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Structural Characterization and Antifatigue Effect In Vivo of Maca ( Lepidium meyenii Walp) Polysaccharide
Author(s) -
Tang Weimin,
Jin Lu,
Xie Lianghua,
Huang Juqing,
Wang Nan,
Chu Bingquan,
Dai Xulin,
Liu Yu,
Wang Rui,
Zhang Ying
Publication year - 2017
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13619
Subject(s) - chemistry , glutathione peroxidase , polysaccharide , lactic acid , in vivo , creatine kinase , malondialdehyde , food science , urea , lactate dehydrogenase , monosaccharide , biochemistry , glutathione , chromatography , antioxidant , enzyme , bacteria , biology , microbiology and biotechnology , genetics
Maca ( Lepidium meyenii Walp) polysaccharides (MP) with purity of 99.2% were obtained to investigate their structural characteristics and antifatigue effect in vivo . The physicochemical properties of MP were analyzed through high‐performance gel filtration chromatography, IR, monosaccharide composition, methylation, GC‐MS, and NMR analyses. The antifatigue effect of MP was evaluated by using a mouse weight‐loaded swimming model. MP is an acidic heteropolysaccharide with an average molecular weight ( M w ) of 793.5 kDa. It is composed of D‐GalA: D‐Glc: L‐Ara: D‐Man: D‐Gal: L‐Rha = 35.07:29.98:16.98:13.01:4.21:0.75 (mol, %). The findings revealed that MP contained β‐1,3‐Gal p (A), β‐1,3‐Glc p , and α‐1, 3‐Man p linked alternatingly to form a backbone (5:4:1). MP (above mid‐dosage 50 mg/kg bw/d) could effectively elongate swimming durations and accelerate average swimming speeds (within the 1st 5 min) of mice ( P < 0.05) and improve the serous biochemical parameters of mice. Compared with the control model, high‐dosage (100 mg/kg bw/d) MP treatment could significantly enhance glutathione peroxidase and creatine kinase activities ( P < 0.05) and decreased lactate dehydrogenase activity ( P < 0.01). High‐dosage MP could significantly reduce the levels of blood urea nitrogen, lactic acid, and malondialdehyde ( P < 0.05). MP is an acidic polysaccharide with a high D‐GalA content, which could be responsible for the antifatigue effect of maca.