Antioxidant Activity in Vivo and in Vitro of Polysaccharide from Peach Gum

In order to study the antioxidative effect of peach gum polysaccharide in vitro and in vivo, this experiment determined the removal rates of 1, 1-diphenyl-2-trinitrophenylhydrazine free radicals (DPPH·), 2, 2-diazo-bis (3-ethyl-benzothiazo-6-sulfonic acid) diammonium salt free cation (ABTS⁺·), hydroxyl radical (·OH) and superoxide anion (O₂^-·) and reduction ability of iron in vitro. An oxidative damage model of D-galactose mice was established, and different doses (2, 4, 6 g/kg) of polysaccharide of peach gum were injected into the stomach. The content of MDA and the activities of total antioxidant capacity (T-AOC), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) activity in serum and liver were determined. The results showed that the 50% inhibition concentration (IC₅₀) of DPPH·, ABTS⁺·,·OH and O₂^-·in vitro were 6.95, 0.56, 1.10, and 0.11 mg/mL, respectively. And the resistance to iron increased with the increase of the concentration (0.02~0.14 mg/mL).In vivo, compared with the model group, continuous administration of different doses (2, 4, 6 g/kg) of peach gum polysaccharide could significantly or extremely significantly reduce the MDA content in the serum and liver of mice, improve T-AOC ability, and enhance the activity of SOD and GSH-Px (P<0.05 or P<0.01). At the same time, there was a certain quantitative effect relationship between doses. The results show that polysaccharide from peach gum has good antioxidant activity in vivo and in vitro, and can be used as a new antioxidant and free radical scavenger.