Antioxidant and anti-aging activities and structural elucidation of polysaccharides from Panax notoginseng root

Two novel polysaccharides, MRP5 and MRP5A, were obtained from the root of Panax notoginseng using column chromatography. Structure characterization suggested that MRP5A, with an average molecular weight of 11.38 × 104 Da, was composed of rhamnose (7.7%), arabinose (6.6%), glucose (69.8%) and galacto...

Full description

Saved in:
Bibliographic Details
Main Authors: Feng, Shiling (Author) , Cheng, Haoran (Author)
Format: Article (Journal)
Language:English
Published: 11 January 2019
In: Process biochemistry
Year: 2019, Volume: 78, Pages: 189-199
ISSN:0032-9592
DOI:10.1016/j.procbio.2019.01.007
Online Access:Verlag, Volltext: https://doi.org/10.1016/j.procbio.2019.01.007
Verlag, Volltext: http://www.sciencedirect.com/science/article/pii/S1359511318316106
Get full text
Author Notes:Shiling Feng, Haoran Cheng, Zhou Xu, Shican Feng, Ming Yuan, Yan Huang, Jinqiu Liao, Chunbang Ding
Description
Summary:Two novel polysaccharides, MRP5 and MRP5A, were obtained from the root of Panax notoginseng using column chromatography. Structure characterization suggested that MRP5A, with an average molecular weight of 11.38 × 104 Da, was composed of rhamnose (7.7%), arabinose (6.6%), glucose (69.8%) and galactose (15.9%). MRP5 had an average molecular weight of 9.16 × 104 Da and consisted of rhamnose (3.6%), arabinose (14.5%), glucose (51.2%) and galactose (29.7%). The results of methylation analysis and one-dimensional (1D) and two-dimensional (2D) nuclear magnetic resonance (NMR) spectra reveal that MRP5 contains repeating units of →3)-β-Glcp-(1→, →6)-β-Glcp-(1→, →3, 6)-Glcp-(1→, β-Glcp-(1→, →3)-β-Galp-(1→, →3, 6)-β-Galp-(1→, →3)-α-Rhap-(1→, →3)-α-Araf-(1→, and α-Araf-(1→ residues. MRP5 and MRP5A exhibited relatively low antioxidant abilities in vitro, but strongly protective effects against oxidative stress and lifespan extension effects in C. elegans. Overall, the present study indicated that MRP5 could be further investigated as a functional food for promoting healthspan.
Item Description:Gesehen am 19.07.2019
Physical Description:Online Resource
ISSN:0032-9592
DOI:10.1016/j.procbio.2019.01.007