Impact of dielectric barrier discharge cold plasma on Dendrobium officinale polysaccharides: Physicochemical and functional properties.

Journal: International journal of biological macromolecules
Published Date: May 8, 2025

Abstract

Dendrobium officinale has garnered significant attention due to its notable bioactivity and health benefits. The polysaccharide extracted from Dendrobium officinale (DOP) is the primary source of its functionality. However, its poor solubility and high viscosity necessitate the modification of its physicochemical properties. This study aimed to investigate the impact of cold plasma treatment on the physicochemical and functional properties of DOP. The results indicated that cold plasma treatment substantially increased the solubility of DOP from 87.5 % to 96.30 % and enhanced its hydrophilicity with a lower water contact angle, primarily attributed to the etching effect of plasma. Furthermore, the study confirmed the co-occurrence of cross-linking and depolymerization during the plasma discharge process. The plasma treatment reduced the viscosity of the polysaccharide solution by 10 folds and increased its thermal stability. The microstructure of the polysaccharide, examined by SEM and AFM, revealed that plasma treatment disrupted the cross-linking structure, leading to smooth agglomeration at high intensity. Moreover, the antioxidant capacity and immunoreactivity of plasma-treated DOP have been improved, and the free radical scavenging rate of the plasma-treated could reach 34.40 % at a concentration of 1 mg/mL, stimulating the secretion of cytokines TNF-α (increased 20.70 %), IL-1β (increased 26.94 %), IL-6 (increased 25.32 %), and IL-10 (increased 13.03 %) in in vitro cell tests. Accordingly, cold plasma treatment could be a novel approach to modifying polysaccharides and improving their potential applications in food and pharmaceutical sectors.

Authors

  • Wujin Yu
    Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, People's Republic of China.
  • Peng Chen
  • Xinhui Xu
    Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, People's Republic of China.
  • Lanlan Nie
    State Key Laboratory of Advanced Electromagnetic Engineering and Technology, School of Electrical and Electronic Engineering, Huazhong University of Science and Technology, Wuhan 430074, People's Republic of China.
  • Zhenyu Huang
    Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, People's Republic of China; State Key Laboratory in Quality Research of Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, 999078, Macao.
  • Ahsan Hafiz Muhammad
    Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, People's Republic of China.
  • Yan Wang
    College of Animal Science and Technology, Beijing University of Agriculture, Beijing, China.
  • Tingting Bu
    Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, People's Republic of China.
  • Peilong Sun
    Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, People's Republic of China.
  • Ming Cai
    Department of Orthopedics, Shanghai Tenth People's Hospital, Tongji University, School of Medicine, Shanghai, 200072, P.R.China.cmdoctor@tongji.edu.cn.

Keywords

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