Extraction and Structural Characterization of Four Grape Polysaccharides and Their Protective Effects in Alcohol-Induced Gastric Mucosal Injury
Jian Shao,
Jizhen Li,
Yonghui Zhao,
Rong Huang,
Aixin Guo,
Lijuan Hou,
Xiangpeng Leng,
Qiu Li
Affiliations
Jian Shao
National Joint Local Engineering Laboratory of Agricultural Bio-Pharmaceutical Laboratory, College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University, Qingdao 266109, China
Jizhen Li
National Joint Local Engineering Laboratory of Agricultural Bio-Pharmaceutical Laboratory, College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University, Qingdao 266109, China
Yonghui Zhao
Qingdao Central Hospital, University of Health and Rehabilitation Sciences, Qingdao 266000, China
Rong Huang
National Joint Local Engineering Laboratory of Agricultural Bio-Pharmaceutical Laboratory, College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University, Qingdao 266109, China
Aixin Guo
National Joint Local Engineering Laboratory of Agricultural Bio-Pharmaceutical Laboratory, College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University, Qingdao 266109, China
Lijuan Hou
Weihai Academy of Agricultural Sciences, Weihai 264299, China
Xiangpeng Leng
National Joint Local Engineering Laboratory of Agricultural Bio-Pharmaceutical Laboratory, College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University, Qingdao 266109, China
Qiu Li
National Joint Local Engineering Laboratory of Agricultural Bio-Pharmaceutical Laboratory, College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University, Qingdao 266109, China
Grapes, recognized as a nutritionally rich fruit, have been found through extensive research to contain various bioactive components. However, the roles of polysaccharides and their bioactive properties remain unclear. Based on this, in our research, four different grape polysaccharides were obtained using an enzymatic-assisted extraction method. We investigated and compared their physicochemical properties, antioxidant activities, and protective effects on gastric mucosa in mice. The results indicated that the monosaccharide compositions of these specific grape polysaccharides were similar; however, their molar ratios, molecular weights, and morphological characteristics varied. The results of radical scavenging tests revealed that red-fleshed grape polysaccharide (RFP) exhibited superior antioxidant properties. In vivo assessments demonstrated that RFP protects against gastric mucosal injury in mice by inhibiting inflammation and radical generation. Therefore, the polysaccharide from red-fleshed grape holds potential application value in the pharmaceutical and food industries.
