ISOLATION AND PHYSICO-CHEMICAL CHARACTERISTICS OF POLYSACCHARIDES IN THE SEEDS OF TURNIP BRASSICA RAPA
UDC 631.531.01:547.458
Abstract
The aim of this research is the isolation and physicochemical characterization of water-soluble polysaccharides in the seeds of the turnip Brassica rapa of the family Brassicaceae cultivated in Uzbekistan.
For the first time, water-soluble polysaccharides were isolated from turnip seeds by sequential water extraction. Polysaccharides are deproteinized and separated by ion exchange chromatography, purified on a Sephadex G-100 column. Two polysaccharide fractions BSP-1-1 and BSP-2-1 were obtained. The results of IR spectroscopic studies showed that the isolated polysaccharides consist mainly of α-linked pyranose units. Analysis of the monosaccharide composition showed that the composition of the neutral polysaccharide BSP-1-1 is represented by monosaccharides in the following composition: ribose – 5.05%, arabinose – 56.38%, mannose – 5.87%, glucose – 8.63% and galactose – 24.05%. The composition of the anionic polysaccharide BSP-2-1 is represented by monosaccharides: ribose – 6.35%, arabinose – 60.15%, mannose – 7.19%, glucose – 4.12% and galactose – 22.16%. It was determined that the isolated polysaccharides consist mainly of arabinose (BSP-1-1 – 56.3%, BSP-2-1 – 60%) and galactose (BSP-1-1 – 24%, BSP-2-1 – 22%). Based on the data obtained, it can be assumed that the studied polysaccharides from the seeds of the turnip Brassica rapa belong to the type of arabinogalactans.
Downloads
Metrics
References
Zhu Q., Jiang Y., Lin S., Wen L., Wu D., Zhao M., Chen F., Jia Y., Yang B. Biomacromolecules, 2013, vol. 14, pр. 1999–2003. DOI: 10.1021/bm400349y.
Wang Y., Liu Y., Hu Y. Carbohydrate Polymers, 2014, vol. 111, pp. 324–332. DOI: 10.1016/j.carbpol.2014.03.083.
Gan D., Zeng X., Liu R.H., Ye H. Journal of Functional Foods, 2015, vol. 12, pp. 375–388. DOI: 10.1016/j.jff.2014.12.008.
Tahmouzi S., Ghodsi M. Carbohydrate Polymers, 2014, vol. 112, pp. 396–403. DOI: 10.1016/j.carbpol.2014.06.024.
Jafarian-Dehkordi A., Zolfaghari B., Mirdamadi M. Res. Pharm. Sci., 2013, vol. 8, pp. 159–165.
Li J.-E., Nie S.-P., Xie M.-Y., Li C. J. Funct. Foods, 2014, vol. 6, no. 1, pp. 410–418.
Sychev I.A., Kalinkina O.V., Laksayeva Ye.A. Rossiyskiy mediko-biologicheskiy vestnik im. akademika I.P. Pavlova, 2009, vol. 17, no. 4, pp. 143–148. DOI: 10.17816/PAVLOVJ20094143-148. (in Russ.).
Jahangir M., Kim H.K., Choi Y.H., Verpoorte R. Comprehensive Reviews in Food Science and Food Safety, 2009, vol. 8, no. 2, pp. 31–43. DOI: 10.1111/j.1541-4337.2008.00065.x.
Knekt P., Kumpulainen J., Järvinen R., Rissanen H., Heliövaara M., Reunanen A., Hakulinen T., Aromaa A. The American Journal of Clinical Nutrition, 2002, vol. 76, no. 3, pp. 560–568. DOI: 10.1093/ajcn/76.3.560.
Sasaki K., Takahashi T. Phytochemistry, 2002, vol. 61, no. 3, pp. 339–343. DOI: 10.1016/s0031-9422(02)00237-6.
Paul S., Geng C.-A., Yang T.-H., Yang Y.-P., Chen J.-J. Journal of Food Sciences, 2019, vol. 84, no. 1, pp. 19–30. DOI: 10.1111/1750-3841.14417.
Wang W., Wang X., Ye H., Hu B., Zhou L., Jabbar S., Zeng X., Shen W. International Journal of Biological Macromolecules, 2016, vol. 82, pp. 979–988. DOI: 10.1016/j.ijbiomac.2015.10.051
Hong E., Kim G.-H. Food Science and Technology Research. Japanese Society for Food Science and Technology, 2008, vol. 14, no. 4, pp. 377–382. DOI: 10.1002/ptr.7048.
Jung U.J., Baek N.-I., Chung H.-G., Bang M.-H., Jeong T.-S., Tae Lee K., Kang Y.-J., Lee M.-K., Kim H.-J., Yeo J., Choi M.-S. Clinical. Nutrition, 2008, vol. 27, no. 1, pp. 158–167.
Shin J.-S., Noh Y.-S., Lee Y.S., Cho Y.-W., Baek N.-I., Choi M.-S., Jeong T.-S., Kang E., Chung H.-G., Lee K.-T. British Journal of Pharmacology, 2011, vol. 164, no. 1, pp. 145–158. DOI: 10.1111/j.1476-5381.2011.01351.x
Alotaibi B., Mokhtar F.A., El-Masry T.A., Elekhnawy E., Mostafa S.A., Abdelkader D.H., Elharty M.E., Saleh A., Negm W.A. Journal of Inflammation Research, 2021, vol. 14, pp. 7411–7430. DOI: 10.2147/JIR.S345780.
Assad T., Khan R.A., Feroz Z. Chinese Journal of National Medicines, 2014, vol. 12, no. 9, pp. 648–653. DOI: 10.1016/S1875-5364(14)60099-6.
Igarashi K., Mikami T., Takahashi Y., Sato H. Bioscience Biotechnology and Biochemistry, 2008, vol. 72, no. 3, pp. 856–860. DOI: 10.1271/bbb.70558.
Kim Y.-H., Kim Y.-W., Oh Y.-J., Back N.-I., Chung S.-A., Chung H.-G., Jeong T.-S., Choi M.-S., Lee K.-T. Biological Pharmaceutical Bulletin, 2006, vol. 29, no. 12, pp. 2436–2441. DOI: 10.1248/bpb.29.2436.
Xie Y., Jiang S., Su D., Pi N., Ma C., Gao P. International Journal of Biological Macromolecules, 2010, vol. 47, no. 4, pp. 528–533. DOI: 10.1016/j.ijbiomac.2010.07.008.
Cao W., Wang C., Mayhesumu X., Pan L., Dang Y., Yili A., Abuduwaili A., Mansur S. Molecules, 2022, vol. 27, no. 9, p. 3002. DOI: 10.3390/molecules27093002.
Staub A.M. Methods in Carbohydrate. Chemistry, 1965, vol. 5, pp. 5–6.
DuBois M., Gilles K.A., Hamilton J.K., Rebers P.A., Smith F. Analitical. Chemistry, 1956, vol. 28, no. 3, pp. 350–356. DOI: 10.1021/ac60111a017.
Muhitdinov B., Heinze T., Turaev A., Koschella A., Normakhamatov N. European Polymer Journal, 2019, vol. 119, pp. 181–188. DOI: 10.1016/j.eurpolymj.2019.07.030.
Muhitdinov B., Heinze T., Normakhamatov N., Turaev A. Carbohydrate Polymers, 2017, vol. 173, pp. 631–637. DOI: 10.1016/j.carbpol.2017.06.033.
Azimova L.B., Normakhamatov N.S., Khaytmetova S.B., Mukhitdinov B.I., Amonova D.M., Filatova A.V., Khalilova G.A., Kirgizbaev H.H., Turaev A.S. Russian Journal of Bioorganic Chemistry, 2020, vol. 46, no. 7, pp. 1317–1322. DOI: 10.1134/s106816202007002x.
Khalilova G.A., Turaev A.S., Muhitdinov B.I., Filatova A.V., Haytmetova S.B., Normakhamatov N.S. Chemistry of plant raw material, 2021, no. 3, pp. 99–106. DOI: 10.14258/jcprm.2021039028.
Copyright (c) 2023 chemistry of plant raw material
This work is licensed under a Creative Commons Attribution 4.0 International License.
This work is licensed under a Creative Commons Attribution 4.0 International License.
The authors, which are published in this journal, agree to the following conditions:
1. Authors retain the copyright to the work and transfer to the journal the right of the first publication along with the work, at the same time licensing it under the terms of the Creative Commons Attribution License, which allows others to distribute this work with the obligatory indication of the authorship of this work and a link to the original publication in this journal .
2. The authors retain the right to enter into separate, additional contractual agreements for the non-exclusive distribution of the version of the work published by this journal (for example, to place it in the university depository or to publish it in a book), with reference to the original publication in this journal.
3. Authors are allowed to post their work on the Internet (for example, in a university repository or on their personal website) before and during the review process of this journal, as this may lead to a productive discussion, as well as more links to this published work.
