Physicochemical properties, structural characterization and biological activities of polysaccharides from quinoa (Chenopodium quinoa Willd.) seeds

• Published in: International journal of biological macromolecules 2021-12, Vol.193 (Pt B), p.1635-1644
• Main Authors: Tan, Minghui, Zhao, Qingsheng, Zhao, Bing
• Format: Article
• Language: English
• Subjects: Animals; Antioxidants - chemistry; Biological activities; Cell Line; Chenopodium quinoa - chemistry; Chenopodium quinoa polysaccharides; Glucose - chemistry; Hypoglycemic Agents - chemistry; Mice; Monosaccharides - chemistry; Polysaccharides - chemistry; RAW 264.7 Cells; Seeds - chemistry; Structure
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2021.10.226

In this paper, membrane separation technology was employed to separate polysaccharide fractions from the water extract of quinoa seeds. The chemical composition, structure characteristic and morphology were analyzed by chemical methods and instrumental analysis including HPLC-DAD, UV, FT-IR, Congo red test, SEM, AFM, XRD, TGA and NMR. Results indicated that three polysaccharide fractions named as QPs-I, QPs-II and QPs-III were successfully separated using microfiltration and ultrafiltration membrane with MWCO of 300 and 10 kDa in sequence. The Mw and polysaccharide content of three fractions were QPs-I (4609 Da, 33.75%), QPs-II (15,932 Da, 45.31%) and QPs-III (960,895 Da, 34.65%), respectively. The polysaccharide in three fractions was heteropolysaccharide that mainly consisted of glucose, galactose and arabinose, with their combined monosaccharide percentage being 91.17% in QPs-I, 87.81% in QPs-II, and 91.72% in QPs-III, respectively. All three polysaccharide fractions contained triple-helix structure. Biological experiment showed that antioxidant and antidiabetic activities in dose-dependent manners and also revealed immunoregulatory activity on RAW264.7 cells. These results indicated that QPs has the potential to be used in a natural agent in antioxidant, antidiabetic and immunoregulation functional food.