title: Ultrasonic-assisted extraction, antimicrobial and antioxidant activities of Cyclocarya paliurus (Batal.) Iljinskaja polysaccharides.
abstract: Recently, renewed interest has grown in the use of ultrasonic-assisted extraction as an alternative approach to the traditional extraction methods. In this study, this novel extraction method was used to isolate polysaccharides from Cyclocarya paliurus (Batal.) Iljinskaja, and response surface methodology (RSM) was employed to optimize the extraction conditions. The optimal conditions for the extraction of polysaccharides were determined to be the ratio of liquid to solid of 8, extraction time of 59 min and extraction temperature of 58 °C. Under these optimal conditions, the yield of polysaccharides obtained was 4.91 ± 0.11%, which was well matched with the value predicted by the model. In vitro antioxidant assays showed that the polysaccharides exhibited strong DPPH radicals (92.09% at 0.25 mg/ml) and self-oxidation of 1,2,3-phentriol (37.22% at 1 mg/ml) scavenging activities, moderate hydroxyl radicals (43.18% at 1 mg/ml) scavenging activity and lipid peroxidation inhibitory effect (31.66% at 1 mg/ml). In addition, the polysaccharides showed moderate antimicrobial activity.
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
authors.forename: Jian-Hua
authors.initials: JH
authors.lastname: Xie
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Center of Analysis and Testing, Nanchang University, Nanchang 330047, China.
authors.forename: Ming-Yue
authors.initials: MY
authors.lastname: Shen
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
authors.forename: Ming-Yong
authors.initials: MY
authors.lastname: Xie
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
authors.forename: Shao-Ping
authors.initials: SP
authors.lastname: Nie
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
authors.forename: Yi
authors.initials: Y
authors.lastname: Chen
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
authors.forename: Chang
authors.initials: C
authors.lastname: Li
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
authors.forename: Dan-Fei
authors.initials: DF
authors.lastname: Huang
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
authors.forename: Yuan-Xing
authors.initials: YX
authors.lastname: Wang
mesh_terms: D000890:Anti-Infective Agents / Q000302:isolation & purification / Q000494:pharmacology*; D000975:Antioxidants / Q000302:isolation & purification / Q000494:pharmacology*; D001419:Bacteria / Q000187:drug effects / Q000254:growth & development; D001713:Biphenyl Compounds / Q000737:chemistry; D000431:Ethanol / Q000737:chemistry; D005658:Fungi / Q000187:drug effects / Q000254:growth & development; D017665:Hydroxyl Radical / Q000737:chemistry; D029525:Juglandaceae; D010851:Picrates / Q000737:chemistry; D010936:Plant Extracts / Q000737:chemistry; D018515:Plant Leaves / Q000737:chemistry; D011134:Polysaccharides / Q000302:isolation & purification / Q000494:pharmacology*; D012997:Solvents / Q000737:chemistry; D014465:Ultrasonics
chemical_list: D000890:Anti-Infective Agents; D000975:Antioxidants; D001713:Biphenyl Compounds; D010851:Picrates; D010936:Plant Extracts; D011134:Polysaccharides; D012997:Solvents; D017665:Hydroxyl Radical; D000431:Ethanol; C004931:1,1-diphenyl-2-picrylhydrazyl