Characterization of Auricularia auricula polysaccharides and its antioxidant properties in fresh and pickled product
•Auricularia auricula and pickle product.•Two polysaccharide fractions (AAPF, AAPP).•AAPF consisted of five monosaccharides, including glucose, rhamnose, arabinose, mannose and galactose.•AAPP was composed of four monosaccharides, namely arabinose, mannose, galactose and xylose.•Fourier Transform In...
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| Veröffentlicht in: | International journal of biological macromolecules 2015-11, Vol.81, p.387-395 |
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| creator | Khaskheli, Shahzor Gul Zheng, Wen Sheikh, Saghir Ahmed Khaskheli, Ashfaque Ahmed Liu, Ying Soomro, Aijaz Hussain Feng, Xi Sauer, Mary Ball Wang, Yan Feng Huang, Wen |
| description | •Auricularia auricula and pickle product.•Two polysaccharide fractions (AAPF, AAPP).•AAPF consisted of five monosaccharides, including glucose, rhamnose, arabinose, mannose and galactose.•AAPP was composed of four monosaccharides, namely arabinose, mannose, galactose and xylose.•Fourier Transform Infrared spectroscopy (FTIR), which indicated peaks at approximately 3500cm−1 and 522.28cm−1 in the carbohydrate region.
The study planned to determine proximate composition, antioxidant activity and chemical characterization in the fruit bodies of Auricularia auricula and pickled product. Two polysaccharide fractions (AAPF, AAPP) were purified from the fruiting body of A. auricula by ethanol precipitation, deproteination and macroporous resins and were subsequently lyophilized. The results showed that AAPF consisted of five monosaccharides, including glucose, rhamnose, arabinose, mannose and galactose with a molar ratio of 16.74:1.0:1.18:1.0:1.0; in contrast, AAPP was composed of four monosaccharides, namely arabinose, mannose, galactose and xylose with the molar ratio of 15.59:1.52:4.76:1.0. AAPF and AAPP were characterized by Fourier Transform Infrared spectroscopy (FTIR), which indicated peaks at approximately 3500cm−1 and 522.28cm−1 in the carbohydrate region and composed of β-glycoside linkages at the 1200–1000cm−1 peaks. However, the antioxidant activity of AAPF demonstrated a significant result in scavenging free radicals except for DDPH. The in vitro test indicated that AAPF and AAPP have good antioxidant activity, demonstrating that A. auricula polysaccharide has immense potential as a functional food. |
| doi_str_mv | 10.1016/j.ijbiomac.2015.08.020 |
| format | Article |
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The study planned to determine proximate composition, antioxidant activity and chemical characterization in the fruit bodies of Auricularia auricula and pickled product. Two polysaccharide fractions (AAPF, AAPP) were purified from the fruiting body of A. auricula by ethanol precipitation, deproteination and macroporous resins and were subsequently lyophilized. The results showed that AAPF consisted of five monosaccharides, including glucose, rhamnose, arabinose, mannose and galactose with a molar ratio of 16.74:1.0:1.18:1.0:1.0; in contrast, AAPP was composed of four monosaccharides, namely arabinose, mannose, galactose and xylose with the molar ratio of 15.59:1.52:4.76:1.0. AAPF and AAPP were characterized by Fourier Transform Infrared spectroscopy (FTIR), which indicated peaks at approximately 3500cm−1 and 522.28cm−1 in the carbohydrate region and composed of β-glycoside linkages at the 1200–1000cm−1 peaks. However, the antioxidant activity of AAPF demonstrated a significant result in scavenging free radicals except for DDPH. The in vitro test indicated that AAPF and AAPP have good antioxidant activity, demonstrating that A. auricula polysaccharide has immense potential as a functional food.</description><identifier>ISSN: 0141-8130</identifier><identifier>EISSN: 1879-0003</identifier><identifier>DOI: 10.1016/j.ijbiomac.2015.08.020</identifier><identifier>PMID: 26277748</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>Antioxidant activity ; Antioxidants - chemistry ; Antioxidants - isolation & purification ; Antioxidants - pharmacology ; Auricularia auricula ; Basidiomycota - chemistry ; Chromatography, Gas ; Free Radical Scavengers - chemistry ; Free Radical Scavengers - pharmacology ; Fungal Polysaccharides - chemistry ; Fungal Polysaccharides - isolation & purification ; Fungal Polysaccharides - pharmacology ; Hot water extraction ; Hydrolysis ; Hydroxyl Radical - antagonists & inhibitors ; Monosaccharide composition ; Oxidation-Reduction - drug effects ; Polysaccharide ; Spectroscopy, Fourier Transform Infrared</subject><ispartof>International journal of biological macromolecules, 2015-11, Vol.81, p.387-395</ispartof><rights>2015 Elsevier B.V.</rights><rights>Copyright © 2015 Elsevier B.V. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c368t-77ead8ad64c3fc4ffc47612809f96453b1b45cd67039517dc53871a634a4bf723</citedby><cites>FETCH-LOGICAL-c368t-77ead8ad64c3fc4ffc47612809f96453b1b45cd67039517dc53871a634a4bf723</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0141813015005553$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26277748$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Khaskheli, Shahzor Gul</creatorcontrib><creatorcontrib>Zheng, Wen</creatorcontrib><creatorcontrib>Sheikh, Saghir Ahmed</creatorcontrib><creatorcontrib>Khaskheli, Ashfaque Ahmed</creatorcontrib><creatorcontrib>Liu, Ying</creatorcontrib><creatorcontrib>Soomro, Aijaz Hussain</creatorcontrib><creatorcontrib>Feng, Xi</creatorcontrib><creatorcontrib>Sauer, Mary Ball</creatorcontrib><creatorcontrib>Wang, Yan Feng</creatorcontrib><creatorcontrib>Huang, Wen</creatorcontrib><title>Characterization of Auricularia auricula polysaccharides and its antioxidant properties in fresh and pickled product</title><title>International journal of biological macromolecules</title><addtitle>Int J Biol Macromol</addtitle><description>•Auricularia auricula and pickle product.•Two polysaccharide fractions (AAPF, AAPP).•AAPF consisted of five monosaccharides, including glucose, rhamnose, arabinose, mannose and galactose.•AAPP was composed of four monosaccharides, namely arabinose, mannose, galactose and xylose.•Fourier Transform Infrared spectroscopy (FTIR), which indicated peaks at approximately 3500cm−1 and 522.28cm−1 in the carbohydrate region.
The study planned to determine proximate composition, antioxidant activity and chemical characterization in the fruit bodies of Auricularia auricula and pickled product. Two polysaccharide fractions (AAPF, AAPP) were purified from the fruiting body of A. auricula by ethanol precipitation, deproteination and macroporous resins and were subsequently lyophilized. The results showed that AAPF consisted of five monosaccharides, including glucose, rhamnose, arabinose, mannose and galactose with a molar ratio of 16.74:1.0:1.18:1.0:1.0; in contrast, AAPP was composed of four monosaccharides, namely arabinose, mannose, galactose and xylose with the molar ratio of 15.59:1.52:4.76:1.0. AAPF and AAPP were characterized by Fourier Transform Infrared spectroscopy (FTIR), which indicated peaks at approximately 3500cm−1 and 522.28cm−1 in the carbohydrate region and composed of β-glycoside linkages at the 1200–1000cm−1 peaks. However, the antioxidant activity of AAPF demonstrated a significant result in scavenging free radicals except for DDPH. The in vitro test indicated that AAPF and AAPP have good antioxidant activity, demonstrating that A. auricula polysaccharide has immense potential as a functional food.</description><subject>Antioxidant activity</subject><subject>Antioxidants - chemistry</subject><subject>Antioxidants - isolation & purification</subject><subject>Antioxidants - pharmacology</subject><subject>Auricularia auricula</subject><subject>Basidiomycota - chemistry</subject><subject>Chromatography, Gas</subject><subject>Free Radical Scavengers - chemistry</subject><subject>Free Radical Scavengers - pharmacology</subject><subject>Fungal Polysaccharides - chemistry</subject><subject>Fungal Polysaccharides - isolation & purification</subject><subject>Fungal Polysaccharides - pharmacology</subject><subject>Hot water extraction</subject><subject>Hydrolysis</subject><subject>Hydroxyl Radical - antagonists & inhibitors</subject><subject>Monosaccharide composition</subject><subject>Oxidation-Reduction - drug effects</subject><subject>Polysaccharide</subject><subject>Spectroscopy, Fourier Transform Infrared</subject><issn>0141-8130</issn><issn>1879-0003</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkEFv1DAQhS0EokvhL1Q5cknwxI7t3KhWFJAqcYGz5dgTdZZsEmwHUX49XnbLlYP1LM_35smPsRvgDXBQ7w4NHQZajs43LYeu4abhLX_GdmB0X3POxXO24yChNiD4FXuV0qG8qg7MS3bVqlZrLc2O5f2Di85njPTbZVrmahmr2y2S3yYXyVXucq_WZXpMzvvCU8BUuTlUlE9abL8oFK3WuKwYM5UxzdUYMT385Vby3ycMp3nYfH7NXoxuSvjmotfs292Hr_tP9f2Xj5_3t_e1F8rkWmt0wbigpBejl2M5WkFreD_2SnZigEF2PijNRd-BDr4TRoNTQjo5jLoV1-zteW_J_bFhyvZIyeM0uRmXLVnQHcgeegEFVWfUxyWliKNdIx1dfLTA7alxe7BPjdtT45YbWxovxptLxjYcMfyzPVVcgPdnAMtPfxJGmzzh7DFQRJ9tWOh_GX8AvfqXyQ</recordid><startdate>20151101</startdate><enddate>20151101</enddate><creator>Khaskheli, Shahzor Gul</creator><creator>Zheng, Wen</creator><creator>Sheikh, Saghir Ahmed</creator><creator>Khaskheli, Ashfaque Ahmed</creator><creator>Liu, Ying</creator><creator>Soomro, Aijaz Hussain</creator><creator>Feng, Xi</creator><creator>Sauer, Mary Ball</creator><creator>Wang, Yan Feng</creator><creator>Huang, Wen</creator><general>Elsevier B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20151101</creationdate><title>Characterization of Auricularia auricula polysaccharides and its antioxidant properties in fresh and pickled product</title><author>Khaskheli, Shahzor Gul ; Zheng, Wen ; Sheikh, Saghir Ahmed ; Khaskheli, Ashfaque Ahmed ; Liu, Ying ; Soomro, Aijaz Hussain ; Feng, Xi ; Sauer, Mary Ball ; Wang, Yan Feng ; Huang, Wen</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c368t-77ead8ad64c3fc4ffc47612809f96453b1b45cd67039517dc53871a634a4bf723</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Antioxidant activity</topic><topic>Antioxidants - chemistry</topic><topic>Antioxidants - isolation & purification</topic><topic>Antioxidants - pharmacology</topic><topic>Auricularia auricula</topic><topic>Basidiomycota - chemistry</topic><topic>Chromatography, Gas</topic><topic>Free Radical Scavengers - chemistry</topic><topic>Free Radical Scavengers - pharmacology</topic><topic>Fungal Polysaccharides - chemistry</topic><topic>Fungal Polysaccharides - isolation & purification</topic><topic>Fungal Polysaccharides - pharmacology</topic><topic>Hot water extraction</topic><topic>Hydrolysis</topic><topic>Hydroxyl Radical - antagonists & inhibitors</topic><topic>Monosaccharide composition</topic><topic>Oxidation-Reduction - drug effects</topic><topic>Polysaccharide</topic><topic>Spectroscopy, Fourier Transform Infrared</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Khaskheli, Shahzor Gul</creatorcontrib><creatorcontrib>Zheng, Wen</creatorcontrib><creatorcontrib>Sheikh, Saghir Ahmed</creatorcontrib><creatorcontrib>Khaskheli, Ashfaque Ahmed</creatorcontrib><creatorcontrib>Liu, Ying</creatorcontrib><creatorcontrib>Soomro, Aijaz Hussain</creatorcontrib><creatorcontrib>Feng, Xi</creatorcontrib><creatorcontrib>Sauer, Mary Ball</creatorcontrib><creatorcontrib>Wang, Yan Feng</creatorcontrib><creatorcontrib>Huang, Wen</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>International journal of biological macromolecules</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Khaskheli, Shahzor Gul</au><au>Zheng, Wen</au><au>Sheikh, Saghir Ahmed</au><au>Khaskheli, Ashfaque Ahmed</au><au>Liu, Ying</au><au>Soomro, Aijaz Hussain</au><au>Feng, Xi</au><au>Sauer, Mary Ball</au><au>Wang, Yan Feng</au><au>Huang, Wen</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Characterization of Auricularia auricula polysaccharides and its antioxidant properties in fresh and pickled product</atitle><jtitle>International journal of biological macromolecules</jtitle><addtitle>Int J Biol Macromol</addtitle><date>2015-11-01</date><risdate>2015</risdate><volume>81</volume><spage>387</spage><epage>395</epage><pages>387-395</pages><issn>0141-8130</issn><eissn>1879-0003</eissn><abstract>•Auricularia auricula and pickle product.•Two polysaccharide fractions (AAPF, AAPP).•AAPF consisted of five monosaccharides, including glucose, rhamnose, arabinose, mannose and galactose.•AAPP was composed of four monosaccharides, namely arabinose, mannose, galactose and xylose.•Fourier Transform Infrared spectroscopy (FTIR), which indicated peaks at approximately 3500cm−1 and 522.28cm−1 in the carbohydrate region.
The study planned to determine proximate composition, antioxidant activity and chemical characterization in the fruit bodies of Auricularia auricula and pickled product. Two polysaccharide fractions (AAPF, AAPP) were purified from the fruiting body of A. auricula by ethanol precipitation, deproteination and macroporous resins and were subsequently lyophilized. The results showed that AAPF consisted of five monosaccharides, including glucose, rhamnose, arabinose, mannose and galactose with a molar ratio of 16.74:1.0:1.18:1.0:1.0; in contrast, AAPP was composed of four monosaccharides, namely arabinose, mannose, galactose and xylose with the molar ratio of 15.59:1.52:4.76:1.0. AAPF and AAPP were characterized by Fourier Transform Infrared spectroscopy (FTIR), which indicated peaks at approximately 3500cm−1 and 522.28cm−1 in the carbohydrate region and composed of β-glycoside linkages at the 1200–1000cm−1 peaks. However, the antioxidant activity of AAPF demonstrated a significant result in scavenging free radicals except for DDPH. The in vitro test indicated that AAPF and AAPP have good antioxidant activity, demonstrating that A. auricula polysaccharide has immense potential as a functional food.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>26277748</pmid><doi>10.1016/j.ijbiomac.2015.08.020</doi><tpages>9</tpages></addata></record> |
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| subjects | Antioxidant activity Antioxidants - chemistry Antioxidants - isolation & purification Antioxidants - pharmacology Auricularia auricula Basidiomycota - chemistry Chromatography, Gas Free Radical Scavengers - chemistry Free Radical Scavengers - pharmacology Fungal Polysaccharides - chemistry Fungal Polysaccharides - isolation & purification Fungal Polysaccharides - pharmacology Hot water extraction Hydrolysis Hydroxyl Radical - antagonists & inhibitors Monosaccharide composition Oxidation-Reduction - drug effects Polysaccharide Spectroscopy, Fourier Transform Infrared |
| title | Characterization of Auricularia auricula polysaccharides and its antioxidant properties in fresh and pickled product |
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