Preparation, Structure Identification and In Vitro Biological Activity of Polysaccharide from Perccottus glenii Head

doi:10.7506/spkx1002-6630-20190911-143

FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (18): 64-70.doi: 10.7506/spkx1002-6630-20190911-143

• Food Chemistry • Previous Articles Next Articles

Preparation, Structure Identification and In Vitro Biological Activity of Polysaccharide from Perccottus glenii Head

GAO Yangyang, YAN Xiaohui, ZHU Chang, ZHANG Jialin, LIU Xuejun

(1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China;2. Finance and Taxation College, Jilin Business and Technology College, Changchun 130507, China;3. College of Food Engineering, Jilin Engineering Vocational College, Siping 136000, China;4. Jilin Light Industry Design and Research Institute, Changchun 130021, China)

Online:2020-09-25 Published:2020-09-18

Abstract

Abstract: The preparation of polysaccharide (PGP) and deproteinized polysaccharide (PGP-D) from Perccottus glenii head was investigated, and their monosaccharide compositions, structures, and bioactivities in vitro were studied. The results showed that the highest deproteinization efficiency was obtained by pepsin treatment with protein removal rate, polysaccharide loss rate, and half-maximum hydroxyl radical scavenging rate of 86.0%, 3.7%, and 47.6%, respectively. Scanning electron microscopy showed that the microscopic morphology of PGP after deproteinization changed from rough sphere-like to smooth flake-like. Gas chromatography-mass spectrometry (GC-MS) analysis indicated that PGP-D was composed of arabinose, rhamnose, fructose, galactose, galacturonic acid, and glucuronic acid. UV-visible spectroscopy identification showed that PGP-D did not contain nucleic acid but contained trace amounts of protein. Fourier transform infrared spectroscopy analysis showed that PGP-D had the characteristic absorption peak of polysaccharide, which was an acidic polysaccharide containing β-glycosidic bonds. Both PGP and PGP-D had strong antioxidant and ACE inhibitory activities. PGP exhibited an inhibitory effect on α-glucosidase activity.

Key words: Perccottus glenii; polysaccharide; deproteinization; monosaccharide; structure; biological activity

CLC Number:

TS253.2

GAO Yangyang, YAN Xiaohui, ZHU Chang, ZHANG Jialin, LIU Xuejun. Preparation, Structure Identification and In Vitro Biological Activity of Polysaccharide from Perccottus glenii Head[J]. FOOD SCIENCE, 2020, 41(18): 64-70.

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Preparation, Structure Identification and In Vitro Biological Activity of Polysaccharide from Perccottus glenii Head

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