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Ultrasonic extraction, structural characterization, and bioactivities of nonstarch polysaccharides from red yeast rice.
Biotechnology and Applied Biochemistry ( IF 2.8 ) Pub Date : 2019-10-25 , DOI: 10.1002/bab.1844
Jia Luo 1 , Qiang Sun 1 , Zubing Ma 1 , Jiawen Song 1 , Chunjie Wu 1 , Xiaofang Li 1
Affiliation  

Red yeast rice (RYRP) has been utilized for coloring food, brewing wine, and preserving meat, which is also used as a folk medicine for centuries. In this study, a water‐soluble nonstarch polysaccharide from RYRP was extracted by using ultrasonic‐assisted extraction method. By using the Box–Behnken design to optimize the parameters for extracting the RYRP, the maximum extraction yield (3.37 ± 0.78%) was obtained under the optimal extraction conditions as follows: ratio of water to raw material (40 mL/g), extraction temperature (62 °C), extraction time (75 Min), and ultrasonic power (200 W). Moreover, monosaccharide composition analysis showed that RYRP was consisted of mannose, glucosamine, glucose, and galactose with a molar ratio of 0.152:0.015:1:0.149. The molecular weight distribution analysis showed that the average molecular weight of the RYRP fraction was about 3.49 × 103 Da. Furthermore, RYRP exhibited significant antioxidant activities in vitro and the gastrointestinal‐protective effect in vivo using gastrointestinal disorders model mice. RYRP could be explored as a potential source in the pharmaceutical and functional food industries.

中文翻译:

超声波从红曲米中提取非淀粉多糖的结构特征和生物活性。

红曲米(RYRP)已被用于为食物着色,酿造葡萄酒和保存肉类,数百年来它也被用作民间药物。在这项研究中,采用超声辅助提取方法从RYRP中提取了水溶性非淀粉多糖。通过使用Box–Behnken设计优化RYRP的提取参数,可以在最佳提取条件下获得最大提取产率(3.37±0.78%),如下所示:水与原料的比例(40 mL / g),提取温度(62°C),提取时间(75分钟)和超声功率(200 W)。此外,单糖组成分析显示RYRP由甘露糖,葡糖胺,葡萄糖和半乳糖组成,摩尔比为0.152:0.015:1:0.149。3大。此外,使用胃肠道疾病模型小鼠,RYRP在体外表现出显着的抗氧化活性在体内表现出胃肠道保护作用。RYRP可以被视为制药和功能食品行业的潜在来源。
更新日期:2019-10-25
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