Physicochemical and Biological Properties of Polysaccharides from Dictyophora indusiata Prepared by Different Extraction Techniques

Polymers

Huan Guo¹  Yun-Xuan Zhao¹  Gang Zhao²  Ding-Tao Wu²  Liang Zou²  Lian-Xin Peng²  Ren-You Gan² 

[1] Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya’an 625014, China;Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China;

关键词: Dictyophora indusiata polysaccharide;    extraction technique;    structural properties;    antioxidant activity;    binding properties;   

DOI  :  10.3390/polym13142357

来源: DOAJ

【 摘 要 】

In this study, different extraction techniques, including traditional hot water extraction (HWE), microwave-assisted extraction (MAE), pressurized assisted extraction (PAE), and ultrasonic-assisted extraction (UAE), were used to extract Dictyophora indusiata polysaccharides (DFPs), and their physicochemical and biological properties were compared. Results revealed that extraction yields of D. indusiata polysaccharides prepared by different extraction techniques ranged from 5.62% to 6.48%. D. indusiata polysaccharides prepared by different extraction techniques possessed similar chemical compositions and monosaccharide compositions, while exhibited different molecular weights (M_w), apparent viscosities, and molar ratios of constituent monosaccharides. In particularly, D. indusiata polysaccharides prepared by HWE (DFP-H) had the highest M_w and apparent viscosity among all DFPs, while D. indusiata polysaccharides extracted by UAE (DFP-U) possessed the lowest M_w and apparent viscosity. In addition, the in vitro antioxidant effects of D. indusiata polysaccharides prepared by PAE (DFP-P) and DFP-U were significantly higher than that of others. Indeed, both DFP-P and DFP-H exhibited much higher in vitro binding properties, including fat, cholesterol, and bile acid binding properties, and lipase inhibitory effects than that of D. indusiata polysaccharides prepared by MAE (DFP-M) and DFP-U. These findings suggest that the PAE technique has good potential for the preparation of D. indusiata polysaccharides with desirable bioactivities for the application in the functional food industry.

【 授权许可】

Unknown