Ultrasonic Extraction Process of Polysaccharides from Dendrobium nobile Lindl.: Optimization, Physicochemical Properties and Anti-Inflammatory Activity
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and Reagents
2.2. Optimal Design of Ultrasonic Extraction Process for DNP
2.2.1. Ultrasonic Extraction Procedure
2.2.2. Single Factor Design
2.2.3. RMS Optimization Design
2.3. Isolation and Purification of DNP
2.4. Structural Characterization of DNPs
2.4.1. Measurement of Monosaccharide Composition and Mw of DNPs
2.4.2. Spectra Analysis of DNPs
2.5. Anti-Inflammatory Activity Assay
2.5.1. Cell Culture
2.5.2. Cell Proliferation and Cytotoxicity Assay
2.5.3. Determination of NO and Cytokine Content
2.6. Statistical Analysis
3. Results and Discussion
3.1. Single Factor Experiments Assessment
3.2. RSM Optimization of Ultrasonic Extraction
3.2.1. Fitting the Model
3.2.2. Analysis of Response Surfaces
3.3. The Physicochemical Properties of DNPs
3.4. Structure Analysis of DNPs
3.5. Anti-Inflammatory Activity
3.5.1. Cell Proliferation and Cytotoxicity Assessment
3.5.2. Effect of DNPs on the Content of NO and Cytokines
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Level | Independent Factors | ||
---|---|---|---|
X1 (Liquid–Solid Ratio)/mL·g−1 | X2 (Ultrasonic Times)/min | X3 (Ultrasonic Power)/W | |
−1 | 30 | 20 | 300 |
0 | 40 | 30 | 400 |
1 | 50 | 40 | 500 |
Run | Factors | Extraction Yield/% | ||
---|---|---|---|---|
X1 (Liquid–Solid Ratio)/(mL·g−1) | X2 (Ultrasonic Time)/min | X3 (Ultrasonic Power)/W | ||
1 | 30 | 20 | 400 | 3.49 |
2 | 50 | 20 | 400 | 4.63 |
3 | 30 | 40 | 400 | 3.62 |
4 | 50 | 40 | 400 | 3.22 |
5 | 30 | 30 | 300 | 3.16 |
6 | 50 | 30 | 300 | 3.33 |
7 | 30 | 30 | 500 | 3.00 |
8 | 50 | 30 | 500 | 3.63 |
9 | 40 | 20 | 300 | 4.06 |
10 | 40 | 40 | 300 | 3.91 |
11 | 40 | 20 | 500 | 4.41 |
12 | 40 | 40 | 500 | 3.48 |
13 | 40 | 30 | 400 | 5.07 |
14 | 40 | 30 | 400 | 5.05 |
15 | 40 | 30 | 400 | 5.24 |
16 | 40 | 30 | 400 | 5.54 |
17 | 40 | 30 | 400 | 5.58 |
Source | Sum of Squares | Df | Mean Square | F-Value | p-Value |
---|---|---|---|---|---|
Model | 0.0012 | 9 | 0.0001 | 32.29 | <0.0001 ** |
X1-Liquid–Solid Ratio | 0.0000 | 1 | 0.0000 | 7.10 | 0.0322 * |
X2-Ultrasonic Time | 0.0001 | 1 | 0.0001 | 16.80 | 0.0046 ** |
X3-Ultrasonic Power | 2.720 × 10−8 | 1 | 2.720 × 10−6 | 0.0065 | 0.9378 |
X1X2 | 0.0001 | 1 | 0.0001 | 14.33 | 0.0068 ** |
X1X3 | 5.137 × 10−6 | 1 | 5.137 × 10−6 | 1.24 | 0.3029 |
X2X3 | 0.0000 | 1 | 0.0000 | 3.66 | 0.0973 |
X12 | 0.0005 | 1 | 0.0005 | 126.06 | <0.0001 ** |
X22 | 0.0001 | 1 | 0.0001 | 18.62 | 0.0035 ** |
X32 | 0.0003 | 1 | 0.0003 | 80.48 | <0.0001 ** |
Residual | 0.0000 | 7 | 4.156 × 10−6 | ||
Lack of Fit | 1.172 × 10−6 | 3 | 3.906 × 10−7 | 0.056 | 0.9803 |
Pure Error | 0.0000 | 4 | 6.980 × 10−6 | ||
Cor Total | 0.0012 | 16 | |||
R2 | 0.9765 | ||||
Adj-R2 | 0.9462 | ||||
C. V. % | 4.92 | ||||
Std. Dev | 0.002039 |
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Chen, H.; Shi, X.; Zhang, L.; Yao, L.; Cen, L.; Li, L.; Lv, Y.; Wei, C. Ultrasonic Extraction Process of Polysaccharides from Dendrobium nobile Lindl.: Optimization, Physicochemical Properties and Anti-Inflammatory Activity. Foods 2022, 11, 2957. https://doi.org/10.3390/foods11192957
Chen H, Shi X, Zhang L, Yao L, Cen L, Li L, Lv Y, Wei C. Ultrasonic Extraction Process of Polysaccharides from Dendrobium nobile Lindl.: Optimization, Physicochemical Properties and Anti-Inflammatory Activity. Foods. 2022; 11(19):2957. https://doi.org/10.3390/foods11192957
Chicago/Turabian StyleChen, Hang, Xueqin Shi, Lin Zhang, Li Yao, Lanyan Cen, Lian Li, Yiyi Lv, and Chaoyang Wei. 2022. "Ultrasonic Extraction Process of Polysaccharides from Dendrobium nobile Lindl.: Optimization, Physicochemical Properties and Anti-Inflammatory Activity" Foods 11, no. 19: 2957. https://doi.org/10.3390/foods11192957
APA StyleChen, H., Shi, X., Zhang, L., Yao, L., Cen, L., Li, L., Lv, Y., & Wei, C. (2022). Ultrasonic Extraction Process of Polysaccharides from Dendrobium nobile Lindl.: Optimization, Physicochemical Properties and Anti-Inflammatory Activity. Foods, 11(19), 2957. https://doi.org/10.3390/foods11192957