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

Xiaoshan Long; Xiao Hu; Huan Xiang; Shengjun Chen; Laihao Li; Bo Qi; Chunsheng Li; Shucheng Liu; Xianqing Yang

doi:10.1016/j.fochx.2022.100314

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

Food Chem X. 2022 Apr 20:14:100314. doi: 10.1016/j.fochx.2022.100314. eCollection 2022 Jun 30.

Authors

Xiaoshan Long^{1

2}, Xiao Hu^{2

3

4}, Huan Xiang², Shengjun Chen², Laihao Li², Bo Qi², Chunsheng Li², Shucheng Liu^{1

4}, Xianqing Yang^{2

3

4}

Affiliations

¹ College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China.
² Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.
³ Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China.
⁴ Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.

Abstract

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.

Keywords: Cholesterol esterase; G. lemaneiformis; Hypolipidemic activity; Pancreatic lipase; Polysaccharide; Structural characterization.