In vitro and in vivo antioxidant activity of a fructan from the roots of Arctium lappa L.

详细信息    查看全文

• 作者：Wei Liu^a ; ^b ; Jiajia Wang^a ; ^b ; Zhenzhen Zhang^a ; ^b ; Jinnan Xu^a ; ^b ; Zhuohong Xie^c ; Margaret Slavin^d ; Xiangdong Gao^a ; ^b ; ^{xdgao@cpu.edu.cn" class="auth_mail}
• 关键词：Arctium lappa L. ; Fructan ; Antioxidant activity
• 刊名：International Journal of Biological Macromolecules
• 出版年：April, 2014
• 年：2014
• 卷：65
• 期：Complete
• 页码：446-453
• 全文大小：1146 K

文摘

To explore new antioxidant resource from food, a water-soluble polysaccharide (ALP1) was extracted and purified from the roots of Arctium lappa L. (A. lappa L.) through hot water extraction followed by ethanol precipitation, ion-exchange chromatography and gel filtration. The antioxidant activity of ALP1 was then evaluated in vitro and in vivo. ALP1 was characterized as a fructan composed of fructose and glucose in the ratio of 13.0:1.0, with an average molecular weight of 4600 Da. The linkages in ALP1 were 鈫?)-Fruf-(2鈫? Fruf-(2鈫?and Glcp-(1鈫? In vitro antioxidant assays demonstrated that ALP1 possessed moderate ABTS⁺ scavenging activity, strong hydroxyl radical scavenging activity and strong ferrous ion chelating activity. In in vivo antioxidant assays, ALP1 administration significantly enhanced antioxidant enzyme activities and total antioxidant capacity, as well as decreased the levels of malondialdehyde (MDA) in both the serum and liver of aging mice. These results suggest that ALP1 has potential as a novel natural antioxidant in food industry and pharmaceuticals.