α-Amylase-assisted extraction of polysaccharides from Panax ginseng

Published Date

Title 

α-Amylase-assisted extraction of polysaccharides from Panax ginseng

• Author 

• Lin Sun ^a
• Di Wu ^a
• Xin Ning ^a
• Guang Yang ^a
• Ziheng Lin ^a
• Meihong Tian ^b
• Yifa Zhou ^a,,

• aJilin Province Key Laboratory on Chemistry and Biology of Natural Drugs in Changbai Mountain, School of Life Sciences, Northeast Normal University, Changchun 130024, PR China
• bSchool of Physical Education, Northeast Normal University, Changchun 130024, PR China

Received 19 October 2014. Revised 9 January 2015. Accepted 13 January 2015. Available online 20 January 2015.

Abstract

In this paper, α-amylase-assisted extraction was used to isolate the polysaccharide that remained in hot water-extracted ginseng. The yield of the polysaccharide was 9.0%, almost equal to that of the hot water-extracted polysaccharide. Using anion exchange and gel permeation chromatography, the polysaccharide was fractionated into a neutral polysaccharide fraction and six pectic fractions. The neutral fraction accounted for 76% of the polysaccharide and contained both amylopectin and amylose. The pectic polysaccharide fractions were identified to be arabinogalactan, type-I rhamnogalacturonan and homogalacturonan-type pectin by high-performance liquid chromatography, Fourier transform-infrared and nuclear magnetic resonance analysis. Structural and lymphocyte proliferation activity results showed that these polysaccharides were different from those extracted by hot water, indicating that ginseng contains complex polysaccharides with diverse structures, which results in its diverse pharmacological activities. The α-amylase-assisted extraction is a novel method for preparing ginseng polysaccharides and could be applied toward the further study and exploration of ginseng. These findings provide technical and theoretical support for ginseng pharmacology.

Keywords

Panax ginseng

α-Amylase

Extraction

Polysaccharide

Pectin

---

Fig. 1.

 Table 1

Table 1.

Fig. 2.

 Table 2

Table 2.

Fig. 3.

 Table 3

Table 3.

 Table 4

Table 4.

• ⁎ 
  Corresponding author. Tel.: +86 431 85098212; fax: +86 431 85098212.

For further details log on website :

http://www.sciencedirect.com/science/article/pii/S0141813015000367