Sulfated Modification, Characterization and Potential Bioactivities of Polysaccharide From Ziziphus jujuba cv. Jinsixiaozao

In this study, jujube polysaccharide (JP) was extracted from Ziziphus jujuba cv. Jinsixiaozao and sulfated JP (SJP) was prepared. The optimum preparation conditions were as follows: reaction temperature 75 degrees C, reaction time 1h, ratio of chlorosulfonic acid-to-pyridine (V-CSA/V-Pyr) 1. The degree of substitution of SJP was 0.664 +/- 0.014. JP and SJP were typical heteropolysaccharides, which were composed of rhamnose, arabinose, xylose, mannose, glucose, and galactose, but the molar ratio of monosaccharides was different. Fourier transform infrared spectra showed that JP was sulfated successfully. Compared with JP, the molecular weight of SJP increased to 3.17x10(5)Da, its water solubility increased significantly, and its viscosity decreased significantly. When the microstructure of SJP was examined, it was found that the surface of the polysaccharides became loose and porous after sulfation. SJP had a higher hydroxyl radical scavenging activity than the unsulfated polysaccharide. Moreover, sulfation enhanced the antibacterial activity of the polysaccharides against Escherichia coli and Bacillus subtilis. Therefore, sulfation is an effective way to improve the biological activity of the polysaccharide, and SJP can be used as a potential antioxidant and antimicrobial agent in the field of food and medicine.