Abstract
In this research, two types of sulfated polysaccharide derivatives were successfully synthesized. Their antioxidant activities were investigated by employing various established in vitro systems. In addition, the degree of sulfation was evaluated using ion-chromatography and IR spectra. The results verify that, when employing scavenging superoxide radical tests, both the sulfation of acid Auricularia auricular polysaccharides (SAAAP) and the sulfation of neutral Auricularia auricular polysaccharides (SNAAP) derivatives possessed considerable antioxidant activity and had a more powerful antioxidant competence than that of the native non-sulfated polysaccharides (AAAP and NAAP). On the other hand, AAAP and NAAP exhibited stronger activity on scavenging both the hydroxyl radical and lipid peroxidation. Available data obtained with in vitro measurements indicates that the sulfated groups of AAAP and NAAP played an important role on antioxidant activity. In sum, the research demonstrates that the antioxidant activity of sulfated polysaccharide derivatives in vitro has a potential significance for seeking new natural antioxidant protective agents.
Highlights
The aim of this study is to improve the antioxidant activities of polysaccharides from AuriculariaAuricura by sulfation
The yield of A. auricula-judae polysaccharide extracted by hot water was 11.33%
The results indicate that native non-sulfated Auricularia auricular polysaccharides and their sulfated derivatives are effective as natural antioxidants
Summary
The aim of this study is to improve the antioxidant activities of polysaccharides from AuriculariaAuricura by sulfation. Reactive oxygen species (ROS) in the forms of superoxide anion (O2−), hydroxyl radical (OH) and hydrogen peroxide (H2O2) are charged and highly reactive species that are made of unstable molecules or atoms due to their single and unbalanced electrons, and they can attack vital biomolecules, such as DNA, lipids, and proteins in cells and body fluids [1]. The uncontrolled generation of free radicals is associated with lipid and protein peroxidation resulting in cell structural damage, tissue injury, or gene mutation and leads to the development of various health disorders such as Alzheimer’s disease, cancer, atherosclerosis, diabetes mellitus, hypertension, and ageing [2]. Polysaccharides have been demonstrated to play an important role as a dietary free radical scavenger in the prevention of oxidative damage in living organisms [6,7]
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