Tropical Journal of Pharmaceutical Research

Original Research Article | OPEN ACCESS

Purification, compositional analysis and antioxidant properties of polysaccharides from black ginseng

Li-Hong Gong, Tao Lei, Zhao-Li Zhang, Qi-Chao Liang, Feng-Guo Zhai, Yi-Yan Wu, Xiu-Ping Zhang, Jia-Qi Liu, Jia-Wei Liu

Department of Pharmacology, Mudanjiang Medical University, Mudanjiang City, Heilongjiang Province, 157011, China;

For correspondence:- Jia-Wei Liu Email: jwliu1985@163.com

Accepted: 26 June 2018 Published: 28 July 2018

Citation: Gong L, Lei T, Zhang Z, Liang Q, Zhai F, Wu Y, et al. Purification, compositional analysis and antioxidant properties of polysaccharides from black ginseng. Trop J Pharm Res 2018; 17(7):1317-1324 doi: 10.4314/tjpr.v17i7.13

© 2018 The authors.
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Abstract

Purpose: To extract, purify black ginseng polysaccharides, and study their compositional analysis and antioxidant properties.

Methods: Crude polysaccharides from black ginseng were prepared by hot water extraction and subjected to chromatographic purification on Sephadex G-75 and DEAE-cellulose and Sephadex G-75 columns to yield 4 polysaccharide components: BGP-60, BGP-65, BGP-70 and BGP-80. The BGPs were characterized by chemical analysis, gel permeation chromatography (GPC), gas chromatography-mass spectrometry (GC-MS), and Fourier transform-infrared spectroscopy (FT-IR). Finally, the in vitro antioxidant activities of the BGPs were determined through their capacities to scavenge superoxide anion, as well as 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals.

Results: The four fractions designated BGP-60, BGP-65, BGP-70 and BGP-80 were polysaccharides with glucose as the main component. They were acidic in nature, with estimated molecular weights (MWs) of 28.6, 26.7, 11.4 and 3.05 kDa, respectively. Fractions BGP-60, BGP-65 and BGP-80 had α-type glycosidic linkage, whereas BGP-70 had β-type glycosidic linkage. Compared with vitamin C (vit C), it was found that BGP-60, BGP-65, BGP-70 and BGP-80 had strong potential antioxidant activities; BGP-60 exhibited a stronger antioxidant activity than BGP-65, BGP-70 or BGP-80 against DPPH and superoxide anion radicals, while BGP-65 had the highest antioxidant activity against hydroxyl radical.

Conclusion: These results suggest that BGPs may be beneficial in the development and manufacture as potential therapeutic agents and functional foods.

Keywords: Black ginseng, Polysaccharides, Purification, Antioxidant activity, Functional foods