Extraction and Structural Characterization of Four Grape Polysaccharides and Their Protective Effects in...

Area of Science:

• Food Science and Technology
• Biochemistry
• Pharmacology

Background:

• Grapes are recognized for their nutritional value and bioactive components.
• The specific roles and bioactive properties of grape polysaccharides are not well understood.
• Understanding these properties is crucial for exploring new applications.

Purpose of the Study:

• To extract and characterize four different grape polysaccharides.
• To compare their physicochemical properties, antioxidant activities, and protective effects on gastric mucosa.
• To evaluate the potential of grape polysaccharides, particularly red-fleshed grape polysaccharide (RFP), in pharmaceutical and food industries.

Main Methods:

• Enzymatic-assisted extraction was used to obtain four distinct grape polysaccharides.
• Physicochemical properties including monosaccharide composition, molar ratios, molecular weights, and morphology were analyzed.
• In vitro antioxidant activities (radical scavenging) and in vivo protective effects against gastric mucosal injury in mice were assessed.

Main Results:

• The extracted grape polysaccharides shared similar monosaccharide compositions but varied in molar ratios, molecular weights, and morphology.
• Red-fleshed grape polysaccharide (RFP) demonstrated superior radical scavenging and antioxidant properties compared to others.
• In vivo studies confirmed that RFP significantly protects against gastric mucosal injury by reducing inflammation and radical generation.

Conclusions:

• Grape polysaccharides exhibit diverse physicochemical properties influencing their bioactivity.
• Red-fleshed grape polysaccharide (RFP) possesses significant antioxidant and gastroprotective effects.
• RFP shows promising potential for development in the pharmaceutical and food sectors.