修改,分析和Piper nigrum多糖的特性
Laiqing Deng1, Yiling Chen1, Gangliang Huang2
1Key Laboratory of Carbohydrate Science and Engineering, Chongqing Normal University, Chongqing, 401331, China.
Scientific reports
|November 25, 2025
概括
研究了Piper nigrum L.多糖 (PNLP) 和它们的衍生物的抗氧化活性. 化PNLPP显示出显著的基因清除,这表明食品和制药应用的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 自然产品 化学 化学
背景情况:
- Piper nigrum L. 多糖 (PNLP) 显示出出色的抗氧化活性,但仍然不发达.
- 关于PNLP及其改性形式的抗氧化特性和结构特征的研究有限.
研究的目的:
- 研究PNLP及其三种衍生物的抗氧化活性和基本结构.
- 为PNLP衍生物的结构和抗氧化活性之间的关系提供理论基础.
- 探索PNLP在食品和制药行业的应用潜力.
主要方法:
- 三种PNLP衍生物的制备:乙化 (Ac-PNLP),碳氧甲基化 (CM-PNLP) 和化 (P-PNLP).
- 根据替代度 (DS) 和碳水化合物含量对衍生品的表征.
- 使用DPPH和基基清除试验对抗氧化剂活性的评估.
主要成果:
- P-PNLP 显示出显著的 DPPH 和基清除能力.
- 在修改后的PNLP中引入新的功能组和改变结构-活性关系,增强了抗氧化活性.
- 对于Ac-PNLP,DS值为0.41;对于CM-PNLP,0.48;对于P-PNLP,DS值为0.11.
结论:
- 化学修饰的PNLP,特别是P-PNLP,表现出增强的抗氧化特性.
- 该研究提供了关于PNLP衍生品结构-活动关系的见解.
- 建立了应用PNLP及其衍生物在食品和制药行业的理论基础.
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