The Compositional Analysis and Antihypertensive Activity of Polysaccharides from White Mulberry Fruit

Abstract

This study summarizes investigations on the structure and antihypertensive activity of polysaccharides extracted from white mulberry fruits. Polysaccharides were extracted in hot water and the purified polysaccharides were obtained following diethylaminoethyl cellulose ion exchange and Sephacryl S-100 gel filtration chromatography. The molecular weight of the polysaccharides was determined by multi-angle laser light scattering and the monosaccharide compositional analysis by gas Chromatography–Mass Spectroscopy. The antihypertensive activity of white mulberry fruit polysaccharides was assessed by inhibition of the angiotensin-converting enzyme. The results obtained indicate that these preparations consist of pure polysaccharides with a low dispersion and homogeneous molecular weight (Mw = 7.892 × 104 Da), and the main sugar composition of White mulberry fruit polysaccharides included galactose, arabinose, rhamnose, glucose, mannose and xylose with molar ratios of 5.329:3.614:1.476:1.321:1.059:1. Both galactose and arabinose represented the main components, constituting the backbone of the polysaccharide chain. Furthermore, white mulberry fruit polysaccharides exhibited a dose-dependent antihypertensive activity and angiotensin-converting enzyme inhibition. Overall, the results from this research may provide a reference for the further development of white mulberry fruit polysaccharides as a product to be used in hypertension treatment.