Extraction, purification, characterization, anticoagulant activity, and anticoagulant mechanism of polysaccharides from the heads of .

The aim of this work was to extract, isolate, and purify polysaccharides from the heads of and to evaluate their anticoagulant activities and anticoagulant mechanisms. Response surface methodology was used to optimize the extraction conditions for ultrasonic-assisted extraction of polysaccharides from the heads of . The optimal extraction conditions consisted of ultrasonic power of 275 W, ultrasonic time of 50 min, and solid-liquid ratio of 5 ml/g, giving the yield of crude polysaccharides (GYT) of 7.

Antioxidant activity of vine tea extract on lipid and protein oxidation in cooked mixed pork patties during refrigerated storage.

To prevent oxidation and maintain the quality of meat products, it is essential to add antioxidants. The aim of this work was to investigate the antioxidant activity of vine tea () extract (VTE) and evaluate the effects of VTE on the quality characteristics and lipid and protein oxidation of cooked mixed pork patties during refrigerated storage. VTE had a significant DPPH radical scavenging activity, and its IC was 15.

Characterization, hypolipidemic and antioxidant activities of degraded polysaccharides from Ganoderma lucidum.

The aim of this work is to characterize the primary structure and physicochemical properties of natural polysaccharides (GLP) and degraded polysaccharides (GLP) from Ganoderma lucidum, and evaluate their hypolipidemic and antioxidant activities. The results of particle size distribution and scanning electron microscopy (SEM) showed that Ganoderma lucidum polysaccharides were effectively degraded by ultrasonic method. GLP was composed of the same monosaccharide units as GLP but with different molar ratios.