A comparison study on structure-function relationship of polysaccharides obtained from sea buckthorn berries using different methods: antioxidant and bile acid-binding capacity
In this study, the structural characters, antioxidant activities and bile acid-binding ability of sea buckthorn polysaccharides (HRPs) obtained by the commonly used hot water (HRP-W), pressurized hot water (HRP-H), ultrasonic (HRP-U), acid (HRP-C) and alkali (HRP-A) assisted extraction methods were...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2024-01-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S221345302300160X |
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| author | Qiaoyun Li Zuman Dou Qingfei Duan Chun Chen Ruihai Liu Yueming Jiang Bao Yang Xiong Fu |
| author_facet | Qiaoyun Li Zuman Dou Qingfei Duan Chun Chen Ruihai Liu Yueming Jiang Bao Yang Xiong Fu |
| author_sort | Qiaoyun Li |
| collection | DOAJ |
| description | In this study, the structural characters, antioxidant activities and bile acid-binding ability of sea buckthorn polysaccharides (HRPs) obtained by the commonly used hot water (HRP-W), pressurized hot water (HRP-H), ultrasonic (HRP-U), acid (HRP-C) and alkali (HRP-A) assisted extraction methods were investigated. The results demonstrated that extraction methods had significant effects on extraction yield, monosaccharide composition, molecular weight, particle size, triple-helical structure, and surface morphology of HRPs except for the major linkage bands. Thermogravimetric analysis showed that HRP-U with filamentous reticular microstructure exhibited better thermal stability. The HRP-A with the lowest molecular weight and highest arabinose content possessed the best antioxidant activities. Moreover, the rheological analysis indicated that HRPs with higher galacturonic acid content and molecular weight showed higher viscosity and stronger crosslinking network (HRP-C, HRP-W and HRP-U), which exhibited stronger bile acid binding capacity. The present findings provide scientific evidence in the preparation technology of sea buckthorn polysaccharides with good antioxidant and bile acid binding capacity which are related to the structure affected by the extraction methods. |
| format | Article |
| id | doaj-art-c75269e2a10f494bbab6727db300092c |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-c75269e2a10f494bbab6727db300092c2025-02-03T06:57:18ZengTsinghua University PressFood Science and Human Wellness2213-45302024-01-01131494505A comparison study on structure-function relationship of polysaccharides obtained from sea buckthorn berries using different methods: antioxidant and bile acid-binding capacityQiaoyun Li0Zuman Dou1Qingfei Duan2Chun Chen3Ruihai Liu4Yueming Jiang5Bao Yang6Xiong Fu7SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, ChinaSCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China; Guangzhou Institute of Modern Industrial Technology, Nansha, 511458, ChinaSCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, ChinaSCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China; Corresponding authors.Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY, 14853, USASouth China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, ChinaSouth China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, ChinaSCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China; Guangzhou Institute of Modern Industrial Technology, Nansha, 511458, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China; Corresponding authors.In this study, the structural characters, antioxidant activities and bile acid-binding ability of sea buckthorn polysaccharides (HRPs) obtained by the commonly used hot water (HRP-W), pressurized hot water (HRP-H), ultrasonic (HRP-U), acid (HRP-C) and alkali (HRP-A) assisted extraction methods were investigated. The results demonstrated that extraction methods had significant effects on extraction yield, monosaccharide composition, molecular weight, particle size, triple-helical structure, and surface morphology of HRPs except for the major linkage bands. Thermogravimetric analysis showed that HRP-U with filamentous reticular microstructure exhibited better thermal stability. The HRP-A with the lowest molecular weight and highest arabinose content possessed the best antioxidant activities. Moreover, the rheological analysis indicated that HRPs with higher galacturonic acid content and molecular weight showed higher viscosity and stronger crosslinking network (HRP-C, HRP-W and HRP-U), which exhibited stronger bile acid binding capacity. The present findings provide scientific evidence in the preparation technology of sea buckthorn polysaccharides with good antioxidant and bile acid binding capacity which are related to the structure affected by the extraction methods.http://www.sciencedirect.com/science/article/pii/S221345302300160XSea buckthornExtraction methodStructureRheological propertiesAntioxidant activityBile acid binding capacity |
| spellingShingle | Qiaoyun Li Zuman Dou Qingfei Duan Chun Chen Ruihai Liu Yueming Jiang Bao Yang Xiong Fu A comparison study on structure-function relationship of polysaccharides obtained from sea buckthorn berries using different methods: antioxidant and bile acid-binding capacity Food Science and Human Wellness Sea buckthorn Extraction method Structure Rheological properties Antioxidant activity Bile acid binding capacity |
| title | A comparison study on structure-function relationship of polysaccharides obtained from sea buckthorn berries using different methods: antioxidant and bile acid-binding capacity |
| title_full | A comparison study on structure-function relationship of polysaccharides obtained from sea buckthorn berries using different methods: antioxidant and bile acid-binding capacity |
| title_fullStr | A comparison study on structure-function relationship of polysaccharides obtained from sea buckthorn berries using different methods: antioxidant and bile acid-binding capacity |
| title_full_unstemmed | A comparison study on structure-function relationship of polysaccharides obtained from sea buckthorn berries using different methods: antioxidant and bile acid-binding capacity |
| title_short | A comparison study on structure-function relationship of polysaccharides obtained from sea buckthorn berries using different methods: antioxidant and bile acid-binding capacity |
| title_sort | comparison study on structure function relationship of polysaccharides obtained from sea buckthorn berries using different methods antioxidant and bile acid binding capacity |
| topic | Sea buckthorn Extraction method Structure Rheological properties Antioxidant activity Bile acid binding capacity |
| url | http://www.sciencedirect.com/science/article/pii/S221345302300160X |
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