Extraction, purification, and characterization of polysaccharides from Alhagi pseudoalhagi with antioxidant and hypoglycemic activities.

Alhagi pseudalhagi is a well-known herbal remedy in traditional medicine. The current study aims to isolate and characterize the polysaccharides of A. pseudalhagi , as well as assess their antioxidative and hypoglycemic effects in vitro. Using DEAE-52 and Sephadex G-100 chromatographic columns, obtained one neutral (APs-1) and two acidic (APs-2, APs-3) polysaccharides. HPGPC, GC–MS, UV, FT–IR, Congo red, CD, and SEM analyses were used to characterize their physicochemical properties. The major monosaccharides in APs-1 and APs-2 were rhamnose, mannose, glucose and galactose, while in APs-3 was only rhamnose and galactose. They were heteropolysaccharides with average molecular weights of 57.8 kDa, 630 kDa, and 707 kDa, respectively. All three polysaccharides were in α-glycosidic linkage and had a triple-helical conformation with varying degrees of asymmetry. APs-1and APs-2 exhibited relatively loose, curly, honeycomb-like texture, whereas APs-3 was cross-linked filamentous with a smooth surface. In vitro , all three polysaccharides demonstrated remarkable antioxidant effects on the DPPH and ABTS radicals, with, APs-3 demonstrating excellent α-glucosidase inhibiting capacity of the three polysaccharides. showed better ABTS scavenging and α-glucosidase inhibiting capacity compared to APs-1 and APs-2. These findings suggest that A. pseudalhagi polysaccharides have the potential to act as an antioxidant and a hypoglycemic agent. [Display omitted] • Three heteropolysaccharides were obtained from the aerial parts of Alhagi pseudalhagi. • The polysaccharides possessed various molecular weights and monosaccharides compositions. • The polysaccharides have triple-helix structure, and different morphological properties. • All three polysaccharides exhibited desirable antioxidant and hypoglycemic activities in vitro. • This study provides structural characterization to the future use of Alhagi polysaccharides. [ABSTRACT FROM AUTHOR]