Isolation, purification, structural characterisation, and in vitro bioactivities of raspberry (Rubus idaeus L.) polysaccharides

IF 3.3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2025-07-01 DOI:10.1093/ijfood/vvaf147

Yingpeng Tian, Jie Chen, Lei Wang, Feng Xue, Ming Xu, Yifan Wu, Ning Xiao

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引用次数: 0

Abstract

Abstract This study explored the characterisation of polysaccharide fractions from raspberry (Rubus idaeus L.) and evaluated their biological activities in vitro. Raspberry polysaccharides (RAPs) were extracted using a complex enzymatic method and subsequently separated via a DEAE-Sepharose fast-flow column, resulting in two fractions: RAP-1 and RAP-3. Structural analysis revealed that RAP-1 consisted of rhamnose (5.00%), arabinose (28.80%), galactose (18.90%), glucose (26.60%), xylose (2.30%), mannose (4.20%), and galacturonic acid (14.10%), while RAP-3 comprised rhamnose (12.20%), arabinose (28.40%), galactose (16.90%), glucose (6.40%), xylose (2.80%), and galacturonic acid (33.40%). RAP-1 was identified as a neutral polysaccharide (molecular weight: 1.96 × 104 Da), whereas RAP-3 was an acidic polysaccharide (molecular weights: 7.66 × 104 Da and 3.05 × 104 Da). Tertiary structure analysis indicated that neither fraction exhibited a triple-helix structure. Antioxidant assays demonstrated that RAP-3 displayed superior antioxidant activity and hypoglycemic effects compared to RAP-1. Both fractions exhibited mixed inhibition types against α-glucosidase. These findings suggest that RAP-3 holds significant promise for applications in the pharmaceutical and functional food industries.

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覆盆子多糖的分离纯化、结构表征及体外生物活性研究

摘要本研究探讨了覆盆子多糖组分的性质，并对其体外生物活性进行了评价。采用复酶法提取覆盆子多糖（RAPs），经DEAE-Sepharose快流柱分离，得到rap1和rap3两个组分。结构分析表明，RAP-1由鼠李糖（5.00%）、阿拉伯糖（28.80%）、半乳糖（18.90%）、葡萄糖（26.60%）、木糖（2.30%）、甘露糖（4.20%）和半乳糖醛酸（14.10%）组成，RAP-3由鼠李糖（12.20%）、阿拉伯糖（28.40%）、半乳糖（16.90%）、葡萄糖（6.40%）、木糖（2.80%）和半乳糖醛酸（33.40%）组成。RAP-1为中性多糖（分子量为1.96 × 104 Da）， RAP-3为酸性多糖（分子量为7.66 × 104 Da和3.05 × 104 Da）。三级结构分析表明，两种组分均不具有三螺旋结构。抗氧化实验表明，与RAP-1相比，RAP-3具有更好的抗氧化活性和降糖作用。两组分对α-葡萄糖苷酶均表现出混合抑制类型。这些发现表明，RAP-3在制药和功能性食品工业中具有重要的应用前景。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.