Purification, characterisation and antioxidant properties of a novel polysaccharide from
                    Physalis pubescens L
                    . fruits

Pinyi Gao; Xingyue Zhang; Ziwei Wang; Changfeng Liu; Shuangshuang Xu; Jun Bian; Dandan Yue; Danqi Li; Lixin Zhang; Xuegui Liu

doi:10.1111/ijfs.15693

journal article Mar 24, 2022

Purification, characterisation and antioxidant properties of a novel polysaccharide from Physalis pubescens L . fruits

Pinyi Gao

Xingyue Zhang

Ziwei Wang

Changfeng Liu

Shuangshuang Xu Jun Bian Dandan Yue Danqi Li

Lixin Zhang

Xuegui Liu

International Journal of Food Science & Technology Vol. 57 No. 6 pp. 3681-3690 · Oxford University Press (OUP)

View at Publisher Save 10.1111/ijfs.15693

Abstract

Summary

Considering the medicinal and edible properties of
Physalis pubescens
L. fruit, the plant has a long history of cultivation in China. In the current study, a novel polysaccharide (PPL‐1) was successfully obtained from
P. pubescens
fruits using multi‐column techniques. The chemical characterisation of the polysaccharide was achieved by acid hydrolysis, determination of weight average molecular mass, thermogravimetric and Smith degradation analyses, in addition to ultraviolet, Fourier transform infrared spectroscopy, one‐ and two‐dimensional nuclear magnetic resonance spectroscopy. According to the structural analyses, PPL‐1 consisted of rhamnose, arabinose, fructose, mannose and glucose with a relative molar ratio of 0.39:0.12:0.02:0.03:0.44. The average molecular weight of PPL‐1 was 7.3 kDa and it was mainly composed of (1 → 3) and (1 → 6) linkages. PPL‐1 exhibited not only scavenging effects on 2,2‐diphenyl‐1‐picrylhydrazyl and 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) free radicals but also hydrogen peroxide‐induced oxidative stress in SH‐SY5Y cells effectively by decreasing malondialdehyde content and increasing total antioxidant capacity, superoxide dismutase and glutathione peroxidase activity levels.

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Metrics

12

Citations

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References

Details

Published: Mar 24, 2022
Vol/Issue: 57(6)
Pages: 3681-3690
License: View

Authors

P

Pinyi Gao

College of Pharmaceutical and Biological Engineering Shenyang University of Chemical Technology Shenyang 110142 China; Institute of Functional Molecules Shenyang University of Chemical Technology Shenyang 110142 China

X

Xingyue Zhang

College of Pharmaceutical and Biological Engineering Shenyang University of Chemical Technology Shenyang 110142 China

Z

Ziwei Wang

College of Pharmaceutical and Biological Engineering Shenyang University of Chemical Technology Shenyang 110142 China

C

Changfeng Liu

College of Environment and Safety Engineering Shenyang University of Chemical Technology Shenyang 110142 China

S

Shuangshuang Xu

College of Pharmaceutical and Biological Engineering Shenyang University of Chemical Technology Shenyang 110142 China

J

Jun Bian

College of Pharmaceutical and Biological Engineering Shenyang University of Chemical Technology Shenyang 110142 China

D

Dandan Yue

College of Pharmaceutical and Biological Engineering Shenyang University of Chemical Technology Shenyang 110142 China; Institute of Functional Molecules Shenyang University of Chemical Technology Shenyang 110142 China

D

Danqi Li

Institute of Functional Molecules Shenyang University of Chemical Technology Shenyang 110142 China; Liaoning Province Key Laboratory of Green Functional Molecular Design and Development Shenyang University of Chemical Technology Shenyang 110142 China

L

Lixin Zhang

Institute of Functional Molecules Shenyang University of Chemical Technology Shenyang 110142 China; Liaoning Province Key Laboratory of Green Functional Molecular Design and Development Shenyang University of Chemical Technology Shenyang 110142 China; National‐Local Joint Engineering Laboratory for Development of Boron and Magnesium Resources and Fine Chemical Technology Shenyang University of Chemical Technology Shenyang 110142 China

X

Xuegui Liu

Institute of Functional Molecules Shenyang University of Chemical Technology Shenyang 110142 China; National‐Local Joint Engineering Laboratory for Development of Boron and Magnesium Resources and Fine Chemical Technology Shenyang University of Chemical Technology Shenyang 110142 China

Cite This Article

Pinyi Gao, Xingyue Zhang, Ziwei Wang, et al. (2022). Purification, characterisation and antioxidant properties of a novel polysaccharide from Physalis pubescens L . fruits. International Journal of Food Science & Technology, 57(6), 3681-3690. https://doi.org/10.1111/ijfs.15693

Purification, characterisation and antioxidant properties of a novel polysaccharide from Physalis pubescens L . fruits

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