Application of X‐ray diffraction and energy dispersive spectroscopy in the isolation of sulfated polysaccharide from Porphyra haitanensis and its antioxidant capacity under in vitro digestion. (27th May 2021)

• Record Type: Journal Article
• Authors: Chen, Peilin; Xu, Yanhong; Yang, Shuqi; Chang, Qing; Zheng, Baodong; Zhang, Yi; Hu, Xiaoke; Zeng, Hongliang
• Is Part Of: Journal of the science of food and agriculture. Volume 101:Number 15(2021)
• Page Start: 6452
• Page End: 6462
• Publication Date: 2021-05-27
• Subjects: Porphyra haitanensis -- polysaccharide fractions -- separation and purification -- antioxidant capacity -- molecular weight; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.11316
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: The separation and purification of Porphyra haitanensis polysaccharide (PHP), and the determination of changes in molecular weight ( Mw ) and antioxidant capacity after in vitro digestion, were undertaken. RESULTS: Analysis of two polysaccharide fractions (PHP0.5‐1‐UF and PHP1.0‐1‐UF) by various techniques showed that they were very pure sulfated polysaccharides without pigment or protein. PHP0.5‐1‐UF was filamentous or 'tape‐like' sheets, whereas PHP1.0‐1‐UF had some filaments and large numbers of rounded aggregates. The Mw of PHP, PHP0.5‐1‐UF and PHP1.0‐1‐UF was 2.06 × 10 6 (±2.02%), 6.68 × 10 6 (±3.17%), and 1.14 × 10 6 (±3.44%) (g mol –1 ), respectively. After in vitro digestion, the Mw of PHP, PHP0.5‐1‐UF, and PHP1.0‐1‐UF decreased. Their antioxidant capacities were markedly higher than before digestion, especially PHP0.5‐1‐UF and its digestion products, which might be related to the reductions in Mw . CONCLUSION: These findings provide a greater understanding of the separation and purification of sulfated polysaccharides and the influence of digestion on biological activity. They also contribute to the practical application of sulfated polysaccharides in functional foods. © 2021 Society of Chemical Industry.