Extraction kinetics, thermodynamics, rheological properties and anti-BVDV activity of the hot water assisted extraction of Glycyrrhiza polysaccharide. Issue 5 (24th April 2020)
- Record Type:
- Journal Article
- Title:
- Extraction kinetics, thermodynamics, rheological properties and anti-BVDV activity of the hot water assisted extraction of Glycyrrhiza polysaccharide. Issue 5 (24th April 2020)
- Main Title:
- Extraction kinetics, thermodynamics, rheological properties and anti-BVDV activity of the hot water assisted extraction of Glycyrrhiza polysaccharide
- Authors:
- Wang, Yonggang
Wang, Xinjian
Zhang, Kang
Zhang, Xuan
Li, Shaowei
Li, Yanlin
Fan, Wenguang
Leng, Feifan
Yang, Mingjun
Chen, Jixiang - Abstract:
- Abstract : The extraction kinetics and thermodynamic parameters of Glycyrrhiza polysaccharide (GP) were studied, and its rheological properties and antiviral activity were evaluated. Abstract : The extraction kinetics and thermodynamic parameters of Glycyrrhiza polysaccharide (GP) were studied, and its rheological properties and antiviral activity were evaluated. The results showed that the extraction process could be fitted to Fick's second law of diffusion. The optimum concentration (97.62 mg mL −1 ) was obtained at a solid–liquid ratio of 1 : 15, (g mL −1 ), an extraction time of 120 min and an extraction temperature of 80 °C. The whole extraction process was spontaneous and endothermic. GP was shown to be an acid glycoprotein with a complex structure using high performance liquid chromatography (HPLC), circular dichroism (CD) and Fourier-transform infrared spectroscopy (FT-IR). A study of its rheological properties showed that GP has the characteristics of a typical non-Newtonian pseudoplastic fluid and that its viscosity could be significantly affected by temperature, pH and the presence of other ions. Branched and soft fiber structures with irregular molecular aggregation were observed by scanning electron microscopy (SEM) and atomic force microscopy (AFM). Moreover, GP showed good inhibitory activity against bovine viral diarrhea virus (BVDV) via the regulation of the relative expression levels of the IRF-1 and IRF-3 genes in MDBK cells. This activity was found to beAbstract : The extraction kinetics and thermodynamic parameters of Glycyrrhiza polysaccharide (GP) were studied, and its rheological properties and antiviral activity were evaluated. Abstract : The extraction kinetics and thermodynamic parameters of Glycyrrhiza polysaccharide (GP) were studied, and its rheological properties and antiviral activity were evaluated. The results showed that the extraction process could be fitted to Fick's second law of diffusion. The optimum concentration (97.62 mg mL −1 ) was obtained at a solid–liquid ratio of 1 : 15, (g mL −1 ), an extraction time of 120 min and an extraction temperature of 80 °C. The whole extraction process was spontaneous and endothermic. GP was shown to be an acid glycoprotein with a complex structure using high performance liquid chromatography (HPLC), circular dichroism (CD) and Fourier-transform infrared spectroscopy (FT-IR). A study of its rheological properties showed that GP has the characteristics of a typical non-Newtonian pseudoplastic fluid and that its viscosity could be significantly affected by temperature, pH and the presence of other ions. Branched and soft fiber structures with irregular molecular aggregation were observed by scanning electron microscopy (SEM) and atomic force microscopy (AFM). Moreover, GP showed good inhibitory activity against bovine viral diarrhea virus (BVDV) via the regulation of the relative expression levels of the IRF-1 and IRF-3 genes in MDBK cells. This activity was found to be dependent on the physicochemical and structural properties of GP. These findings imply that GP can be considered as a natural source of active material for the prevention of viral disease. … (more)
- Is Part Of:
- Food & function. Volume 11:Issue 5(2020)
- Journal:
- Food & function
- Issue:
- Volume 11:Issue 5(2020)
- Issue Display:
- Volume 11, Issue 5 (2020)
- Year:
- 2020
- Volume:
- 11
- Issue:
- 5
- Issue Sort Value:
- 2020-0011-0005-0000
- Page Start:
- 4067
- Page End:
- 4080
- Publication Date:
- 2020-04-24
- Subjects:
- Food -- Analysis -- Periodicals
Food -- Composition -- Periodicals
Nutrition -- Periodicals
664.07 - Journal URLs:
- http://pubs.rsc.org/en/Journals/JournalIssues/FO ↗
http://pubs.rsc.org/en/journals/journal/fo ↗
http://www.rsc.org/ ↗ - DOI:
- 10.1039/d0fo00608d ↗
- Languages:
- English
- ISSNs:
- 2042-6496
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 3977.038457
British Library DSC - BLDSS-3PM
British Library STI - ELD Digital store - Ingest File:
- 13857.xml