Structural characterization and antioxidant activity of processed polysaccharides PCP-F1 from Polygonatum cyrtonema Hua.

Frontiers in Nutrition

Nutrition

Ruonan Xie¹  Yuanyuan Zhao¹  Zhen Wang¹  Ranze Fu¹  Qinglin Li¹  Bin Wang² 

[1]Key Laboratory of Xin'an Medicine of the Ministry of Education, Anhui University of Chinese Medicine, Hefei, China

[2]Key Laboratory of Xin'an Medicine of the Ministry of Education, Anhui University of Chinese Medicine, Hefei, China

[3]Institute of Pharmaceutical Chemistry, Anhui Academy of Chinese Medicine, Hefei, Anhui, China

关键词: polysaccharide;    P. cyrtonema;    steaming and shining;    structural characterization;    antioxidant activity;    functional food;   

DOI  :  10.3389/fnut.2023.1272977

 received in 2023-08-04, accepted in 2023-08-23,  发布年份 2023

来源: Frontiers

【 摘 要 】

IntroductionPolygonatum cyrtonema Hua. (PC) is a traditional Chinese herb with a history of use in both food and medicine. For clinical use, processed PC pieces are most commonly used, while present research has focused on crude PC polysaccharides (PCPs).MethodsIn this study, a new polysaccharide, PCP-F1, with a molecular weight of 37.46 kDa, was separated from four-time processed PCPs by column chromatography and evaluated by antioxidant activity. It was composed of glucose, mannose, galactose, rhamnose, and galacturonic acid with a molar ratio of 3.5: 2.5: 1.3: 1.8: 0.8.Results and DiscussionThe methylation analysis and two-dimensional NMR measurement revealed that the configuration of PCP-F1 contained nine residues in the primary structural unit by the chain of →3)-α-D-Glcp, →2)-α-D-Glcp (6→, →1)-ꞵ-D-Glcp (2→, →2)-α-D-GalAp (3,4→, →1) -ꞵ-D-Manp (3→, →2)-α-D-Glcp (3→, branched for →3)-α-D-Glcp, →2)-ꞵ-D-Galp (4→, →1)-ꞵ-D-Glcp (2→, →2,4)-α-D-Manp (6→, →3)-α-L-Rhap (4→. Radical scavenging assays indicated that PCP-F1 could scavenge radicals with a high scavenging rate, suggesting PCP-F1 possesses good antioxidant activity. The study confirms the importance of processed PC and offers the potential for exploiting it as a functional food.

【 授权许可】

Unknown   
Copyright © 2023 Zhao, Wang, Fu, Xie, Wang and Li.