Extraction, analysis and antioxidant activity of palm peduncle polysaccharide

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-12-05 DOI:10.1007/s10068-024-01762-2

Shiyang Zhou, Wenbin Wang, Jun Tan

{"title":"Extraction, analysis and antioxidant activity of palm peduncle polysaccharide","authors":"Shiyang Zhou, Wenbin Wang, Jun Tan","doi":"10.1007/s10068-024-01762-2","DOIUrl":null,"url":null,"abstract":"<div>The structural and antioxidant activities of palm peduncle polysaccharide was characterized, and its protect effect on hydrogen peroxide induced oxidative stress damaged for RAW264.7 cells was evaluated. The result of structural analysis showed that palm peduncle polysaccharide was main composed of rhamnoose, arabose, galactose and glucose, which accounted for 10.87%, 21.35%, 18.33% and 18.07%, respectively. The result of antioxidant activities in vitro showed that palm peduncle polysaccharide could significant increased contents of CAT, SOD, GSH-Px in superneant for RAW264.7 cells induced by H2O2, while the contents of MDA was decreased, showing a dose–effect relationship. In vivo activity test, palm peduncle polysaccharide could significant increased of SOD, GSH-Px activity in serum and liver of mice, and significant reduced of MDA content. The result showed that palm peduncle polysaccharide could significant increased the contents or gene expression of Nrf2, HO-1, NQO1 proteins relate to oxidative stress pathway in RAW264.7 cells damaged by H2O2.</div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 6","pages":"1479 - 1493"},"PeriodicalIF":3.1000,"publicationDate":"2024-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-024-01762-2","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The structural and antioxidant activities of palm peduncle polysaccharide was characterized, and its protect effect on hydrogen peroxide induced oxidative stress damaged for RAW264.7 cells was evaluated. The result of structural analysis showed that palm peduncle polysaccharide was main composed of rhamnoose, arabose, galactose and glucose, which accounted for 10.87%, 21.35%, 18.33% and 18.07%, respectively. The result of antioxidant activities in vitro showed that palm peduncle polysaccharide could significant increased contents of CAT, SOD, GSH-Px in superneant for RAW264.7 cells induced by H₂O₂, while the contents of MDA was decreased, showing a dose–effect relationship. In vivo activity test, palm peduncle polysaccharide could significant increased of SOD, GSH-Px activity in serum and liver of mice, and significant reduced of MDA content. The result showed that palm peduncle polysaccharide could significant increased the contents or gene expression of Nrf2, HO-1, NQO1 proteins relate to oxidative stress pathway in RAW264.7 cells damaged by H₂O₂.

查看原文本刊更多论文

棕榈柄多糖的提取、分析及抗氧化活性研究

研究了棕榈脚多糖的结构和抗氧化活性，并评价了其对过氧化氢诱导的RAW264.7细胞氧化应激损伤的保护作用。结构分析结果表明，棕榈柄多糖主要由鼠李糖、糖糖、半乳糖和葡萄糖组成，分别占10.87%、21.35%、18.33%和18.07%。体外抗氧化活性实验结果显示，掌柄多糖可显著提高H2O2诱导RAW264.7细胞上清液中CAT、SOD、GSH-Px含量，降低MDA含量，呈剂量效应关系。体内活性试验表明，掌柄多糖能显著提高小鼠血清和肝脏中SOD、GSH-Px活性，显著降低MDA含量。结果表明，掌柄多糖可显著提高H2O2损伤RAW264.7细胞中氧化应激通路相关蛋白Nrf2、HO-1、NQO1的含量或基因表达。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.