提取方法对羊栖菜多糖理化性质及体外生物活性的影响

目的 全面评价提取方法对羊栖菜多糖理化性质、体外抗氧化能力以及降血糖活性的影响,以筛选出适用于羊栖菜多糖提取的最优方法。方法 以羊栖菜为材料,研究了热水提取法(hot water extraction, HWE)、碳酸钠提取法(alkaline-assisted extraction, ALAE)、氯化钙提取法(calcium chloride-assisted extraction, CAAE)以及微波辅助(microwave-assisted extraction, MAE)、超声辅助 (ultrasound-assisted extraction, UAE)提取方法对羊栖菜多糖得率、理化性质、体外抗氧化和降血糖活性的影响。结果 以水为溶剂提取羊栖菜多糖,得率相对较高,且MAE、UAE辅助提取可显著提高多糖得率。ALAE提取的羊栖菜多糖分子量最低(924.67 kDa)且热稳定性最好(Tmax=255.84 °C)。各种方法提取多糖的单糖组成类似,其中MAE提取的多糖其糖醛酸含量最高(半乳糖醛酸3.6%)。此外,水提多糖表现出相对较强的体外抗氧化和降血糖活性。结论 以水为溶剂更有利于羊栖菜多糖提取,此外超声、微波辅助可以强化其提取效果。本研究为羊栖菜多糖的高效制备与开发应用提供了科学依据。

Effects of extraction methods on physicochemical properties and in vitro biological activity of polysaccharides from Sargassum fusiforme

Objective A comprehensive evaluation of the effects of the extraction methods on the physicochemical properties, in vitro antioxidant capacity and hypoglycaemic activity of polysaccharides from Sargassum fusiforme was carried out to screen the optimal method for the extraction of polysaccharides from Sargassum fusiforme. Methods Using Sargassum fusiforme as material, the effects of hot water (HWE), sodium carbonate (ALAE), calcium chloride (CAAE), microwave-assisted (MAE) and ultrasound-assisted (UAE) extraction methods on yield, physicochemical properties, antioxidant and hypoglycemic activities in vitro were studied. Results The yield of polysaccharides extracted from Sargassum fusiforme using water as solvent was relatively high, and the MAE and UAE extraction could significantly improve the yield. The polysaccharides extracted from ALAE had the lowest molecular weight (924.67 kDa) and the best thermal stability (Tmax=255.84 °C). The monosaccharide composition of polysaccharides extracted by various methods was similar, among which polysaccharides extracted from MAE had the highest content of uronic acid (galacturonic acid 3.6%). In addition, polysaccharides extracted by water exhibit relatively strong antioxidant and hypoglycemic activity in vitro. Conclusion Using water as solvent is more conducive to the extraction of polysaccharides from Sargassum fusiforme,and ultrasound and microwave assistance can enhance its extraction effect. This study provides a scientific basis for the effects of extraction methods on the physicochemical properties, antioxidant and enzyme inhibitory activities of polysaccharides from Sargassum fusiforme.