Structural characterization of a new high molecular weight polysaccharide from jujube fruit

Xiaolong Ji; Zhiwen Wang; Zhiwen Wang; Xiyu Hao; Yingying Zhu; Yan Lin; Guoli Li; Xudan Guo

doi:10.3389/fnut.2022.1012348

Frontiers in Nutrition (Nov 2022)

Structural characterization of a new high molecular weight polysaccharide from jujube fruit

Xiaolong Ji,
Zhiwen Wang,
Zhiwen Wang,
Xiyu Hao,
Yingying Zhu,
Yan Lin,
Guoli Li,
Xudan Guo

Affiliations

Xiaolong Ji: College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, China
Zhiwen Wang: College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, China
Zhiwen Wang: Chongqing Key Laboratory of Development and Utilization of Genuine Medicinal Materials in Three Gorges Reservoir Area, Chongqing Three Gorges Medical College, Chongqing, China
Xiyu Hao: Heilongjiang Feihe Dairy Co., Ltd., Beijing, China
Yingying Zhu: College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, China
Yan Lin: College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, China
Guoli Li: Chongqing Key Laboratory of Development and Utilization of Genuine Medicinal Materials in Three Gorges Reservoir Area, Chongqing Three Gorges Medical College, Chongqing, China
Xudan Guo: Basic Medical College, Hebei University of Chinese Medicine, Hebei Higher Education Institute Applied Technology Research Center on TCM Formula Preparation, Hebei TCM Formula Preparation Technology Innovation Center, Shijiazhuang, China

DOI: https://doi.org/10.3389/fnut.2022.1012348
Journal volume & issue: Vol. 9

Abstract

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From Ziziphus Jujuba cv. Muzao fruit, a new polysaccharide (PZMP3-1) with high molecular weight was isolated. Constructional characterization revealed that PZMP3-1 comprized 2.56 rhamnose, 7.70 arabinoses, 3.73 galactose, and 6.73 galactose, and it has a 241 kDa average molecular weight. The principal structural components of PZMP3-1 were 1,2,4 and 1,4-linked GalpA, 1,4-linked Galp, 1,3 and 1,5-linked Araf, and 1-linked Rhap based on methylation and nuclear magnetic resonance spectroscopy (NMR) analyses. X-ray diffraction (XRD), Fourier transforms infrared spectroscopy (FT-IR), atomic force microscopy (AFM), and scanning electron microscopy (SEM) structural analysis of PZMP3-1 revealed a tangled and branching pattern. Overall, these structural results suggested that PZMP3-1 could have unique bioactivities and be widely used in nutritional supplements.

Published in Frontiers in Nutrition

ISSN: 2296-861X (Online)
Publisher: Frontiers Media S.A.
Country of publisher: Switzerland
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.frontiersin.org/journals/nutrition/

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