Extraction kinetics, thermodynamics, rheological properties and anti-BVDV activity of the hot water assisted extraction of Glycyrrhiza polysaccharide

doi:10.1039/d0fo00608d

	Extraction kinetics, thermodynamics, rheological properties and anti-BVDV activity of the hot water assisted extraction of Glycyrrhiza polysaccharide
	Wang, Yonggang1 ; Wang, Xinjian 1; Zhang, Kang 2; Zhang, Xuan 1; Li, Shaowei 3; Li, Yanlin 4; Fan, Wenguang1 ; Leng, Feifan1 ; Yang, Mingjun 1; Chen, Jixiang5
	2020-05-01
发表期刊	Food and Function
ISSN	20426496
卷号	11 期号:5 页码:4067-4080
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 °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. © The Royal Society of Chemistry.
关键词	Atomic force microscopy Circular dichroism spectroscopy Dichroism Fourier transform infrared spectroscopy High performance liquid chromatography Mammals Non Newtonian flow Physicochemical properties Rheology Scanning electron microscopy Thermodynamics Viruses Antiviral activities Bovine viral diarrhea virus Extraction temperatures Fourier transform infra red (FTIR) spectroscopy Inhibitory activity Molecular aggregation Optimum concentration Rheological property
DOI	10.1039/d0fo00608d
收录类别	EI ; SCIE
语种	英语
WOS研究方向	Biochemistry & Molecular Biology ; Food Science & Technology
WOS类目	Biochemistry & Molecular Biology ; Food Science & Technology
WOS记录号	WOS:000538041500023
出版者	Royal Society of Chemistry
EI入藏号	20202408802920
EI主题词	Extraction
EI分类号	461.9 Biology ; 631.1 Fluid Flow, General ; 641.1 Thermodynamics ; 741.1 Light/Optics ; 741.3 Optical Devices and Systems ; 801 Chemistry ; 802.3 Chemical Operations ; 931.1 Mechanics
来源库	WOS
引用统计	被引频次：12[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	https://ir.lut.edu.cn/handle/2XXMBERH/151110
专题	生命科学与工程学院石油化工学院
通讯作者	Wang, Yonggang
作者单位	1.Lanzhou Univ Technol, Sch Life Sci & Engn, Lanzhou 730050, Peoples R China; 2.CAAS, Lanzhou Inst Husb & Pharmaceut Sci, Lanzhou 730050, Peoples R China; 3.Chinese Acad Sci, Inst Geog Sci & Nat Resources Res, Beijing 100101, Peoples R China; 4.Chongqing Univ Arts & Sci, Chongqing Key Lab Environm Mat & Remediat Technol, Chongqing, Peoples R China; 5.Lanzhou Univ Technolog, Sch Petrochem Engn, Lanzhou 730050, Peoples R China
第一作者单位	生命科学与工程学院
通讯作者单位	生命科学与工程学院
第一作者的第一单位	生命科学与工程学院
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 and 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 and 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 and Function 11.5(2020):4067-4080.