Full
Outline
In this study, exploring the physicochemical properties and hypoglycemic activities of polysaccharides from calyx of Physalis alkekengi L. var. franchetii (Mast.) Makino. Based on the single factor experiment, the best extraction process of PACP was optimized by response surface. The polysaccharide was purified by DEAE-52 and Sephadex G-100 column chromatography. The free radical scavenging ability of the purified polysaccharides was determined in vitro. The polysaccharides with the best scavenging ability were qualitatively and quantitatively analyzed. The structure of the polysaccharide was preliminarily characterized by ultraviolet spectroscopy (UV), high-performance gel permeation chromatography (HPGPC), high performance liquid chromatography (HPLC), fourier transform infrared spectroscopy (FT-IR), triple helix structure analysis and scanning electron microscopy (SEM), and to evaluate its hypoglycemic activity in vitro. Results showed that the optimum extraction conditions of PACP were extraction temperature 90 ℃, liquid-solid ratio 36:1 mL/g and extraction time 2.2 h. Under these conditions, the yield was 4.47%±0.13%. In vitro antioxidant experiments revealed that PACP-1a had a strong effect on DPPH and ABTS+, with the half maximal inhibitory concentration (IC50) were 0.26 mg/mL and 0.31 mg/mL, respectively. PACP-1a was a β-pyranose with a molecular weight of 109443 Da and a triple helix structure. The contents of sugar, protein and uronic acid in PACP-1a were 88.82%, 1.29% and 28.77%, respectively. PACP-1a consisted of mannose, rhamnose, galacturonic acid, glucose, galactose and xylose with the molar ratio of 0.112:0.025:0.054:0.122:0.054:0.102. PACP-1a had a good hypoglycemic activity, with the IC50 values of PACP-1a on α-amylase and α-glucosidase were 3.42 mg/mL and 3.11 mg/mL, respectively. This study provides a theoretical basis for the industrial preparation of polysaccharides from calyx of Physalis alkekengi L. var. franchetii (Mast.) Makino and its development and application in the field of functional food.
117
56
| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
关闭全屏
No. 86 Xueyuan South Road, Haidian District, Beijing
010-62662699(Operation and Technical Support)
qkjq@cast.org.cn
Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House
