Ultrasound-assisted extraction of polysaccharides from Ginkgo biloba: Process optimization, composition and anti-inflammatory activity
Mengzhi Zhang,
Yifei Wang,
Qiuyi Li,
Yunfang Luo,
Li Tao,
Dengli Lai,
Yu Zhang,
Ling Chu,
Qingwu Shen,
Dongbo Liu,
Yanyang Wu
Affiliations
Mengzhi Zhang
Key Laboratory for Food Science and Biotechnology of Hunan Province, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
Yifei Wang
Orient Science and Technology College of Hunan Agricultural University, Changsha, 410128, China
Qiuyi Li
Key Laboratory for Food Science and Biotechnology of Hunan Province, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
Yunfang Luo
Changsha Medical University, Changsha, 410219, China
Li Tao
Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, 410125, China
Dengli Lai
Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, 410125, China
Yu Zhang
Key Laboratory for Food Science and Biotechnology of Hunan Province, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
Ling Chu
Key Laboratory for Food Science and Biotechnology of Hunan Province, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
Qingwu Shen
Key Laboratory for Food Science and Biotechnology of Hunan Province, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
Dongbo Liu
Horticulture and Landscape College, Hunan Agricultural University, Changsha, 410128, China; State Key Laboratory of Subhealth Intervention Technology, Changsha, 410128, China
Yanyang Wu
Key Laboratory for Food Science and Biotechnology of Hunan Province, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China; Horticulture and Landscape College, Hunan Agricultural University, Changsha, 410128, China; State Key Laboratory of Subhealth Intervention Technology, Changsha, 410128, China; Corresponding author. College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China.
Plant derived polysaccharides can enhance immune function in the human body, effectively prevent diseases, and reduce the probability of bacterial infections. Ginkgo crude polysaccharide (GCP) was obtained from Ginkgo biloba by ultrasonic-assisted hot water extraction. Our data showed that the best extraction conditions of GCP were as follows: extraction temperature 80 °C, ultrasonic time 35 min, extraction time 3 h, and solid‒liquid ratio 1:30. Fourier transform infrared spectrometer (FT-IR) data showed that this polysaccharide might be an acidic polysaccharide with a carboxylic acid ring structure. Further studies implied that GCP was mainly composed of glucose, galacturonic acid, rhamnose, galactose and arabinose, accounting for 39.45 %, 25.01 %, 15.40 %, 11.94 % and 4.25 %, respectively. 0.1, 1 and 10 mg/mL GCP reduced the release of inflammatory factors in RAW264.7 cells via inhibition of the nuclear factor kappa-light-chain-enhancer of activated B (NF-κB) signalling pathway. GCP was separated into five components with different molecular weights by an ultrafiltration membrane. Our data showed that GPa with a molecular weight ≥100 kDa was the main component of GCP. 1 mg/mL GPa, GPb, GPc and GPd had anti-inflammatory activities, and 1 mg/mL GPa had the best anti-inflammatory activities. Our results preliminarily reveal the elements and biological activity of GCP, which will provide a reference for the development of Ginkgo biloba.
