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Area of Science:

  • Food Science and Technology
  • Biochemistry
  • Pharmacology

Background:

  • Mulberry fruit polysaccharides (MFP) are known for potential health benefits.
  • Extraction methods can influence polysaccharide structure and bioactivity.
  • Understanding these effects is crucial for optimizing MFP utilization.

Purpose of the Study:

  • To investigate the structural characteristics of MFP extracted using different methods.
  • To evaluate the hypoglycemic and antioxidant activities of MFP obtained via various extraction techniques.
  • To determine the influence of extraction methods on MFP bioactivity.

Main Methods:

  • Extraction of MFP using hot water (MFPh), ultrasonic (MFPu), acid (MFPc), and alkali (MFPa) methods.
  • Structural analysis using Nuclear Magnetic Resonance (NMR) spectroscopy.
  • Surface morphology analysis via Scanning Electron Microscopy (SEM).
  • Bioactivity assays including antioxidant capacity and enzyme inhibition (α-amylase, α-glucosidase).

Main Results:

  • NMR confirmed similar glycosidic linkage patterns across all extracted MFP.
  • SEM revealed significant differences in surface morphology based on extraction method.
  • MFPh demonstrated stronger antioxidant and α-amylase inhibitory activities compared to other extracts.
  • All MFP, except MFPu (lowest molecular weight), exhibited good α-glucosidase inhibitory activity.

Conclusions:

  • Extraction methods like acid, alkali, and ultrasonic treatments can degrade polysaccharides differently than hot water extraction, without altering core structures.
  • Polysaccharide molecular weight is a critical factor influencing the bioactivity of mulberry fruit polysaccharides.
  • Hot water extraction appears optimal for preserving antioxidant and α-amylase inhibitory properties of MFP.