Ultrasound-assisted Enzymatic Method Research Articles

Ultrasonic/enzymatic extraction, characteristics and comparison of leechee peel polysaccharide

In this study, the process conditions, physicochemical properties, structural composition and activity of polysaccharides isolated from leechee peel (LPP) by ultrasound-assisted extraction (UAE) with enzyme and alkali solution extraction (ASE) were compared. The results showed that the total sugar content of LPP extracted by UAE accounted for 75.65 %, which was significantly higher than that extracted by alkali solution. The optimum conditions were as follows: extraction temperature of 68.78 ℃, ultrasonic enzymolysis time of 39.68 min, pectinase dosage of 4.03 %, solid–liquid ratio of 1:30 g/mL, and ultrasonic power of 360 W. The antioxidant activities and structure of leechee peel polysaccharide (LPP) prepared under different conditions were compared. It was found that UAE-LPP was an α-type polysaccharide containing 15.83 % uronic acid. Moreover, LPP extracted by UAE showed strong activity in anti-lipid peroxidation and reducing ability. Ultrasound-assisted enzymatic method is an effective means to improve the content and activity of natural plant polysaccharides, and this method has the advantages of short time-consuming, simple process and easy operation, which can greatly improve the utilization rate of polysaccharides and lay a theoretical and scientific basis for the development and utilization of LPP.

Ultrasound-assisted enzymatic extraction, structural characterization, and anticancer activity of polysaccharides from Rosa roxburghii Tratt fruit

In this work, Rosa roxburghii Tratt fruit polysaccharides (RPs) were extracted by ultrasound-assisted enzymatic method. The highest extraction yield of RPs was 4.78 ± 0.10 % under the optimal extraction conditions. Two purified fractions named RP1 and RP3 were obtained and systematically characterized by a combination strategy of FT-IR, monosaccharide composition, molecular weight distribution, methylation and 2D NMR spectroscopy analyses. Structural analysis showed that the main chain of RP1 was composed of rhamnogalacturonan type I (RG-I), while the side chains were rich in arabinogalactan and galactose. RP3 was composed of long homogalacturonan (HG) backbone interspersed with alternating sequences of RG-I domains, with galactose and arabinose side chains. RP1 and RP3 induced apoptosis of MCF-7 cells in a dose dependent manner in vitro especially for RP1, and had no effect on L929 cells. Furthermore, the possible anticancer mechanisms were revealed, and results suggested that RP1 induced apoptosis through ROS-dependent pathway and mitochondrial pathway. The results of this work not only provided an efficient extraction method and theoretical basis for the application of RPs, but also may contribute to develop novel functional foods or pharmaceutical products for the prevention and treatment of human breast cancer disease.

Ultrasound-assisted enzyme extraction and properties of Shatian pomelo peel polysaccharide

In this study, Shatian pomelo peel was used as the raw material for extracting polysaccharides using hot water extraction (HW) and ultrasonic-assisted enzyme (UVE) methods, respectively. The optimal parameters for extractingShatian pomelo peel polysaccharides (StPP) using the ultrasound-assisted enzymatic method were determined using response surface methodology (RSM). The optimal conditions for the extraction of StPP were as follows: ultrasound power 350 W, ultrasound time 50 min, enzymatic digestion time 50 min, compound enzyme addition 1.5%, and enzymatic digestion temperature 55 °C. The yield of StPP was found to be 30.1310% under these conditions. Comparing the physicochemical properties and antioxidant activity of StPP extracted using different methods, it was observed that ultrasound-assisted enzyme extraction resulted in higher yield, sugar content and glucuronic acid content of StPP compared to traditional hot water extraction. Additionally, StPP extracted by ultrasound-assisted enzyme extraction showed better antioxidant activity. These results suggest that ultrasound-assisted enzymatic extraction is an effective method to enhance the activity of natural polysaccharides.

Process optimization and characterization of arachidonic acid oil degumming using ultrasound-assisted enzymatic method

Ultrasound assisted enzymatic method was applied to the degumming of arachidonic acid (ARA) oil produced by Mortierella alpina. The conditions of degumming process were optimized by response surface methodology with Box- Behnken design. A dephosphorization rate of 98.82% was achieved under optimum conditions of a 500 U/kg of Phospholipase A1 (PLA1) dosage, 2.8 mL/100 g of water volume, 120 min of ultrasonic time, and 135 W of ultrasonic power. The phosphorus content of ultrasonic assisted enzymatic degumming oil (UAEDO) was 4.79 mg/kg, which was significantly lower than that of enzymatic degumming oil (EDO, 17.98 mg/kg). Crude Oil (CO), EDO and UAEDO revealed the similar fatty acid compositions, and ARA was dominated (50.97 ~ 52.40%). The oxidation stability of UAEDO was equivalent to EDO and weaker than CO, while UAEDO presented the strongest thermal stability, followed by EDO and CO. Furthermore, aldehydes, acids and alcohols were identified the main volatile flavor components for the three oils. The proportions of major contributing components such as hexanal, nonanal, (E)-2-nonanal, (E, E)-2,4-decadienal, (E)-2-nonenal and aldehydes in UAEDO and EDO were all lower than CO. Overall, Ultrasound assisted enzymatic degumming proved to be an efficient and superior method for degumming of ARA oil.

Effects of ultrasound-assisted enzymolysis on the physicochemical properties and structure of arrowhead-derived resistant starch

The effects of ultrasound-assisted enzymolysis on the physicochemical properties and structure of arrowhead-derived type 3 resistant starch (RS3) were investigated. Compared with the traditional enzymolysis, ultrasonic treatment significantly (p < 0.05) increased the resistant starch yield by 34.46%. Enzymolysis reaction kinetics revealed that ultrasound-assisted enzymolysis remarkably increased the enzymolysis rate and amylose content. After ultrasound treatment, RS3 displayed higher solubility, swelling power, transparency, and water absorption capacity. The results of particle-size distribution, differential scanning calorimetry, X-ray diffraction, Fourier transform-infrared spectroscopy, and scanning electron microscopy analyses demonstrated that RS3 prepared by ultrasound-assisted enzymolysis exhibited a larger granule size, higher crystallinity, a more ordered and stable double helix structure with increased surface roughness compared to those of RS3 prepared by traditional enzymolysis. These findings provide a theoretical background for the preparation of RS3 using an ultrasound-assisted enzymatic method and will promote the development of ultrasound chemistry in starch science and technology.

Utilization of Response Surface Methodology in Optimization of Polysaccharides Extraction from Vietnamese Red Ganoderma lucidum by Ultrasound-Assisted Enzymatic Method and Examination of Bioactivities of the Extract.

Red Ganoderma lucidum (G. lucidum) is a popular medicinal herb commonly used in Vietnamese traditional remedies due to its potential value for health. In this study, polysaccharides were extracted from G. lucidum using ultrasound-assisted enzymatic extraction method. The response surface methodology and Box–Behnken design were employed to investigate the effects of pH, extraction temperature, extraction time, and ultrasonic power on the content of polysaccharides. Based on ultraviolet-visible spectroscopy analysis, the highest content of polysaccharides in the extract was 32.08 mg/g under optimum experimental parameters including enzyme concentration of 3%, pH of 5.5, extraction temperature of 45°C, extraction time of 30 min, and ultrasonic power of 480 W. The Fourier-transform infrared spectroscopy was also used to identify the functional groups in the extracts. The molecular weights of polysaccharides were determined by gel permeation chromatography. The obtained extract was then evaluated for anticancer activities by using (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) assay, showing the anticancer activities with the half-maximal inhibitory concentration value of more than 512 μg/mL. This result suggested that UAEE could be considered as an appropriate and effective extraction method for bioactive crude polysaccharides from G. lucidum.

Preparation, characterization, antioxidant and antiglycation activities of selenized polysaccharides from blackcurrant.

An ultrasound-assisted enzymatic method was used to extract the polysaccharides from blackcurrant fruits (BP), and then a nitric acid-sodium selenite method was employed to prepare twelve kinds of selenized blackcurrant polysaccharides (SBPs). Among them, SBP-1, SBP-2 and SBP-3 with different selenium contents of 250 ± 11, 312 ± 15 and 643 ± 24 μg g−1, displayed relatively higher 2,2-diphenyl-1-picrylhydrazyl radical (DPPH˙) scavenging activities than the others. After treating with a Sepharose-6B chromatography column, the purified blackcurrant polysaccharide (PBP) and three selenized polysaccharides (PSBP-1, PSBP-2, PSBP-3) with high purity were obtained. Compared with PBP, PSBPs possessed a larger absolute value of zeta potential (ZP) and smaller particle size, indicating the positive influence of selenized modification on physical stability of polysaccharides. Ultraviolet (UV), Fourier transform infrared (FT-IR) and circular dichroism (CD) spectra confirmed that selenium had been introduced onto the polysaccharide structure. X-ray diffraction (XRD) and I2–KI reaction results indicated that selenized modification did not cause an obvious change in crystal form and branch structure of blackcurrant polysaccharides. In addition, PSBPs were superior to PBP in antioxidant and antiglycation capacities, and the bioactivities of PSBPs were significantly improved in positive correlation with selenium content. This study suggested that PSBPs may be a potential selenium source and serve as functional food and medicine.

Study on optimization of extraction process of anthocyanin from cherry wine lees

This paper took cherry wine lees as the main raw material, and used three extraction methods (ultrasound-assisted enzymatic method, microwave extraction method, condensation reflux extraction method) to extract anthocyanin. The result showed that the extraction number of anthocyanins by ultrasonic-assisted enzymatic method was the highest. On the basis of single factor experiment, the response surface method was used for optimization. The impacts of experimental factors on extraction amount were successively the enzymolysis time, enzymolysis temperature, pH value, ultrasonic power, amount of enzyme added and solid-liquid ratio. Through polynomial regression analysis, the regression model of anthocyanin extraction rate was established, and according to the actual production condition, the following optimal process parameters were determined: enzyme addition: 1.5%; solid-liquid ratio: 1:32; pH value: 4.30; enzymolysis temperature: 54 °C; enzymolysis time: 55 min, and the ultrasonic power: 300 W. Under this condition, the extraction amount of anthocyanin from Cherry Wine lees was 4.19 mg/g.