Purification, characterization, and antioxidant ability of polysaccharides from Phascolosoma esculentas

Fengfang Zhou; Binxin Cai; Shaojiang Ruan; Qi Wei

doi:10.1002/fsn3.3961

Purification, characterization, and antioxidant ability of polysaccharides from Phascolosoma esculentas

Food Sci Nutr. 2024 Jan 12;12(4):2799-2808. doi: 10.1002/fsn3.3961. eCollection 2024 Apr.

Authors

Fengfang Zhou^{1

2

3}, Binxin Cai^{1

2

3}, Shaojiang Ruan^{1

2

3}, Qi Wei^{1

2

3}

Affiliations

¹ College of Life Sciences Ningde Normal University Ningde China.
² Engineering Research Center of Mindong Aquatic Product Deep Processing Fujian Province University Ningde China.
³ State Oceanic Administration Hercynian Special Biological Germplasm Resources and Biological Product Development Public Service Platform Ningde China.

Abstract

The polysaccharide was extracted from Phascolosoma esculenta (PEP). Two purified polysaccharides (PEP-1 and PEP-2) were obtained by the column chromatography separation method. The molecular weights of PEP-1 and PEP-2 were 33.6 and 5.7 × 10³ kDa, respectively. PEP-1 and PEP-2 had the same monosaccharides composition, but their molar ratios varied. The in vitro antioxidant activity of the PEP, PEP-1, and PEP-2 were investigated by scavenging free radicals like 3-ethylbenzoth-iazoline-6-sulfonic acid (ABTS), •OH, and 2,2-diphenyl-1-picrylhydrazyl (DPPH). Additionally, the in vivo antioxidant activity of PEP-1 was examined using the Caenorhabditis elegans (C. elegans) organism. Results showed that PEP-1 was much more effective than PEP and PEP-2 at scavenging DPPH, •OH, and ABTS radicals. Additionally, PEP-1 strengthened C. elegans' ability to endure oxidative stress. PEP-1 possessed the in vivo antioxidant capacity, including the reactive oxygen species (ROS) content reducing, and protective effect on antioxidant enzyme activities in C. elegans. In summary, PEP, PEP-1, and PEP-2 might have the potential to develop as functional foods and clinical medications.

Keywords: Phascolosoma esculenta; antioxidant; characterization; polysaccharides.