Correlation evaluation of antioxidant properties on the monosaccharide components and glycosyl linkages of polysaccharide with different measuring methods

The relationships of antioxidant properties (AOPs), measured by four conventional in vitro methods, with monosaccharides and glycosyl linkages in the polysaccharide, were evaluated using multiple linear regression analysis with minor modifications. Polysaccharides extracted from culture broth filtrates of Lentinula edodes were used as model samples for evaluation. Results indicate that the composition of monosaccharides and the type of glycosyl linkage modulates the AOPs of the polysaccharides. The AOPs of the polysaccharides were dependent on the ratios of different monosaccharides in the composition. Among the monosaccharides, rhamnose was the most significant determinant factor associated with AOPs. The glycosyl linkages of the monosaccharides also affected the anti-oxidation characteristics of the polysaccharides. Specifically, the arabinose 1 → 4 and mannose 1 → 2 linkages of the side-chain were significantly related to the reducing power, whereas the glucose 1 → 6 linkage and arabinose 1 → 4 linkages were related to the scavenging on DPPH− radicals.