Ultrasonic extraction, structural characterization, and bioactivities of nonstarch polysaccharides from red yeast rice

• Published in: Biotechnology and applied biochemistry 2020-03, Vol.67 (2), p.273-286
• Main Authors: Luo, Jia, Sun, Qiang, Ma, Zubing, Song, Jiawen, Wu, Chunjie, Li, Xiaofang
• Format: Article
• Language: English
• Subjects: Administration, Oral; Animal models; Animals; antioxidant activities; Antioxidants; Antioxidants - administration & dosage; Antioxidants - chemistry; Antioxidants - pharmacology; Biological Products - chemistry; Biphenyl Compounds - antagonists & inhibitors; Breweries; Brewing; Carbohydrate Conformation; Design optimization; Design parameters; Disease Models, Animal; Dose-Response Relationship, Drug; Female; Food industry; Functional foods & nutraceuticals; Galactose; Gastrointestinal diseases; Gastrointestinal Diseases - pathology; Gastrointestinal Diseases - prevention & control; gastrointestinal‐protective effect; Glucosamine; Male; Mannose; Meat; Mice; Mice, Inbred Strains; Molecular Weight; Molecular weight distribution; Monosaccharides; Non-starch polysaccharides; Particle Size; Picrates - antagonists & inhibitors; polysaccharide; Polysaccharides; Polysaccharides - administration & dosage; Polysaccharides - chemistry; Polysaccharides - pharmacology; Preservation; red yeast rice; Rice; Saccharides; Structural analysis; structural characterization; Surface Properties; Temperature; Time Factors; Ultrasonic testing; Ultrasonic Waves; ultrasonic‐assisted extraction; Wine; Yeast; Yeasts
• ISSN: 0885-4513; 1470-8744
• DOI: 10.1002/bab.1844

Red yeast rice (RYRP) has been utilized for coloring food, brewing wine, and preserving meat, which is also used as a folk medicine for centuries. In this study, a water‐soluble nonstarch polysaccharide from RYRP was extracted by using ultrasonic‐assisted extraction method. By using the Box–Behnken design to optimize the parameters for extracting the RYRP, the maximum extraction yield (3.37 ± 0.78%) was obtained under the optimal extraction conditions as follows: ratio of water to raw material (40 mL/g), extraction temperature (62 °C), extraction time (75 Min), and ultrasonic power (200 W). Moreover, monosaccharide composition analysis showed that RYRP was consisted of mannose, glucosamine, glucose, and galactose with a molar ratio of 0.152:0.015:1:0.149. The molecular weight distribution analysis showed that the average molecular weight of the RYRP fraction was about 3.49 × 103 Da. Furthermore, RYRP exhibited significant antioxidant activities in vitro and the gastrointestinal‐protective effect in vivo using gastrointestinal disorders model mice. RYRP could be explored as a potential source in the pharmaceutical and functional food industries.