Structural Characterization, Rheological Properties, Antioxidant and Anti-Inflammatory Activities of Polysaccharides from Zingiber officinale.

Abstract

The structural characteristics, rheological properties, antioxidant and anti-inflammatory activities of Zingiber officinale polysaccharides (ZOP) and ZOP-1 were studied. The total soluble sugar contents of ZOP and ZOP-1 were 78.6 ± 0.6 and 79.4 ± 0.4%, respectively. Compared with ZOP, ZOP-1 had a larger molecular weight and a more uniform distribution. There were also some differences in the monosaccharide composition between ZOP and ZOP-1. The main monosaccharide of ZOP and ZOP-1 was glucose (Glc) and galactose (Gal), respectively. Ultraviolet visible spectroscopy (UV-Vis) and fourier transform infrared spectra (FT-IR) results showed that the two polysaccharides had the characteristic absorption peaks of polysaccharides and did not contain nucleic acid and protein. They had good thermal stability, trihelix structure and amorphous sheet structure. ZOP and ZOP-1 had obvious differences in microstructure. The surface of ZOP was smooth and the broken structure was compact and stable with angular shape, while the surface of ZOP-1 was uneven with spiral accumulation and not closely arranged. Moreover, ZOP and ZOP-1 were polysaccharides molecular polymers which were entangled by van der waals' force (VDW) between polysaccharides molecules and hydrogen bond association between sugar chains, and both contain α pyranose. At different concentrations, temperature, pH and salt ion concentrations, both ZOP and ZOP-1 had the properties of non-Newtonian fluids, showed shear dilution phenomenon, which had the potential as a texture modifier or thickener in food or biomedicine. Compared with ZOP, ZOP-1 showed superior antioxidant and anti-inflammatory activities in vitro.