Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2020, 8(11), 658-669
DOI: 10.12691/jfnr-8-11-6
Open AccessArticle

Radical Scavenging and Low - Density Lipoprotein Cholesterol Oxidation Inhibitory Effects of Polysaccharides Extracted from Chinese Yam, Pumpkin, and Shiitake

Liye Chen1, Xiguang Chang2, Guicheng Han2, Xiaoguang Feng2, Huijun Liu1, Xiangning Chen1, and Junfeng Fan3,

1Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China

2Beijing Unong High - quality Farm Products Planting Limited Company, Beijing 101400, China

3Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China

Pub. Date: November 23, 2020

Cite this paper:
Liye Chen, Xiguang Chang, Guicheng Han, Xiaoguang Feng, Huijun Liu, Xiangning Chen and Junfeng Fan. Radical Scavenging and Low - Density Lipoprotein Cholesterol Oxidation Inhibitory Effects of Polysaccharides Extracted from Chinese Yam, Pumpkin, and Shiitake. Journal of Food and Nutrition Research. 2020; 8(11):658-669. doi: 10.12691/jfnr-8-11-6

Abstract

The inhibitory effects of three polysaccharides from Chinese yam (Dioscorea opposita), pumpkin (Cucurbita pepo L. var. Kintoga Mak), and shiitake (Lentinula edodes) on the oxidation of low-density lipoprotein cholesterol (LDL) were studied. The molecular weights of the Chinese yam polysaccharide (CP), pumpkin polysaccharide (PP), and shiitake polysaccharide (SP) were 17318 Da, 16619 Da and 14977 Da, respectively. The results of GC-MS showed that all three polysaccharides had mannose and glucose in their monosaccharide composition. FTIR and NMR showed that the three polysaccharides had typical characteristic peaks. The three polysaccharides demonstrated potent in vitro antioxidant activity, among which CP was the best, with IC50 values for DPPH, superoxide, and hydroxyl radical removal ability of 1.06, 1.06, and 0.98 mg/mL, respectively. All three polysaccharides effectively delayed the formation of conjugated diene (CD) in LDL oxidation induced by CuSO4 and significantly inhibited the production of thiobarbituric acid reactive substances (TBARS). At a concentration of 1.0 µg/mL, CP, PP, and SP inhibited TBARS production at rates of 16.28%, 19.38%, and 26.36% of the CuSO4 group, respectively (P > 0.05). The electrophoretic patterns of LDL glycated products showed that PP strongly inhibited the production of glycated products. The present study may provide useful information for understanding the inhibitory effects of polysaccharides on LDL oxidation.

Keywords:
polysaccharides antioxidant LDL oxidation glycation

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