Huang Haotian, Wang Yihan, Chen Jiajie, Tan Tao, Yang Dongsheng
School of Life Sciences, Zhuhai College of Science and Technology, Zhuhai 519041, China; College of Life Sciences, Jilin University, Changchun 130021, China.
School of Life Sciences, Zhuhai College of Science and Technology, Zhuhai 519041, China.
Ultrason Sonochem. 2025 Sep 11;121:107564. doi: 10.1016/j.ultsonch.2025.107564.
Phyllanthus emblica L. is a traditional medicinal and edible plant, and its primary bioactive constituents are polysaccharides. In this study, the Ultrasonic-Microwave synergistic extraction method (UMSE) was used to extract polysaccharides from Phyllanthus emblica L. (PEP) under optimized conditions: microwave power of 370 W, ultrasonic power of 340 W, a solid-liquid ratio of 1:6.5 (w/v), and a time of 25 min, resulting in an extraction yield of 8.05 % ± 0.12 %. After purification using DEAE-52 cellulose and Sephadex G-100, three polysaccharide fractions exhibiting distinct differences in molecular weight named PEP-A, PEP-B, and PEP-C were obtained. Structural characterization demonstrated that UMSE influenced the monosaccharide composition, spectral properties, surface morphology, and thermal stability of the polysaccharides, revealing the regulatory effect of extraction methods on structure. Bioactivity assays indicated that all three polysaccharides exhibited concentration-dependent scavenging activity against DPPH, ABTS, and hydroxyl radicals. They also stimulated the proliferation and phagocytic activity of RAW 264.7 macrophages and increased production of NO, ROS, TNF-α, IL-1β, IL-6, and IL-10. In summary, UMSE not only enhanced extraction efficiency but also improved the antioxidant and immunomodulatory activities of the polysaccharides by changing their structural characteristics, underscoring the close correlation between extraction method, structure, and bioactivity. This study provides a theoretical basis for the application of PEP as functional food ingredients and laid a foundation for their use in health-promoting products and nutraceuticals.
余甘子是一种传统的药食两用植物，其主要生物活性成分是多糖。在本研究中，采用超声 - 微波协同萃取法（UMSE）在优化条件下从余甘子中提取多糖：微波功率370W、超声功率340W、固液比1:6.5（w/v）、时间25分钟，提取率为8.05%±0.12%。经DEAE - 52纤维素和Sephadex G - 100纯化后，得到了三种分子量有明显差异的多糖级分，分别命名为PEP - A、PEP - B和PEP - C。结构表征表明，UMSE影响了多糖的单糖组成、光谱性质、表面形态和热稳定性，揭示了提取方法对结构的调控作用。生物活性测定表明，这三种多糖对DPPH、ABTS和羟基自由基均表现出浓度依赖性清除活性。它们还刺激了RAW 264.7巨噬细胞的增殖和吞噬活性，并增加了NO、ROS、TNF -α、IL - 1β、IL - 6和IL - 10的产生。综上所述，UMSE不仅提高了提取效率，还通过改变多糖的结构特征提高了其抗氧化和免疫调节活性，强调了提取方法、结构和生物活性之间的密切相关性。本研究为余甘子多糖作为功能性食品成分的应用提供了理论依据，并为其在健康促进产品和营养保健品中的应用奠定了基础。
