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Noni Fruit Polysaccharide Derivatives: Preparation, Structural Characterization, and Antioxidant Activities
Shiyang Zhou1,2, Jun Tan2
1Chongqing Chemical Industry Vocational College, Chongqing, China.
Journal of Food Science
|April 15, 2026
Summary
Chemically modified noni fruit polysaccharide derivatives show enhanced antioxidant activity. These compounds protect against oxidative damage by regulating key cellular defense pathways, offering potential for high-value products.
Area of Science:
- Food Science
- Biochemistry
- Pharmacology
Background:
- Noni fruit polysaccharide possesses inherent antioxidant properties.
- Limitations include insufficient activity and low bioavailability.
- Chemical modification is a viable strategy to enhance functional properties.
Purpose of the Study:
- To prepare and characterize chemically modified noni fruit polysaccharide derivatives.
- To systematically investigate their in vitro and in vivo antioxidant activities.
- To elucidate the underlying antioxidant mechanism and signaling pathways.
Main Methods:
- Preparation of three noni fruit polysaccharide derivatives via chemical modification.
- In vitro antioxidant assays: ABTS+, hydroxyl radical, DPPH scavenging, and reducing power.
- In vivo assessment using an ethanol-induced oxidative damage mouse model.
- Mechanism study in RAW264.7 cells, focusing on the Nrf2/HO-1/NQO1 pathway.
Main Results:
- All three derivatives exhibited significant in vitro antioxidant activity.
- In vivo studies showed increased antioxidant enzymes (SOD, GSH-Px) and reduced lipid peroxidation (MDA).
- Mechanism studies confirmed modulation of the Nrf2/HO-1/NQO1 signaling pathway.
Conclusions:
- Chemical modification effectively enhances the antioxidant activity of noni fruit polysaccharide.
- Derivatives demonstrate stable and potent antioxidant performance in vitro and in vivo.
- The findings provide a basis for developing noni fruit polysaccharide derivatives for food and medical applications.
