Sulfation of the extracellular polysaccharide from the edible fungus Stropharia rugosoannulata with its antioxidant activity  

作　　者：Hui Hao Chun Cui Yuqing Xing Xuewei Jia Bingjie Ma Wenyi Kang Tianxiao Li Mingqi Gao Chunping Xu 

机构地区：[1]China Tobacco Henan Industry Co.Ltd.,Zhengzhou 450000,China [2]College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450000,China [3]National R&D Center for Edible Fungus Processing Technology,Henan University,Kaifeng 475004,China

出　　处：《Journal of Future Foods》2023年第1期37-42,共6页未来食品学报（英文）

基　　金：We gratefully acknowledge the financial supports from the Program for Innovative Research Team(in Science and Technology)at the University of Henan Province(20IRTSTHN022);Major Public Welfare Projects in Henan Province(201300110200).

摘　　要：An acidic extracellular polysaccharide(EPS)was gained from Stropharia rugosoannulata fermentation broth by the alcohol precipitate method.Sulfated derivative of EPS(S-EPS)was gained by chlorosulfonic acid-pyridine method and the conditions were as follows:pyridine as the reaction solvent,temperature 80°C,and reaction time 90 min.The chemical structure and chain conformation of EPS and S-EPS were characterized by FT-IR,NMR and size exclusion chromatography(SEC)coupled with multi-angle laser light scattering(MALLS)detection.FT-IR spectra indicated the sulfated group was linked to the polymer.The EPS mainly consists of mannose,glucose and glucuronic acid,and the glycosidic bond type is mainly(1→4)-linked and(1→6)-linked.C6 and C2 were substituted by sulfate groups.The EPS was degraded into smaller molecular weight(Mw)polysaccharides with the larger molecular size(Rg)after sulfation and S-EPS has better hydrophilicity.Moreover,the sulfated derivative S-EPS was found to have a better scavenging ability on hydroxyl radicals than EPS.It proved that the chemical modification of S.rugosoannulata polysaccharides by sulfation effectively enhanced their antioxidant activity.

关 键 词：POLYSACCHARIDES Stropharia rugosoannulata SULFATION Antioxidant activity 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]