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Effect of ultrasound assisted H2O2/Vc treatment on the hyperbranched Lignosus rhinocerotis polysaccharide: Structures, hydrophobic microdomains, and antitumor activity.
- Source :
-
Food Chemistry . Aug2024, Vol. 450, pN.PAG-N.PAG. 1p. - Publication Year :
- 2024
-
Abstract
- The effect of ultrasonic intensity (28.14, 70.35, and 112.56 W/cm2) on Lignosus rhinocerotis polysaccharide (LRP) degraded by ultrasound assisted H 2 O 2 /Vc system (U-H/V) was investigated. U-H/V broke the molecular chain of LRP and improved the conformational flexibility, decreasing the molecular weight, intrinsic viscosity ([ η ]) and particle size. The functional groups and hyperbranched structure of LRP were almost stable after U-H/V treatment, however, the triple helix structure of LRP was partially disrupted. With increasing ultrasonic intensity, the critical aggregation concentration increased from 0.59 mg/mL to 1.57 mg/mL, and the hydrophobic microdomains reduced. Furthermore, the LRP treated with U-H/V significantly inhibited HepG2 cell proliferation by inducing apoptosis. The increase in antitumor activity of LRP was closely associated with the reduction of molecular weight, [ η ], particle size and hydrophobic microdomains. These results revealed that U-H/V treatment facilitates the degradation of LRP and provides a better insight into the structure-antitumor activity relationship of LRP. [Display omitted] • Ultrasound-assisted H 2 O 2 /Vc system (U-H/V) exhibited favorable degradation on LRP. • U-H/V broke the molecular chain of LRP and improved the conformational flexibility. • U-H/V disrupted part of the helical structure of LRP. • Hydrophobic microdomains of LRP decreased with increasing ultrasonic intensity. • The antitumor activity of LRP was improved after U-H/V treatment. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 450
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 177373752
- Full Text :
- https://doi.org/10.1016/j.foodchem.2024.139338