首页|A comparison study on structure-function relationship of polysaccharides obtained from sea buckthorn berries using different methods:antioxidant and bile acid-binding capacity

A comparison study on structure-function relationship of polysaccharides obtained from sea buckthorn berries using different methods:antioxidant and bile acid-binding capacity

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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.

Sea buckthornExtraction methodStructureRheological propertiesAntioxidant activityBile acid binding capacity

Qiaoyun Li、Zuman Dou、Qingfei Duan、Chun Chen、Ruihai Liu、Yueming Jiang、Bao Yang、Xiong Fu

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SCUT-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

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

Department of Food Science,Stocking Hall,Cornell University,Ithaca 14853,USA

South China Botanical Garden,Chinese Academy of Sciences,Guangzhou 510650,China

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Guangdong Basic and Applied Basic Research Foundation国家自然科学基金国家自然科学基金Financial and moral assistance supported by the Guangdong Basic and Applied Basic Research Foundation高等学校学科创新引智计划(111计划)

2022A151501073032001647319720222019A1515011996B17018

2024

10.26599/FSHW.2022.9250043

食品科学与人类健康(英文)

食品科学与人类健康(英文)

CSTPCD
ISSN：
年,卷(期)：2024.13(1)
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