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     Advance Journal of Food Science and Technology


Antioxidant Acitivity in vitro and in vivo of Polysaccharide Isolated from Pumpkin

Gaofan Zhang, Hui Jin, Ping Chen, Yongjun Zhang, Yu Zhang, Liyun Zhu and Jia Li
College of Life Sciences, China Jiliang University, P.R. China
Advance Journal of Food Science and Technology  2016  10:527-534
http://dx.doi.org/10.19026/ajfst.12.3299  |  © The Author(s) 2016
Received: September ‎18, ‎2014  |  Accepted: October ‎01, ‎2014  |  Published: December 05, 2016

Abstract

A water-soluble polysaccharide named as PP-e was obtained from pumpkin by the water and ethanol extract, deproteinization, alcohol grading, gel chromatography. The average molecular weight of PP-e was 4.63 kDa determined by HPGPC. PP-e was a heteropolysaccharide by the analysis of GC and consisted of L-rhamnose L-arabinose, D-glucose and D-galactose in a molar ratio of 1.12:5.19:1.00:3.91. The antioxidant activity of PP-e in vitro and in vivo was also evaluated. In vitro antioxidant assay, PP-e showed strong inhibition of superoxide radical, hydroxyl radical and DPPH radical. For antioxidant testing in vivo, PP-e was administrated by intraperitoneal injection with the dosage of 150 mg/kg in alloxan-induced mice model. As results, PP-e could significantly inhibit the formation of malondialdehyde and nitric oxide in mice livers and raised the activities of antioxidant enzymes in mice livers and serums. The results suggest that the polysaccharide from pumpkin has direct and potent antioxidant activities.

Keywords:

Alloxan, antioxidant activity, monosaccharide composition, polysaccharide, pumpkin, purification,


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Competing interests

The authors have no competing interests.

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This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

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The authors have no competing interests.

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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