Isolation, Purification, Structure Characterization and Antibacterial Activity of Polysaccharides from Proso Millet Bran

CHEN Yanyun; PING Hua; GAO Yuan; DU Yuanfang; LIU Jing; ZHANG Lizhen

doi:10.13386/j.issn1002-0306.2023090118

Volume 45 Issue 10

May 2024

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Science and Technology of Food Industry > 2024 > 45(10): 1-7. > DOI: 10.13386/j.issn1002-0306.2023090118

CHEN Yanyun, PING Hua, GAO Yuan, et al. Isolation, Purification, Structure Characterization and Antibacterial Activity of Polysaccharides from Proso Millet Bran[J]. Science and Technology of Food Industry, 2024, 45(10): 1−7. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090118.

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Isolation, Purification, Structure Characterization and Antibacterial Activity of Polysaccharides from Proso Millet Bran

1.
School of Life Sciences, Shanxi University, Taiyuan 030006, China
2.
Institute of Quality Standard and Testing Technology of Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097, China

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Received Date: September 12, 2023
Available Online: March 19, 2024

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Abstract

Abstract

The extraction, isolation, purification, and structural characterization of proso millet bran polysaccharides (MBP), as well as its antibacterial activity were conducted to provide a reference for the development and utilization of nutrients in the processing byproducts of millet. An alkali extraction and alcohol precipitation method was used to extract the polysaccharides. Subsequent purification was achieved through column chromatography utilizing DEAE-50 and Sephadex G-100. Structural analysis of the millet bran polysaccharides was performed using a combination of techniques, including HPLC chromatography, infrared spectroscopy, atomic force microscopy, scanning electron microscopy, and X-ray diffraction. The results showed that the molecular weight of MBP was determined to be 3.479×10⁴ Da. The monosaccharide composition was exhibited a molar ratio of mannose:rhamnose:glucose:galactose:arabinose:xylose=0.11:0.13:5.86:0.62:1.00:0.52. Moreover, MBP was identified as a β-type pyranose polysaccharide and exhibits remarkable thermal stability. In terms of morphology, MBP was laminated, closely connected, and had no crystal structure. The antibacterial assay unveiled the minimum inhibitory concentration of MBP against Staphylococcus aureus was 2 mg/mL. This study showed that the polysaccharides from proso millet bran had good antibacterial ability.
- proso millet bran,
- polysaccharide,
- separation purification,
- structural characterization,
- bacteriostatic activity

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