Zhang Jingyan, Liang Zijing, Zhang Kang, Tang Xi, Wang Lei, Gu Xueyan, Savelkoul Huub F J, Li Jianxi
Engineering and Technology Research Center of Traditional Chinese Veterinary Medicine of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China.
Cell Biology and Immunology Group, Wageningen University & Research, 6700 AH Wageningen, The Netherlands.
Molecules. 2025 Mar 4;30(5):1159. doi: 10.3390/molecules30051159.
This study aimed to optimize the ultrasound-assisted extraction (UAE) of polysaccharides from fermented (FAPS) and to investigate the physicochemical properties and antioxidant activities of the extracted polysaccharides. Using a combination of single-factor experiments and response surface methodology based on a Box-Behnken design, we improved the extraction of crude FAPS without deproteinization. Under optimal conditions (50 °C, 60 min, 8 mL/g, 480 W), the yield of crude FAPS obtained by UAE (7.35% ± 0.08) exceeded the yield from convectional hot water extraction (6.95% ± 0.24). After protein removal, the FAPS was subjected to comprehensive chemical analyses, including HPLC, HPGPC, FT-IR, UV spectroscopy, and a Congo red assay. The results showed that FAPS had a significantly higher carbohydrate content compared to the non-fermented group (95.38% ± 6.20% vs. 90.938% ± 3.80%), while the protein content was significantly lower than that of the non-fermented polysaccharides (APS) group (1.26% ± 0.34% vs. 6.76% ± 0.87%). In addition, FAPS had a higher average molecular weight and a lower Mw/Mn ratio compared to APS. The primary monosaccharides in FAPS were identified as Glc, Ara, Gal and GalA, with a molar ratio of 379.72:13.26:7.75:6.78, and FAPS lacked a triple helix structure. In vitro, antioxidant assays showed that FAPS possessed superior antioxidant properties compared to APS. These results emphasize the significant potential of FAPS as an antioxidant, possibly superior to that of APS. The results of this study suggest that fermentation and UAE offer promising applications for the development and utilization of for human and animal health.
本研究旨在优化发酵黄芪多糖（FAPS）的超声辅助提取（UAE）工艺，并研究提取的多糖的理化性质和抗氧化活性。采用单因素实验和基于Box-Behnken设计的响应面法相结合的方法，在不进行脱蛋白的情况下改进了粗FAPS的提取工艺。在最佳条件（50℃、60分钟、8毫升/克、480瓦）下，超声辅助提取得到的粗FAPS产率（7.35%±0.08）超过了传统热水提取的产率（6.95%±0.24）。去除蛋白质后，对FAPS进行了全面的化学分析，包括高效液相色谱（HPLC）、高效凝胶渗透色谱（HPGPC）、傅里叶变换红外光谱（FT-IR）、紫外光谱和刚果红测定。结果表明，与未发酵组相比，FAPS的碳水化合物含量显著更高（95.38%±6.20%对90.938%±3.80%），而蛋白质含量显著低于未发酵多糖（APS）组（1.26%±0.34%对6.76%±0.87%）。此外，与APS相比，FAPS具有更高的平均分子量和更低的Mw/Mn比。FAPS中的主要单糖被鉴定为葡萄糖（Glc）、阿拉伯糖（Ara）、半乳糖（Gal）和半乳糖醛酸（GalA），摩尔比为379.72:13.26:7.75:6.78，且FAPS缺乏三螺旋结构。体外抗氧化试验表明，FAPS具有比APS更优异的抗氧化性能。这些结果强调了FAPS作为抗氧化剂的巨大潜力，可能优于APS。本研究结果表明，发酵和超声辅助提取在开发和利用用于人类和动物健康的黄芪多糖方面具有广阔的应用前景。
