Chemical characterization, antioxidant and immunomodulatory activities of acetylated polysaccharides from Cyperus esculentus

Huifang Wang, Meiyu Yuan, Gaoheng Li, Yuxin Tao, Xuanyu Wang, Sheng Ke, Min Zhuang, Anqi Wang, Zhongkai Zhou

Research output: Contribution to journalArticlepeer-review

10 Citations (Scopus)

Abstract

This research was designed to characterize the structure of Cyperus esculentus polysaccharide (CEP) and its acetylated one (ACEP), and then investigated the effects of acetylation on the changes in physicochemical properties, thermal stability, antioxidant and immunomodulatory activities. Results showed that CEP and ACEP were heteropolysaccharides consisting of glucose, mannose, arabinose and xylose. The main chain of CEP included α-1,4-Glcp residues with the branching points at the O-6 position of the α-1,6-Manp residues. Acetyl groups were substituted at the O-2 and O-6 positions of some glucose residues. Meanwhile, the acetylation remarkably improved the polysaccharides thermal stability, and the ACEP exhibited a greater antioxidant activity. Furthermore, CEP and ACEP were proved to protect RAW 264.7 cells against LPS-induced inflammation by improving cellular morphology and decreasing reactive oxygen species secretion. This study may highlight a new approach for developing a high value-added ingredient from C. esculentus for functional food industry.
Original languageEnglish
Article number136734
Pages (from-to)1-12
Number of pages12
JournalFood Chemistry
Volume427
Early online date25 Jun 2023
DOIs
Publication statusPublished - 30 Nov 2023

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