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Fu Yuan, Feng Kang-Lin, Wei Si-Yu, Xiang Xian-Rong, Ding Ye, Li Hua-Yu, Zhao Li, Qin Wen, Gan Ren-You, Wu Ding-Tao. Comparison of structural characteristics and bioactivities of polysaccharides from loquat leaves prepared by different drying techniques.
来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
发布时间：2020-03-30
作者：甘人友(通讯作者)
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| 作者: Fu, Y (Fu, Yuan); Feng, KL (Feng, Kang-Lin); Wei, SY (Wei, Si-Yu); Xiang, XR (Xiang, Xian-Rong); Ding, Y (Ding, Ye); Li, HY (Li, Hua-Yu); Zhao, L (Zhao, Li); Qin, W (Qin, Wen); Gan, RY (Gan, Ren-You); Wu, DT (Wu, Ding-Tao) | ||||||||||
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| 影响因子 (2018 年): 4.784 | ||||||||||
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| 摘要: In the present study, freeze drying, hot-air drying, vacuum drying, and microwave drying at the microwave powers of 400, 600, and 800 W, respectively, were utilized to dry loquat leaves for evaluating the effects of different drying techniques on the physicochemical structures and bioactivities of polysaccharides extracted from loquat leaves (LLPs). Results demonstrated that the physicochemical structures and bioactivities of LLPs significantly affected by different drying techniques. The degrees of esterification, molar ratios of constituent monosaccharides, contents of uronic acids, apparent viscosities, and molecular weights of LLPs were varied by different drying techniques. Additionally, LLPs, particularly LLP-M4 which extracted from loquat leaves prepared by microwave drying at the power of 400 W, exerted remarkable in vitro binding capacities, strong inhibitory effects on alpha-amylase and alpha-glucosidase, and obvious antioxidant activities. Results indicated that the microwave drying could be an efficient drying technique before extraction of bioactive LLPs, and LLPs had great potential applications in the functional food and pharmaceutical industries. | ||||||||||
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| 语言: English | ||||||||||
| 文献类型: Article | ||||||||||
| 作者关键词: Loquat; Eriobotrya japonica; Drying method; Polysaccharide; Physicochemical structure; Biological activity | ||||||||||
| KeyWords Plus: MOMORDICA-CHARANTIA L.; PHYSICOCHEMICAL PROPERTIES; ANTIOXIDANT ACTIVITIES; HIGH-FAT; MICROWAVE; HYPERLIPIDEMIA; QUALITY; VACUUM | ||||||||||
| 地址: [Fu, Yuan; Feng, Kang-Lin; Wei, Si-Yu; Xiang, Xian-Rong; Ding, Ye; Li, Hua-Yu; Zhao, Li; Qin, Wen; Wu, Ding-Tao] Sichuan Agr Univ, Inst Food Proc & Safety, Coll Food Sci, Yaan 625014, Sichuan, Peoples R China. [Gan, Ren-You] Chinese Acad Agr Sci, Inst Urban Agr, Chengdu 610213, Peoples R China. |
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| 通讯作者地址: Wu, DT (通讯作者)，Sichuan Agr Univ, Inst Food Proc & Safety, Coll Food Sci, Yaan 625014, Sichuan, Peoples R China. Gan, RY (通讯作者)，Chinese Acad Agr Sci, Inst Urban Agr, Chengdu 610213, Peoples R China. |
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| 电子邮件地址: ganrenyou@caas.cn; DT_Wu@sicau.edu.cn | ||||||||||
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| Web of Science 类别: Biochemistry & Molecular Biology; Chemistry, Applied; Polymer Science | ||||||||||
| 研究方向: Biochemistry & Molecular Biology; Chemistry; Polymer Science | ||||||||||
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This work was supported by the Scientific Research Foundation of Sichuan Agricultural University (grant number 03120321), the National Natural Science Foundation of China (grant number 31901690), the Scientific Research Fund Project of Department of Science and Technology of Sichuan Province (grant number 2018JY0149), and the Technology Innovation Program of Chinese Academy of Agricultural Sciences (grant number ASTIP). |