Ultrasound-Assisted extraction and purification of polysaccharides from Boschniakia rossica: Structural Characterization and antioxidant potential

IF 8.7 1区化学 Q1 ACOUSTICS

Ultrasonics Sonochemistry Pub Date : 2025-04-21 DOI:10.1016/j.ultsonch.2025.107364

Minghui Yang , Xingfan Li , Xinyi Du , Falin Li , Tianqi Wang , Yanyan Gao , Jia Liu , Xiongfei Luo , Xiaorui Guo , Zhonghua Tang

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引用次数: 0

Abstract

Modern pharmacological investigations have shown that polysaccharides extracted from Boschniakia rossica showcase a range of biological effects. This study identified 260 primary metabolites, with carbohydrate compounds and their derivatives accounting for 80 types. We employed ultrasonic-assisted enzyme extraction (UAEE) to optimize extraction parameters, achieving a crude polysaccharide yield of 13.67%, which is 1.52 times and 1.17 times higher than ultrasonic extraction (UAE) and enzyme extraction (EAE). Additionally, we isolated four distinct purified polysaccharides (BRPS-0, BRPS-1, BRPS-2, BRPS-3), with relative molecular weights of 1569, 2815, and 4572, while BRPS-3 displayed structural complexity. The scanning electron microscope (SEM) revealed that BRPS-0 exhibited distinct crystalline particles, while BRPS-3 displayed an ordered crystal structure. Notably, BRPS-0 demonstrated relatively stable antioxidant activity due to its low molecular weight, high phenolic and sugar content, crystalline microstructure, and abundant α- and β-pyranose configurations, including galacturonic acid, glucose, galactose, and arabinose. This research provides a foundational theory for the comprehensive use of Boschniakia rossica resources and supports its implementation in modern medicine and functional foods.

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超声辅助提取纯化红木多糖：结构表征及抗氧化潜力

现代药理学研究表明，从黄芪中提取的多糖具有一系列的生物学效应。本研究鉴定了260种初级代谢物，其中碳水化合物及其衍生物占80种。采用超声辅助酶提法（UAEE）对提取参数进行优化，粗多糖得率为13.67%，分别是超声辅助酶提法（UAE）和酶提法（EAE）的1.52倍和1.17倍。此外，我们分离到了4种不同的纯化多糖（BRPS-0、BRPS-1、BRPS-2、BRPS-3），相对分子量分别为1569、2815和4572，而BRPS-3表现出结构复杂性。扫描电镜（SEM）显示，BRPS-0晶体结构清晰，BRPS-3晶体结构有序。值得注意的是，BRPS-0具有相对稳定的抗氧化活性，这是由于其低分子量、高酚类和高糖含量、晶体微观结构以及丰富的α-和β-吡喃糖构型，包括半乳糖醛酸、葡萄糖、半乳糖和阿拉伯糖。本研究为湘菜资源的综合利用提供了理论基础，为湘菜在现代医药和功能食品中的应用提供了依据。

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来源期刊

Ultrasonics Sonochemistry 化学-化学综合

CiteScore

15.80

自引率

11.90%

发文量

361

审稿时长

59 days

期刊介绍： Ultrasonics Sonochemistry stands as a premier international journal dedicated to the publication of high-quality research articles primarily focusing on chemical reactions and reactors induced by ultrasonic waves, known as sonochemistry. Beyond chemical reactions, the journal also welcomes contributions related to cavitation-induced events and processing, including sonoluminescence, and the transformation of materials on chemical, physical, and biological levels. Since its inception in 1994, Ultrasonics Sonochemistry has consistently maintained a top ranking in the "Acoustics" category, reflecting its esteemed reputation in the field. The journal publishes exceptional papers covering various areas of ultrasonics and sonochemistry. Its contributions are highly regarded by both academia and industry stakeholders, demonstrating its relevance and impact in advancing research and innovation.