Characterization of Auricularia auricula polysaccharides and its antioxidant properties in fresh and pickled product.
The study planned to determine proximate composition, antioxidant activity and chemical characterization in the fruit bodies of Auricularia auricula and pickled product. Two polysaccharide fractions (AAPF, AAPP) were purified from the fruiting body of A. auricula by ethanol precipitation, deproteination and macroporous resins and were subsequently lyophilized. The results showed that AAPF consisted of five monosaccharides, including glucose, rhamnose, arabinose, mannose and galactose with a molar ratio of 16.74:1.0:1.18:1.0:1.0; in contrast, AAPP was composed of four monosaccharides, namely arabinose, mannose, galactose and xylose with the molar ratio of 15.59:1.52:4.76:1.0. AAPF and AAPP were characterized by Fourier Transform Infrared spectroscopy (FTIR), which indicated peaks at approximately 3500cm(-1) and 522.28cm(-1) in the carbohydrate region and composed of β-glycoside linkages at the 1200-1000cm(-1) peaks. However, the antioxidant activity of AAPF demonstrated a significant result in scavenging free radicals except for DDPH. The in vitro test indicated that AAPF and AAPP have good antioxidant activity, demonstrating that A. auricula polysaccharide has immense potential as a functional food.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam 71000, Pakistan.
Shahzor Gul
SG
Khaskheli
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China.
Wen
W
Zheng
Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam 71000, Pakistan.
Saghir Ahmed
SA
Sheikh
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China.
Ashfaque Ahmed
AA
Khaskheli
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China.
Ying
Y
Liu
Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam 71000, Pakistan.
Aijaz Hussain
AH
Soomro
Department of Animal Science, Iowa State University, Ames, IA 50010, United States.
Xi
X
Feng
Department of Animal Science, Iowa State University, Ames, IA 50010, United States.
Mary Ball
MB
Sauer
Mudanjiang Sub-academy, Heilongjiang Academy of Agricultural Sciences, Mudanjiang 157041, Heilongjiang, China.
Yan Feng
YF
Wang
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China. Electronic address: huangwen@mail.hzau.edu.cn.
Wen
W
Huang
D000975:Antioxidants / Q000737:chemistry* / Q000302:isolation & purification / Q000494:pharmacology*; D001487:Basidiomycota / Q000737:chemistry*; D002849:Chromatography, Gas; D016166:Free Radical Scavengers / Q000737:chemistry / Q000494:pharmacology; D062610:Fungal Polysaccharides / Q000737:chemistry* / Q000302:isolation & purification / Q000494:pharmacology*; D006868:Hydrolysis; D017665:Hydroxyl Radical / Q000037:antagonists & inhibitors; D010084:Oxidation-Reduction / Q000187:drug effects; D017550:Spectroscopy, Fourier Transform Infrared
D000975:Antioxidants; D016166:Free Radical Scavengers; D062610:Fungal Polysaccharides; D017665:Hydroxyl Radical
Antioxidant activity; Auricularia auricula; Hot water extraction; Monosaccharide composition; Polysaccharide