PMID- 35516616
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20220716
IS  - 2046-2069 (Electronic)
IS  - 2046-2069 (Linking)
VI  - 10
IP  - 37
DP  - 2020 Jun 8
TI  - Ultrasonic-assisted enzymatic extraction of Sparassis crispa polysaccharides 
      possessing protective ability against H(2)O(2)-induced oxidative damage in mouse 
      hippocampal HT22 cells.
PG  - 22164-22175
LID - 10.1039/d0ra01581d [doi]
AB  - Sparassis crispa polysaccharides have recently attracted considerable attention 
      due to their excellent bioactivities. However, their extraction procedure is 
      often tedious, time-consuming, and environmentally unfriendly; it even causes 
      damage to their structures and reduces their bioactivities, all of which hinder 
      their further development to some extent. Therefore, the ultrasonic-assisted 
      enzymatic extraction (UAEE) technology was optimized to extract polysaccharides 
      from Sparassis crispa (SCP) by the response surface methodology. The yields, 
      physicochemical properties, and antioxidant activities of SCPs obtained from UAEE 
      and conventional hot water extraction (HWE) were evaluated. According to the 
      optimal parameters, the yield of SCPs extracted by UAEE reached up to 14.63%, 
      which increased by 68.54% compared with that obtained from the conventional hot 
      water extraction (HWE) method. Additionally, the UAEE methods affected the 
      contents of the polysaccharides, molecular weights, and the molar percentage of 
      the constituent monosaccharides of SCPs. SEM analysis indicated that the 
      microstructures of the two SCPs were notably different. Antioxidant assays showed 
      that both SCPs possessed good antioxidant activities against DPPH, ABTS (+), and 
      hydroxyl radicals in vitro. Additionally, the SCPs extracted by UAEE attenuated 
      the HT22 cell neurotoxicity induced by H(2)O(2) by the means of ameliorating cell 
      viability, reducing extracellular LDH release, and decreasing the levels of 
      intracellular ROS. These results provide scientific basis for the further 
      investigation of SCPs as potential neuroprotective agents.
CI  - This journal is (c) The Royal Society of Chemistry.
FAU - Zhang, Wenyi
AU  - Zhang W
AUID- ORCID: 0000-0001-8033-3558
AD  - State Key Laboratory of Food Science and Technology, Jiangnan University 1800 
      Lihu Avenue Wuxi 214122 P. R. China amtf168168@126.com +86-510-8532-9081 
      +86-510-8532-8713.
AD  - School of Food Science and Technology, Jiangnan University 1800 Lihu Avenue Wuxi 
      214122 P. R. China.
AD  - International Joint Laboratory on Food Safety, Jiangnan University 1800 Lihu 
      Avenue Wuxi 214122 P. R. China.
FAU - Guo, Yahui
AU  - Guo Y
AUID- ORCID: 0000-0002-6512-355X
AD  - State Key Laboratory of Food Science and Technology, Jiangnan University 1800 
      Lihu Avenue Wuxi 214122 P. R. China amtf168168@126.com +86-510-8532-9081 
      +86-510-8532-8713.
AD  - School of Food Science and Technology, Jiangnan University 1800 Lihu Avenue Wuxi 
      214122 P. R. China.
AD  - International Joint Laboratory on Food Safety, Jiangnan University 1800 Lihu 
      Avenue Wuxi 214122 P. R. China.
FAU - Cheng, Yuliang
AU  - Cheng Y
AUID- ORCID: 0000-0002-4510-882X
AD  - State Key Laboratory of Food Science and Technology, Jiangnan University 1800 
      Lihu Avenue Wuxi 214122 P. R. China amtf168168@126.com +86-510-8532-9081 
      +86-510-8532-8713.
AD  - School of Food Science and Technology, Jiangnan University 1800 Lihu Avenue Wuxi 
      214122 P. R. China.
AD  - International Joint Laboratory on Food Safety, Jiangnan University 1800 Lihu 
      Avenue Wuxi 214122 P. R. China.
FAU - Zhao, Wenjin
AU  - Zhao W
AD  - State Key Laboratory of Food Science and Technology, Jiangnan University 1800 
      Lihu Avenue Wuxi 214122 P. R. China amtf168168@126.com +86-510-8532-9081 
      +86-510-8532-8713.
AD  - School of Food Science and Technology, Jiangnan University 1800 Lihu Avenue Wuxi 
      214122 P. R. China.
AD  - International Joint Laboratory on Food Safety, Jiangnan University 1800 Lihu 
      Avenue Wuxi 214122 P. R. China.
FAU - Zheng, Yuenan
AU  - Zheng Y
AD  - State Key Laboratory of Food Science and Technology, Jiangnan University 1800 
      Lihu Avenue Wuxi 214122 P. R. China amtf168168@126.com +86-510-8532-9081 
      +86-510-8532-8713.
AD  - School of Food Science and Technology, Jiangnan University 1800 Lihu Avenue Wuxi 
      214122 P. R. China.
AD  - International Joint Laboratory on Food Safety, Jiangnan University 1800 Lihu 
      Avenue Wuxi 214122 P. R. China.
FAU - Qian, He
AU  - Qian H
AUID- ORCID: 0000-0003-1447-3776
AD  - State Key Laboratory of Food Science and Technology, Jiangnan University 1800 
      Lihu Avenue Wuxi 214122 P. R. China amtf168168@126.com +86-510-8532-9081 
      +86-510-8532-8713.
AD  - School of Food Science and Technology, Jiangnan University 1800 Lihu Avenue Wuxi 
      214122 P. R. China.
AD  - International Joint Laboratory on Food Safety, Jiangnan University 1800 Lihu 
      Avenue Wuxi 214122 P. R. China.
LA  - eng
PT  - Journal Article
DEP - 20200609
PL  - England
TA  - RSC Adv
JT  - RSC advances
JID - 101581657
PMC - PMC9054537
COIS- The authors declare no identifiable conflict of interest.
EDAT- 2020/06/09 00:00
MHDA- 2020/06/09 00:01
PMCR- 2020/06/09
CRDT- 2022/05/06 05:43
PHST- 2020/02/19 00:00 [received]
PHST- 2020/05/23 00:00 [accepted]
PHST- 2022/05/06 05:43 [entrez]
PHST- 2020/06/09 00:00 [pubmed]
PHST- 2020/06/09 00:01 [medline]
PHST- 2020/06/09 00:00 [pmc-release]
AID - d0ra01581d [pii]
AID - 10.1039/d0ra01581d [doi]
PST - epublish
SO  - RSC Adv. 2020 Jun 9;10(37):22164-22175. doi: 10.1039/d0ra01581d. eCollection 2020 
      Jun 8.