Degradation of Sulfated Polysaccharides from Enteromorpha Prolifera and Their Antioxidant Activities

The effects of degradation on molecular weights (Mws) of polysaccharides from Enteromorpha prolifera were investigated. Microwave-assistance could highly accelerate reaction rate. Six representative sulfated polysaccharides (Mw 446.5, 247.0, 76.1, 19.0, 5.0 and 3.1 KDa) were prepared by a microwave-assistance acid hydrolysis method. Chemical analysis and FT-IR spectrum showed only glycosidic linkages were cleft without breaking significant structural units. Antioxidant activities of representative polysaccharides revealed that all samples showed great inhibitory effects on superoxide radical at a low concentration compared to Vitamin C and samples with high Mws exhibited higher inhibitory effects. On the contrary, samples with low Mws possessed stronger inhibitory effects on hydroxyl radical, IC(50) of Mw 3.1 KDa was 0.39 mg/mL. The chelating effect of Mw 3.1 KDa was 77.3% at 5mg/mL, which was twice more than initial polysaccharide. The study indicated Mw was the most significant factor to influence antioxidant activities of polysaccharides from E. prolifera.