Effects of Different Extraction Methods on the Structure and Antibacterial and Moisturizing Properties of Polysaccharides from the Volva of Dictyophora rubrovolvata
Objective:The polysaccharides from the volva of Dictyophora rubrovolvata by different methos was extracted,and its structural characteristics and differences in antibacterial and moisturizing properties were analysed.Methods:The polysaccharides from volva of Dictyophora rubrovolvata by hot water extraction,ultrasound assisted extraction,and enzyme assisted extraction were used as the research object,the relative molecular weight,monosaccharide composition,and apparent morphology of polysaccharides were tested by liquid chromatography,gel permeation chromatography and scanning electron microscope.The antibacterial effect was tested by Oxford cup method.The moisturizing properties was tested by dryer.Results:Compared to PWM,PUM and PEM reduced high molecular weight and increased proportion of small and medium molecular weights.The main monosaccharide compositions of the three methods are similar(glucose,galactose,glucuronic acid and mannose),and the content of glucose and glucuronic acid of PUM and PEM is greater than PWM.Scanning electron microscopy reveals different morphologies and structures of polysaccharide.Polysaccharides extracted by three methods have good bacteriostasis against Escherichia coli,Salmonella enteritidis and Staphylococcus aureus.The diameter of the inhibition zone of PUM against Staphylococcus aureus reached 13.4 mm,and the minimum inhibitory concentration was 0.3125 mg/mL.At 10 ℃ for 48 hours,the moisture retention rate of PWM is 74.73％,significantly greater than PUM and PEM.At 20 ℃ for 48 hours,the moisture retention rate of PEM is 78.67％,significantly greater than PWM and PUM.Conclusion:Polysaccharides extracted by different methods exhibit certain differences in relative molecular weight,monosaccharide composition,and apparent morphology,and its antibacterial activity and moisturizing properties are also affected to varying degrees.
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