Dai Chunyan, Zhao Dan, Zhang Wenping, Guo Lanping, Kang Chuanzhi, Chen Zhuowen, Cui Xiuming, Zhou Tao, Wang Chengxiao, Xu Tingting, Yang Ye
School of Life Science and Technology, Kunming University of Science and Technology, Kunming, China.
Key Laboratory of Sustainable Utilization of Panax Notoginseng Resources of Yunnan Province, Kunming, China.
Front Nutr. 2024 Dec 4;11:1477689. doi: 10.3389/fnut.2024.1477689. eCollection 2024.
(referred to Tianma in Chinese), the dried tuber of Bl. (Orchidaceae), is utilized as a medicine-food homology product. Sulfur fumigation is commonly employed in the processing of (GR). Polysaccharides are a crucial active substance produced in GR, yet the impacts of sulfur fumigation on them remain unelucidated.
This study aimed to optimize the hot water extraction conditions of polysaccharides from sulfur-fumigated GR (SGCPs) and nonsulfur-fumigated GR (NGCPs). The research explored the effects of sulfur fumigation on the structure and antioxidant activity of GR polysaccharides.
The results showed that the optimal extraction conditions for SGCPs and NGCPs were 67°C for 31 min with a liquid-to-material ratio of 15 mL/g and 64°C for 32 min with a liquid-to-material ratio of 17 mL/g, respectively. Compared with NGCPs, SGCPs exhibited significantly reduced DPPH radical, hydroxyl radical, ABTS radical scavenging activity, and Fe chelating ability. Moreover, both NGCPs and SGCPs offered significant protective effects against HO induced oxidative damage in RAW264.7 cells, but the protective effect of SGCPs was significantly lower than that of NGCPs. NMR analyses revealed that the main chain connections of SGCP3 and NGCP3 were both →4)--D-Glcp-(1→, and sulfur fumigation increased the number of repeating unit structures →4)-D-Glcp-(1 → in GR polysaccharides. SGCP3 and NGCP3 had the same monosaccharides composition but different molar ratios, with molecular weights of 727,650 and 39,991 Da, respectively. In general, sulfur fumigation reduced the antioxidant activities of GR polysaccharides by altering their structure and composition.
天麻，为兰科植物天麻的干燥块茎，是一种药食同源产品。硫磺熏蒸常用于天麻的加工。多糖是天麻中产生的一种关键活性物质，但硫磺熏蒸对其影响尚不清楚。
本研究旨在优化硫磺熏蒸天麻（SGCPs）和未硫磺熏蒸天麻（NGCPs）多糖的热水提取条件。探讨硫磺熏蒸对天麻多糖结构和抗氧化活性的影响。
结果表明，SGCPs和NGCPs的最佳提取条件分别为67℃提取31分钟，料液比15 mL/g；64℃提取32分钟，料液比17 mL/g。与NGCPs相比，SGCPs的DPPH自由基、羟基自由基、ABTS自由基清除活性和铁螯合能力显著降低。此外，NGCPs和SGCPs对RAW264.7细胞中过氧化氢诱导的氧化损伤均有显著的保护作用，但SGCPs的保护作用显著低于NGCPs。核磁共振分析表明，SGCP3和NGCP3的主链连接均为→4)-D-葡萄糖-(1→，硫磺熏蒸增加了天麻多糖中重复单元结构→4)-D-葡萄糖-(1→的数量。SGCP3和NGCP3具有相同的单糖组成，但摩尔比不同，分子量分别为727,650和39,991 Da。总体而言，硫磺熏蒸通过改变天麻多糖的结构和组成降低了其抗氧化活性。
