毛蕊红莓多糖的结构表征及抗氧化活性

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-31 DOI:10.1016/j.foodchem.2025.144150

Dingjin Li , Wan Zunairah Wan Ibadullah , Radhiah Shukri , Qiuxia Duan , Yipeng Gu , Nor Afizah Mustapha

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引用次数: 0

摘要

研究了毛蕊红莓多糖（RTP-1）的结构特性和体外抗氧化活性。RTP-1的平均分子量为11.638 kDa。结构表征表明，RTP-1的主链由4,6)-β- d - manp -（1 → ）和6)-β- d - manp -（1 → ）键组成，支链为D-Galp-（1 → ）连接到糖基残基的O-6位→4,6)-β- d - manp -（1→）。RTP-1不存在三螺旋结构。x射线衍射结果表明，RTP-1是一种非晶半结晶聚合物，具有典型的“bun”形峰，结晶区位于20.42°。原子力显微镜结果显示，RTP-1的平均高度为5.52 nm。扫描电镜结果显示，RTP-1表面粗糙，有许多细小的孔隙。热重分析和差示扫描比色分析结果表明，RTP-1具有极强的热稳定性。RTP-1具有良好的1,1-二苯基-2-吡啶肼（DPPH）、2,2 ' -氮基-双(3-乙基苯并噻唑啉-6-磺酸（ABTS）和OH自由基清除活性。

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Structural characterization and antioxidant activity of polysaccharide from Rhodomyrtus tomentosa berry

This study explored the structural properties and in vitro antioxidant activity of polysaccharide (RTP-1) from Rhodomyrtus tomentosa berry. The average molecular weight of RTP-1 is 11.638 kDa. Structural characterization revealed that the main chain of RTP-1 composed of 4,6)-β-D-Manp-(1 → and 6)-β-D-Manp-(1 → linkages, and the branched chain is the D-Galp-(1 → attached to the O-6 position of the glycan residue →4,6)-β-D-Manp-(1→). There is no triple helix structure in RTP-1. X-ray diffractometer results showed that RTP-1 is an amorphous semi-crystalline polymer with a characteristic “bun” shaped peak and a crystalline region at 20.42°. Atomic force microscopy results revealed that the average height of RTP-1 was 5.52 nm. The scanning electron microscopy results showed that RTP-1 exhibited a rough surface with numerous tiny pores. Thermo-gravimetry analysis and differential scanning colorimeter results revealed that RTP-1 was extremely thermally stable. The RTP-1 exhibited excellent 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and OH radical scavenging activity.

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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.