Optimization of Extraction Process of <i>Elaeagnus angustifolia</i> Flower Polysaccharide and Its Proliferation on Probiotic

ZHAO Yanyan; FANG Shijie; ZHANG Zheng; QI Huamei; BO Xuemin; WEI Jia; WU Bin

doi:10.13386/j.issn1002-0306.2023020145

Volume 44 Issue 22

Nov. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(22): 134-142. > DOI: 10.13386/j.issn1002-0306.2023020145

ZHAO Yanyan, FANG Shijie, ZHANG Zheng, et al. Optimization of Extraction Process of Elaeagnus angustifolia Flower Polysaccharide and Its Proliferation on Probiotic[J]. Science and Technology of Food Industry, 2023, 44(22): 134−142. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020145.

Citation:

PDF (2810 KB)

Optimization of Extraction Process of Elaeagnus angustifolia Flower Polysaccharide and Its Proliferation on Probiotic

1.
College of Life Science and Technology, Xinjiang University, Urumqi 830049, China
2.
Institute of Agro-Products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Xinjiang Key Laboratory of Agricultural Products Processing and Preservation, Urumqi 830091, China

More Information

Received Date: February 14, 2023
Available Online: September 16, 2023

Graphical Abstract

Abstract

Abstract

The study aimed to explore the optimal conditions for the extraction of polysaccharide from Elaeagnus angustifolia flower and its effect on probiotic proliferation in vitro. Polysaccharide was extracted from Elaeagnus angustifolia flower using hot water and ultrasonication. The effects of the material-liquid ratio, duration of ultrasonication, extraction time and extraction temperature on the polysaccharide yield were analyzed. The extraction conditions were optimized by response surface methodology, and the effects of different polysaccharide concentrations (0, 0.5%, 1.0%, 1.5%, 2.0%, and 3.0%) on the proliferation and acid production of three probiotics were compared. The results showed that the optimal extraction conditions of Elaeagnus angustifolia flower polysaccharide were as follows: Material-liquid ratio, 1:25 g/mL, duration of ultrasonication, 21 min, extraction temperature, 72℃, extraction time, 62 min. The polysaccharide yield was 12.45%±0.15%, which was close to the theoretical predicted yield (12.587%). The highest OD values of Lactobacillus acidophilus, Bifidobacterium bifidum, and Bifidobacterium adolescentis were obtained at a polysaccharide mass concentration of 2%, being 1.23±0.01, 1.06±0.02, and 1.22±0.02, respectively, and the lowest pH values (5.17±0.04, 5.95±0.04, and 5.52±0.02, respectively). The growth of the three probiotics stabilized after the incubation time reached to 40 h. It indicated that Elaeagnus angustifolia flower polysaccharide promoted the proliferation and acid production of three probiotics. These findings indicate the potential of the polysaccharide from Elaeagnus angustifolia flower as a prebiotic and provide a theoretical basis for further research and the utilization of Elaeagnus angustifolia flower resources.
- Elaeagnus angustifolia flower,
- polysaccharide,
- extraction process,
- response surface optimization,
- probiotics

FullText(HTML)

References (34)

References

[1]	赵金梅, 孙蕊, 巩丽莉, 等. 干燥方式对沙枣花品质和挥发性风味成分的影响[J]. 食品科学, 2020, 41(22):265-270 ZHAO J M, SUN R, GONG L L, et al. Effects of drying methods on flower quality and volatile flavor components of Elaeagnus angustifolia[J] Food Chemistry, 2020, 41(22):265-270.
[2]	王妍, 王立新. 沙枣花中微量元素的含量分析[J]. 食品科技,2004(3):98−99 WANG Y, WANG L X. Analysis of trace elements in Elaeagnus angustifolia flower[J]. Food Science and Technology,2004(3):98−99.
[3]	王基云, 姚遥, 肖旭, 等. 沙枣花黄酮成分的含量测定及其药理作用的初步研究[J]. 时珍国医国药,2010,21(4):812−814 WANG J Y, YAO Y, XIAO X, et al. Determination of flavonoids in Elaeagnus angustifolia flower and preliminary study on its pharmacological effects[J]. Lishizhen Medicine and Materia Medica Research,2010,21(4):812−814.
[4]	XIE H J, CHEN X Y, LI M M, et al. Angustifolinoid B, a flavonoid glycoside dimer with cyclobutane from Elaeagnus angustifolia flowers[J]. Tetrahedron Letters,2020,61(23):151946. doi: 10.1016/j.tetlet.2020.151946
[5]	王基云, 王丹, 姜玥, 等. 宁夏沙枣花乙醇提取物对哮喘模型小鼠气道炎症的实验研究[J]. 中药药理与临床,2019,35(1):99−103 WANG J Y, WANG D, JIANG Y, et al. Experimental study on the effect of ethanol extract from Elaeagnus angustifolia flower on airway inflammation in asthmatic model mice[J]. Pharmacology and Clinics of Chinese Materia Medica,2019,35(1):99−103.
[6]	INCILAY G. Volatile composition, antimicrobial and antioxidant properties of different parts from Elaeagnus angustifolia L.[J]. Journal of Essential Oil Bearing Plants,2014,17(6):1187−1202. doi: 10.1080/0972060X.2014.929044
[7]	BENDAIKHA S, GADAUT M, HARAKAT D, et al. Acylated flavonol glycosides from the flower of Elaeagnus angustifolia L[J]. Phytochemistry,2014,17(6):1187−1202.
[8]	万超超, 王东东, 郭敬宇, 等. 新疆沙枣花抗氧化活性研究及总黄酮测定[J]. 化学工程师,2022,36(4):15−19 WAN C C, WANG D D, GUO J Y, et al. Study on antioxidant activity and determination of total flavonoids of Elaeagnus angustifolia flowers in Xinjiang[J]. Chemical Engineer,2022,36(4):15−19.
[9]	赵保堂, 蔡苗苗, 刘京, 等. 沙枣花精油微胶囊制备工艺优化及缓释性能[J]. 食品工业科技,2018,39(15):158−164 ZHAO B T, CAI M M, LIU J, et al. Optimization of preparation technology and sustained release performance of Elaeagnus angustifolia flower essential oil microcapsules[J]. Science and Technology of Food Industry,2018,39(15):158−164.
[10]	黄英, 冀婉妮, 李雅雯, 等. 超临界CO₂萃取温度对沙枣花精油组分的影响[J]. 北方园艺,2017(14):124−129 HUANG Y, JI W N, LI Y W, et al. Effect of supercritical CO₂ extraction temperature on essential oil components of Elaeagnus angustifolia flower[J]. North Gardening,2017(14):124−129.
[11]	HUO J Y, WU J H, HUANG M Q, et al. Structural characterization and immuno-stimulating activities of a novel polysaccharide from Huangshui, a byproduct of Chinese Baijiu[J]. Food Research International,2020,136:109493. doi: 10.1016/j.foodres.2020.109493
[12]	LIU C, DU P, GUO Y H, et al. Extraction, characterization of aloe polysaccharides and the in-depth analysis of its prebiotic effects on mice gut microbiota[J]. Carbohydrate Polymers,2021,261(11):117874.
[13]	WANG T, YE Z C, LIU S D, et al. Effects of crude Sphallerocarpus gracilis polysaccharides as potential prebiotics on acidifying activity and growth of probiotics in fermented milk[J]. LWT-Food Science and Technology,2021,149:111882. doi: 10.1016/j.lwt.2021.111882
[14]	赵建英, 李祥, 薛博文, 等. 红枣多糖对益生菌生长代谢的研究[J]. 饲料研究,2022(23):73−77 ZHAO J Y, LI X, XUE B W, et al. Study on growth and metabolism of probiotics by jujube polysaccharide[J]. Feed Research,2022(23):73−77.
[15]	WANG X, HUANG M Y, YANG F, et al. Rapeseed polysaccharides as prebiotics on growth and acidifying activity of probiotics in vitro[J]. Carbohydrate Polymers,2015,125(1):232−240.
[16]	常雪花, 钱雅雯, 王振菊, 等. 籽瓜多糖对益生菌生长促进效应及其结构表征[J]. 食品研究与开发,2022,43(19):68−78 CHANG X H, QIAN Y W, WANG Z J, et al. Effect of seed melon polysaccharide on growth of probiotics and its structural characterization[J]. Food Research and Development,2022,43(19):68−78.
[17]	叶春苗, 李莉峰, 韩艳秋. 水浸提法提取紫菜多糖生产工艺优化[J]. 农产品加工,2022(20):33−35,38 YE C M, LI L F, HAN Y Q. Optimization of production technology for extracting laver polysaccharide by water extraction[J]. Farm Product Processing,2022(20):33−35,38.
[18]	陈文宁, 郑娟霞, 月金玲, 等. 酸与碱处理对海带多糖提取及其抗氧化活性的影响[J]. 中国饲料,2021(7):17−20 CHEN W N, ZHENG J X, YUE J L, et al. Effects of acid and alkali treatment on extraction and antioxidant activity of laminaria polysaccharide[J]. China Feed,2021(7):17−20.
[19]	王昕, 李新生, 付静, 等. 复合酶法提取红茶粗多糖的工艺优化研究[J]. 食品安全质量检测学报,2015,6(8):2924−2930 WANG X, LI X S, FU J, et al. Optimization of extraction process of crude polysaccharide from black tea by complex enzymes[J]. Journal of Food Safety and Quality Inspection,2015,6(8):2924−2930.
[20]	GAO J, HU D, SHEN Y, et al. Optimization of ultrasonic-assisted polysaccharide extraction from Hyperici Perforati Herba using response surface methodology and assessment of its antioxidant activity[J]. International Journal of Biological Macromolecules,2023,225:255−265. doi: 10.1016/j.ijbiomac.2022.10.260
[21]	谭琪明, 杨广安, 马海霞, 等. 影响银杏叶多糖提取因素的研究[J]. 当代化工研究,2021(8):137−138 TAN Q M, YANG G A, MA H X, et al. Study on the factors affecting the extraction of ginkgo biloba polysaccharide[J]. Contemporary Chemical Research,2021(8):137−138.
[22]	杨帆, 王宇鹏, 赵华. 响应面法优化超声辅助提取山药多糖工艺的研究[J]. 粮食与油脂,2020,33(8):73−76 YANG F, WANG Y P, ZHAO H. Optimization of ultrasonic-assisted extraction of polysaccharides from Dioscorea opposita Thunb by response surface methodology[J]. Grain and Oil,2020,33(8):73−76.
[23]	FENG Y N, ZHANG X F. Polysaccharide extracted from Huperzia serrata using response surface methodology and its biological activity[J]. International Journal of Biological Macromolecules,2020,157:267−275. doi: 10.1016/j.ijbiomac.2020.04.134
[24]	刘宇, 戴沅霖, 马越, 等. 金银花粗多糖提取工艺优化及其抗氧化活性评价[J]. 食品工业科技,2023,44(7):188−196 LIU Y, DAI Y L, MA Y, et al. Optimization of extraction process of crude polysaccharide from Lonicera japonica Thunb and evaluation of its antioxidant activity[J]. Science and Technology of Food Industry,2023,44(7):188−196.
[25]	包晓玮, 魏晨业, 王英, 等. 沙棘多糖对益生菌增殖和生长速率的影响[J]. 新疆农业大学学报,2021,44(2):150−156,1−3 BAO X W, WEI C Y, WANG Y, et al. Effect of Hippophae rhamnoides polysaccharide on proliferation and growth rate of probiotics[J]. Journal of Xinjiang Agricultural University,2021,44(2):150−156,1−3.
[26]	姚欣, 孙宁云, 陈鑫, 等. 山竹壳多糖提取工艺优化及其生物活性研究[J]. 食品研究与开发,2022,43(15):101−108 YAO X, SUN N Y, CHEN X, et al. Optimization of extraction technology of mangosteen shell polysaccharide and its biological activity[J]. Food Research and Development,2022,43(15):101−108.
[27]	XU Y, ZHANG L, BAILINA Y, et al. Effects of ultrasound and/or heating on the extraction of pectin from grapefruit peel[J]. Journal of Food Engineering,2014,126:72−81. doi: 10.1016/j.jfoodeng.2013.11.004
[28]	WANG Y, LIU Y, HU Y. Optimization of polysaccharides extraction from Trametes robiniophila and its antioxidant activities[J]. Carbohydrate Polymers,2014,111:324−332. doi: 10.1016/j.carbpol.2014.03.083
[29]	YING Z, HAN X X, LI J R. Ultrasound-assisted extraction of polysaccharides from mulberry leaves[J]. Food Chemistry,2011,127(3):1273−1279. doi: 10.1016/j.foodchem.2011.01.083
[30]	SINGDEVSACHAN S K, AUROSHREE P, MISHRA J, et al. Mushroom polysaccharides as potential prebiotics with their antitumor and immunomodulating properties: A review[J]. Bioactive Carbohydrates and Dietary Fibre,2016,7(1):1−14. doi: 10.1016/j.bcdf.2015.11.001
[31]	WANG Y D, CHEN G J, PENG Y J, et al. Simulated digestion and fermentation in vitro with human gut microbiota of polysaccharides from Coralline pilulifera[J]. LWT,2019,100:167−174. doi: 10.1016/j.lwt.2018.10.028
[32]	CHEN G, CHEN X, YANG B, et al. New insight into bamboo shoot ( Chimonobambusa quadrangularis) polysaccharides: Impact of extraction processes on its prebiotic activity[J]. Food Hydrocolloids,2019,95:367−377. doi: 10.1016/j.foodhyd.2019.04.046
[33]	LI F, SUN X J, YU W, et al. Enhanced konjac glucomannan hydrolysis by lytic polysaccharide monooxygenases and generating prebiotic oligosaccharides[J]. Carbohydrate Polymers,2021,253:117241. doi: 10.1016/j.carbpol.2020.117241
[34]	李霞, 张绮颖, 关媛, 等. 硫酸化木聚糖的制备及其体外益生菌增殖作用研究[J]. 食品工业科技,2023,44(13):134−140 LI X, ZHANG Q Y, GUAN Y, et al. Study on preparation of sulfated xylan and its proliferation of probiotics in vitro[J]. Science and Technology of Food Industry,2023,44(13):134−140.

Supplements (0)

Cited By

Cited by

Periodical cited type(3)

1.	李佩艳，苏娇，肖鑫鑫，党东阳，罗登林，韩四海. 草酸处理对采后银条贮藏品质与细胞壁降解的影响及其通径分析. 食品与发酵工业. 2025(04): 83-90 .
2.	张高鹏，曲珈莹，侯雪宁，赵薇，侯双迪，薛敏，刘霞，范艳丽. 不同高氧预处理时间对枸杞鲜果贮藏保鲜作用比较. 现代食品科技. 2023(07): 130-137 .
3.	李彤，魏超昆，张惠玲，魏兆军. 枸杞（Lycium barbarum L.）籽饼粕酶解及其美拉德肽盐的开发. 中国食品添加剂. 2022(12): 62-74 .