Characterization of Water Extractable Crude Polysaccharides from Cherry, Raspberry, and Ginseng Berry Fruits: Chemical Composition and Bioactivity

Figures & data

FIGURE 1 Scheme of extraction of crude polysaccharides from cherry, raspberry, and ginseng fruits.

FIGURE 2 A: Molecular weight profiles of water extractable crude polysaccharides from Lapins, Skeena, and Sweetheart cherries, B: molecular weight profiles of water extractable crude polysaccharides from Lapins cherries at different maturity levels (immature edible, mature, overmature), C: molecular weight profiles of water extractable crude polysaccharides from ginseng berry pulp and raspberries. CPS--LPM: water extractable crude polysaccharide isolated from Lapins cherry variety; CPS--SHM: water extractable crude polysaccharide isolated from Sweetheart cherry variety; CPS-Cherry-SKM: water extractable crude polysaccharide isolated from Skeena cherry variety, all harvested at commercial maturity; CPS--LPIM: crude polysaccharide isolated from Lapins cherry variety harvested prior to commercial maturity; CPS--LPOM: crude polysaccharide isolated from Lapins cherry variety harvested after commercial maturity; CPS--Ginseng Berry Pulp: crude polysaccharide isolated from ginseng berry pulp; CPS--Raspberry: crude polysaccharide isolated from raspberries.

TABLE 1 Yield, total carbohydrates, protein, total phenolics contents, and molecular weights of crude polysaccharides from cherry, raspberry, and ginseng fruits

Sample	Yield (%)*	Total carbohydrates (%)*	Protein content (%)*	Phenolics content (mg GAE/g CPS)*	Molecular weight** (kDa)
CPS–SHM	0.79 ± 0.02^a	31.7 ± 5.1^ae	11.94 ± 0.92^a	13.19 ± 0.06^a	53/18/10/1.6/<1
CPS–SKM	0.91 ± 0.03^b	35.6 ± 4.3^ac	9.12 ± 0.78^b	18.69 ± 3.62^bc	53/18/10/1.6/<1
CPS–LPM	0.88 ± 0.05^bc	41.5 ± 0.9^b	6.68 ± 0.54^cd	17.81 ± 0.43^b	53/18/10/1.6/<1
CPS–LPIM	0.83 ± 0.05^ac	39.3 ± 0.7^cb	6.07 ± 0.03^c	12.70 ± 0.43^a	551/53/17/1.6/<1
CPS–LPOM	1.11 ± 0.06^d	41.3 ± 0.9^bc	7.06 ± 0.06^df	18.80 ± 0.64^bc	53/18/1.6/<1
CPS–Ginseng Berry Pulp 6	1.47 ± 0.03^e	19.7 ± 1.4^d	16.81 ± 0.14^e	49.07 ± 1.67^d	26/13/1.8/<1
CPS–Raspberry	2.18 ± 0.04^f	28.9 ± 0.1^e	7.78 ± 0.28^f	40.70 ± 1.39^e	123/1.8/<1

CPS–SHM: crude polysaccharide isolated from Sweetheart cherry variety; CPS–SKM: crude polysaccharide isolated from Skeena cherry variety; CPS–LPM: crude polysaccharide isolated from Lapins cherry variety, all harvested at commercial maturity; CPS–LPIM: crude polysaccharide isolated from Lapins cherry variety harvested prior to commercial maturity; CPS–LPOM: crude polysaccharide isolated from Lapins cherry variety harvested after commercial maturity; CPS–Ginseng Berry Pulp: crude polysaccharide isolated from ginseng berry pulp; CPS–Raspberry: crude polysaccharide isolated from raspberries.

*Dry matter basis.

**Molecular weights associated with the multimodal distributions contained in the HPSEC chromatograms of the water extractable polysaccharides. Bold represents main molecular weight population residing in this size.

Note: Different letters within columns indicate statistical differences at p ≤ 0.05.

TABLE 2 Neutral sugars, uronic acid, and sugar monomer composition of crude polysaccharides obtained from cherry, raspberry, and ginseng fruits

			% Sugar monomer content of neutral sugars in crude polysaccharides*
Sample	% Neutral sugars* (% of total neutral and acidic sugars*)	% Uronic acid* (% of total neutral and acidic sugars*)	Rha	Fuc	Ara	Xyl	Man	Gal	Glu
CPS–SHM	41.37 ± 0.09^ad	12.82 ± 1.65^a	5.56	0.39	33.75	2.93	7.36	31.50	18.51
	(76.3)	(23.7)
CPS–SKM	43.96 ± 1.82^b	13.43 ± 1.72^ab	6.19	0.59	32.71	3.53	6.64	30.85	19.49
	(76.6)	(23.4)
CPS–LPM	43.46 ± 1.07^ab	15.76 ± 0.14^bd	6.42	0.62	30.33	4.07	6.21	32.35	20.00
	(73.4)	(26.6)
CPS–LPIM	32.34 ± 0.97^c	21.02 ± 0.86^c	4.98	0.37	29.87	3.90	6.15	30.52	24.21
	(60.6)	(39.4)
CPS–LPOM	40.88 ± 1.22^d	16.92 ± 1.39^d	6.41	0.56	34.56	3.47	5.53	31.26	18.20
	(70.7)	(29.3)
CPS–Ginseng Berry Pulp	18.04 ± 0.54^e	4.62 ± 0.38^e	5.32	nd	20.68	4.43	5.76	43.74	20.07
	(79.6)	(20.4)
CPS–Raspberry	29.13 ± 0.87^f	31.08 ± 0.56^f	4.70	0.31	45.76	5.39	4.57	22.97	16.31
	(48.4)	(51.6)

CPS–SHM: crude polysaccharide isolated from Sweetheart cherry variety; CPS–SKM: crude polysaccharide isolated from Skeena cherry variety; CPS–LPM: crude polysaccharide isolated from Lapins cherry variety, all harvested at commercial maturity; CPS–LPIM: crude polysaccharide isolated from Lapins cherry variety harvested prior to commercial maturity; CPS–LPOM: crude polysaccharide isolated from Lapins cherry variety harvested after commercial maturity; CPS–Ginseng Berry Pulp: crude polysaccharide isolated from ginseng berry pulp; CPS–Raspberry: crude polysaccharide isolated from raspberries; Rha: rhamnose; Fuc: fucose; Ara: arabinose; Xyl: xylose; Man: mannose; Gal: galactose; Glu: glucose.

*Dry matter basis.

Note: Different letters within columns indicate statistical differences at p ≤ 0.05.

FIGURE 3 A: Fourier transform infrared (FTIR) spectra of crude polysaccharides: cherries-mature Lapins. B: FTIR spectra of crude polysaccharides: Ginseng Berry Pulp, C: FTIR spectra of crude polysaccharides: raspberries.

TABLE 3 Fourier transform infrared (FTIR) spectrum analysis of functional groups present in crude polysaccharides of cherry, raspberry, and ginseng fruits

Samples
CPS–SHM	CPS–SKM	CPS–LPM	CPS–LPIM	CPS–LPOM	CPS–Ginseng Berry Pulp	CSP–Raspberry	Functional group and structural characteristic*
3284	3294	3310	3336	3327	3201	3334	Hydroxyl group (–OH), stretching vibration of O–H; Amino group (–NH2), stretching vibration of N–H
2922	2918	2917	2925	2918	2926	2918	Alkyl group (–CH2), stretching vibration of C–H
1729	1733	1735	1735	1734		1733	Carboxyl group (–COOH); aldehyde group (–CHO); or ester-function (–COOR)–all stretching vibration of C=O
1601	1603	1604	1605	1604	1589	1601	Aromatic, C=C skeletal stretching; COO^−, asymmetric stretching due to acidic groups of polygalacturonic acid; amine or amide, N–H bend of primary amines
					1515		Amide, N–H bend (primary)
						1437	Aromatic, C–C stretch
1404	1404	1404	1403	1403			Carboxyllic acid, hydroxyl group (–OH bend)
					1388	1366	Carboxyl group (–COOH), symmetrical stretching vibration of C=O; C–H in-plane bending vibration
1311	1310	1312	1316	1313	1330		Carboxyllic acid, C–O stretch
1231	1233	1231	1230	1231	1246	1224	Carboxyllic acid, C–O stretch
						1141	C–O--C in ether; –OH bending vibration in pyran sugar structure
						1069	C–O--C in ether; –OH bending vibration in pyran structure
					1043	1046	Indicates α-pyranose form of the glucosyl residue; bending vibration of hydroxyl groups
1013	1014	1014	1013	1013		1013	Bending vibration of hydroxyl group
						921	Asymmetrical ring vibration of D-glucopyranose ring
891	893				878		β configuration of glycosidic linkages
	830	830	830	830	841	830	α configuration of glycosidic linkages
						806	α configuration of glycosidic linkages
767	760	759	758	759	776	759	Symmetrical ring vibration of D-glucopryanose ring

CPS–SHM: crude polysaccharide isolated from Sweetheart cherry variety; CPS–SKM: crude polysaccharide isolated from Skeena cherry variety; CPS–LPM: crude polysaccharide isolated from Lapins cherry variety, all harvested at commercial maturity; CPS–LPIM: crude polysaccharide isolated from Lapins cherry variety harvested prior to commercial maturity; CPS–LPOM: crude polysaccharide isolated from Lapins cherry variety harvested after commercial maturity; CPS–Ginseng Berry Pulp: crude polysaccharide isolated from ginseng berry pulp; CPS–Raspberry: crude polysaccharide isolated from raspberries.

*Structural characteristics were collected from the work of Li et al.,^[35] Thetsrimuang et al.,^[36] He et al.,^[43] Yi et al.,^[44] and Sene et al.^[45]

TABLE 4 Antioxidant activity of crude polysaccharides from cherry, raspberry, and ginseng fruits

Sample	ABTS (μmol Trolox eq/g CPS*)	FRAP (μmol Trolox eq/g CPS*)
CPS–SHM	57.06 ± 5.73^a	31.10 ± 4.23^a
CPS–SKM	93.08 ± 17.26^ab	57.65 ± 0.93^b
CPS–LPM	94.42 ± 9.36^ab	55.12 ± 0.66^bc
CPS–LPIM	66.32 ± 5.29^ab	36.69 ± 0.54^d
CPS–LPOM	107.54 ± 8.81^ab	57.17 ± 0.94^bc
CPS–Ginseng Berry Pulp	184.49 ± 23.72^b	95.99 ± 5.59^e
CPS–Raspberry	438.00 ± 0.73^c	263.77 ± 3.65^f
Gallic acid	18,211.80 ± 1195.43	14,232.55 ± 64.42

CPS–SHM: crude polysaccharide isolated from Sweetheart cherry variety; CPS–SKM: crude polysaccharide isolated from Skeena cherry variety; CPS–LPM: crude polysaccharide isolated from Lapins cherry variety, all harvested at commercial maturity; CPS–LPIM: crude polysaccharide isolated from Lapins cherry variety harvested prior to commercial maturity; CPS–LPOM: crude polysaccharide isolated from Lapins cherry variety harvested after commercial maturity; CPS–Ginseng Berry Pulp: crude polysaccharide isolated from ginseng berry pulp; CPS–Raspberry: crude polysaccharide isolated from raspberries.

*Dry matter basis.

Note: Different letters within columns indicate statistical differences at p ≤ 0.05.

FIGURE 4 Effect of crude polysaccharides from cherries, raspberries, and ginseng berry pulp on caspase 3 activation. CPS--SHM: crude polysaccharide isolated from Sweetheart cherry variety; CPS--SKM: crude polysaccharide isolated from Skeena cherry variety; CPS--LPM: crude polysaccharide isolated from Lapins cherry variety, all harvested at commercial maturity; CPS--LPIM: crude polysaccharide isolated from Lapins cherry variety harvested prior to commercial maturity; CPS--LPOM: crude polysaccharide isolated from Lapins cherry variety harvested after commercial maturity; CPS--Ginseng Berry Pulp: crude polysaccharide isolated from ginseng berry pulp; CPS--Raspberry: crude polysaccharide isolated from raspberries.

FIGURE 5 Effect of crude polysaccharides from cherries, raspberries, and ginseng berry pulp on Immunostimulatory response. CPS--SHM: crude polysaccharide isolated from Sweetheart cherry variety; CPS--SKM: crude polysaccharide isolated from Skeena cherry variety; CPS--LPM: crude polysaccharide isolated from Lapins cherry variety, all harvested at commercial maturity; CPS--LPIM: crude polysaccharide isolated from Lapins cherry variety harvested prior to commercial maturity; CPS--LPOM: crude polysaccharide isolated from Lapins cherry variety harvested after commercial maturity; CPS--Ginseng Berry Pulp: crude polysaccharide isolated from ginseng berry pulp; CPS--Raspberry: crude polysaccharide isolated from raspberries; LPS is lipopolysaccharide.

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