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Thermal and Antioxidant Properties of Polysaccharides Sequentially Extracted from Mulberry Leaves (Morus alba L.).
Molecules. 2017 Dec 20; 22(12)M

Abstract

Polysaccharides from natural plant products are gaining considerable attention due to their multi-faceted health effects, as well their functional applications in food production. We reported the sequential extraction of mulberry leaf polysaccharides (MLPs) with hot buffer (HBSS), chelating agent (CHSS), dilute alkali (DASS) and concentrated alkali (CASS), in order to obtain polysaccharide fractions. Monosaccharide analysis proved that galactose (27.07%) and arabinose (25.99%) were the major sugars in HBSS, whereas arabinose (30.55%) was the major sugar in CHSS, and glucose was the major sugar in DASS (24.96%) and CASS (27.51%). The molecular weights of the polysaccharide fractions were 7.812 × 10³ (HBSS), 3.279 × 10³ (CHSS), 6.912 × 10³ (DASS), and 1.408 × 10³ kDa (CASS). HBSS and CASS showed the largest peak temperature and the highest endothermic enthalpy, respectively. Different antioxidant assays showed that the MLPs possessed appreciable antioxidant activities in a dose-dependent manner. At 5 mg/mL, HBSS and DASS possessed the largest 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging activity (96.82%). HBSS exhibited the highest reducing power, and DASS rendered the strongest ABTS radical scavenging activity (99.69%). CHSS performed the best hydroxyl radical scavenging activity (64.22%) and Fe2+-chelating ability (96.36%). Our results suggested that MLPs could be a promising source of natural antioxidants for use in the food, pharmaceutical, and cosmetic industries.

Authors+Show Affiliations

School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China. liaobuyan@afc.edu.cn. Department of Commerce, Anhui Finance & Trade Vocational College, Hefei 230601, China. liaobuyan@afc.edu.cn.School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China. danyezhu227@163.com.School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China. kumarikiran@hfut.edu.cn.School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China. li97ling@163.com. School of Life Science, Hefei Normal University, Hefei 230006, China. li97ling@163.com.School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China.School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China. zjwei@hfut.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29261150

Citation

Liao, Bu-Yan, et al. "Thermal and Antioxidant Properties of Polysaccharides Sequentially Extracted From Mulberry Leaves (Morus Alba L.)." Molecules (Basel, Switzerland), vol. 22, no. 12, 2017.
Liao BY, Zhu DY, Thakur K, et al. Thermal and Antioxidant Properties of Polysaccharides Sequentially Extracted from Mulberry Leaves (Morus alba L.). Molecules. 2017;22(12).
Liao, B. Y., Zhu, D. Y., Thakur, K., Li, L., Zhang, J. G., & Wei, Z. J. (2017). Thermal and Antioxidant Properties of Polysaccharides Sequentially Extracted from Mulberry Leaves (Morus alba L.). Molecules (Basel, Switzerland), 22(12). https://doi.org/10.3390/molecules22122271
Liao BY, et al. Thermal and Antioxidant Properties of Polysaccharides Sequentially Extracted From Mulberry Leaves (Morus Alba L.). Molecules. 2017 Dec 20;22(12) PubMed PMID: 29261150.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Thermal and Antioxidant Properties of Polysaccharides Sequentially Extracted from Mulberry Leaves (Morus alba L.). AU - Liao,Bu-Yan, AU - Zhu,Dan-Ye, AU - Thakur,Kiran, AU - Li,Ling, AU - Zhang,Jian-Guo, AU - Wei,Zhao-Jun, Y1 - 2017/12/20/ PY - 2017/11/30/received PY - 2017/12/16/revised PY - 2017/12/17/accepted PY - 2017/12/21/entrez PY - 2017/12/21/pubmed PY - 2019/4/2/medline KW - antioxidant activities KW - mulberry leaves KW - polysaccharides KW - sequential extraction KW - thermal properties JF - Molecules (Basel, Switzerland) JO - Molecules VL - 22 IS - 12 N2 - Polysaccharides from natural plant products are gaining considerable attention due to their multi-faceted health effects, as well their functional applications in food production. We reported the sequential extraction of mulberry leaf polysaccharides (MLPs) with hot buffer (HBSS), chelating agent (CHSS), dilute alkali (DASS) and concentrated alkali (CASS), in order to obtain polysaccharide fractions. Monosaccharide analysis proved that galactose (27.07%) and arabinose (25.99%) were the major sugars in HBSS, whereas arabinose (30.55%) was the major sugar in CHSS, and glucose was the major sugar in DASS (24.96%) and CASS (27.51%). The molecular weights of the polysaccharide fractions were 7.812 × 10³ (HBSS), 3.279 × 10³ (CHSS), 6.912 × 10³ (DASS), and 1.408 × 10³ kDa (CASS). HBSS and CASS showed the largest peak temperature and the highest endothermic enthalpy, respectively. Different antioxidant assays showed that the MLPs possessed appreciable antioxidant activities in a dose-dependent manner. At 5 mg/mL, HBSS and DASS possessed the largest 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging activity (96.82%). HBSS exhibited the highest reducing power, and DASS rendered the strongest ABTS radical scavenging activity (99.69%). CHSS performed the best hydroxyl radical scavenging activity (64.22%) and Fe2+-chelating ability (96.36%). Our results suggested that MLPs could be a promising source of natural antioxidants for use in the food, pharmaceutical, and cosmetic industries. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/29261150/Thermal_and_Antioxidant_Properties_of_Polysaccharides_Sequentially_Extracted_from_Mulberry_Leaves__Morus_alba_L___ L2 - https://www.mdpi.com/resolver?pii=molecules22122271 DB - PRIME DP - Unbound Medicine ER -