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He Jing-Liu, Guo Huan, Wei Si-Yu, Zhou Jia, Xiang Pan-Ying, Liu Lu, Zhao Li, Qin Wen, Gan Ren-You, Wu Ding-Tao. Effects of different extraction methods on the structural properties and bioactivities of polysaccharides extracted from Qingke (Tibetan hulless barley).
来源：JOURNAL OF CEREAL SCIENCE
发布时间：2020-05-02
作者：甘人友（通讯作者）
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| 作者: He, JL (He, Jing-Liu); Guo, H (Guo, Huan); Wei, SY (Wei, Si-Yu); Zhou, J (Zhou, Jia); Xiang, PY (Xiang, Pan-Ying); Liu, L (Liu, Lu); 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): 2.452 | ||||||||||
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| 摘要: In this study, four extraction methods, including ultrasonic assisted extraction (UAE), hot water extraction (HWE), microwave assisted extraction (MAE), and pressurized water extraction (PWE), were used to extract Qingke polysaccharides (THBs), and their physicochemical structures, in vitro antioxidant activities, and in vitro hypolipidemic activities were investigated and compared. Results demonstrated that the yields, the chemical compositions, the apparent viscosities, the molecular weights, and the molar ratios of constituent monosaccharides of THBs varied by different extraction methods. THB-P extracted by PWE possessed the highest molecular weight and apparent viscosity among all tested THBs. In addition, all THBs extracted by different methods exerted obvious in vitro antioxidant activities, in vitro binding capacities, and inhibitory effects on the pancreatic lipase. Indeed, both antioxidant activities and hypolipidemic activities of THB-P were higher than that of THB-H, THB-U, and THB-M obtained by HWE, UAE, and MAE, respectively, which might be due to the high molecular weight and apparent viscosity of THB-P. The findings indicated that the pressurized water extraction could be a convenient method for the extraction of polysaccharides from Qingke with high biological activities for applications in the functional food fields. | ||||||||||
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| 语言: English | ||||||||||
| 文献类型: Article | ||||||||||
| 作者关键词: Qingke polysaccharides; Extraction methods; Structural properties; Antioxidant activity; Hypolipidemic activity | ||||||||||
| KeyWords Plus: BETA-GLUCAN; ANTIOXIDANT CAPACITIES; RHEOLOGICAL PROPERTIES; OAT; OPTIMIZATION; MICE | ||||||||||
| 地址: [He, Jing-Liu] Yaan Polytech Coll, Dept Pharm & Lab Sci, Yaan 625000, Sichuan, Peoples R China. [He, Jing-Liu; Guo, Huan; Wei, Si-Yu; Zhou, Jia; Xiang, Pan-Ying; Liu, Lu; Zhao, Li; Qin, Wen; Wu, Ding-Tao] Sichuan Agr Univ, Coll Food Sci, Inst Food Proc & Safety, 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, Coll Food Sci, Inst Food Proc & Safety, 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: Food Science & Technology | ||||||||||
| 研究方向: Food Science & Technology | ||||||||||
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This work was supported by the Scientific Research Foundation of Sichuan Agricultural University (grant number 03120321), the Scientific Research Fund Project of Department of Science and Technology of Sichuan Province (grant number 2018JY0149), the National Natural Science Foundation of China (grant number 31901690), and the Technology Innovation Program of Chinese Academy of Agricultural Sciences (grant number ASTIP). |