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Wu J, Zhou X, Sun H, Yu D. Optimization of Extraction Conditions for Water-Soluble Polysaccharides from the Roots of Adenophora tetraphylla (Thunb.) Fisch. and Its Effects on Glucose Consumption on HepG2 Cells. Molecules 2024; 29:3049. [PMID: 38999001 PMCID: PMC11243351 DOI: 10.3390/molecules29133049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2024] [Revised: 06/13/2024] [Accepted: 06/18/2024] [Indexed: 07/14/2024] Open
Abstract
The root of Adenophora tetraphylla (Thunb.) Fisch. is a common Chinese materia medica and the polysaccharides which have been isolated from the plant are important active components for medicinal purposes. The objective of the current study was to optimize the extraction parameters and evaluate the glucose consumption activity for Adenophorae root polysaccharides (ARPs). The optimization of ARP extraction was evaluated with preliminary experiments and using response surface methodology (RSM). The conditions investigated were 35-45 °C extraction temperature, 20-30 (v/w) water-to-solid ratio, and 3-5 h extraction time. The antidiabetic effects of ARPs for the glucose consumption activity were evaluated in HepG2 cells. The statistical analyses of the experiments indicated that temperature, water-to-solid ratio, and extraction time significantly affected ARP yield (p < 0.01). The correlation analysis revealed that the experimental data were well-aligned with a quadratic polynomial model, as evidenced by the mathematical regression model's fit. The optimal conditions for maximum ARP yield were 45 °C extraction temperature and 28.47:1 (mL/g) water-to-solid ratio with a 4.60 h extraction time. Extracts from these conditions showed significant activity of promoting cell proliferation from 11.26% (p < 0.001) to 32.47% (p < 0.001) at a dose of 50 μg/mL to 800 μg/mL and increasing glucose consumption to 75.86% (p < 0.001) at 250 μg/mL on HepG2 cells. This study provides a sustainable alternative for the industry since it allowed simplified handling and a specific quantity of ARPs. Furthermore, ARPs might directly stimulate the glucose consumption in the liver and showed no cytotoxicity; therefore, ARPs probably could be taken as a potential natural source of antidiabetic materials.
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Affiliation(s)
- Junkai Wu
- School of Pharmacy, Quanzhou Medical College, Quanzhou 362011, China
| | - Xiaohang Zhou
- Pharmaceutical College, Heilongjiang University of Chinese Medicine, Harbin 150040, China
| | - Huifeng Sun
- Pharmaceutical College, Heilongjiang University of Chinese Medicine, Harbin 150040, China
| | - Dan Yu
- Pharmaceutical College, Heilongjiang University of Chinese Medicine, Harbin 150040, China
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Zheng CC, Li T, Tang YY, Lu T, Wu MK, Sun J, Man RJ, He XM, Zhou ZG. Structural and functional investigation on stem and peel polysaccharides from different varieties of pitaya. Int J Biol Macromol 2024; 259:129172. [PMID: 38176496 DOI: 10.1016/j.ijbiomac.2023.129172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 11/19/2023] [Accepted: 12/29/2023] [Indexed: 01/06/2024]
Abstract
Varieties of plant species may affect the composition and structures of the polysaccharides, thus have an impact on their chemical properties and biological activities. Herein, the present study comparatively evaluated the differences in the chemical composition, morphological structures, antioxidant activity, and anti-inflammatory activity of the stem and peel polysaccharides from different varieties of pitaya. The FT-IR and NMR spectra indicated that the six polysaccharides had similar structural features, whereas the physicochemical characterization showed that they differed significantly in terms of the monosaccharide composition, molecular weight, and surface morphology. In addition, different varieties of pitaya polysaccharides exhibited different antioxidant activities and similar anti-inflammatory activities. These data suggested that varietal differences resulted in pitaya stem and peel polysaccharides with different monosaccharide compositions and molecular weights, thus led to different antioxidant activities and protection against oxidative damage, while similar structural features were closely related to their similar anti-inflammatory activities. Therefore, the study of the stem and peel polysaccharides from different varieties of pitaya can help us to better understand the relationship between their composition and structure and their biological activities. In addition, pitaya stem and peel polysaccharides have the potential to act as antioxidants or to treat inflammatory damage.
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Affiliation(s)
- Chi-Chong Zheng
- School of Chemistry and Chemical Engineering, Guangxi Minzu University, Guangxi Key Laboratory for Polysaccharide Materials and Modification, Guangxi Higher Education Institutes Key Laboratory for New Chemical and Biological Transformation Process Technology, Nanning, China; Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, China; Key Laboratory of Universities in Guangxi for Excavation and Development of Ancient Ethnomedicinal Recipes, Nanning, China
| | - Tong Li
- School of Chemistry and Chemical Engineering, Guangxi Minzu University, Guangxi Key Laboratory for Polysaccharide Materials and Modification, Guangxi Higher Education Institutes Key Laboratory for New Chemical and Biological Transformation Process Technology, Nanning, China; Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, China
| | - Ya-Yuan Tang
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, China
| | - Tian Lu
- School of Chemistry and Chemical Engineering, Guangxi Minzu University, Guangxi Key Laboratory for Polysaccharide Materials and Modification, Guangxi Higher Education Institutes Key Laboratory for New Chemical and Biological Transformation Process Technology, Nanning, China; Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, China
| | - Meng-Ke Wu
- School of Chemistry and Chemical Engineering, Guangxi Minzu University, Guangxi Key Laboratory for Polysaccharide Materials and Modification, Guangxi Higher Education Institutes Key Laboratory for New Chemical and Biological Transformation Process Technology, Nanning, China; Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, China
| | - Jian Sun
- Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, China
| | - Ruo-Jun Man
- School of Chemistry and Chemical Engineering, Guangxi Minzu University, Guangxi Key Laboratory for Polysaccharide Materials and Modification, Guangxi Higher Education Institutes Key Laboratory for New Chemical and Biological Transformation Process Technology, Nanning, China; Key Laboratory of Universities in Guangxi for Excavation and Development of Ancient Ethnomedicinal Recipes, Nanning, China.
| | - Xue-Mei He
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, China.
| | - Zhu-Gui Zhou
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, China.
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Qiao J, Su G, Yuan L, Wu L, Weng X, Liu S, Feng Y, Jiang D, Chen Y, Ma Y. Effect of swelling agent treatment on grape fruit quality and the application of electronic nose identification detection. FRONTIERS IN PLANT SCIENCE 2024; 14:1292335. [PMID: 38298605 PMCID: PMC10828016 DOI: 10.3389/fpls.2023.1292335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Accepted: 12/19/2023] [Indexed: 02/02/2024]
Abstract
The swelling agent is a plant growth regulator that alters the composition and content of nutrients and volatile gases in the fruit. To identify whether grape fruit had been treated with swelling agent, the odor information and quality indexes of grape berries treated with different concentrations of swelling agent were examined by using electronic nose technology and traditional methods. The contents of soluble sugars, soluble solids, soluble proteins and vitamin C were significantly increased in N-(2-chloro-4-pyridyl)-N'-phenylurea (CPPU) treated fruit. The contents of hexanal, (E)-2-hexenal, and nonanal aldehydes decreased significantly. Similarly, the levels of phenyl ethanol, 1-octanol, ethanol, and ethyl acetate alcohols and esters also decreased noticeably. Additionally, the levels of damascenone, linalool, and geraniol ketones and terpenoids decreased. However, the contents of benzaldehyde, D-limonene, acetic acid and hexanoic acid increased. In addition, the electrical signals generated by the electronic nose (e-nose) were analyzed by linear discriminant analysis (LDA), support vector machine (SVM) and random forest (RF). The average recognition rate of SVM was 94.4%. The results showed that electronic nose technology can be used to detect whether grapes have been treated with swelling agent, and it is an economical and efficient detection method.
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Affiliation(s)
- Jianlei Qiao
- College of Horticulture, Jilin Agricultural University, Changchun, China
| | - Guoqiang Su
- College of Horticulture, Jilin Agricultural University, Changchun, China
| | - Liang Yuan
- College of Horticulture, Jilin Agricultural University, Changchun, China
| | - Lin Wu
- College of Horticulture, Jilin Agricultural University, Changchun, China
| | - Xiaohui Weng
- School of Mechanical and Aerospace Engineering, Jilin University, Changchun, China
- Weihai Institute for Bionics, Jilin University, Weihai, China
| | - Shuang Liu
- College of Horticulture, Jilin Agricultural University, Changchun, China
| | - Yucai Feng
- College of Horticulture, Jilin Agricultural University, Changchun, China
| | - Dan Jiang
- College of Horticulture, Jilin Agricultural University, Changchun, China
| | - Yuxuan Chen
- College of Horticulture, Jilin Agricultural University, Changchun, China
| | - Yuan Ma
- College of Horticulture, Jilin Agricultural University, Changchun, China
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Xue H, Gao Y, Wu L, Cai X, Liao J, Tan J. Research progress in extraction, purification, structure of fruit and vegetable polysaccharides and their interaction with anthocyanins/starch. Crit Rev Food Sci Nutr 2023:1-26. [PMID: 38108271 DOI: 10.1080/10408398.2023.2291187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2023]
Abstract
Fruits and vegetables contain polysaccharides, polyphenols, antioxidant enzymes, and various vitamins, etc. Fruits and vegetables polysaccharides (FVPs), as an important functional factor in health food, have various biological activities such as lowering blood sugar, blood lipids, blood pressure, inhibiting tumors, and delaying aging, etc. In addition, FVPs exhibit good physicochemical properties including low toxicity, biodegradability, biocompatibility. Increasing research has confirmed that FVPs could enhance the stability and biological activities of anthocyanins, affecting their bioavailability to improve food quality. Simultaneously, the addition of FVPs in natural starch suspension could improve the physicochemical properties of natural starch such as viscosity, gelling property, water binding capacity, and lotion stability. Hence, FVPs are widely used in the modification of natural anthocyanins/starch. A systematic review of the latest research progress and future development prospects of FVPs is very necessary to better understand them. This paper systematically reviews the latest progress in the extraction, purification, structure, and analysis techniques of FVPs. Moreover, the review also introduces the potential mechanisms, evaluation methods, and applications of the interaction between polysaccharides and anthocyanins/starch. The findings can provide important references for the further in-depth development and utilization of FVPs.
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Affiliation(s)
- Hongkun Xue
- College of Traditional Chinese Medicine, Hebei University, Baoding, China
| | - Yuchao Gao
- College of Traditional Chinese Medicine, Hebei University, Baoding, China
| | - Liu Wu
- College of Traditional Chinese Medicine, Hebei University, Baoding, China
| | - Xu Cai
- Key Laboratory of Particle & Radiation Imaging, Ministry of Education, Department of Engineering Physics, Tsinghua University, Beijing, China
| | - Jianqing Liao
- College of Physical Science and Engineering, Yichun University, Yichun, Jiangxi, China
| | - Jiaqi Tan
- College of Traditional Chinese Medicine, Hebei University, Baoding, China
- Medical Comprehensive Experimental Center, Hebei University, Baoding, China
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