title: Polysaccharide from Mesona chinensis: Extraction optimization, physicochemical characterizations and antioxidant activities.
abstract: The optimization of extraction conditions, physicochemical characterizations and antioxidant activities of polysaccharide from Mesona chinensis (MCP) were investigated. Optimal extraction conditions of MCP with the highest yield of 7.05±0.12% was obtained by response surface methodology (RSM). The physicochemical characterizations of MCP obtained at the optimal extraction conditions were detected by TU-1900 spectrophotometer, high performance gel permeation chromatography (HPGPC), high-performance anion exchange chromatography (HPAEC) and fourier transform infrared spectroscopy (FT-IR) as well, revealing that MCP was a heteropolysaccharide containing uronic acid (29.3±1.3%) and protein (10.4±0.8%), with an average molecular weight (Mw) of 1.45×106Da, which mainly consisted of galactose (Gal) and glucose (Glc) in a molar ratio of 1.00:1.38. Furthermore, MCP exhibited considerable antioxidant potential on scavenging hydroxyl (53.87±0.44%), superoxide anion (58.42±1.17%) and DPPH radicals (55.59±0.69%). Our results indicated that MCP might be a good candidate for further investigations of functional foods.
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
authors.forename: Lihua
authors.initials: L
authors.lastname: Lin
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. Electronic address: jhxie@ncu.edu.cn.
authors.forename: Jianhua
authors.initials: J
authors.lastname: Xie
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
authors.forename: Suchen
authors.initials: S
authors.lastname: Liu
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
authors.forename: Mingyue
authors.initials: M
authors.lastname: Shen
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
authors.forename: Wei
authors.initials: W
authors.lastname: Tang
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
authors.forename: Mingyong
authors.initials: M
authors.lastname: Xie
mesh_terms: D005591:Chemical Fractionation / Q000379:methods*; D055598:Chemical Phenomena; D016166:Free Radical Scavengers / Q000737:chemistry* / Q000302:isolation & purification*; D005609:Free Radicals / Q000737:chemistry; D005638:Fruit / Q000737:chemistry; D019686:Lamiaceae / Q000737:chemistry*; D008970:Molecular Weight; D009005:Monosaccharides / Q000032:analysis; D010940:Plant Proteins / Q000032:analysis; D011134:Polysaccharides / Q000737:chemistry* / Q000302:isolation & purification*; D014574:Uronic Acids / Q000032:analysis
chemical_list: D016166:Free Radical Scavengers; D005609:Free Radicals; D009005:Monosaccharides; D010940:Plant Proteins; D011134:Polysaccharides; D014574:Uronic Acids
keywords: Antioxidant activities; Extraction; Mesona chinensis; Physicochemical characterizations; Polysaccharide