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Preparation, characterization, structural analysis and antioxidant activities of phosphorylated polysaccharide from Sanchi (Panax notoginseng) flower

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Abstract

In this study, phosphorylation effects on the monosaccharide composition, structural attributes, morphology and radical-scavenging activities of Sanchi (Panax notoginseng) flower polysaccharides were investigated. Sanchi flower phosphorylated polysaccharides mainly comprised of Man, Rha, GluA, GalA, Glu, Gal and Xyl, but lacked GluN, Rib, Arab and Fuc in their compositions. FTIR analysis of phosphorylated polysaccharides showed an emergence of new absorption peak around spectral region of 1254 cm−1. NMR and FTIR analyses were indicative of the successful phosphorylation of the Sanchi flower polysaccharides. The introduction of phosphate groups into polysaccharides led to the induction of pore-like structures in polysaccharides configuration. Phosphorylation of polysaccharides led to concentration-dependent increasing tendencies in radical-scavenging activities. These findings demonstrated the positive impact of phosphorylation on Sanchi flower polysaccharides, which could potentially be used as a therapeutic agent.

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Data availability

The datasets used and/or analyzed during the current study are available from the corresponding author on reasonable request.

Code availability

Not applicable.

Abbreviations

NK:

Natural killer

DPPH:

2,2-Diphenyl-1-picrylhydrazyl

PMP:

1-Phenyl-3- methyl-5- pyrazolone

TFA:

Trifluoroacetic acid

FTIR:

Fourier transform infrared

NMR:

Nuclear Magnetic Resonance

ESEM:

Environment scanning electron microscopic

RSA:

Radical-scavenging activity

ABTS:

Azinobis (3-ethyl-benzothiazoline-6-sulfonic acid)

Man:

Mannose

Rha:

Rhamnose

GluA:

Galacturonic acid

GalA:

Gluconic acid

Glu:

Glucose

Gal:

Galactose

Xyl:

Xylose

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Acknowledgements

The authors declare that (1) the work described has not been published before (except in the form of an abstract, a published lecture or academic thesis), (2) this study is not under consideration for publication elsewhere, (3) the submission to JFST publication has been approved by all authors as well as the responsible authorities (4) if accepted, it will not be published elsewhere in the same form, in English or in any other language, including electronically without the written consent of the copyright holder and (5) JFST will not be held legally responsible should there be any claims for compensation or dispute on authorship.

Funding

This work was supported by Foundation of Ph.D. Research Project, Jilin Medical University (No. JYBS2019009), Jilin Province, China.

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Author notes

  1. Nailin Huo and Kashif Ameer have contributed equally to this work.

Authors and Affiliations

  1. School of Public Health, Jilin Medical University, Jilin, 132013, China

    Nailin Huo, Zhaogen Wu & Guihun Jiang

  2. Institute of Food Science and Nutrition, University of Sargodha, Sargodha, 40100, Pakistan

    Kashif Ameer

  3. Jilin Zixin Pharmaceutical Industrial Co., Ltd., Changchun, 130000, China

    Shengnan Yan

  4. School of Life Sciences, Sejong University, Seoul, 05006, Republic of Korea

    Karna Ramachandraiah

Authors
  1. Nailin Huo
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  2. Kashif Ameer
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  3. Zhaogen Wu
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  4. Shengnan Yan
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  5. Guihun Jiang
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  6. Karna Ramachandraiah
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Contributions

NH: Methodology, Formal analysis, Writing-Original Draft. KA: Formal analysis, Writing-Original Draft, Revision, Writing-Review & Editing. ZW: Resources, Data curation, Visualization. SY: Resources, Data curation, Visualization. GJ: Conceptualization, Supervision, Data curation, Validation. KR: Conceptualization, Writing-Review & Editing, Investigation.

Corresponding authors

Correspondence to Guihun Jiang or Karna Ramachandraiah.

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Huo, N., Ameer, K., Wu, Z. et al. Preparation, characterization, structural analysis and antioxidant activities of phosphorylated polysaccharide from Sanchi (Panax notoginseng) flower. J Food Sci Technol 59, 4603–4614 (2022). https://doi.org/10.1007/s13197-022-05539-5

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  • DOI: https://doi.org/10.1007/s13197-022-05539-5

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