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Effect of γ-irradiation on the Structure and Antioxidant Activity of Polysaccharide Isolated from the Fruiting Bodies of Morchella sextelata

Summary

This research explores how radiation treatment can improve the beneficial properties of mushroom-derived compounds. Scientists found that treating polysaccharides from Morchella mushrooms with radiation makes them more effective at fighting harmful free radicals and protecting brain cells from damage. This has important implications for everyday life: • Could lead to better natural antioxidant supplements for general health • May help develop new treatments for neurodegenerative diseases like Alzheimer’s • Demonstrates an environmentally-friendly way to enhance beneficial compounds from mushrooms • Could make mushroom-based health products more effective at lower doses • Shows potential for extending shelf-life of natural health products through radiation processing

Background

The molecular weight and chemical structure of polysaccharides significantly influence their biological activity, with lower molecular weight polysaccharides potentially having better antioxidant properties. While various methods exist for modifying polysaccharide structures, γ-irradiation offers advantages as a low-cost, fast, and environmentally friendly approach.

Objective

To investigate how γ-irradiation treatment affects the physicochemical properties and antioxidant activity of polysaccharides isolated from Morchella sextelata fruiting bodies (MSP) at different radiation doses (10, 100, and 1000 kGy).

Results

γ-Irradiation caused significant structural changes in the polysaccharides, with higher doses leading to decreased molecular weight (from 1.35×106 to 1.46×103 Da), formation of surface pores, and altered thermal stability. The irradiated polysaccharides showed enhanced antioxidant activity, particularly at low concentrations (50-100 μg/ml), with better free radical scavenging ability and improved protective effects against H2O2-induced oxidative damage in PC12 cells.

Conclusion

γ-Irradiation effectively modifies polysaccharide structure and enhances antioxidant activity, with low doses promoting cross-linking and improved thermal stability while high doses facilitate degradation to lower molecular weights with increased antioxidant properties. This method proves effective for improving the biological activity of polysaccharides.
  • Published in:Bioscience Reports,
  • Study Type:Laboratory Research,
  • Source: 10.1042/BSR20194522
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