Atomic Force Microscope Observation of Gynostemma pentaphyllum Polysaccharide GPP Ⅲ -a

doi:10.7506/spkx1002-6630-200917016

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (17 ): 76-78.doi: 10.7506/spkx1002-6630-200917016

Previous Articles Next Articles

Atomic Force Microscope Observation of Gynostemma pentaphyllum Polysaccharide GPP Ⅲ -a

LIU Rong-hua，YANG Xiao-fan，CHI Ai-ping*

College of Physical Education, Shaanxi Normal University, Xi'an 710062, China

Received:2009-05-19 Online:2009-09-01 Published:2014-04-14
Contact: CHI Ai-ping E-mail:chimu@snnu.edu.cn

Abstract

Abstract:

GPP Ⅲ -a, a main constituent of Gynostemma pentaphyllum polysaccharides (GPP), was obtained by DEAE-52 cellulose column chromatography and proved to be homogeneous by Sephadex G-150 column chromatography. The molecular morphology of GPP Ⅲ -a was observed under an atomic force microscope (AFM). The results showed that the GPP Ⅲ -a molecules were of irregular “peak”-like aggregates in solution which were changed to “ring”-like aggregates with different diameters after heat; the “peak”- and “ring”-shaped structure was associated with external factors including temperature.

Key words: Gynostmma pentapphyllum polysaccharide, atomic force microscope observation, morphology

CLC Number:

TS201.7

LIU Rong-hua，YANG Xiao-fan，CHI Ai-ping*. Atomic Force Microscope Observation of Gynostemma pentaphyllum Polysaccharide GPP Ⅲ -a[J]. FOOD SCIENCE, 2009, 30(17 ): 76-78.

[1]	LI Linqiong, HONG Jing, ZHANG Lijun, GAO Yulong. Effect of Acid Stress on Acid Resistance, Cell Membrane and Membrane Protein of Salmonella typhimurium [J]. FOOD SCIENCE, 2021, 42(15): 27-36.
[2]	LI Zhuo, TIAN Yingying, LI Xuejing, YU Peng, WANG Jingfeng. Promoting Effect and Mechanism of Peptides from Antarctic Krill on Fracture Healing in Mice [J]. FOOD SCIENCE, 2020, 41(21): 99-105.
[3]	LI Anqi, HUANG Xiaojun, NIE Shaoping, YIN Junyi. Effects of Dynamic High Pressure Microfluidization Treatment on Basic Structural Characteristics, Rheological Properties and Solid Morphology of Red Kidney Bean Polysaccharide [J]. FOOD SCIENCE, 2020, 41(11): 97-103.
[4]	LIU Miao, TAO Nengguo, XU Lingchun, WU Yufan, YANG Wenhao, JING Guoxing. Effect of Citral on Mitochondrial Morphology and Function in Geotrichum citri-aurantii [J]. FOOD SCIENCE, 2019, 40(17): 121-126.
[5]	HE Jingru, LIU Xue, CHEN Wenxue, CHEN Weijun, CHEN Haiming. Antibacterial Activity and Mechanism of (-)-β-Pinene against Salmonella [J]. FOOD SCIENCE, 2019, 40(1): 44-49.
[6]	ZHANG Manjun, LI Xiaomin, ZHANG Yanpeng, QI Yutang, ZHANG Weinong, XU Wei. Foaming Properties and Foam Micromorphology of Rice Bran Protein [J]. FOOD SCIENCE, 2018, 39(22): 8-14.
[7]	LIU Xing, FAN Kai, SI Wenshuai, ZHANG Qicai, RAO Qinxiong, YANG Junhua, SONG Weiguo. Morphology, Structure and Thermal Properties of Starch from Heat-Moisture Treated Coix Seeds [J]. FOOD SCIENCE, 2018, 39(19): 128-133.
[8]	MO Fang, XU Xiaoping, TAO Xiaoqi, CHEN Hourong, ZHANG Fusheng. Effect of High Hydrostatic Pressure on Physicochemical Properties and Structure of Cassava Starch [J]. FOOD SCIENCE, 2018, 39(17): 109-115.
[9]	WANG Yanmin, YU Jiamei, SHI Tong, YUAN Li, GAO Ruichang. Influence of L-Cysteine on the Heat-Induced Aggregation of Bighead Carp Myosin Studied by Atom Force Microscope [J]. FOOD SCIENCE, 2018, 39(14): 1-8.
[10]	WANG Junling, WEI Peixiao, QIU Xujian, WENG Wuyin,. Physicochemical Properties and Antitumor Activity of Polysaccharides from Abalone Muscle [J]. FOOD SCIENCE, 2018, 39(12): 26-32.
[11]	WAN Yujun, YIN Junyi, NIE Shaoping, SHI Huifang, XIE Mingyong. Impact of Microwave Extraction on Structural Characteristics and Morphology of Carrot (Daucus carota L.) Polysaccharide [J]. FOOD SCIENCE, 2017, 38(7): 1-5.
[12]	XIANG Fuyou, LI Lijun, CHENG Hao. Mechanism of Action of Newly Generated Calcium Sulphite in Sugar Cane Juice Clarification [J]. FOOD SCIENCE, 2017, 38(23): 39-44.
[13]	PENG Qian, YAN Xiaoyan, LI Yuting, LIANG Lu, LIU Chengmei, WANG Fang. Structure and Functional Characterization of Cashew Nut Protein Prepared by Salt Extraction Method and Alkaline Extraction and Subsequent Isoelectric Precipitation Method [J]. FOOD SCIENCE, 2017, 38(23): 75-81.
[14]	SU Jianyu, MEI Guodong, FANG Liming, HUANG Yanbo. Preparation and Characterization of D-Boreonl from Leaves of Dryobalanops aromatica [J]. FOOD SCIENCE, 2017, 38(17): 151-157.
[15]	LIANG Zheng, XIONG Sihui, GUO Ying, LIU Gang, HUANG Qingrong, HE Jingren. Structural Composition and Molecular Morphology of Purple Rice Protein-Polyphenol Complexes [J]. FOOD SCIENCE, 2016, 37(21): 85-90.

Atomic Force Microscope Observation of Gynostemma pentaphyllum Polysaccharide GPP Ⅲ -a

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments