Extraction of polysaccharides from black mulberry fruit and their effect on enhancing antioxidant activity.
Extraction of polysaccharides from black mulberry fruit and their effect on enhancing antioxidant activity.
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DOI：
10.1016/j.ijbiomac.2018.09.132
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发表时间：
2018-09
影响因子：
8.2
通讯作者：
Wei Wang;Xuewen Li;Xiaowei Bao;Lei Gao;Yunxia Tao
中科院分区：
文献类型：
--
作者：
Wei Wang;Xuewen Li;Xiaowei Bao;Lei Gao;Yunxia Tao
The optimal extraction conditions with yield of 11.86 ± 0.21% for extraction of crude polysaccharide from black mulberry fruit were obtained as extraction temperature 87 °C, extraction time 3 h and ratio of water to raw material 39 mL/g. Two purified fractions of BMP-1-1 and BMP-2-1 with average molecular weights of 615 and 405 kDa, respectively, were obtained by chromatography of DEAE-52 cellulose and Sephadex G-100. BMP-1-1 consisted of mannose, rhamnose, glucuronic acid, galactose and arabinose, BMP-2-1 consisted of rhamnose, glucuronic acid, galacturonic acid, galactose and arabinose. Crude BMP exhibited the strongest reducing power and protective effect on H2O2-induced oxidative injury in PC12 cells and the most effective scavenging activities against DPPH, ABTS and hydroxyl radical.
