Study On Extraction,Purification And Gelationproperties Of Mesona Blume Polysaccharides

Mesona blume is an important plant resources of food and medicine,it has high nutritional value and potential health care function.Mesona blume polysaccharide is an important component of the functional activity in Mesona blume,and it has gelation properties.Therefore,in our paper,the polysaccharides exracted from the Mesona blume,which is planted in Longyan city of Fujian Province.Then,purification,structure analysis and study of the gel properties and antioxidant activity.The process of alkali extraction was optimized,and the NaHCO₃ solution was used as the extractant.On the basis of single factor,the optimum processing conditions were obtained by response surface methodology:NaHCO₃ concentraction 1.25%,reaction time 3h,liquid-solid ration 35:1.With the developed production process,the yield of polysaccharide was 8.10%.The Mesona blume crude polysaccharide were purified by DEAE Sepharose CL-6B,and SephacryS-300 HR.The JMBP-C separation of three components:JMBP-N,JMBP-A1,JMBP-A2.SMBP-C separation of two components:SMBP-N,SMBP-A1.The s?gar content of MBP-N and JMBP-N were 53.12%and 49.10%,respectively.No uronic acid.It is composed of mannose,glucose and galactose.The molecular weights were 1.165 kDa and 1.250 kDa,respectively.S?gar ring configuration is pyranose,existence of beta glycosidic linkage.The polysaccharide content of SMBP-A1 and JMBP-A2 were 34.42%and 30.62%,respectively.Uronic acid content was 63.71%,59.14%.It was composed of mannose,rhamnose,galactose,glucose,galactose,xylose,Arabia s?gar and fucose.The molec?Lar weights were 11.77 kDa and12.06 kDa,respectively.Belong to pyranose.existence of both alpha glycosidic bond and beta glycosidic bond.The polysaccharide content of JMBP-A1 was 45.10%.Uronic acid content was18.86%.The monosaccharide compositions were mannose,rhamnose,galactose,glucose,galactose and xylose.Molecular weight of 15.19 kDa.Belong to pyranose,existence of both alpha glycosidic bond and beta glycosidic bond.The contents of protein and s?Lfate were less in the five components.In addition,the characteristic absorption peak of acetyl group was found in SMBP-A1,and none of the other components contained it.Based on the mensuration of TPA,water holding capacity and gel strength,the conclusions were as follows:The gel parameters increased with the increase of the concentration of polysaccharide.When the starch concentration is 2%,the gel is better.Weak alkaline?pH=8-9?environment is more conducive to the formation of gel.With the increase of sucrose content,the gel parameters showed a trend of increasing and then decreasing.The main force is electrostatic force.There was no obvious change in the enthalpy of DSC during the cooling process.In the second heating process,the hot spots appear at 105.55°C,gel melting phenomenon.The key component of gel formation is SMBP-A1,JMBP-A1,JMBP-A2,and JMBP-A1 have the larger contribution.At the cellular level,the Mesona blume polysaccharide JMBP-C,JMBP-A1,JMBP-A2could have protective effect to LO2 cells damaged by H₂O₂ oxidation damage in a certain concentration range.All of them can highly significantly decrease the release of LDH in 500?g/mL concentration levels?p<0.01?.And all can highly significantly improve the activity of CAT in the concentration of 125?g/mL?p<0.01?.JMBP-C?2 mg/mL?,JMBP-A1?500?g/mL?,JMBP-A2?125?g/mL?can significantly increase the activity of SOD?p<0.05?and they can highly significantly improve the activity of GSH-Px?p<0.01?in the concentration of 2 mg/mL,500?g/mL,125?g/mL,respectively.JMBP-C?2 mg/mL?,JMBP-A1?500?g/mL?,JMBP-A2?500?g/mL?has significant effect to reduce the MDA generation?p<0.05?.