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Research Article | Open Access

A comparison study on structure-function relationship of polysaccharides obtained from sea buckthorn berries using different methods: antioxidant and bile acid-binding capacity

Qiaoyun Lia, Zuman Doua,b, Qingfei Duana, Chun Chena,c,d( ), Ruihai Liue, Yueming Jiangf, Bao Yangf, Xiong Fua,b,d( )
SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China
Guangzhou Institute of Modern Industrial Technology, Nansha 511458, China
Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China
Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
Department of Food Science, Stocking Hall, Cornell University, Ithaca 14853, USA
South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China

Peer review under responsibility of Tsinghua University Press.

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Abstract

In this study, the structural characters, antioxidant activities and bile acid-binding ability of sea buckthorn polysaccharides (HRPs) obtained by the commonly used hot water (HRP-W), pressurized hot water (HRP-H), ultrasonic (HRP-U), acid (HRP-C) and alkali (HRP-A) assisted extraction methods were investigated. The results demonstrated that extraction methods had significant effects on extraction yield, monosaccharide composition, molecular weight, particle size, triple-helical structure, and surface morphology of HRPs except for the major linkage bands. Thermogravimetric analysis showed that HRP-U with filamentous reticular microstructure exhibited better thermal stability. The HRP-A with the lowest molecular weight and highest arabinose content possessed the best antioxidant activities. Moreover, the rheological analysis indicated that HRPs with higher galacturonic acid content and molecular weight showed higher viscosity and stronger crosslinking network (HRP-C, HRP-W and HRP-U), which exhibited stronger bile acid binding capacity. The present findings provide scientific evidence in the preparation technology of sea buckthorn polysaccharides with good antioxidant and bile acid binding capacity which are related to the structure affected by the extraction methods.

Keywords

Sea buckthornExtraction methodStructureRheological propertiesAntioxidant activityBile acid binding capacity

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Food Science and Human Wellness
Volume 13 Issue 1,
January 2024
Pages 494-505
DOI: 10.26599/FSHW.2022.9250043
Cite this article:
Li Q, Dou Z, Duan Q, et al. A comparison study on structure-function relationship of polysaccharides obtained from sea buckthorn berries using different methods: antioxidant and bile acid-binding capacity. Food Science and Human Wellness, 2024, 13(1): 494-505. https://doi.org/10.26599/FSHW.2022.9250043

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Received: 14 June 2022
Revised: 04 July 2022
Accepted: 22 July 2022
Published: 01 June 2023
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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