Work

Purification, characterization, and antioxidant ability of polysaccharides from Phascolosoma esculentas

Year: 2024

Type: article

Abstract: The polysaccharide was extracted from Phascolosoma esculenta (PEP). Two purified polysaccharides (PEP‐1 and PEP‐2) were obtained by the column chromatography separation method. The molecular weights of PEP‐1 and PEP‐2 were 33.6 and 5.7 × 103 kDa, respectively. PEP‐1 and PEP‐2 had the same monosaccharides composition, but their molar ratios varied. The in vitro antioxidant activity of the PEP, PEP‐1, and PEP‐2 were investigated by scavenging free radicals like 3‐ethylbenzoth‐iazoline‐6‐sulfonic acid (ABTS), •OH, and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH). Additionally, the in vivo antioxidant activity of PEP‐1 was examined using the Caenorhabditis elegans (C. elegans) organism. Results showed that PEP‐1 was much more effective than PEP and PEP‐2 at scavenging DPPH, •OH, and ABTS radicals. Additionally, PEP‐1 strengthened C. elegans' ability to endure oxidative stress. PEP‐1 possessed the in vivo antioxidant capacity, including the reactive oxygen species (ROS) content reducing, and protective effect on antioxidant enzyme activities in C. elegans. In summary, PEP, PEP‐1, and PEP‐2 might have the potential to develop as functional foods and clinical medications.

Source: Food Science & Nutrition

DOI: 10.1002/fsn3.3961

Authors: Fengfang Zhou, Binxin Cai, Shaojiang Ruan, Qi Wei

Institutions: Ningde Normal University, State Oceanic Administration

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,460