Novel Compound Polysaccharides from Chinese Herbal Medicines: Purification, Characterization, and Antioxidant Activities

Abstract

The present study investigated physicochemical properties and antioxidant activities in vivo and in vitro of purified compound polysaccharides (CPs-1) from Chinese herbal medicines, composed of lotus leaf, hawthorn, Fagopyrum tataricum, Lycium barbarum, Semen cassiae, and Poria cocos with the mass ratio of 2 : 4 : 2 : 1 : 1.5 : 1. The HPGPC profile and FT-IR spectra indicated that the average molecular weight of CPs-1 was 38.7 kDa and possessed the α- and β-D-pyranose, respectively. The methylation analysis and NMR spectrum demonstrated that CPs-1 had a →6)-β-D-Glcp-(1→6)-β-D-Glcp(1→ backbone. Furthermore, the antioxidant assays in vitro revealed that CPs-1 displayed high scavenging abilities for DPPH, hydroxyl, and reducing power, as well as ABTS and superoxide scavenging capacity. The antioxidant experiments in vivo revealed that CPs-1 could significantly enhance CAT, SOD, and GSH-Px activities and dramatically reduce MDA levels in liver and serum of high-fat mice. Therefore, CPs-1 could be potentially incorporated into pharmaceutical products or functional foods as a natural antioxidant.

Optimization of Extraction of Compound Flavonoids from Chinese Herbal Medicines Based on Quantification Theory and Evaluation of Their Antioxidant Activity

“…DPPH radical scavenging can reduce peroxidative radicals and interrupt lipid peroxidation chain reaction through hydrogen supply and is characterized by simplicity, rapidity, and sensitivity. DPPH radical scavenging capacity is widely used to indicate the oxidation resistance of various antioxidants [31]. e comparison of the DPPH radical scavenging ability of CFs and six single-ingredient flavonoids with that of VC is exhibited in Figure 2(a).…”

“…Ability. ABTS radical scavenging capacity is broadly applied to indicate the total antioxidant activity of flavonoids [31]. As displayed in Figure 2(b), the ABTS radical scavenging abilities of CFs, six single-ingredient flavonoids, and VC were related to the sample concentration from 0.05 to 0.4 mg/mL.…”