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Abstract Title:

A novel polysaccharide from Hericium erinaceus: Preparation, structural characteristics, thermal stabilities, and antioxidant activities in vitro.

Abstract Source:

J Food Biochem. 2021 09 ;45(9):e13871. Epub 2021 Aug 17. PMID: 34402085

Abstract Author(s):

Jian-Qiu Tu, Hui-Ping Liu, Ya-Hui Wen, Pei Chen, Zi-Tian Liu

Article Affiliation:

Jian-Qiu Tu

Abstract:

A novel polysaccharide fraction (HEP) from Hericium erinaceus was successively isolated and purified in the present study. We researched its structure and thermal stabilities, and further studied its antioxidant activities in vitro. The results showed that HEP was an acid heteropolysaccharide, with an average molecular weight of approximately 19.7 kDa by high-performance gel permeation chromatography. Ion chromatography indicated that HEP was mainly composed of fucose:galactose:glucose:mannose:gluconic acid (Fuc:Gal:Glu:Man:GlcA) in a molar ratio of 1:2.87:0.09:0.12:0.01. Additionally, Fourier-transformed infrared and NMR spectroscopy further demonstrated that HEP was a pyranose containing α-configuration, mainly consisting of α-1-4-Fuc and α-1-6-Gal as the main chain, with →3,6)-α-D-Man-(1→and→1,6)-Glc was branched, with α-D-GlcpA-(1 as T-terminal. The specific rotation of HEP was +55°; by the differential scanning calorimetry and the thermal stability measurement of thermogravimetric analysis for HEP showed that the pyrolysis process of HEP was mainly divided into two processes, and its melting point was 75.93℃. In vitro anti-oxidation experiments showed that HEP had a certain ability to scavenge DPPH, hydroxyl,superoxide anion, and ABTS radicals. It was found that HEP had a strong ability to scavenge DPPH-free radicals, and the highest scavenging rate could reach 91.72% ± 0.17%, which was basically equivalent to the scavenging ability of Vitamin C (Vc). Therefore, it was revealed that HEP might be usedas a natural antioxidant component. PRACTICAL APPLICATIONS: A novel polysaccharide (HEP) had a potent activity possibly due to its monosaccharide composition, sugar residues, and physicochemical properties. This research proved the potential of HEP in anti-oxidation and provided the possibility ofdeveloping new natural anti-oxidation products.

Study Type : In Vitro Study

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