Effect of ultrasonic degradation on the physicochemical property, structure characterization, and bioactivity of Houttuynia cordata polysaccharide
This study aimed to evaluate the influence of ultrasonic degradation on Houttuynia cordata polysaccharide (HCP) physicochemical properties, structure characterization, and bioactivities. The results indicated that the ultrasonic degradation could significantly decrease HCP’s molecular weight (MW). T...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-05-01
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| Series: | Ultrasonics Sonochemistry |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417725001105 |
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| author | Mohammed Mansour Ramy M. Khoder Lin Xiang Lan Lan Zhang Ahmed Taha Alsadig Yahya Ting Wu Hassan Barakat Ibrahim Khalifa Xu Xiaoyun |
| author_facet | Mohammed Mansour Ramy M. Khoder Lin Xiang Lan Lan Zhang Ahmed Taha Alsadig Yahya Ting Wu Hassan Barakat Ibrahim Khalifa Xu Xiaoyun |
| author_sort | Mohammed Mansour |
| collection | DOAJ |
| description | This study aimed to evaluate the influence of ultrasonic degradation on Houttuynia cordata polysaccharide (HCP) physicochemical properties, structure characterization, and bioactivities. The results indicated that the ultrasonic degradation could significantly decrease HCP’s molecular weight (MW). Total polysaccharide, uronic acid content, solubility, and thermal stability of HCP increased gradually with the increase in ultrasonication power. Fourier transform infrared (FTIR) and Nuclear magnetic resonance spectroscopy (NMR) spectra proved that the primary structure of HCP had not been changed via ultrasonic degradation. Antioxidant and hypoglycemic activity results confirmed that ultrasonication enhanced the ability to scavenge free radicals (DPPH, ABTS, and OH) and improved α-glycosidase and α-amylase inhibition with the increase of ultrasonic power, which was increased in order HCP <U200 < U400 < U600. The degraded HCP produced via 600 W presented the best physicochemical properties and bioactivities. U600, α-amylase and α-glycosidase inhibition activities were 43.80 ± 0.68 and 83.28 ± 2.56 %, which were higher than those of native HCP 38.40 ± 0.53 and 65.67 ± 0.54 %, respectively, at a concentration of 10 mg/mL HCP solution. These results suggested that ultrasonication could be used as a green method for polysaccharide degradation and showed potential application for enhancing polysaccharide bioactivities for functional foods and pharmaceutical applications. |
| format | Article |
| id | doaj-art-6a809b0bca2344acbf6e0a3b3c9e5f93 |
| institution | DOAJ |
| issn | 1350-4177 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj-art-6a809b0bca2344acbf6e0a3b3c9e5f932025-08-20T03:06:05ZengElsevierUltrasonics Sonochemistry1350-41772025-05-0111610733110.1016/j.ultsonch.2025.107331Effect of ultrasonic degradation on the physicochemical property, structure characterization, and bioactivity of Houttuynia cordata polysaccharideMohammed Mansour0Ramy M. Khoder1Lin Xiang2Lan Lan Zhang3Ahmed Taha4Alsadig Yahya5Ting Wu6Hassan Barakat7Ibrahim Khalifa8Xu Xiaoyun9College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, 430070, China; Desert Research Center (DRC), Matariya, Cairo, EgyptCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, 430070, ChinaDepartment of Food Science, Faculty of Agricultural, (Saba Basha), Alexandria University, Alexandria 21531, EgyptCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, 430070, ChinaDepartment of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraydah 51452, Saudi ArabiaFood Technology Department, Faculty of Agriculture, Benha University, Moshtohor, Toukh 13736, EgyptCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, 430070, China; Corresponding author.This study aimed to evaluate the influence of ultrasonic degradation on Houttuynia cordata polysaccharide (HCP) physicochemical properties, structure characterization, and bioactivities. The results indicated that the ultrasonic degradation could significantly decrease HCP’s molecular weight (MW). Total polysaccharide, uronic acid content, solubility, and thermal stability of HCP increased gradually with the increase in ultrasonication power. Fourier transform infrared (FTIR) and Nuclear magnetic resonance spectroscopy (NMR) spectra proved that the primary structure of HCP had not been changed via ultrasonic degradation. Antioxidant and hypoglycemic activity results confirmed that ultrasonication enhanced the ability to scavenge free radicals (DPPH, ABTS, and OH) and improved α-glycosidase and α-amylase inhibition with the increase of ultrasonic power, which was increased in order HCP <U200 < U400 < U600. The degraded HCP produced via 600 W presented the best physicochemical properties and bioactivities. U600, α-amylase and α-glycosidase inhibition activities were 43.80 ± 0.68 and 83.28 ± 2.56 %, which were higher than those of native HCP 38.40 ± 0.53 and 65.67 ± 0.54 %, respectively, at a concentration of 10 mg/mL HCP solution. These results suggested that ultrasonication could be used as a green method for polysaccharide degradation and showed potential application for enhancing polysaccharide bioactivities for functional foods and pharmaceutical applications.http://www.sciencedirect.com/science/article/pii/S1350417725001105Houttuynia cordata polysaccharideUltrasonicationStructure characterizationAntioxidant activityHypoglycemic activityPolyphenols |
| spellingShingle | Mohammed Mansour Ramy M. Khoder Lin Xiang Lan Lan Zhang Ahmed Taha Alsadig Yahya Ting Wu Hassan Barakat Ibrahim Khalifa Xu Xiaoyun Effect of ultrasonic degradation on the physicochemical property, structure characterization, and bioactivity of Houttuynia cordata polysaccharide Ultrasonics Sonochemistry Houttuynia cordata polysaccharide Ultrasonication Structure characterization Antioxidant activity Hypoglycemic activity Polyphenols |
| title | Effect of ultrasonic degradation on the physicochemical property, structure characterization, and bioactivity of Houttuynia cordata polysaccharide |
| title_full | Effect of ultrasonic degradation on the physicochemical property, structure characterization, and bioactivity of Houttuynia cordata polysaccharide |
| title_fullStr | Effect of ultrasonic degradation on the physicochemical property, structure characterization, and bioactivity of Houttuynia cordata polysaccharide |
| title_full_unstemmed | Effect of ultrasonic degradation on the physicochemical property, structure characterization, and bioactivity of Houttuynia cordata polysaccharide |
| title_short | Effect of ultrasonic degradation on the physicochemical property, structure characterization, and bioactivity of Houttuynia cordata polysaccharide |
| title_sort | effect of ultrasonic degradation on the physicochemical property structure characterization and bioactivity of houttuynia cordata polysaccharide |
| topic | Houttuynia cordata polysaccharide Ultrasonication Structure characterization Antioxidant activity Hypoglycemic activity Polyphenols |
| url | http://www.sciencedirect.com/science/article/pii/S1350417725001105 |
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