Optimization the extraction process of polysaccharide by response surface methodology from the Tremella fuciformis pedicel and its antioxidant activity

SHI Xuan; CHENG Xiao-qing; YANG Yong; TAN Hong-jun; LIANG Xu-ming; SHI Wen-juan; SU Zhi-min

doi:10.13386/j.issn1002-0306.2017.02.049

Issue 02

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2017 > (02): 297-301. > DOI: 10.13386/j.issn1002-0306.2017.02.049

SHI Xuan, CHENG Xiao-qing, YANG Yong, TAN Hong-jun, LIANG Xu-ming, SHI Wen-juan, SU Zhi-min. Optimization the extraction process of polysaccharide by response surface methodology from the Tremella fuciformis pedicel and its antioxidant activity[J]. Science and Technology of Food Industry, 2017, (02): 297-301. DOI: 10.13386/j.issn1002-0306.2017.02.049

Citation:

PDF (1059 KB)

Optimization the extraction process of polysaccharide by response surface methodology from the Tremella fuciformis pedicel and its antioxidant activity

Chongqing Academy of Chinese Materia Medica
College of Food Science,Hainan University
Chongqing Engineering Research Center for Tremella Nutrition Food Enterprises

More Information

Received Date: August 08, 2016

Graphical Abstract

Abstract

Abstract

Optimization of hot water extraction of polysaccharide from Tremella fuciformis pedicel( TPP) were investigated using the single- factor test and the response surface methodology( RSM) in the paper.The property structure and antioxidant activities of TPP were analyzed after the crude polysaccharide was preliminarily separated by Sevage method.The results showed that the optimum technological conditions were extraction temperature 92 ℃,extraction time 4.2 h,liquid- solid ratio of 41∶ 1( m L / g),and the yield of TPP achieved the maximum of( 23.41 ± 0.92) mg / g.The evaluation of antioxidant activity suggested that TPP exhibited good antioxidant activity,and there was a certain dose- effect relation between polysaccharide concentration and eliminating rate.The EC50 for reducing power and scavenging activities against ABTS+and DPPH radical were 4.94,4.04,and6.59 mg / m L,respectively.
- Tremella fuciformis pedicel,
- polysaccharides,
- response surface methodology,
- antioxidant activity

FullText(HTML)

References (30)

References

[1]	刘健影.银耳多糖提取工艺优化及其在饮料中的应用[D].长春:吉林农业大学,2015.
[2]	B Chen.Optimization of extraction of Tremella fuciformis polysaccharides and its antioxidant and antitumour activities in vitro[J].Carbohydrate Polymmers,2010,81(2):420-424.
[3]	颜军,郭晓强,邬晓勇等.银耳茶的研制及其抗自由基的研究[J].食品科技,2006(10):205-207.
[4]	黄秀锦.银耳多糖的提取、分离、纯化及其功能性质研究[J].食品科学,2008,29(1):134-136.
[5]	W Xu,X Shen,F Yang,et al.Protective effect of polysaccharides isolated from Tremella fuciformis against radiation-induced damage in mice[J].Radiat Res,2012,53(3):353-360.
[6]	HJ Jeong,SJ Yoon,YR Pyun,et al.Polysaccharides from edible mushroom hinmogi(Tremella fuciformis)inhibit differentiation of 3T3-L1 adipocytes by reducing mRNA expression of PPARγ,C/EBPα,and leptin[J].Food Science&Biotechnology,2008,17(2):267-273.
[7]	ZW Shi,Y Liu,Y Xu,et al.Tremella Polysaccharides attenuated sepsis through inhibiting abnormal CD4(+)CD25(high)regulatory T cells in mice[J].Cellular Immunology,2014,288(1-2):60-65.
[8]	蔡淑妮,王晓梅,张忠山,等.银耳多糖的提取工艺及鉴定[J].食品工业,2014(7):58-60.
[9]	吴琼,郑成,宁正祥,等.微波辅助萃取银耳多糖的研究[J].食品科技,2006(9):109-111.
[10]	YZ Chen,L Zhao,Liu B,et al.Application of response surface methodology to optimize mimcrowave-assisted extraction of polysaccharide from Tremella[J].Physics Procedia,2012,24:429-433.
[11]	陶瑞霄,贾冬英,姚开,等.高压提取银耳多糖研究[J].食品科技,2015(6):229-233.
[12]	祁小妮,林楠楠,李振亮,等.生地黄多糖提取工艺的优化及抗氧化活性研究[J].食品与发酵工业,2016(2):231-235.
[13]	杜新华.古田凤埔:银耳结缔头废料再利用[N].福建日报,2008-12-17(6).
[14]	黄晓君,聂少平,王玉婷,等.铁皮石斛多糖提取工艺优化及其成分分析[J].食品科学,2013,34(22):21-26.
[15]	王婉冰,徐子恒,王宏军,等.响应面实验优化海蓬子外种皮水溶性多糖提取工艺及其抗菌活性[J].食品科学,2015,36(14):5-9.
[16]	R Re,N Pellegrini,A Proteggente,et al.RiceEVANS.Antioxidant activity applying an improved ABTS radical cation decolorization assay[J].Free Radical Biology and Medicine,1999,26(9-10):1231-1237.
[17]	T Hanato,H Kagawa,T Yasuhara,et al.Two new flavonoids and other constituents in licorice root:their relative astringency and radical scavenging effects[J].Chemical&Pharmaceutical Bulletin,1998,36(6):2090-2097.
[18]	L Barros,P Baptista,ICFR Ferreira.Effect of Lactarius piperatus fruiting body maturity stage on antioxidant activity measured by several biochemical assays[J].Food and Chemical Toxicology,2007,45(9):1731-1737.
[19]	CX Jiang,X Li,YP Jiao,et al.Optimization for ultrasoundassisted extraction of polysaccharides withantioxidant activity in vitro from the aerial root of Ficus microcarpa[J].Carbohydr Polym,2014,110(1):10-17.
[20]	Q Zheng,D Ren,N Yang,et al.Optimization for ultrasoundassisted extraction of polysaccharideswith chemical composition and antioxidant activity from the Artemisia sphaerocephala Krasch seeds[J].International Journal of Biological Macromolecules,2016,91:856-866.
[21]	周帅飞,毛淑敏,秦红岩,等.银耳多糖的提取工艺研究[J].安徽农业科学,2013(27):11148-11149.
[22]	马素云.银耳多糖提取纯化、结构特征及溶液性质研究[D].杭州:浙江大学,2012.
[23]	L You,Q Gao,M Feng,et al.Structural characterisation of polysaccharides from Tricholoma matsutake and their antioxidant and antitumour activities[J].Food Chemistry,2013,138(4):2242-2249.
[24]	ZS Zhang,XM Wang,ZP Han,et al.Purification,antioxidant and moisture-preserving activities of Polysaccharide from papaya[J].Carbohyd-rate Polymers,2012,87(3):2332-2337.
[25]	L Wen,Q Gao,CW Ma,et al.Effect of polysaccharides from Tremella fuciformis on UV-induced photoaging[J].Journal of Functional Foods,2016,20:400-410.
[26]	孙毓庆,胡育筑.分析化学(第二版)[M].北京:科学出版社,2006:328.
[27]	M Kacurakova,P Capek,V Sasinkova,et al.FT2IR study of plant cell model compounds:pectic polysaccharides and hemi cellulose[J].Carbohydrate Polymers,2000,43(2):195-203.
[28]	吴振,李红,罗杨,等.不同干燥方式对银耳多糖理化特性及抗氧化活性的影响[J].食品科学,2014,35(13):93-97.
[29]	L ma,H Chen,W Zhu,et al.Effect of different drying methods on physicochemical properties and antioxidant activities of polysaccharides extracted from mushroom Inonotus obliquus[J].Food Research International,2013,50(2):633-640.
[30]	L Fan,J Li,K Deng,et al.Effects of drying methods on the antioxidant activities of polysac-charides extracted from Ganoderma lucidum[J].Carbohydrate Polymers,2012,87(2):1849-1854.

[1]	HONG Wenlong, DAI Zhaoqi, ZHAO Jianying, LUO Ji, WANG Zhaobin. Preparation of Plasma Active Water and Its Effect on Storage Quality of Fresh Beef[J]. Science and Technology of Food Industry, 2024, 45(24): 293-300. DOI: 10.13386/j.issn1002-0306.2024010211
[2]	GAN Kefan, QIAN Jing, ZHANG Jianhao, YAN Wenjing. Effect of Cold Plasma Synergistic Composite Essential Oils on Beef Storage and Freshness Preservation[J]. Science and Technology of Food Industry, 2024, 45(21): 292-301. DOI: 10.13386/j.issn1002-0306.2023110230
[3]	LI Xia, QIAN Jing, ZHANG Jianhao, YAN Wenjing. Effect of Combined Plasma-activated Water and Dielectric Barrier Discharge Treatment on the Sterilization and Quality of Fresh-cut Lettuce[J]. Science and Technology of Food Industry, 2024, 45(19): 196-205. DOI: 10.13386/j.issn1002-0306.2023100188
[4]	LU Hailing, XU Yanyang. Effects of a New Combination Fresh-keeping Storage Method on Quality and Shelf-life Prediction for Fresh-cutting Ginseng Slices[J]. Science and Technology of Food Industry, 2024, 45(4): 282-289. DOI: 10.13386/j.issn1002-0306.2023040168
[5]	DENG Qiuqiu, PANG Wenting, KANG Kaijie, GAO Qing, HE Jinsong. Kinetic Study on the Effect of Slightly Acidic Electrolyzed Water Immersion on the Storage Quality of Fresh Gastrodia elata Slices[J]. Science and Technology of Food Industry, 2023, 44(22): 303-310. DOI: 10.13386/j.issn1002-0306.2023010148
[6]	XIAO Wenyu, WU Xun, HUANG Xianbin, LI Ling, HE Zhiping, GUO Jian. Inhibitory Effect of Low Temperature Plasma-Activated Water on the Surface Microorganisms and the Quality Attributes of Blueberry[J]. Science and Technology of Food Industry, 2023, 44(8): 359-365. DOI: 10.13386/j.issn1002-0306.2022060084
[7]	WEI Qiaoyun, YUAN Yuan, GAO Ting, ZHANG Jianhao, YAN Wenjing. Optimization of Cold Sterilization Process and Its Effect on Quality of Dried Jujube by High Voltage Electric Field Cold Plasma[J]. Science and Technology of Food Industry, 2021, 42(16): 317-324. DOI: 10.13386/j.issn1002-0306.2020120235
[8]	KANG Jun-han, XU Yi, YANG Heng-yu. Characterizing the Quality Changes of Fresh Tremella during Storage Based on a New Diffused Time-Temperature Indicator[J]. Science and Technology of Food Industry, 2020, 41(22): 275-280. DOI: 10.13386/j.issn1002-0306.2020030101
[9]	HE Meng, WANG Dan, MA Yue, TONG Jun-mao, ZHAO Xiao-yan. Effect of different packaging materials on storage quality of fresh-cut potato[J]. Science and Technology of Food Industry, 2014, (12): 316-319. DOI: 10.13386/j.issn1002-0306.2014.12.061
[10]	Effect of fresh-cut potatoes after washing with different sanitizers on storage quality change[J]. Science and Technology of Food Industry, 2013, (15): 328-331. DOI: 10.13386/j.issn1002-0306.2013.15.076

Supplements (0)

Cited By

Cited by

Periodical cited type(2)

1.	孙朋朋，王薇，刘英，许阳，任圆圆. 多糖类型对泥鳅鱼皮胶原可食膜性能的影响. 食品与机械. 2022(05): 87-93 .
2.	徐菲菲，许健，刘飞，陈茂深，夏熠珣，钟芳. 戊二醛添加顺序对胶原蛋白肠衣膜品质的影响. 食品与生物技术学报. 2022(12): 30-39 .

Other cited types(5)

Get Citation

PDF

XML

Article Metrics

Article views (197) PDF downloads (392) Cited by(7)

Science and Technology of Food Industry

Optimization the extraction process of polysaccharide by response surface methodology from the Tremella fuciformis pedicel and its antioxidant activity