期刊
CHEMICAL BIOLOGY & DRUG DESIGN
卷 98, 期 5, 页码 828-834出版社
WILEY
DOI: 10.1111/cbdd.13936
关键词
antioxidant activity; phosphorylated; polysaccharide
资金
- key project of science and technology research program of Chongqing Education Commission of China [KJZD-K202000503]
- 2021 Chongqing Graduate Research Innovation Project [CYS21271]
- Innovation and Entrepreneurship Training Program for College Students , China [S202110637066]
The study found that phosphorylation modification of purple sweet potato polysaccharide could enhance its scavenging effect on free radicals and lipid peroxidation, but had no significant effect on its reducing ability.
Purple sweet potato polysaccharide was extracted via hot water, and it was chemically modified by phosphorus oxychloride-pyridine to obtain phosphorylated polysaccharide from purple sweet potato (P-PPSP) with certain degrees of substitution. Furthermore, the structure and antioxidant activity in vitro of PPSP and phosphorylated derivative were compared. The result indicated that the phosphorylation modification product of polysaccharide from purple sweet potato could improve the scavenging effect on hydroxyl radical and superoxide anion of PPSP, significantly. It also could improve the anti-lipid peroxidation ability while fail to improve the reducing ability of PPSP.
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