FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (19): 66-69.doi: 10.7506/spkx1002-6630-201119014

• Basic Research • Previous Articles     Next Articles

Structure-Antioxidant Activity Relationship of Polysaccharide WCP3a Isolated from Coprinus comatus

LIU Na-nu1，ZHANG Jing2，SUN Run-guang1,*，DU Ke1，LI Lian-qi1，QU Jia-kuan1   

  1. (1. Laboratory of Biophysics and Biomedical Engineering, College of Physics and Information Technology, Shaanxi Normal University, Xi’an 710062, China ；2. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, China)
  • Published:2011-10-12

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Abstract: The in vitro antioxidant activity and structure- antioxidant activity of polysaccharide WCP3a isolated from Coprinus comatus were explored in this study. The polysaccharide revealed an obvious scavenging effect against superoxide anion free radicals generated from pyrogallol self-oxidation. Meanwhile, the polysaccharide at the concentration of 0.6 mg/mL had the strongest scavenging activity against superoxide anion free radicals. The single-helix structure of the polysaccharide was determined by Congo red test and atomic force microscopy. Moreover, the polysaccharide WCP3a treated with NaOH at various concentrations could generate WCP3a-0.2 and WCP3a-0.4 with different spatial configurations. The scavenging capacity of WCP3a-0.2 and WCP3a-0.4 against superoxide anion free radicals was much stronger than that of WCP3a. The atomic force microscopy (AFM) revealed that NaOH treatment could damage the spatial structure of the polysaccharide. Therefore, the antioxidant activity of WCP3a in vitro is highly correlated with its spatial structure.

Key words: polysaccharide from Coprinus comatus, atomic force microscopy(AFM), spatial structure, antioxidant activity, structure-activity relationship

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