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Purification, characterization, and antioxidant activity of polysaccharides from Grifola frondosa by hydrogen peroxide/ascorbic acid-assisted extraction

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Abstract

To increase the production of Grifola frondosa polysaccharides (GFPs), a hydrogen peroxide/ascorbic acid (H2O2/Vc)-assisted extraction method was established. The extraction conditions were optimized by response surface methodology. Purification of the crude GFP by DEAE-52 and Sephadex G100 column chromatography yielded three fractions, GFP0, GFP1, and GFP3. Monosaccharide composition analysis revealed that these GFPs mainly consisted of mannose, glucose, galactose and l-fucose, together with a low proportion of xylose, glucuronic acid and ribose. Chemical antioxidant assays indicated that these GFPs possessed considerable reducing power and radical (DPPH·, HO· and ABTS·+) scavenging ability. They were also observed to availably protect RAW264.7 cells from H2O2-induced oxidative stress, reduce intracellular ROS and MDA levels, and increase intracellular SOD and CAT activities. These GFPs were able to up-regulate the mRNA expression of SOD1, CAT, HO-1 and Nrf2, indicating that regulation of antioxidant enzymes and Nrf2 signaling pathway could be their important antioxidant mechanism.

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Acknowledgements

This work was supported by Science and Technology Department of Zhejiang Province of China (LGN21C200011).

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Authors and Affiliations

  1. Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, 310018, Zhejiang, People’s Republic of China

    Xi-Min Ding, Ying-Ying Xu, Meng-Ting Tang, Xu Zhang, Qing Gu & Tao Zhou

  2. Zhejiang Biosan Biotech Co., Ltd., No. 116 Dayuan Street, Shuige Industrial Zone, Liandu, Lishui, 323010, Zhejiang, People’s Republic of China

    Weiming Liu & Xingli Wang

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  1. Xi-Min Ding
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Ding, XM., Xu, YY., Liu, W. et al. Purification, characterization, and antioxidant activity of polysaccharides from Grifola frondosa by hydrogen peroxide/ascorbic acid-assisted extraction. Food Measure 18, 797–811 (2024). https://doi.org/10.1007/s11694-023-02194-y

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