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Medicine Research ›› 2023, Vol. 7 ›› Issue (1-2): 230004-230004.DOI: 10.21127/yaoyimr20230004

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Physicochemical Properties and in vitro Digestion Characteristics of Polysaccharide from Auricularia auricula

Min Leia, Yuting Liua, Yunbo Gea, Chaoyan Zhanga,b,c,d,*   

  1. aCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
    bShanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China;
    cLaboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China;
    dCollaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, Liaoning 116034, China
  • Received:2023-06-24 Revised:2023-07-15 Accepted:2023-07-17 Online:2023-06-20 Published:2023-09-01
  • Contact: Email: chyzhang@shou.edu.cn (C. Z.)

Abstract: Auricularia auricula polysaccharide (AAP) was extracted with ethanol of different concentrations (50%, 60%, 70%, 80%, 90%). Taking the yield, total sugar content, and uronic acid content as the indexes, the optimal alcohol precipitation concentration of AAP was 50%, and the polysaccharide content was 58.89%. In vitro digestion experiment showed that the content of reducing sugar in AAP was almost unchanged in the saliva and gastric juice digestion phase. However, the reducing sugar content of AAP increased from 0.062 mg/mL at 0.5 h to 1.162 mg/mL at 3 h during the intestinal juice digestion phase. In addition, in vitro antioxidant results showed that AAP still maintained high 2,2’-azido bis (3-ethyl benzothiazole line-6-sulfonic acid) (ABTS) free radical scavenging activity after digestion.

Key words: Auricularia auricula polysaccharide, physical and chemical properties, in vitro digestion

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