Study on Separation, Purification, Structural Characteristics and <i>in Vitro</i> Antioxidant Activity of Polysaccharides from Chinese Yam Peel

YE Meizhi; WU Ziyi; WU Jinsong; ZHONG Qingping

doi:10.13386/j.issn1002-0306.2022120074

Volume 44 Issue 19

Oct. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(19): 78-85. > DOI: 10.13386/j.issn1002-0306.2022120074

YE Meizhi, WU Ziyi, WU Jinsong, et al. Study on Separation, Purification, Structural Characteristics and in Vitro Antioxidant Activity of Polysaccharides from Chinese Yam Peel[J]. Science and Technology of Food Industry, 2023, 44(19): 78−85. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022120074.

Citation:

PDF (2119 KB)

Study on Separation, Purification, Structural Characteristics and in Vitro Antioxidant Activity of Polysaccharides from Chinese Yam Peel

Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China

More Information

Received Date: December 07, 2022
Available Online: August 04, 2023

Graphical Abstract

Abstract

Abstract

In this study, the optimal process for the deproteinization of crude polysaccharides from Chinese yam peel was investigated by using the trichloroacetic acid method, Sevag method and Sevag-papain enzyme method. The purified polysaccharide fractions were characterized by infrared spectroscopy, the monosaccharide composition analysis, and the antioxidant activity in vitro was determined. The results indicated that the optimal ethanol final concentration was 90%, the yield of polysaccharide reached 9.55%, and polysaccharide precipitation rate was the highest. The better deproteinization process was papain treatment combined with Sevag method. Under the condition, the polysaccharide retention rate reached 64.7% and the deproteinization rate was 76.8%. Two major polysaccharide fractions named CYPP-1 and CYPP-2 were isolated and purified from crude polysaccharide by DEAE-52 cellulose column chromatography, and their molecular weights were 4.442 kDa and 4.278 kDa respectively. CYPP-1 was consisted of glucosamine hydrochloride, galactose, glucose, mannose and glucuronic acid with the molar ratio of 11.1:14.4:21.8:35:10.8, and CYPP-2 was consisted of glucosamine hydrochloride, mannose and glucuronic acid with the molar ratio of 10.5:47.9:16.8. Infrared spectroscopy showed that both fractions were consistent with the structural characteristics of plant polysaccharides, being α-type polysaccharides. The scavenging effects of different concentrations of CYPP-1 and CYPP-2 on DPPH, hydroxyl radicals, ABTS⁺ and superoxide anion radicals in vitro were compared, and the scavenging rates of 8.0 mg/mL CYPP-1 were 89.83%, 46.72%, 67.27% and 51.20%, respectively. And its antioxidant activity was higher than that of CYPP-2.
- Chinese yam peel,
- polysaccharide,
- separation and purification,
- structural characteristics,
- antioxidant activity

FullText(HTML)

References (31)

References

[1]	WANG X, HUO X Z, LIU Z, et al. Investigations on the anti-aging activity of polysaccharides from Chinese yam and their regulation on klotho gene expression in mice[J]. Journal of Molecular Structure,2020,1208(C):127895.
[2]	SUN Y P, LIU T, SI Y P, et al. Integrated metabolomics and 16S rRNA sequencing to investigate the regulation of Chinese yam on antibiotic-induced intestinal dysbiosis in rats[J]. Artificial Cells, Nanomedicine, and Biotechnology,2019,47(1):3382−3390. doi: 10.1080/21691401.2019.1649271
[3]	GUO X X, SHA X H, LIU J, et al. Chinese purple yam (Dioscorea alata L. ) extracts inhibit diabetes-related enzymes and protect hepG2 cells against oxidative stress and insulin resistance induced by FFA[J]. Food Science and Technology Research,2015,21(5):677−683. doi: 10.3136/fstr.21.677
[4]	DENG J H, ZHANG J Z, CHANG Y D, et al. Effects of Chinese yam polysaccharides on the immune function and serum biochemical indexes of broilers[J]. Frontiers in Veterinary Science,2022,9:1013888. doi: 10.3389/fvets.2022.1013888
[5]	BAI Y J, ZHOU Y, ZHANG R F, et al. Gut microbial fermentation promotes the intestinal anti-inflammatory activity of Chinese yam polysaccharides[J]. Food Chemistry,2023,402:134003. doi: 10.1016/j.foodchem.2022.134003
[6]	EYINLA T E, SANUSI R A, MAZIYA D B. Evaluation of in vitro and in vivo glycemic index of common staples made from varieties of white yam (Dioscorea rotundata)[J]. Frontiers in Nutrition,2022,9:983212. doi: 10.3389/fnut.2022.983212
[7]	马艳弘, 殷剑美, 魏建明, 等. 山药皮多糖超声辅助提取工艺及其抗氧化活性[J]. 食品研究与开发,2016,37(19):34−39. [MA Y H, YIN J M, WEI J M, et al. Ultrasound-assisted extraction of polysaccharides from yam bark and their antioxidant activity[J]. Food Research and Development,2016,37(19):34−39. MA Yanhong, YIN Jianmei, WEI Jianming, et al. Ultrasound-assisted extraction of polysaccharides from yam bark and their antioxidant activity[J]. Food Research and Development, 2016, 37(19): 34-39.
[8]	吕鹏, 贾秀梅, 张振凌, 等. 怀山药及非药用部位总黄酮含量测定[J]. 中国实验方剂学杂志,2012,18(2):65−68. [LÜ P, JIA X M, ZHANG Z L, et al. Determination of the total flavonoid content of Chinese yam and non-medicinal parts[J]. Chinese Journal of Experimental Formulary,2012,18(2):65−68. LYU Peng, JIA Xiumei, ZHANG Zhenlin, et al. Determination of the total flavonoid content of Chinese yam and non-medicinal parts[J]. Chinese Journal of Experimental Formulary, 2012, 18(2): 65-68.
[9]	YANG Y, JI J, DI L Q, et al. Resource, chemical structure and activity of natural polysaccharides against alcoholic liver damages[J]. Carbohydrate Polymers,2020,241:116355. doi: 10.1016/j.carbpol.2020.116355
[10]	KUMAR K, SRIVASTAV S, SHARANAGAT V S. Ultrasound assisted extraction (UAE) of bioactive compounds from fruit and vegetable processing by-products: A review[J]. Ultrasonics Sonochemistry,2021,70:105325. doi: 10.1016/j.ultsonch.2020.105325
[11]	于莲, 张俊婷, 马淑霞, 等. 山药多糖提取工艺优化及其抗菌活性研究[J]. 中成药,2014,36(6):1194−1198. [YU L, ZHANG J T, MA S X, et al. Optimization of extraction process of yam polysaccharide and its antibacterial activity[J]. Prepared Chinese Medicine,2014,36(6):1194−1198. YU Lian, ZHANG Junting, MA Shuxia, et al. Optimization of extraction process of yam polysaccharide and its antibacterial activity[J]. Prepared Chinese Medicine, 2014, 36(6): 1194-1198.
[12]	段伟萍, 李新蕊, 司明东, 等. 山药多糖提取工艺的响应面法优化及其功能活性分析[J]. 食品研究与开发,2020,41(7):118−123. [DUAN W P, LI X R, SI D M, et al. Optimization of the extraction process of yam polysaccharides by response surface methodology and its functional activity analysis[J]. Food Research and Development,2020,41(7):118−123. DUAN Weiping, LI Xinrui, SI Dongming, et al. Optimization of the extraction process of yam polysaccharides by response surface methodology and its functional activity analysis[J]. Food Research and Development, 2020, 41(7): 118-123.
[13]	喻随, 邓霞, 陈思颖, 等. 纤维素酶法提取佛手山药多糖的工艺[J]. 食品工业,2020,41(9):60−63. [YU S, DENG X, CHEN S Y, et al. Cellulose enzymatic extraction of polysaccharides from fructus yam[J]. Food Industry,2020,41(9):60−63. YU Sui, DENG Xia, CHEN Siying, et al. Cellulose enzymatic extraction of polysaccharides from Fructus yam[J]. Food Industry, 2020, 41(9): 60-63.
[14]	王涛, 朱晓伟, 邵果园, 等. 正交设计法优选紫山药多糖的提取工艺[J]. 安徽农业科学,2015,43(34):62−64. [WANG T, ZHU X W, SHAO G Y, et al. Optimization of the extraction process of purple yam polysaccharides by orthogonal design method[J]. Anhui Agricultural Science,2015,43(34):62−64. WANG Tao, ZHU Xiaowei, SHAO Guoyuan, et al. Optimization of the extraction process of purple yam polysaccharides by orthogonal design method[J]. Anhui Agricultural Science, 2015, 43(34): 62-64.
[15]	李倩倩, 陈贵元. 刺梨果多糖提取过程中脱蛋白和脱色方法研究[J]. 安徽农业科学,2022,50(11):162−166,183. [LI Q Q, CHEN G Y. Study on deproteinization and decolorization methods in the extraction of prickly pear polysaccharides[J]. Anhui Agricultural Science,2022,50(11):162−166,183. LI Qianqian, CHEN Guiyuan. Study on deproteinization and decolorization methods in the extraction of prickly pear polysaccharides[J]. Anhui Agricultural Science, 2022, 50(11): 162-166, 183.
[16]	梁杉, 王琨, 刘佩瑶, 等. 山药多糖结构、生物活性及其机制研究进展[J]. 食品科学,2022,43(23):296−304. [LIANG S, WANG K, LIU P Y, et al. Progress in understanding the structure, biological activity and mechanism of yam polysaccharides[J]. Food Science,2022,43(23):296−304. LIANG Shan, WANG Kun, LIU Peiyao, et al. Progress in understanding the structure, biological activity and mechanism of yam polysaccharides[J]. Food Science, 2022, 43(23): 296-304.
[17]	吴金松, 耿广威, 陈晓培, 等. 信阳毛尖茶末多糖的分离纯化和体外抗氧化活性研究[J]. 食品工业科技,2020,41(13):181−186. [WU J S, GENG G W, CHEN X P, et al. Isolation and purification of polysaccharides from Xinyang Mao Jian tea powder and in vitro antioxidant activity[J]. Food Industry Technology,2020,41(13):181−186. WU Jinsong, GENG Guangwei, CHEN Xiaopei, et al. Isolation and purification of polysaccharides from Xinyang Mao Jian tea powder and in vitro antioxidant activity[J]. Food Industry Technology, 2020, 41(13): 181-186.
[18]	许静. 北苍术多糖的提取、性质及抗肿瘤活性研究[D]. 天津: 天津医科大学, 2015 XU J. Extraction, properties and antitumor activity of polysaccharides from Atractylodes macrocephala[D]. Tianjing: Tianjin Medical University, 2015.
[19]	周鸿立, 杨晓虹. 玉米须多糖中蛋白质脱除的Sevag与酶法联用工艺优化[J]. 食品科学,2011,32(8):129−132. [ZHOU H L, YANG X H. Optimization of Sevag and enzymatic process for protein removal from maize whisker polysaccharides[J]. Food Science,2011,32(8):129−132. ZHOU Hongli, YANG Xiaohong. Optimization of Sevag and enzymatic process for protein removal from maize whisker polysaccharides[J]. Food Science, 2011, 32(8): 129-132.
[20]	周艳星, 侯敢, 陈泳诗, 等. 乳制品饮料中蛋白质含量测定方法的比较分析[J]. 食品安全导刊,2021(9):101−103. [ZHOU Y X, HOU G, CHEN Y S, et al. Comparative analysis of methods for the determination of protein content in dairy beverages[J]. Food Safety Guide,2021(9):101−103. ZHOU Yanxing, HOU Gan, CHEN Yongshi, et al. Comparative analysis of methods for the determination of protein content in dairy beverages[J]. Food Safety Guide, 2021(9): 101-103.
[21]	刘刚, 梁琪, 宋雪梅, 等. 复合诱变选育高产胞外多糖嗜热链球菌菌株[J]. 食品与发酵科技,2019,55(1):11−18,70. [LIU G, LIANG Q, SONG X M, et al. Compound mutagenesis for the selection of strains of Streptococcus thermophilus with high extracellular polysaccharide production[J]. Food and Fermentation Technology,2019,55(1):11−18,70. LIU Gang, LIANG Qi, SONG Xuemei, et al. Compound mutagenesis for the selection of strains of Streptococcus thermophilus with high extracellular polysaccharide production[J]. Food and Fermentation Technology, 2019, 55(1): 11-18, 70.
[22]	陈怡君, 王晓慧, 陈艳萍, 等. 响应面法优化超声波-微波协同辅助酸法提取猕猴桃皮果胶工艺及果胶理化性质分析[J]. 食品与发酵工业,2022,48(13):238−246. [CHEN Y J, WANG X H, CHEN Y P, et al. Optimization of ultrasonic-microwave-assisted acid extraction of kiwifruit peel by response surface methodology and analysis of pectin physicochemical properties[J]. Food and Fermentation Industry,2022,48(13):238−246. CHEN Yijun, WANG Xiaohui, CHEN Yanping, et al. Optimization of ultrasonic-microwave-assisted acid extraction of kiwifruit peel by response surface methodology and analysis of pectin physicochemical properties[J]. Food and Fermentation Industry, 2022, 48(13): 238-246.
[23]	李尧, 卢承蓉, 刘丹, 等. 乳酸片球菌胞外多糖的分离纯化、结构分析及抗氧化活性研究[J]. 食品与发酵工业,2021,47(19):35−42. [LI Y, LU C R, LIU D, et al. Isolation and purification, structural analysis and antioxidant activity of extracellular polysaccharides from Lactococcus lactis[J]. Food and Fermentation Industry,2021,47(19):35−42. LI Yao, LU Chengrong, LIU Dan, et al. Isolation and purification, structural analysis and antioxidant activity of extracellular polysaccharides from Lactococcus lactis[J]. Food and Fermentation Industry, 2021, 47(19): 35-42.
[24]	GRINTZALIS K, GEORGIOU C D, SCHNEIDER Y J. An accurate and sensitive coomassie brilliant blue G-250-based assay for protein determination[J]. Analytical Biochemistry,2015,480:28−30.
[25]	陈俊彰. 佛手山药中性多糖的结构分析及体外抗氧化活性研究[D]. 武汉: 湖北中医药大学, 2015 CHEN J Z. Structural analysis and in vitro antioxidant activity of neutral polysaccharides from Fructus yam[D].Wuhan: Hubei University of Chinese Medicine, 2015.
[26]	陈运中, 廖晓铃, 陈莹艳. 佛手山药多糖的分离纯化及组分结构分析[J]. 湖北中医药大学学报,2013,15(4):33−37. [CHEN Y Z, LIAO X L, CHEN Y Y. Isolation and purification of polysaccharides from Fructus yam and structural analysis of the components[J]. Journal of Hubei University of Chinese Medicine,2013,15(4):33−37. CHEN Yunzhong, LIAO Xiaoling, CHEN Yingyan. Isolation and purification of polysaccharides from Fructus yam and structural analysis of the components[J]. Journal of Hubei University of Chinese Medicine, 2013, 15(4): 33-37.
[27]	顾林, 姜军, 孙婧. 山药多糖的分离纯化及其结构鉴定[J]. 食品科技,2007,5:109−112. [GU L, JIANG J, SUN J. Isolation and purification of polysaccharides from yam and their structural identification[J]. Food Technology,2007,5:109−112. GU Lin, JIANG Jun, SUN Jing. Isolation and purification of polysaccharides from yam and their structural identification[J]. Food Technology, 2007, 5: 109-112.
[28]	黄少杰, 黎攀, 杜冰. 山药多糖的纯化、结构及生物活性研究进展[J]. 食品研究与开发,2022,43(16):209−215. [HUANG S J, LI P, DU B. Progress in the purification, structure and bioactivity of yam polysaccharides[J]. Food Research and Development,2022,43(16):209−215. HUANG Shaojie, LI Pan, DU Bing. Progress in the purification, structure and bioactivity of yam polysaccharides[J]. Food Research and Development, 2022, 43(16): 209-215.
[29]	WU J S, HAN X P, YE M Z, et al. Exopolysaccharides synthesized by lactic acid bacteria: Biosynthesis pathway, structure-function relationship, structural modification and applicability[J]. Critical Reviews in Food Science and Nutrition, 2022: 2043822.
[30]	石曾卉, 刘丽阳, 洪慧丽, 等. 山芹菜多糖的分离纯化、结构分析及抗氧化活性比较[J]. 现代食品科技,2022,38(10):124−132. [SHI Z H, LIU L Y, HONG H L, et al. Isolation and purification, structural analysis and comparison of antioxidant activity of polysaccharides from the mountain celery, Celastrus sativus[J]. Modern Food Technology,2022,38(10):124−132. SHI Zenghui, LIU Liyang, HONG Huili, et al. Isolation and purification, structural analysis and comparison of antioxidant activity of polysaccharides from the mountain celery, Celastrus sativus[J]. Modern Food Technology, 2022, 38(10): 124-132.
[31]	张瑞平, 任昭辉, 张皓楠, 等. 香加皮多糖的分离纯化、单糖组成及其抗氧化活性研究[J]. 食品工业科技,2023,44(13):71−78. [ZHANG R P, REN Z H, ZHANG H N, et al. Isolation and purification of shoga bark polysaccharides, their monosaccharide composition and antioxidant activity[J]. Food Industry Technology,2023,44(13):71−78. ZHANG Ruiping, REN Zhaohui, ZHANG Haonan, et al. Isolation and purification of shoga bark polysaccharides, their monosaccharide composition and antioxidant activity[J]. Food Industry Technology, 2023, 44(13): 71-78.

Supplements (0)

Cited By

Cited by

Periodical cited type(13)

1.	王乐，项海波，张丽. 高效液相色谱法测定食品接触用涂料中2-甲基咪唑、4-甲基咪唑和1-乙烯基咪唑的含量. 理化检验-化学分册. 2025(02): 213-218 .
2.	崔艳华，黄牧坤，顾璇，李灿，陈同强. 气相色谱法同时测定止咳糖浆中5种化学污染物的含量. 理化检验-化学分册. 2025(02): 208-212 .
3.	闵宇航，刘斯琪，余晓琴，李澍才，张丽平. SPE-UPLC-MS/MS同时测定食品中24种酸性工业染料. 食品工业科技. 2024(01): 284-294 . 本站查看
4.	蔡吉祥，杨秋玉，黄伟，朱庆宁，赵海燕. 果糖普通法焦糖色素制备工艺优化及特性研究. 山东化工. 2024(01): 30-33+37 .
5.	邬丹，李惠霖，陈肖阳，程相雷，朱邦栋，吴浪，沈幸，柴仲平，曾茂茂. 烤馕中晚期糖基化终末产物和4-甲基咪唑的生成规律研究进展. 食品安全质量检测学报. 2024(09): 84-92 .
6.	蔡翠玲，李菊，席静，侯颖烨，曾广丰，谢建军，吴舒悦，王璐. 高效液相色谱-串联质谱法测定化妆品中3种甲基咪唑类化合物. 色谱. 2024(11): 1052-1058 .
7.	余春平，马齐兵，许春芳，童雅琪. 响应面法优化肉桂酸钾卤肉防腐工艺. 江苏调味副食品. 2023(03): 24-30 .
8.	顾虎，徐韵扬，张仲恺，秦鑫. 液质联用法测定纺织品中两种咪唑类物质. 针织工业. 2022(07): 69-72 .
9.	周艳华，李涛，向俊，徐文泱. 固相萃取—超高效液相色谱—质谱法测定食用香精中3种甲基咪唑类物质. 食品与机械. 2022(10): 82-86+200 .
10.	朱峰. 高效液相色谱法测定纺织品中两种咪唑类化合物. 中国纤检. 2022(11): 80-82 .
11.	刘福建，卞晓静，崔劲松，李燕云. 纺织布烘干设备及湿度自动控制技术改进与应用. 中国纤检. 2022(12): 102-104 .
12.	庞扬海，甄振鹏，高裕锋，黄敏兴，余构彬. 高效液相色谱串联质谱法测定食糖中4-甲基咪唑和2-甲基咪唑. 甘蔗糖业. 2021(03): 74-79 .
13.	王彬潆，戴尽波，刘垚. 超高效液相色谱-串联质谱法同时测定客家娘酒中的2-甲基咪唑、4-甲基咪唑及5-羟甲基糠醛. 食品安全质量检测学报. 2021(22): 8703-8710 .