Physicochemical and Biological Properties of Polysaccharides from Dictyophora indusiata Prepared by Different Extraction Techniques

文献类型： 外文期刊

第一作者： Wu, Ding-Tao

作者： Wu, Ding-Tao;Gan, Ren-You;Peng, Lian-Xin;Zhao, Gang;Zou, Liang;Wu, Ding-Tao;Zhao, Yun-Xuan;Guo, Huan;Gan, Ren-You;Guo, Huan

作者机构：

关键词： Dictyophora indusiata polysaccharide; extraction technique; structural properties; antioxidant activity; binding properties

期刊名称：POLYMERS （ 影响因子：4.329； 五年影响因子：4.493 ）

ISSN：

年卷期： 2021 年 13 卷 14 期

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收录情况： SCI

摘要： In this study, different extraction techniques, including traditional hot water extraction (HWE), microwave-assisted extraction (MAE), pressurized assisted extraction (PAE), and ultrasonic-assisted extraction (UAE), were used to extract Dictyophora indusiata polysaccharides (DFPs), and their physicochemical and biological properties were compared. Results revealed that extraction yields of D. indusiata polysaccharides prepared by different extraction techniques ranged from 5.62% to 6.48%. D. indusiata polysaccharides prepared by different extraction techniques possessed similar chemical compositions and monosaccharide compositions, while exhibited different molecular weights (M-w), apparent viscosities, and molar ratios of constituent monosaccharides. In particularly, D. indusiata polysaccharides prepared by HWE (DFP-H) had the highest M-w and apparent viscosity among all DFPs, while D. indusiata polysaccharides extracted by UAE (DFP-U) possessed the lowest M-w and apparent viscosity. In addition, the in vitro antioxidant effects of D. indusiata polysaccharides prepared by PAE (DFP-P) and DFP-U were significantly higher than that of others. Indeed, both DFP-P and DFP-H exhibited much higher in vitro binding properties, including fat, cholesterol, and bile acid binding properties, and lipase inhibitory effects than that of D. indusiata polysaccharides prepared by MAE (DFP-M) and DFP-U. These findings suggest that the PAE technique has good potential for the preparation of D. indusiata polysaccharides with desirable bioactivities for the application in the functional food industry.

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