Qiaohong Han, Zili Wu, Bo Huang, Liangqi Sun, Chunbang Ding, Shu Yuan,Zhongwei Zhang, Yanger Chen, Chao Hua, Lijun Zhou, Jing Liu, Yan Huang, Jinqiu Liao, Ming Yuan*. Extraction, antioxidant and antibacterial activities of Broussonetia papyrifera, fruits polysaccharides[J]. International Journal of Biological Macromolecules, 2016, 92(1):116-124.
Abstract
Polysaccharides were extracted from Broussonetia papyrifera ((L.) L’Herit. ex Vent.) fruits (BPP), and response surface methodology was used to maximize extraction yield. The optimum extraction conditions were: ratio of water to solid, 30 mL/g; extraction duration, 50 min; extraction power, 180 W; and extraction temperature, 60 °C. Under these conditions, the yield of BPP was 8.61%. Then, BPP was purified, and three purified fractions (designated BPP-1, BPP-2 and BPP-3) were obtained for further physicochemical properties, antioxidant activity and antibacterial activity analysis. These fractions were mainly composed of glucose, mannose and arabinose residue, meanwhile, BPP-3 had a significantly higher rhamnose and uronic acid content than BPP-1 and BPP-2. And BPP-3 showed the best hydroxyl radial scavenging activity, ferric reducing activity power (FRAP), antihemolytic activity and antibacterial activity.
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