Ultrasonic extraction, structural characterization, and bioactivities of nonstarch polysaccharides from red yeast rice.

Abstract

Red yeast rice (RYRP) has been utilized for coloring food, brewing wine, and preserving meat, which is also used as a folk medicine for centuries. In this study, a water-soluble nonstarch polysaccharide from RYRP was extracted by using ultrasonic-assisted extraction method. By using the Box-Behnken design to optimize the parameters for extracting the RYRP, the maximum extraction yield (3.37 ± 0.78%) was obtained under the optimal extraction conditions as follows: ratio of water to raw material (40 mL/g), extraction temperature (62 °C), extraction time (75 Min), and ultrasonic power (200 W). Moreover, monosaccharide composition analysis showed that RYRP was consisted of mannose, glucosamine, glucose, and galactose with a molar ratio of 0.152:0.015:1:0.149. The molecular weight distribution analysis showed that the average molecular weight of the RYRP fraction was about 3.49 × 103 Da. Furthermore, RYRP exhibited significant antioxidant activities in vitro and the gastrointestinal-protective effect in vivo using gastrointestinal disorders model mice. RYRP could be explored as a potential source in the pharmaceutical and functional food industries.