Optimization of ultrasound-assisted deep eutectic solvent extraction, characterization, and bioactivities of polysaccharide from the fruit of Rosa roxburghii Tratt

IF 3.3 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Yao Wen, Geping Chen
{"title":"Optimization of ultrasound-assisted deep eutectic solvent extraction, characterization, and bioactivities of polysaccharide from the fruit of Rosa roxburghii Tratt","authors":"Yao Wen,&nbsp;Geping Chen","doi":"10.1007/s11694-025-03424-1","DOIUrl":null,"url":null,"abstract":"<div><p>The polysaccharide was extracted by ultrasonic-assisted method with deep eutectic solvent from <i>Rosa roxburghii</i> Tratt. (RRT). The single-factor experiment was carried out first, and then the response surface experiment was designed to obtain the optimal process conditions. The optimal extraction conditions were the molar ratio of choline chloride to oxalate of 1:1, the water content of deep eutectic solvent (DES) of 27%, the solid-liquid ratio of 1:52 g/mL, time of 99 min, and the power of 240 W, with the extraction yield of 3.397%. The yield of RRT polysaccharide (RRTP) was 2.693% and 2.521% by water immersion and ultrasonic water extraction, respectively, indicating that the DES extraction method (3.397%) is superior to these two methods, and the optimization effect is good. After purification by the DEAE-SephaRosa (DEAE) column and Sephadex G-75 column, the biological activities of the extracted polysaccharides were tested. At a concentration of 6.4 mg/mL, RRTPs-1 inhibited α-glucosidase by 26%. The IC<sub>50</sub> value of RRTPs-1 against α-amylase was 2.94 mg/mL. At 3.2 mg/mL, RRTPs-1 inhibited DPPH· by 22.36%. The IC<sub>50</sub> value of RRTPs-1 on ABTS·<sup>+</sup> scavenging was 0.055 mg/mL. The analysis of monosaccharide composition shows that it contains glucose, rhamnose, xylose, arabinose, mannose, galactose, galacturonic acid, and glucuronic acid, with the molar ratio of 1.00: 14.14: 4.28: 5.63: 15.47: 64.50: 5.03: 41.43. In this paper, the process of extracting RRTP with deep eutectic solvent was studied and optimized. The activity study showed that RRTP has certain hypoglycemic and antioxidant activities. Therefore, this study can provide an experimental basis for the establishment of an industrialized production process of polysaccharides and the study of their biological activities.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6513 - 6527"},"PeriodicalIF":3.3000,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Measurement and Characterization","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11694-025-03424-1","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

The polysaccharide was extracted by ultrasonic-assisted method with deep eutectic solvent from Rosa roxburghii Tratt. (RRT). The single-factor experiment was carried out first, and then the response surface experiment was designed to obtain the optimal process conditions. The optimal extraction conditions were the molar ratio of choline chloride to oxalate of 1:1, the water content of deep eutectic solvent (DES) of 27%, the solid-liquid ratio of 1:52 g/mL, time of 99 min, and the power of 240 W, with the extraction yield of 3.397%. The yield of RRT polysaccharide (RRTP) was 2.693% and 2.521% by water immersion and ultrasonic water extraction, respectively, indicating that the DES extraction method (3.397%) is superior to these two methods, and the optimization effect is good. After purification by the DEAE-SephaRosa (DEAE) column and Sephadex G-75 column, the biological activities of the extracted polysaccharides were tested. At a concentration of 6.4 mg/mL, RRTPs-1 inhibited α-glucosidase by 26%. The IC50 value of RRTPs-1 against α-amylase was 2.94 mg/mL. At 3.2 mg/mL, RRTPs-1 inhibited DPPH· by 22.36%. The IC50 value of RRTPs-1 on ABTS·+ scavenging was 0.055 mg/mL. The analysis of monosaccharide composition shows that it contains glucose, rhamnose, xylose, arabinose, mannose, galactose, galacturonic acid, and glucuronic acid, with the molar ratio of 1.00: 14.14: 4.28: 5.63: 15.47: 64.50: 5.03: 41.43. In this paper, the process of extracting RRTP with deep eutectic solvent was studied and optimized. The activity study showed that RRTP has certain hypoglycemic and antioxidant activities. Therefore, this study can provide an experimental basis for the establishment of an industrialized production process of polysaccharides and the study of their biological activities.

Abstract Image

Abstract Image

超声辅助深共晶溶剂提取工艺优化、表征及刺梨多糖生物活性研究
以深共晶溶剂为溶剂,采用超声辅助法提取刺梨多糖。(RRT)。首先进行单因素试验,然后设计响应面试验,获得最佳工艺条件。最佳提取条件为氯化胆碱与草酸盐的摩尔比为1:1,深度共晶溶剂(DES)的含水量为27%,料液比为1:52 g/mL,提取时间为99 min,提取功率为240 W,提取率为3.397%。水浸法和超声水提法对RRT多糖(RRTP)的得率分别为2.693%和2.521%,表明DES提取法(3.397%)优于这两种方法,优化效果良好。经DEAE- sepharosa (DEAE)柱和Sephadex G-75柱纯化后,对提取的多糖进行生物活性测定。在6.4 mg/mL浓度下,RRTPs-1对α-葡萄糖苷酶的抑制作用为26%。RRTPs-1对α-淀粉酶的IC50值为2.94 mg/mL。在3.2 mg/mL时,RRTPs-1对DPPH·的抑制作用为22.36%。rrrps -1对ABTS·+的IC50值为0.055 mg/mL。单糖组成分析表明,其含有葡萄糖、鼠李糖、木糖、阿拉伯糖、甘露糖、半乳糖、半乳糖醛酸和葡萄糖醛酸,摩尔比为1.00:14.14:4.28:5.63:15.47:64.50:5.03:41.43。本文研究了用深共晶溶剂提取RRTP的工艺,并对工艺进行了优化。活性研究表明,RRTP具有一定的降血糖和抗氧化活性。因此,本研究可为多糖工业化生产工艺的建立及生物活性的研究提供实验依据。
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
Journal of Food Measurement and Characterization
Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
11.80%
发文量
425
期刊介绍: This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信