Ultrasound-assisted Enzymatic Extraction of Polysaccharides from Algal Residue of Caulerpa lentillifera and Analysis of Their Lipid-lowering Effects
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Abstract:
The optimal conditions for ultrasound-assisted enzymatic extraction of polysaccharides from the algal residue of Caulerpa lentillifera were determined and the lipid-lowering effects of the extracted polysaccharides were investigated. Single-factor experiments and the response surface methodology were used to optimize the extraction parameters. The in vitro lipid-lowering effects of the extracted polysaccharides were evaluated on the basis of their ability to bind with bile acids. Additionally, mice were fed a high-fat diet to induce hyperlipidemia and then administered the extracted polysaccharides via oral gavage for 4 weeks. The optimal conditions for the ultrasound-assisted enzymatic extraction process were an enzyme mass fraction of 2.5% (neutral protease: xylanase: cellulase=1:1:1), an extraction temperature of 48 ℃, and an extraction time of 123 min. Under these conditions, the polysaccharide yield was 36.62% and the mass fraction was 87.20%. The binding rates of the extracted polysaccharides with cholic, deoxycholic, taurocholic, and glycocholic acids were 86.56%, 89.47%, 84.26%, and 64.68%, respectively. Compared with the hyperlipidemic mice, the mice treated with 200 or 400 mg/kg of the extracted polysaccharides exhibited significant decreases in body weight (11.29% and 15.38%, respectively), fat indices (4.07% and 3.18%), serum triglyceride levels (59.87% and 68.42%), total cholesterol (28.24% and 39.08%), and low-density lipoprotein-cholesterol (34.93% and 49.28%), as well as significant increases in high-density lipoprotein-cholesterol levels (52.67% and 99.00%). In conclusion, the optimized conditions for the ultrasound-assisted enzymatic extraction of polysaccharides from algal residue of C. lentillifera were reasonable and reliable, and the extracted polysaccharides showed good bile acid binding abilities in vitro as well as hyperlipidemia-ameliorating effects in model mice fed a high-fat diet.
