{Reference Type}: Journal Article
{Title}: In vitro evaluation of antioxidant potential of polysaccharides and oligosaccharides extracted from three different seaweeds.
{Author}: Perumal PK;Huang CY;Singhania RR;Patel AK;Haldar D;Chen CW;Dong CD;
{Journal}: J Food Sci Technol
{Volume}: 61
{Issue}: 8
{Year}: 2024 Aug
{Factor}: 3.117
{DOI}: 10.1007/s13197-023-05914-w
{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.