Structural characteristics and antioxidant activity of polysaccharide-iron complex from Glehniae Radix

Abstract

The preparation conditions of Glehniae Radix polysaccharide-iron complex (GLP80-Fe) were optimized and the physicochemical properties were characterized by Ultraviolet-visible spectroscopy (UV-Vis), Fourier Transform Infrared Spectroscopy (FT-IR), X-ray diffraction (XRD), Transmission electron microscope (TEM), Thermogravimetric analyzer, and Differential scanning calorimetry (TGA-DSC), respectively. The stability and reducibility of GLP80 and GLP80-Fe were analyzed, and the monosaccharide composition was determined by gas chromatograph (GC). In vitro antioxidant activity of GLP80 and GLP80-Fe were evaluated by determining the radical (DPPH and hydroxyl radical) scavenging abilities. The results showed that the highest iron content of GLP80-Fe (15.61% ±0.04) was obtained at the optimum conditions: reaction temperature was 38.0°C, reaction time was 3.0 h, FeCl 3 addition was 2.9 mL and pH was 9. GLP80-Fe was a complex with β-FeOOH as the core and polysaccharides on its surface, and it was stable at pH 3 ~ 14. GC showed that the major monosaccharides were mannose (Man) and galactose (Gal) with a ratio of 1:5.15. In vitro freeradical scavenging activity of GLP80-Fe was significantly better than GLP80. The IC 50 of GLP80-Fe against DPPH and hydroxyl radical were 3.785 mg/mL and 1.460 mg/mL, respectively.

Multiple Fingerprint Profiles and Chemometrics Analysis of Polysaccharides From the Roots of Glehnia littoralis

“…The absorption peak at 760 cm −1 showed that the polysaccharide contained glucose pyranose rings, 11 the result was consistent with previous studies. 12,13 Overall, all the 10 samples had the characteristic absorption peaks of polysaccharides, and the distribution of absorption peaks was similar.…”

The Structural Characteristics of an Acidic Water-Soluble Polysaccharide from Bupleurum chinense DC and Its In Vivo Anti-Tumor Activity on H22 Tumor-Bearing Mice

“…The thermal properties of BCP were analyzed by TGA (Perkin–Elmer, Waltham, Massachusetts, USA) and DSC (Q2000, TA, New Castle, PA, USA). In the TGA test, a 10 mg of sample was placed in an aluminum pan and heated from 25 to 600 °C at a rate of 10 °C/min in N 2 atmosphere [ 35 ]. In the DSC test, 10 mg of sample was heated from 25 to 200 °C at a rate of 10 °C/min under N 2 atmosphere [ 36 ].…”

Structural characterization and biological activities of polysaccharide iron complex synthesized by plant polysaccharides: A review

“…This indicated that the increase of PIC activity should be related to iron chelation and the increase of content. This may be due to the change of the space structure of polysaccharide after it was combined with iron, and the coordination part cooperates with the exposed active groups to promote the interaction with free radicals, thus enhancing the ability of scavenging free radicals (80). However, Wang et al (91) prepared Rosa roxburghii polysaccharide iron complex and found that its antioxidant activity was lower than that of the original polysaccharide.…”