Separation, Purification and Structure Characteristics of Zn-Binding Polysaccharides from Flammulina velutipes

doi:10.7506/spkx1002-6630-201405001

Abstract

Abstract:

Objective: To obtain two Zn-binding polysaccharide fractions from Flammulina velutipes and characterizetheir physiochemical, spectroscopic and structural properties. Methods: The Zn-binding polysaccharides were extractedfrom Flammulina velutipes with hot water, purified sequentially by DEAE cellulose-52 and Sephadex G-100 gelcolumn chromatographies and analyzed for Zn contents by flame atomic absorption spectrometry (FAAS) and forhomogeneity by high-performance size-exclusion chromatography (HPSEC). Moreover, their relative molecular weights(Mw) and monosaccharide composition were determined, and the structural characterization was carried out by ultravioletspectroscopy, infrared spectroscopy (FT-IR) and Congo red test. Results: Two major purified fractions named CF1 and CF2were obtained with yields of 20.97% and 12.25%, Zn contents of 191 and 429 μg/g, and average molecular weights of 890and 1 244 kD, respectively. CF1 was composed of 6 monosaccharides such as glucose and galactose, while CF2 was mainlycomposed of 8 monosaccharides such as mannose, fucose and glucose. Both polysaccharide fractions were three helixmolecular structures.

Key words: Flammulina velutipes, Zn polysaccharides, purification, structure characteristics

LIU Fang, CHEN Gui-tang, HU Qiu-hui, ZHAO Shu-wen, ZHAO Li-yan. Separation, Purification and Structure Characteristics of Zn-Binding Polysaccharides from Flammulina velutipes[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201405001.

[1]	XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu. Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris [J]. FOOD SCIENCE, 2021, 42(8): 235-242.
[2]	WANG Wei, LI Jinjin, CHI Hai. Purification and Antimicrobial Mechanism of Amylocyclicin W5 Produced by Bacillus amyloliquefaciens DH8030 [J]. FOOD SCIENCE, 2021, 42(7): 29-34.
[3]	WEI Chenye, BAO Xiaowei, WANG Juan, HE Mengmeng, ZENG Lanjun, ZHANG Yatao. Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides [J]. FOOD SCIENCE, 2021, 42(4): 227-232.
[4]	HU Xiao, ZHOU Ya, CHEN Xingxing, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, YANG Shaoling. Preparation, Purification and in Vitro Evaluation of Antioxidant Peptides from Tilapia (Oreochromis niloticus Sarcoplasmic Protein [J]. FOOD SCIENCE, 2021, 42(3): 63-70.
[5]	YANG Qile, DING Yifeng, ZHANG Yu, NIE Ruonan, LI Yameng, WANG Jia, WANG Xiaohong. Sequence Analysis and Binding Activity of Salmonella Phage LPST144 Tail Fiber gp38 [J]. FOOD SCIENCE, 2021, 42(2): 66-73.
[6]	GAO Zhaojian, WANG Qiufen, DING Feihong, XU Xiang, ZHAO Yifeng, JIAO Wei, CHEN Teng. Screening and Mutagenesis of Broad-Spectrum Antagonistic Bacillus licheniformis and Purification and Identification of Antimicrobial Substances Produced by Its Mutant [J]. FOOD SCIENCE, 2021, 42(2): 143-150.
[7]	XU Yaqin, YANG Haihong, LI Dalong, CHEN Zhe, WANG Libo, YANG Yu. Physicochemical Properties, Structural Characterization and Hypoglycemic Activity in Vitro of Degraded Polysaccharides from Blackcurrants [J]. FOOD SCIENCE, 2021, 42(15): 37-43.
[8]	LI Yujing, SUN Liping, ZHUANG Yongliang. Purification and Thermal Stability of Geraniin from Rambutan (Nephelium lappaceum) Peels [J]. FOOD SCIENCE, 2021, 42(15): 44-49.
[9]	GAO Zhaojian, DING Feihong, CHEN Huan, GENG Yunlong, ZHAO Yifeng. Purification and Characterization of Antifungal Chitinase from Penicillium chrysogenum [J]. FOOD SCIENCE, 2021, 42(14): 129-136.
[10]	HUANG Qinqin, FAN Fengjiao, LI Peng, FAN Yan, ZOU Yanyu, FANG Yong. Analysis of Alkylresorcinol Homologues in Wheat Flour by GC-MS and LC-MS/MS [J]. FOOD SCIENCE, 2021, 42(14): 187-194.
[11]	YANG Ruqing, CHEN Shoufeng, XIAO Linlin, CHEN Yulei, SUN Lechang, ZHANG Lingjing, LIU Guangming, CAO Minjie. Prolyl Endopeptidase from Sea Bass (Lateolabrax japonicus): Purification, Characterization and Molecular Cloning [J]. FOOD SCIENCE, 2021, 42(14): 78-85.
[12]	XIE Chen, XIONG Zeyu, LI Hui, JIN Sulaiman, CHEN Baike, BAO Hairong. Effect of Polysaccharide from Flammulina velutipes on the Quality of Whole Fish and Fillets of Large Yellow Croaker (Pseudosciaena crocea) during Superchilled Storage [J]. FOOD SCIENCE, 2021, 42(13): 215-222.
[13]	SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong. Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus [J]. FOOD SCIENCE, 2021, 42(12): 91-98.
[14]	CUI Xiaoying, PENG Xinyan, HE Hongjun, ZHANG Min, ZHANG Xiaotong. Separation, Purification and Enzymatic Characterization of Polyphenol Oxidase from Taro [J]. FOOD SCIENCE, 2021, 42(12): 107-115.
[15]	LIU Jingbo, WANG Ziqin, YU Yiding, ZHANG Ting, LIU Boqun. Identification and Mechanism Analysis of Angiotensin-I Converting Enzyme Inhibitory Peptides from Soybean Meal [J]. FOOD SCIENCE, 2021, 42(12): 123-129.

Separation, Purification and Structure Characteristics of Zn-Binding Polysaccharides from Flammulina velutipes

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments