Structural characterization and antioxidant properties of a novel polysaccharide isolated from Jiuzao in vitro and in vivo

Qing Li; Xiaojie Geng; Lin Zhu; Fuping Zheng; Erbao Chen; Guangnan Wang; Xing Li

doi:10.1016/j.foodres.2022.111940

Structural characterization and antioxidant properties of a novel polysaccharide isolated from Jiuzao in vitro and in vivo

Food Res Int. 2022 Dec;162(Pt A):111940. doi: 10.1016/j.foodres.2022.111940. Epub 2022 Sep 17.

Authors

Qing Li¹, Xiaojie Geng¹, Lin Zhu¹, Fuping Zheng², Erbao Chen¹, Guangnan Wang¹, Xing Li¹

Affiliations

¹ Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Quality and Safety of Alcoholic Beverages of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
² Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Quality and Safety of Alcoholic Beverages of China Light Industry, Beijing Technology and Business University, Beijing 100048, China. Electronic address: zhengfp@btbu.edu.cn.

PMID: 36461197
DOI: 10.1016/j.foodres.2022.111940

Abstract

Recovery of valuable compounds from Baijiu by-products is one of the important challenges currently faced by the brewing industry. In recent years, the research on Baijiu has shifted from Baijiu flavour to functional compounds, especially the extraction and activity of Jiuzao polysaccharides. The polysaccharide from Laowuzeng Jiuzao (LWZ-P') was extracted by water extraction and alcohol precipitation, and then purified by column chromatography to obtain pure polysaccharide. The physical and chemical properties of LWZ-P' were analyzed by UV, FT-IR, GPC, NMR, and HPAEC. As a result, LWZ-P' was mainly composed of mannose (37.26 %), with a relative molecular weight of 32 402 g/mol, possessing the primary backbone of → 3)-α-_d-Manp-(1 → and → 2)-α-_d-Manp-(1 → with branches consisting of α-_d-Manp-(1 → residue. In addition, LWZ-P' had significant activities of DPPH radical, ABTS free radical, superoxide anion free radical and hydroxyl free radical in a dose-dependent manner. Meanwhile, LWZ-P' presented a protective effect against the generation of H₂O₂-induced reactive oxygen species, effectively inhibiting cell death in zebrafish. The current study aims to recover polysaccharides from brewed products, better understand the functional value of Jiuzao, and lay a theoretical foundation for the development of Jiuzao polysaccharide-related foods.

Keywords: Antioxidant activity; Jiuzao; Polysaccharide; Zebrafish model.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Antioxidants* / pharmacology
Dietary Carbohydrates
Hydrogen Peroxide*
Hydroxyl Radical
Polysaccharides / pharmacology
Spectroscopy, Fourier Transform Infrared
Zebrafish

Substances

Antioxidants
Hydrogen Peroxide
Polysaccharides
Dietary Carbohydrates
Hydroxyl Radical