In vitro evaluation of antioxidant potential of polysaccharides and oligosaccharides extracted from three different seaweeds

Pitchurajan Krishna Perumal; Chun-Yung Huang; Reeta Rani Singhania; Anil Kumar Patel; Dibyajyoti Haldar; Chiu-Wen Chen; Cheng-Di Dong

doi:10.1007/s13197-023-05914-w

In vitro evaluation of antioxidant potential of polysaccharides and oligosaccharides extracted from three different seaweeds

J Food Sci Technol. 2024 Aug;61(8):1481-1491. doi: 10.1007/s13197-023-05914-w. Epub 2023 Dec 23.

Authors

Pitchurajan Krishna Perumal¹, Chun-Yung Huang², Reeta Rani Singhania^{1

3}, Anil Kumar Patel^{1

3}, Dibyajyoti Haldar⁴, Chiu-Wen Chen^{1

5}, Cheng-Di Dong^{1

5}

Affiliations

¹ Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung City, 81157 Taiwan.
² Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan.
³ Centre for Energy and Environmental Sustainability, Lucknow, Uttar Pradesh 226 029 India.
⁴ Division of Biotechnology, Karunya Institute of Technology and Sciences, Coimbatore, 641114 India.
⁵ Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan.

PMID: 38966793
PMCID: PMC11219592 (available on 2025-08-01)
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.

Keywords: Antioxidant; Oligosaccharides; Oxidative stress; Polysaccharides; Seaweeds.

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