Degradation of Codium cylindricum polysaccharides by H2O2-Vc-ultrasonic and H2O2-Fe2+-ultrasonic treatment: Structural characterization and antioxidant activity

被引：77
作者：
Yan, Shanglong [1 ,2 ]
Pan, Chuang [1 ]
Yang, Xianqing [1 ]
Chen, Shengjun [1 ]
Qi, Bo [1 ]
Huang, Hui [1 ]
机构：
[1] Chinese Acad Fishery Sci, Natl Res & Dev Ctr Aquat Prod Proc, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc,Minist Agr & Rural Affair, Guangzhou 510300, Peoples R China
[2] Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
来源：
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2021年 / 182卷
基金：
国家重点研发计划;
关键词：
Codium cylindricum; Degraded polysaccharide; Structural characterization; Antioxidant activity; DEGRADED POLYSACCHARIDES; SULFATED POLYSACCHARIDES; ASSISTED EXTRACTION; ULTRASOUND;
D O I：
10.1016/j.ijbiomac.2021.03.193
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
In this study, two degraded polysaccharides were obtained by H2O2-Vc-ultrasonic and H2O2-Fe2+-ultrasonic treatment from Codium cylindricum. The basic structure of polysaccharides was characterized and the relationship between structure and antioxidant activity was studied. FTIR spectrum indicated that the degraded polysaccharides had similar functional groups (O-H, C-H, C-O group) with ordinary polysaccharides. LC-MS analysis showed that the degraded polysaccharides were composed of the same monosaccharide units (mannose, galactose, arabinose, glucose, ribose) with Codium cylindricum polysaccharides, but the molar ratio was different. Meanwhile, the molecular weight and morphological feature of polysaccharides had been changed after degradation. Additionally, the antioxidant activity assay revealed that two degraded polysaccharides with lower molecular weight possessed better antioxidant property than ordinary polysaccharides. These results suggested that the basic structure of polysaccharides had not been damaged by two degradation methods, while the antioxidant activity was significantly enhanced. (C) 2021 Elsevier B.V. All rights reserved.
引用
收藏
页码：129 / 135
页数：7
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