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Abstract
ABSTRACT This study was designed to evaluate the antioxidant and cholinesterase inhibitory activities of sulfated polysaccharides from Gracilaria gracilis (PGCL) and Ulva lactuca (PULV). PGCL and PULV were extracted and characterized with Scanning electron microscope-energy dispersive x-ray (SEM-EDX), Fourier transform infrared spectroscopy (FTIR) and Gas chromatography-mass spectroscopy (GC-MS). The radical (2,2-azinobis-3-ethylbenzothiazoline-6-sulfonate [ABTS] 2,2-diphenyl-1- picrylhydrazyl [DPPH], and hydroxyl [OH]) scavenging and metal chelating activities as well as their inhibitory effects on acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) activities were also determined. SEM-EDX analysis revealed the presence of elements such as carbon, magnesium, calcium, phosphorus, and sulfur. The FTIR analysis also confirmed the presence of sulfate group in the polysaccharide samples. Some sugars such as glucose, galactose, arabinose, xylose, rhamnose, and allose were also identified using GC-MS. PGCL and PULV scavenged ABTS, DPPH and OH radicals in a dose-dependent manner. Moreover, PULV exhibited higher scavenging activity compared to PGCL. PGCL and PULV also reduced the activity of AChE (IC50 = 132.73 and 106.93 µg/mL) and BChE (IC50 = 124.93 and 93.45 µg/mL) respectively. PGCL and PULV exhibited antioxidant activity and possess cholinesterase inhibitory activity, hence these polysaccharides could be explored as ingredients for the development of functional foods with neuroprotective potentials.
Highlights
There has been a global demand and increase in the consumption of macroalgal foods due to their functional benefits and application in nutrition and health.[1]
A higher carbohydrate content was observed in polysaccharides from Gracilaria gracilis (PGCL) (33.52 g/100 g) compared to PULV (27.41 g/100 g)
The protein content of PGCL and PULV is significantly higher compared to the sulfated polysaccharide isolated from Ulva clathrate (0.56%).[24]
Summary
There has been a global demand and increase in the consumption of macroalgal foods due to their functional benefits and application in nutrition and health.[1] Algal-derived food products possess nutritional benefits and have been considered as an effective approach for the management and treatment of hyperlipidemia, diabetes, and cardiovascular diseases.[2,3] This is due to the presence of biologically active compounds in algae which include Phlorotannins,[4] polyunsaturated fatty acids,[5] carotenoids,[6] phenolic acids and flavonoids,[7] sterols,[1] and polysaccharides.[8] Polysaccharides are polymers of monosaccharide units that are linked with glycosidic bonds These polymers are present in the cell wall of macroalgae and differ in their monosaccharide constituents, degree of polymerization, glycosidic bonds and sequence of sugar residues. Shao et al.[10,11]
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