Extraction kinetics, thermodynamics, rheological properties and anti-BVDV activity of the hot water assisted extraction of Glycyrrhiza polysaccharide
文献类型：期刊论文
| 作者 | Wang, Yonggang3; Wang, Xinjian3; Zhang, Kang4; Zhang, Xuan3; Li, Shaowei5; Li, Yanlin1; Fan, Wenguang3; Leng, Feifan3; Yang, Mingjun3; Chen, Jixiang2 |
| 刊名 | FOOD & FUNCTION
 |
| 出版日期 | 2020-05-01 |
| 卷号 | 11期号:5页码:4067-4080 |
| ISSN号 | 2042-6496 |
| DOI | 10.1039/d0fo00608d |
| 通讯作者 | Wang, Yonggang(412316788@163.com) |
| 英文摘要 | The extraction kinetics and thermodynamic parameters of Glycyrrhiza polysaccharide (GP) were studied, and its rheological properties and antiviral activity were evaluated. The results showed that the extraction process could be fitted to Fick's second law of diffusion. The optimum concentration (97.62 mg mL(-1)) was obtained at a solid-liquid ratio of 1 : 15, (g mL(-1)), an extraction time of 120 min and an extraction temperature of 80 degrees C. The whole extraction process was spontaneous and endothermic. GP was shown to be an acid glycoprotein with a complex structure using high performance liquid chromatography (HPLC), circular dichroism (CD) and Fourier-transform infrared spectroscopy (FT-IR). A study of its rheological properties showed that GP has the characteristics of a typical non-Newtonian pseudoplastic fluid and that its viscosity could be significantly affected by temperature, pH and the presence of other ions. Branched and soft fiber structures with irregular molecular aggregation were observed by scanning electron microscopy (SEM) and atomic force microscopy (AFM). Moreover, GP showed good inhibitory activity against bovine viral diarrhea virus (BVDV) via the regulation of the relative expression levels of the IRF-1 and IRF-3 genes in MDBK cells. This activity was found to be dependent on the physicochemical and structural properties of GP. These findings imply that GP can be considered as a natural source of active material for the prevention of viral disease. |
| WOS关键词 | ANTIOXIDANT ACTIVITIES ; OPTIMIZATION ; PURIFICATION ; ULTRASOUND ; YIELD |
| 资助项目 | National Natural Science Foundation of China[31760028] ; National Natural Science Foundation of China[31460032] ; Youth Talent Support Program of Lanzhou University of Technology[2018] |
| WOS研究方向 | Biochemistry & Molecular Biology ; Food Science & Technology |
| 语种 | 英语 |
| 出版者 | ROYAL SOC CHEMISTRY |
| WOS记录号 | WOS:000538041500023 |
| 资助机构 | National Natural Science Foundation of China ; Youth Talent Support Program of Lanzhou University of Technology |
| 源URL | [http://ir.igsnrr.ac.cn/handle/311030/159470]  |
| 专题 | 中国科学院地理科学与资源研究所 |
| 通讯作者 | Wang, Yonggang |
| 作者单位 | 1.Chongqing Univ Arts & Sci, Chongqing Key Lab Environm Mat & Remediat Technol, Chongqing, Peoples R China 2.Lanzhou Univ Technolog, Sch Petrochem Engn, Lanzhou 730050, Peoples R China 3.Lanzhou Univ Technol, Sch Life Sci & Engn, Lanzhou 730050, Peoples R China 4.CAAS, Lanzhou Inst Husb & Pharmaceut Sci, Lanzhou 730050, Peoples R China 5.Chinese Acad Sci, Inst Geog Sci & Nat Resources Res, Beijing 100101, Peoples R China |
| 推荐引用方式 GB/T 7714 | Wang, Yonggang,Wang, Xinjian,Zhang, Kang,et al. Extraction kinetics, thermodynamics, rheological properties and anti-BVDV activity of the hot water assisted extraction of Glycyrrhiza polysaccharide[J]. FOOD & FUNCTION,2020,11(5):4067-4080. |
| APA | Wang, Yonggang.,Wang, Xinjian.,Zhang, Kang.,Zhang, Xuan.,Li, Shaowei.,...&Chen, Jixiang.(2020).Extraction kinetics, thermodynamics, rheological properties and anti-BVDV activity of the hot water assisted extraction of Glycyrrhiza polysaccharide.FOOD & FUNCTION,11(5),4067-4080. |
| MLA | Wang, Yonggang,et al."Extraction kinetics, thermodynamics, rheological properties and anti-BVDV activity of the hot water assisted extraction of Glycyrrhiza polysaccharide".FOOD & FUNCTION 11.5(2020):4067-4080. |
入库方式： OAI收割
来源：地理科学与资源研究所
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