Study on extraction process of polysaccharides from winemaking grape pomace and their protective effect against oxidative injury in macrophages
YUAN Yongxu
DANG Junran
LI Ming
HE Wenbing
CUI Yanyan
Abstract：The experiment aimed to optimize the extraction process of winemaking grape pomace polysaccharides(WGPP)and explore its protective effect on macrophage oxidative damage.The response surface methodology was used to optimize the extraction process,with liquid to material ratio,extraction temperature,and extraction time as independent variables,and polysaccharide yield as the dependent variable to determine the optimal extraction conditions.Fourier transform infrared spectroscopy,Congo red test,scanning electron microscopy,and other methods were employed to characterize the structure of WGPP.An oxidative damage model of RAW264.7 macrophages induced by lipopolysaccharide(LPS)was established,and the activities of superoxide dismutase(SOD)and the content of malondialdehyde(MDA)were determined to evaluate its protective effect against oxidative damage in macrophages.The results showed that when the liquid to material ratio was 30 mL/g,the extraction temperature was 92℃,and the extraction time was 186 minutes,the yield of WGPP was 4.33％.The WGPP structure was highly branched and lacked a triple helix configuration.Its microstructure appeared as irregular granules with uneven surfaces.WGPP at concentrations of 500 and 1 000 mg/L could extremely significant increased SOD activity and decreased MDA content(P＜0.01),effectively alleviating LPS-induced oxidative damage in macrophages.The study indicates that WGPP has antioxidant capacity and can be developed and utilized as a functional feed additive.
Keywords：winemaking grape pomacepolysaccharidestructural characterizationRAW264.7 macrophageoxidative damage
Publication Date：2025-09-16
Online Publishing Date：2025-11-11(First online date of this platform, not the publication date of the document)
Pages：6( 98-103 )