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In vitro evaluation of antioxidant potential of polysaccharides and oligosaccharides extracted from three different seaweeds

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Abstract

Bioactive polysaccharides and oligosaccharides were successfully extracted from three distinct seaweeds: Sargassum sp., Graciallaria sp., and Ulva sp. utilizing various extraction techniques. The obtained polysaccharides and oligosaccharides were subjected to comprehensive characterization, and their potential antioxidant properties were assessed using a Hep G2 cell model. Analysis via FTIR spectroscopy unveiled the presence of sulfate groups in the polysaccharides and oligosaccharides derived from Sargassum sp. The antioxidant capabilities were assessed through various assays (DPPH, ABTS, Fe-ion chelation, and reducing power), revealing that SAR-OSC exhibited superior antioxidant activity than others. This was attributed to its higher phenolic content (24.6 μg/mg), FRAP value (36 μM Vitamin C/g of extract), and relatively low molecular weight (5.17 kDa). The study also investigated the protective effects of these polysaccharides and oligosaccharides against oxidative stress-induced damage in Hep G2 cells by measuring ROS production and intracellular antioxidant enzyme expressions (SOD, GPx, and CAT). Remarkably, SAR-OSC demonstrated the highest efficacy in protecting Hep G2 cells reducing ROS production and downregulating SOD, GPx, and CAT expressions. Current findings have confirmed that the oligosaccharides extracted by the chemical method show higher antioxidant activity, particularly SAR-OSC, and robust protective abilities in the Hep G2 cells.

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Abbreviations

ABTS:

2,2’-azino-bis93-ethylbenzothiazoline-6-sulfonic acid

BHA:

Butylated hydroxyanisole

CAT:

Catalase

DMEM:

Dulbecco’s modified eagle medium

DPPH:

2,2-diphenyl-1-picrylhdrazyl

EDTA:

Ethylenediaminetetraacetic acid

FRAP:

Ferric reducing antioxidant power

FTIR:

Fourier-transform infrared spectroscopy

GPx:

Glutathione peroxidase

GRA:

Gracilaria sp.

HPLC:

High-performance liquid chromatography

MTT:

(3-[4,5-dimethylthiazol-2-yl]-2,5 diphenyl tetrazolium bromide

OS:

Oligosaccharides

OSC:

Oligosaccharide extracted by chemical degradation

OSE:

Oligosaccharides extracted by enzymatic method

PS:

Polysaccharide

ROS:

Reactive oxygen species

SAR:

Sargassum sp.

SOD:

Superoxide dismutase

TPTZ:

2,4,6-tripyridyl-s-triazine

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Acknowledgements

The authors acknowledge National Science and Technology Council, Taiwan for this study

Funding

AKP is grateful to NSTC, Taiwan for funding support (Ref. No. NSTC 111-2222-E-992-006).

Author information

Author notes

  1. Pitchurajan Krishna Perumal and Chun-Yung Huang have contributed equally to this work.

Authors and Affiliations

  1. Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung City, 81157, Taiwan

    Pitchurajan Krishna Perumal, Reeta Rani Singhania, Anil Kumar Patel, Chiu-wen Chen & Cheng-Di Dong

  2. Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan

    Chun-Yung Huang

  3. Centre for Energy and Environmental Sustainability, Lucknow, Uttar Pradesh, 226 029, India

    Reeta Rani Singhania & Anil Kumar Patel

  4. Division of Biotechnology, Karunya Institute of Technology and Sciences, Coimbatore, 641114, India

    Dibyajyoti Haldar

  5. Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan

    Chiu-wen Chen & Cheng-Di Dong

Authors
  1. Pitchurajan Krishna Perumal
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Contributions

PKP: Writing-original draft, literature review; CH: Supervision, draft preparation, lab space; CC: Supervision, draft preparation; DH, RRS: Supervision, Writing—review, and editing.; AKP: Supervision, funding, Writing—review and editing; CD: Supervision, lab space, Writing—review and editing.

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Correspondence to Anil Kumar Patel or Cheng-Di Dong.

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Perumal, P.K., Huang, CY., Singhania, R.R. et al. In vitro evaluation of antioxidant potential of polysaccharides and oligosaccharides extracted from three different seaweeds. J Food Sci Technol (2023). https://doi.org/10.1007/s13197-023-05914-w

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