Structural characterization, rheological properties and bioactivities of polysaccharides from Rosa roxburghii Tratt...

Area of Science:

• Food Science and Technology
• Biochemistry
• Pharmacology

Background:

• Rosa roxburghii Tratt fruit polysaccharides (RPs) exhibit diverse biological activities and potential in functional foods and therapeutics.
• Extraction methods critically influence RPs' physicochemical properties and bioactivities.
• This study compared four extraction techniques: acid extraction (CA), enzymatic extraction (EA), ultrasound-assisted extraction (UA), and ultrasonic-assisted enzyme extraction (UE).

Purpose of the Study:

• To systematically investigate the impact of different extraction methods on RPs' yield, structural characteristics, and biological functions.
• To identify optimal extraction techniques for RPs with desirable functional properties.
• To provide a theoretical basis for developing RPs as bioactive ingredients.

Main Methods:

• Comparative analysis of four extraction methods: CA, EA, UA, and UE.
• Evaluation of RPs' yield, chemical composition, molecular weight distribution, rheological properties, and monosaccharide ratios.
• Assessment of antioxidant capacity and antibacterial activity against Streptococcus mutans.

Main Results:

• Ultrasonic-assisted enzyme extraction (UE) yielded the highest RPs (7.38%), followed by EA (6.56%), UA (4.56%), and CA (3.87%).
• EA and UE methods significantly enhanced antioxidant and antibacterial activities.
• RPs extracted via EA showed the highest inhibitory effect against Streptococcus mutans.

Conclusions:

• Extraction method significantly impacts RPs' yield, rheological properties, and bioactivities.
• UE and EA are superior methods for obtaining RPs with enhanced functional properties.
• Findings support the selection of optimal extraction techniques for RPs in food, pharmaceutical, and biomedical applications.