Compound Enzyme Extraction of <i>Platycodon grandiflorum</i> Polysaccharides and Its Structure and Antioxidant Activity Characterization

LI Wei; FANG Leilei; ZHANG Yanqing; XIE Junbo

doi:10.13386/j.issn1002-0306.2022120100

Volume 44 Issue 18

Sep. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(18): 283-291. > DOI: 10.13386/j.issn1002-0306.2022120100

LI Wei, FANG Leilei, ZHANG Yanqing, et al. Compound Enzyme Extraction of Platycodon grandiflorum Polysaccharides and Its Structure and Antioxidant Activity Characterization[J]. Science and Technology of Food Industry, 2023, 44(18): 283−291. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022120100.

Citation:

PDF (3269 KB)

Compound Enzyme Extraction of Platycodon grandiflorum Polysaccharides and Its Structure and Antioxidant Activity Characterization

1.
College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
2.
School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China

More Information

Received Date: December 11, 2022
Available Online: July 12, 2023

Graphical Abstract

Abstract

Abstract

Objective: Optimize the extraction process of Platycodon grandiflorum polysaccharides by compound enzyme method, and preliminarily analyze its structure and in vitro antioxidant activity. Methods: Response surface methodology was used to optimize the extraction conditions with the extraction rate of polysaccharides as the index and the addition amount of enzymes, solid-liquid ratio, enzymolysis time and enzymolysis temperature as the factors. The molecular weight and monosaccharide composition of purified polysaccharides were analyzed by high performance liquid chromatography (HPLC), the glycosidic bonds and surface morphology of purified polysaccharides were analyzed by nuclear magnetic resonance (NMR) and scanning electron microscopy (SEM), respectively, and the free radical scavenging ability and reducing power of purified polysaccharides were evaluated. Results: The optimum extraction conditions were as follows, the addition of cellulase, pectinase and papain was 2%, the enzymolysis time was 90 min, the solid-liquid ratio was 1:30 g/mL, the enzymolysis temperature was 50 ℃. Under these conditions, the actual extraction rate of polysaccharides was 9.01%±0.07%, and the purity of polysaccharides was 92%±0.76%. The purified polysaccharides component PGP-W-1 (6.2 kDa) was composed of mannose, rhamnose, glucose, galactose, xylose, and arabinose with a molar ratio of 4.9:4.3:7.9:7.8:4.8:18.6. NMR spectrum showed that PGP-W-1 was pyranose ring with α- and β-glycoside bond. The IC₅₀ values of the PGP-W-1 on DPPH free radicals, ABTS⁺ free radicals and hydroxyl free radicals were 2.14, 2.25, and 0.78 mg/mL, respectively. Conclusion: The optimized extraction process of Platycodon grandiflorum polysaccharide was feasible with high extraction efficiency and showed excellent antioxidant activity in vitro.
- Platycodon grandiflorum polysaccharides,
- extraction process,
- compound enzyme,
- structure characterization,
- antioxidant activity

FullText(HTML)

References (30)

References

[1]	CHO B O, CHOI J, KANG H J, et al. Anti-obesity effects of a mixed extract containing Platycodon grandiflorum, Apium graveolens and green tea in high-fat-diet-induced obese mice[J]. Experimental Theraeutic Medicine,2020,19(4):2783−2791.
[2]	董增, 曹稳根, 段红, 等. 桔梗多糖提取、分离纯化以及生物活性研究[J]. 基因组学与应用生物学,2018,37(8):3534−3539. [DONG Z, CAO W G, DUAN H, et al. [Study on extraction, isolation, purification and biological activity of polysaccharides from Platycodon grandiflorum[J]. Genomics and Applied Biology,2018,37(8):3534−3539. doi: 10.13417/j.gab.037.003534 DONG Z, DONG W G, DUAN H, et al. [Study on extraction, isolation, purification and biological activity of polysaccharides from Platycodon grandiflorum [J]. Genomics and Applied Biology, 2018, 37(8): 3534−3539. doi: 10.13417/j.gab.037.003534
[3]	HE J Q, ZHENG M X, YING H Z, et al. PRP1, a heteropolysaccharide from Platycodonis Radix, induced apoptosis of HepG2 cells via regulating miR-21-mediated PI3K/AKT pathway[J]. International Journal of Biological Macromolecules,2020,158:542−551. doi: 10.1016/j.ijbiomac.2020.04.193
[4]	JI M Y, BO A, YANG M, et al. The pharmacological effects and health benefits of Platycodon grandiflorus-a medicine food homology species[J]. Foods,2020,9(2):142. doi: 10.3390/foods9020142
[5]	LI Q Q, YANG T, ZHAO S, et al. Distribution, biotransformation, pharmacological effects, metabolic mechanism and safety evaluation of platycodin D: A comprehensive review[J]. Current Drug Metabbolism,2022,23(1):21−29. doi: 10.2174/1389200223666220202090137
[6]	ZHANG J, LI Y, LI Y, et al. Structure, selenization modification, and antitumor activity of a glucomannan from Platycodon grandiflorum[J]. International Journal of Biological Macromolecules,2022,220:1345−1355. doi: 10.1016/j.ijbiomac.2022.09.029
[7]	ZHENG P, FAN W, WANG S, et al. Characterization of polysaccharides extracted from Platycodon grandiflorus (Jacq. ) A. DC. affecting activation of chicken peritoneal macrophages[J]. International Journal of Biological Macromolecules,2017,96:775−785. doi: 10.1016/j.ijbiomac.2016.12.077
[8]	PARK M J, RYU H S, KIM J S, et al. Platycodon grandiflorum polysaccharide induces dendritic cell maturation via TLR4 signaling[J]. Food and Chemistry Toxicology,2014,72:212−220. doi: 10.1016/j.fct.2014.07.011
[9]	ZHANG S, CHAI X, HOU G, et al. Platycodon grandiflorum (Jacq. ) A. DC.: A review of phytochemistry, pharmacology, toxicology and traditional use[J]. Phytomedicine,2022,106:154422. doi: 10.1016/j.phymed.2022.154422
[10]	ZHANG L, WANG Y, YANG D, et al. Platycodon grandiflorus-an ethnopharmacological, phytochemical and pharmacological review[J]. Journal of Ethnopharmacol,2015,164:147−161. doi: 10.1016/j.jep.2015.01.052
[11]	NADAR S S, RAO P, RATHOD V K. Enzyme assisted extraction of biomolecules as an approach to novel extraction technology: A review[J]. Food Research International,2018,108:309−330. doi: 10.1016/j.foodres.2018.03.006
[12]	SHENG Y, LIU G, WANG M, et al. A selenium polysaccharide from Platycodon grandiflorum rescues PC12 cell death caused by H₂O₂ via inhibiting oxidative stress[J]. International Journal of Biological Macromolecules,2017,104:393−399. doi: 10.1016/j.ijbiomac.2017.06.052
[13]	CHEN R, LUO S, WANG C, et al. Effects of ultra-high pressure enzyme extraction on characteristics and functional properties of red pitaya (Hylocereus polyrhizus) peel pectic polysaccharides[J]. Food Hydrocolloids,2021,121:107016. doi: 10.1016/j.foodhyd.2021.107016
[14]	DUBOIS M, GILLES K A, HAMILTION J K, et al. Coloimetric method for determination of sugars and related substances[J]. Analytical Chemistry,1956,28(3):350−356. doi: 10.1021/ac60111a017
[15]	LIN T T, LIU Y, LAI C J S, et al. The effect of ultrasound assisted extraction on structural composition, antioxidant activity and immunoregulation of polysaccharides from Ziziphus jujuba Mill var. spinosa seeds[J]. Industrial Crops and Products,2018,125:150−159. doi: 10.1016/j.indcrop.2018.08.078
[16]	LI W, ZHANG Y Q, SANG L T, et al. Effects of different extraction techniques on the structural, physicochemical, and bioactivity properties of heteropolysaccharides from Platycodon grandiflorum roots[J]. Process Biochemistry,2023,127:33−43. doi: 10.1016/j.procbio.2023.02.001
[17]	CHEN R, TAN L, JIN C G, et al. Extraction, isolation, characterization and antioxidant activity of polysaccharides from Astragalus membranaceus[J]. Industrial Crops and Products,2015,77:434−443. doi: 10.1016/j.indcrop.2015.08.006
[18]	WANG H, CHEN J, REN P, et al. Ultrasound irradiation alters the spatial structure and improves the antioxidant activity of the yellow tea polysaccharide[J]. Ultrasonics Sonochemistry,2021,70:105355. doi: 10.1016/j.ultsonch.2020.105355
[19]	施利奇, 张彦青, 戚务勤, 等. 酸枣水提物不同提取工艺优化及抗氧化活性研究[J]. 食品与机械,2019,35(11):182−190. [SHI L Q, ZHANG Y Q, QI W Q, et al. Optimization of different extraction process of sour jujube juice and study on its antioxidant[J]. Food & Machinery,2019,35(11):182−190. SHI L Q, ZHANG Y Q, QI W Q, et al. Optimization of different extraction process of sour jujube juice and study on its antioxidant [J]. Food & Machinery, 2019, 35(11): 182-190.
[20]	孙艳, 崔旭盛, 刘静, 等. 酸枣仁黄酮的提取工艺优化及其抗秀丽隐杆线虫氧化损伤活性[J]. 食品工业科技,2020,41(8):143−150. [SUN Y, CUI X S, LIU J, et al. Optimization of extraction process of flavonoids from Ziziphus jujuba Mill var. spinosa leaves and its antioxidant damage activity in Caenorhabditis elegans[J]. Science and Technology of Food Industry,2020,41(8):143−150. SUN Y, CUI X S, LIU J, et al. Optimization of extraction process of flavonoids from Ziziphus jujuba Mill var. spinosa leaves and its antioxidant damage activity in Caenorhabditis elegans [J]. Science and Technology of Food Industry, 2020, 41(8): 143−150.
[21]	向丽. 复合酶提取桔梗多糖及其抗氧化活性研究[D]. 绵阳: 西南科技大学, 2021 XIANG L. Researches on the extraction and antioxidant activity of glycoprotein from Platycodon Grandiflorum [D]. Mianyang: Southwest University of Science and Technology, 2021.
[22]	王歆彤, 李朋月, 吴兰芳, 等. 知母多糖复合酶提取工艺优化及其免疫活性[J]. 食品工业科技,2022,43(11):218−227. [WANG X T, LI P Y, WU L F, et al. Optimization of multi-enzymatic extraction of polysaccharide from Anemarrhena asphodeloides bunge and its immunomodulatory activity[J]. Science and Technology of Food Industry,2022,43(11):218−227. WANG X T, LI P Y, WU L F, et al. Optimization of multi-enzymatic extraction of polysaccharide from Anemarrhena asphodeloides bunge and its immunomodulatory activity [J]. Science and Technology of Food Industry, 2022, 43(11): 218−227.
[23]	蒋德旗, 蒋夏荣, 夏家朗, 等. 复合酶提取金樱子根多糖工艺的优化及其抗氧化活性[J]. 中成药,2018,40(11):2421−2425. [JIANG D R, JIANG X R, XIA J L, et al. Polysaccharides from Rosa laevigata roots, their compound enzyme extraction technique optimization and the antioxidant activity[J]. Chinese Traditional Patent Medicine,2018,40(11):2421−2425. JIANG D R, JIANG X R, XIA J L, et al. Polysaccharides from Rosa laevigata roots, their compound enzyme extraction technique optimization and the antioxidant activity [J]. Chinese Traditional Patent Medicine, 2018, 40(11): 2421−2425.
[24]	陈雪花, 杨万根. 响应面法优化超声波协同酶法提取杜仲叶多糖工艺[J]. 食品工业科技,2022,41(22):193−220. [CHEN X H, YANG W G. Optimization of ultrasonic assisted enzymatic extraction of polysaccharides from Eucommia ulmoides oliver leaves by response surface methodology[J]. Science and Technology of Food Industry,2022,41(22):193−220. CHEN X H, YANG W G. Optimization of ultrasonic assisted enzymatic extraction of polysaccharides from Eucommia ulmoides oliver leaves by response surface methodology [J]. Science and Technology of Food Industry, 2022, 41(22): 193−220.
[25]	NUERXIATI R, ABUDUWAILI A, MUTAILIFU P, et al. Optimization of ultrasonic-assisted extraction, characterization and biological activities of polysaccharides from Orchis chusua D. Don (Salep)[J]. International Journal of Biological Macromolecules,2019,141:431−443. doi: 10.1016/j.ijbiomac.2019.08.112
[26]	ZHAO Q, LIU H M, LV T T, et al. Structure, rheological, thermal and antioxidant properties of cell wall polysaccharides from Chinese quince fruits[J]. International Journal of Biological Macromolecules,2020,147:1146−1155. doi: 10.1016/j.ijbiomac.2019.10.083
[27]	WU M Q, LI W, ZHANG Y L, et al. Structure characteristics, hypoglycemic and immunomodulatory activities of pectic polysaccharides from Rosa setate x Rosa rugosa waste[J]. Carbohydrate Polymers,2021,253:117190. doi: 10.1016/j.carbpol.2020.117190
[28]	YAO H Y Y, WANG J Q, YIN J Y, et al. A review of NMR analysis in polysaccharide structure and conformation: Progress, challenge and perspective[J]. Food Research International,2021,143:110290. doi: 10.1016/j.foodres.2021.110290
[29]	XU L S, ZHANG Y J, WANG L Z. Structure characteristics of a water-soluble polysaccharide purified from dragon fruit (Hylocereus undatus) pulp [J]. Carbohydrate Polymers, 2016, 146: 224-230.
[30]	POPOV S V, OVODOVA R G, GOLOVCHENKO V V, et al. Pectic polysaccharides of the fresh plum Prunus domestica L. isolated with a simulated gastric fluid and their anti-inflammatory and antioxidant activities[J]. Food Chemistry,2014,143:106−113. doi: 10.1016/j.foodchem.2013.07.049

[1]	LIN Yumei, LU Yanling, LIU Jiaqi, FAN Fangyu. Preparation and Properties of Walnut Protein Isolate-Chitosan Nanoparticles Stabilized Pickering Emulsion[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2024070364
[2]	SUN Yuanyuan, QIN Zhiliang, LIANG Shihao, HUANG Aijun, SITU Wenbei. Pickering Emulsion by OSA-modified Starch with Different Molecular Structures and Its Releasing Property[J]. Science and Technology of Food Industry, 2024, 45(24): 68-74. DOI: 10.13386/j.issn1002-0306.2024010060
[3]	MANG lai, FAN Fangyu. Preparation and Characterization of OSA-modified Tapioca Starch-based Pickering Emulsion[J]. Science and Technology of Food Industry, 2024, 45(22): 63-71. DOI: 10.13386/j.issn1002-0306.2023120240
[4]	MA Fangxin, QI Wenhui, SHU Ying, ZHANG Xu, LIANG Sunshuo, YANG Tianyi, WANG Huiting, ZHANG Zhisheng. Inhibitory Effect of β-Carotene on Lipid Oxidation in Pickering Emulsion[J]. Science and Technology of Food Industry, 2024, 45(17): 131-138. DOI: 10.13386/j.issn1002-0306.2023110246
[5]	XUE Shan, ZHUANG Lingling. Preparation and Characterization of Pickering Emulsion of Soybean Protein Isolate-Carrageenan-Xanthan Terpolymer[J]. Science and Technology of Food Industry, 2023, 44(15): 16-24. DOI: 10.13386/j.issn1002-0306.2023010181
[6]	Shan XUE, Juan LUO. Effect of Polysaccharide Addition on the Stability and Gel Properties of Rabbit Myofibrillar Pickering Emulsion[J]. Science and Technology of Food Industry, 2023, 44(13): 21-29. DOI: 10.13386/j.issn1002-0306.2022110340
[7]	TU Lian, LÜ Chunqiu, WANG Jie, LIANG Qinmei, ZHONG Weihua, LIN Ying. Characterization of Taro Starch and Its Stabilized Pickering Emulsion[J]. Science and Technology of Food Industry, 2022, 43(18): 72-79. DOI: 10.13386/j.issn1002-0306.2021120081
[8]	LI Xuehong, GAO Suli, YU Guoqiang, ZANG Kai, WANG Chen, WANG Xiangfan, DING Hongying. Effect of Xanthan Gum on the Preparation and Physicochemical Properties of Citral Pickering Emulsion Film[J]. Science and Technology of Food Industry, 2022, 43(16): 59-64. DOI: 10.13386/j.issn1002-0306.2021110164
[9]	LI Chen, YANG Cheng. Pickering emulsion stabilized by starch nanocrystals modified by esterification and its lipid oxidation stability[J]. Science and Technology of Food Industry, 2016, (05): 132-136. DOI: 10.13386/j.issn1002-0306.2016.05.017
[10]	柿叶乙醇提取物在猪油中的抗氧化性研究[J]. Science and Technology of Food Industry, 1999, (05): 22-23. DOI: 10.13386/j.issn1002-0306.1999.05.006