-dependent relationship. These results demonstrated the potential of the extraction method for polysaccharides from and for adding value to the by-product for its potential application as an antioxidant in food and pharmaceutical products.
对一种名为 的红藻进行了研究，考察了其多糖的提取工艺及抗氧化能力。采用超声辅助水提法提取粗多糖，用乙醇沉淀，并用三氯乙酸法纯化。随后，在纯化前后分别测定多糖对羟基、 、 自由基的清除率，以评估其抗氧化活性。对提取工艺进行优化以提高多糖得率，最佳参数如下：粒度100目，料液比1:84（g/mL），超声时间30 min，80℃提取95 min。粗多糖的最大提取率为37.78±0.15%。用不同浓度的三氯乙酸对所得粗多糖进行纯化，并根据蛋白质去除率和多糖保留率评估纯化效果，二者分别可达62.61±1.82%和96.10±1.60%。红外光谱分析表明 多糖可能为α-吡喃糖。刚果红试验表明该多糖含有三螺旋结构。在抗氧化活性评估中，观察到纯化前多糖对RIP-1（10 mg/mL）的羟基、 、 自由基的清除率分别达到最大值94.71±0.13%、42.80±7.12%和76.30±5.20%。相比之下，纯化后多糖对RIP-2（10 mg/mL）相同自由基的清除率分别达到最大值94.10±0.27%、32.37±0.78%和98.30±0.34%。值得注意的是，这些清除率呈现剂量依赖性关系。这些结果证明了从 中提取多糖的方法以及将该副产品作为食品和药品中的抗氧化剂进行增值应用的潜力。
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