Study on isolation, structure characterization and radical scavenging activity of Cyanobacteria polysaccharide

Authors

HUANG Yijia, Key Laboratory of Carbohydrate Chemistry and Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
WU Jianrong, Key Laboratory of Carbohydrate Chemistry and Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
ZHU Li, Key Laboratory of Carbohydrate Chemistry and Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
ZHAN Xiaobei, Key Laboratory of Carbohydrate Chemistry and Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China

Abstract

An effective method to extract Cyanobacteria polysaccha-ride was established in this study and a high yield of polysaccharide (25.1%) was achieved by optimizing extraction condition (hot water with ultrasonic treatment). After purification, a main purified polysaccharide (CB-2-1) with molecular weight of 8.4 kDa was collected and the compositions included rhamnose, arabinose, xylose, mannose, glucose and galactose, with mole percentages of 0.51%, 13.35%, 18.21%, 51.38%, 4.87% and 11.67%, respectively. The results of NMR showed that the CB-2-1 component of cyanobacteria polysaccharide was mainly α-type glycosidic bond. Moreover, the purified CB-2-1 polysaccharide had great anti-oxidant activities. The highest scavenging activities of DPPH and hydroxyl radicals with 2 mg/mL CB-2-1 were 98.75% and 72.64%。

Publication Date

2-28-2018

First Page

176

Last Page

180

DOI

10.13652/j.issn.1003-5788.2018.02.037

Recommended Citation

Yijia, HUANG; Jianrong, WU; Li, ZHU; and Xiaobei, ZHAN (2018) "Study on isolation, structure characterization and radical scavenging activity of Cyanobacteria polysaccharide," Food and Machinery: Vol. 34: Iss. 2, Article 37.
DOI: 10.13652/j.issn.1003-5788.2018.02.037
Available at: https://www.ifoodmm.cn/journal/vol34/iss2/37

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