从油辣木籽中提取的多糖抗氧化能力的提取-功能关系比较研究

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-11-20 DOI:10.1016/j.foodchem.2024.142137

Hongru Yang, Chongbin Lei, Dongyao Li, Na Zhang, Yumiao Lang, Liping Wu, Miaoshu Wang, Hongtao Tian, Chen Li

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引用次数: 0

摘要

由于辣木籽（MOS）具有降血糖、抗炎和其他有益的生物活性，因此我们系统地研究了用热水（MSWP）和碱（MSAP）从辣木籽中提取的去蛋白多糖的抗氧化活性和理化特性。与 MSWP 相比，MSAP 在体外表现出更高的抗氧化活性。随后，对糖尿病大鼠口服 MSAP 后的抗氧化能力进行了评估。结果表明，血清中的抗氧化参数在统计学上有显著提高。随后，对这两种多糖进行了纯化和表征。纯化馏分 MSAP3 和 MSWP1 的分子量分别为 4.582 × 104 Da 和 1.9058 × 105 Da；MSAP3 中的尿酸含量高于 MSWP1；两种化合物均呈现出典型的多糖红外光谱吸收峰。总之，MSAP具有优异的抗氧化性，这与其结构特征有关，本研究为进一步阐明MSAP的降血糖机制提供了数据支持。

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A comparative investigation on the extraction-function relationship of polysaccharides derived from moringa oleifera seeds in terms of antioxidant capacity

Owing to the hypoglycemic, anti-inflammatory, and other beneficial bioactivities of Moringa oleifera seeds (MOS), the antioxidant activities and physicochemical characteristics of deproteinized polysaccharides extracted using hot water (MSWP) and alkali (MSAP) from MOS were systematically studied. MSAP exhibited higher antioxidant activity than MSWP in vitro. Subsequently, the antioxidant capacity was evaluated after oral administration of MSAP in diabetic rats. The results demonstrated a statistically significant increase in serum antioxidant parameters. The two polysaccharides were then purified and characterized. The molecular weights of purified fractions MSAP3 and MSWP1 were 4.582 × 10⁴ Da and 1.9058 × 10⁵ Da, respectively; the content of uronic acid in MSAP3 was higher than that in MSWP1; and both compounds presented typical infrared spectral absorption peaks of polysaccharides. In conclusion, MSAP exhibits superior antioxidant properties that depend on its structural characteristics, and this study provides data support for further elucidation of the hypoglycemic mechanism of MSAP.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.