Modification, analysis and properties of Piper nigrum polysaccharide

Area of Science:

• Food Science
• Biochemistry
• Natural Products Chemistry

Background:

• Piper nigrum L. polysaccharides (PNLP) exhibit excellent antioxidant activity but remain underdeveloped.
• Limited research exists on the antioxidant properties and structural characteristics of PNLP and its modified forms.

Purpose of the Study:

• To investigate the antioxidant activity and fundamental structure of PNLP and its three derivatives.
• To provide a theoretical basis for the relationship between the structure and antioxidant activity of PNLP derivatives.
• To explore the application potential of PNLP in the food and pharmaceutical industries.

Main Methods:

• Preparation of three PNLP derivatives: acetylated (Ac-PNLP), carboxymethylated (CM-PNLP), and phosphorylated (P-PNLP).
• Characterization of derivatives by degree of substitution (DS) and carbohydrate content.
• Evaluation of antioxidant activity using DPPH and hydroxyl radical scavenging assays.

Main Results:

• P-PNLP demonstrated significant DPPH and hydroxyl radical scavenging abilities.
• The introduction of new functional groups and altered structure-activity relationships in modified PNLP enhanced antioxidant activity.
• DS values were 0.41 for Ac-PNLP, 0.48 for CM-PNLP, and 0.11 for P-PNLP.

Conclusions:

• Chemically modified PNLP, particularly P-PNLP, exhibits enhanced antioxidant properties.
• The study provides insights into the structure-activity relationship of PNLP derivatives.
• Establishes a theoretical foundation for applying PNLP and its derivatives in food and pharmaceutical sectors.