Structural characterization and hypolipidemic activity of Gracilaria lemaneiformis polysaccharide and its degradation products

• DOI: 10.1016/j.fochx.2022.100314
• Publication Date: 2022-04-20T23:20:46Z
• Authors: Xiaoshan Long; Xiao Hu; Huan Xiang; Shengjun Chen; Laihao Li; Bo Qi; Chunsheng Li; Shucheng Liu; Xianqing Yang
• Keywords: Hypolipidemic activity; 0303 health sciences; Nutrition. Foods and food supply; Cholesterol esterase; TP368-456; G. lemaneiformis; Structural characterization; Food processing and manufacture; 03 medical and health sciences; Article(s) from the Special Issue on Advances on dietary polysaccharides and oligosaccharides: structure and bioactivity by Dr. Hussain and Dr. You; Pancreatic lipase; TX341-641; Polysaccharide

This research aimed to analyze structural characterization and hypolipidemic activity in vitro of G. lemaneiformis polysaccharide (GLP) and its degradation products. The results presented that the content of galacturonic acid declined and glucuronic acid level enhanced, average particle size decreased from 99.9 μm to 25.7 μm, and color brightness of polysaccharide strengthened after degraded by H2O2-Vc. There was no significant change in thermal stability of polysaccharide before and after degradation. It was observed in AFM analysis, polysaccharide changed to smaller, delicacy and dispersion after degradation. As seen in FT-IR, H2O2-Vc degradation never change the structure of polysaccharide. Polysaccharide and its degradation products showed a significant inhibition effect on pancreatic lipase and cholesterol esterase in a dose-dependent manner, which presented the mixed type of competitive and non-competitive for pancreatic lipase, and non-competitive for cholesterol esterase, respectively. The fluorescence quenching type was static on pancreatic lipase and dynamic on cholesterol esterase.