文献类型：期刊文献

英文题名：Physicochemical properties and antioxidant activities of acidic polysaccharides from wampee seeds

作者：Wu, Hui[1];Min, Tian[1];Li, Xiaofeng[1];Li, Lin[1,2];Lai, Furao[1];Tang, Yuqian[1];Yang, Xihong[3]

机构：[1]S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R China;[2]Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Guangdong, Peoples R China;[3]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China

年份：2013

卷号：59

起止页码：90

外文期刊名：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

收录：SCI-EXPANDED(收录号：WOS:000321229000011)、、EI(收录号：20240915625345)、Scopus(收录号：2-s2.0-84877352613)、WOS

基金：This work was financially supported by the Fundamental Research Funds for the Central Universities, SCUT (Grant No. 2011ZB0012), National Natural Science Foundation of China (Grant No. 31201330), Key Project for Innovation of Science and Technology of Guangdong Province Universities (Grant No. 2012CXZD0009) and the Project on the Integration of Industry, Education and Research of Guangdong Province and Ministry of Education(Grant No. 2012B091100113).

语种：英文

外文关键词：Wampee seeds; Acidic polysaccharide; Monosaccharide composition; Antioxidant ability

外文摘要：Two novel polysaccharide fractions, named WP1 and WP3, were extracted and purified from wampee [Clausena lansium (Lour.) Skeels] seeds. Their physicochemical properties, in vitro and in vivo antioxidant activities were investigated. Results indicated that both WP1 and WP3 were acidic heteropolysaccharides with uronic acid content of 45.35% and 56.79%, respectively. The molar ratio of rhamnose, glucuronic acid, galacturonic acid, glucose, galactose, arabinose of WP1 was 5.01:1.50:39.53:1:10.76:23.50 while WP3 was 5.76:1.73:27.27:1:4.72:8.77. Furthermore, WP3 not only exhibited stronger in vitro antioxidant activities than WP1, but also more significantly increased the activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) level in serum of SD rats induced by high-fat diet. (C) 2013 Elsevier B.V. All rights reserved.