Optimization of polysaccharide extraction from taro and its binding capacities of lipid and bile salts in vitro

Authors

LIU Ping, School of Food Science and Technology, Jiangsu Agri-Animal Husbandry Vocational College, Taizhou, Jiangsu 225300, China
QI Xingpu, School of Food Science and Technology, Jiangsu Agri-Animal Husbandry Vocational College, Taizhou, Jiangsu 225300, China
LIU Jing, School of Food Science and Technology, Jiangsu Agri-Animal Husbandry Vocational College, Taizhou, Jiangsu 225300, China
YAO Fang, School of Food Science and Technology, Jiangsu Agri-Animal Husbandry Vocational College, Taizhou, Jiangsu 225300, China
LI Zhifang, School of Food Science and Technology, Jiangsu Agri-Animal Husbandry Vocational College, Taizhou, Jiangsu 225300, China

Abstract

The extraction technology of water–soluble polysaccharides in fresh taro was investigated in this paper. Using simulated conditions of human digestion in vitro, its fat-binding, cholesterol-binding and bile salts-binding capacities were studied in order to evaluate its potential hypocholesterolemic activity in vitro. The results showed that the highest extraction efficiency of taro polysaccharide could be obtain under the conditon of using solid-liquid ratio at 1∶6, reacting at 80 ℃ for 6 h with 85% ethanol, and the extraction ratio reaches (4.92±0.18)%. Taro water–soluble polysaccharides exhibited much higher binding capacities of both fat and bile acid, while much lower one of cholesterol, compared to cellulose. The above results revealed that taro water–soluble polysaccharides could potentially alleviate the hyperlipidemia.

Publication Date

10-28-2016

First Page

132

Last Page

136,199

DOI

10.13652/j.issn.1003-5788.2016.10.032

Recommended Citation

Ping, LIU; Xingpu, QI; Jing, LIU; Fang, YAO; and Zhifang, LI (2016) "Optimization of polysaccharide extraction from taro and its binding capacities of lipid and bile salts in vitro," Food and Machinery: Vol. 32: Iss. 10, Article 31.
DOI: 10.13652/j.issn.1003-5788.2016.10.032
Available at: https://www.ifoodmm.cn/journal/vol32/iss10/31

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