title: Structural Characterization and Antifatigue Effect In Vivo of Maca (Lepidium meyenii Walp) Polysaccharide.
abstract: Maca (Lepidium meyenii Walp) polysaccharides (MP) with purity of 99.2% were obtained to investigate their structural characteristics and antifatigue effect in vivo. The physicochemical properties of MP were analyzed through high-performance gel filtration chromatography, IR, monosaccharide composition, methylation, GC-MS, and NMR analyses. The antifatigue effect of MP was evaluated by using a mouse weight-loaded swimming model. MP is an acidic heteropolysaccharide with an average molecular weight (Mw) of 793.5 kDa. It is composed of D-GalA: D-Glc: L-Ara: D-Man: D-Gal: L-Rha = 35.07:29.98:16.98:13.01:4.21:0.75 (mol, %). The findings revealed that MP contained β-1,3-Galp(A), β-1,3-Glcp, and α-1, 3-Manp linked alternatingly to form a backbone (5:4:1). MP (above mid-dosage 50 mg/kg bw/d) could effectively elongate swimming durations and accelerate average swimming speeds (within the 1st 5 min) of mice (P < 0.05) and improve the serous biochemical parameters of mice. Compared with the control model, high-dosage (100 mg/kg bw/d) MP treatment could significantly enhance glutathione peroxidase and creatine kinase activities (P < 0.05) and decreased lactate dehydrogenase activity (P < 0.01). High-dosage MP could significantly reduce the levels of blood urea nitrogen, lactic acid, and malondialdehyde (P < 0.05). MP is an acidic polysaccharide with a high D-GalA content, which could be responsible for the antifatigue effect of maca.
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Center for Food Technology and Equipment, Zhejiang Univ, Hangzhou, Zhejiang, 310058, P.R., China.
authors.forename: Weimin
authors.initials: W
authors.lastname: Tang
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Center for Food Technology and Equipment, Zhejiang Univ, Hangzhou, Zhejiang, 310058, P.R., China.
authors.forename: Lu
authors.initials: L
authors.lastname: Jin
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Center for Food Technology and Equipment, Zhejiang Univ, Hangzhou, Zhejiang, 310058, P.R., China.
authors.forename: Lianghua
authors.initials: L
authors.lastname: Xie
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Center for Food Technology and Equipment, Zhejiang Univ, Hangzhou, Zhejiang, 310058, P.R., China.
authors.forename: Juqing
authors.initials: J
authors.lastname: Huang
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Center for Food Technology and Equipment, Zhejiang Univ, Hangzhou, Zhejiang, 310058, P.R., China.
authors.forename: Nan
authors.initials: N
authors.lastname: Wang
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Center for Food Technology and Equipment, Zhejiang Univ, Hangzhou, Zhejiang, 310058, P.R., China.
authors.forename: Bingquan
authors.initials: B
authors.lastname: Chu
authors.affiliation: Tibet Hongfa Shengtao Food Co., Ltd., Lasa, Tibet, 850000, P.R., China.
authors.forename: Xulin
authors.initials: X
authors.lastname: Dai
authors.affiliation: College of Life Sicences, Zhejiang Univ., Hangzhou, Zhejiang, 310058, P.R., China.
authors.forename: Yu
authors.initials: Y
authors.lastname: Liu
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Center for Food Technology and Equipment, Zhejiang Univ, Hangzhou, Zhejiang, 310058, P.R., China.|Dept. of Pharmacology and Key Lab of Ministry of Education in Fertility Preservation and Maintenance, Ningxia Medical Univ., Yinchuan, Ningxia, 750004, P.R., China.
authors.forename: Rui
authors.initials: R
authors.lastname: Wang
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Center for Food Technology and Equipment, Zhejiang Univ, Hangzhou, Zhejiang, 310058, P.R., China.
authors.forename: Ying
authors.initials: Y
authors.lastname: Zhang
mesh_terms: D000818:Animals; D001806:Blood Urea Nitrogen; D003402:Creatine Kinase / Q000378:metabolism; D005221:Fatigue / Q000517:prevention & control; D005260:Female; D005979:Glutathione Peroxidase / Q000378:metabolism; D007770:L-Lactate Dehydrogenase / Q000378:metabolism; D019344:Lactic Acid / Q000097:blood; D029686:Lepidium / Q000737:chemistry*; D009682:Magnetic Resonance Spectroscopy; D008297:Male; D008315:Malondialdehyde / Q000097:blood; D008813:Mice, Inbred ICR; D015394:Molecular Structure; D008970:Molecular Weight; D010807:Physical Endurance / Q000187:drug effects*; D010936:Plant Extracts / Q000737:chemistry / Q000494:pharmacology*; D011134:Polysaccharides / Q000737:chemistry / Q000494:pharmacology*; D013550:Swimming
chemical_list: D010936:Plant Extracts; D011134:Polysaccharides; D019344:Lactic Acid; D008315:Malondialdehyde; D007770:L-Lactate Dehydrogenase; D005979:Glutathione Peroxidase; D003402:Creatine Kinase
keywords: antifatigue effect in vivo; chemical structure; maca (Lepidium meyenii Walp); polysaccharide