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Purification, isolation, and structure characterization of water soluble and insoluble polysaccharides from Maitake
Mst Nushrat Yiasmin1, Md Serajul Islam2, He He3
1State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
Abstract:
The crude polysaccharides (GFP) were isolated from the Maitake fruiting body (Grifola frondosa) and purified by DEAE Cellulose-52 ionic-exchange chromatography and Sephadex G-25 gel filtration chromatography in that order. Five main fractions, GFP-1 to GFP-5 were obtained through the isolation and purification steps. Free sugars were isolated by G-25 gel filtration chromatography and identified glucose and (α,α)-trehalose by nuclear magnetic resonance (NMR). GC-MS and methylation analysis that linkages were mainly β-1,3 and β-1,6, β-1,4 and β-1,2 bonds in WIP. Seven main oligomer products were detected and their structures characterized by mass spectrum. Experimental results shown the similarity in structure between water soluble polysaccharides (WSP) and water insoluble polysaccharides (WIP), thus WSP can be the product of cell wall by breakdown.
