Study on the extraction, antioxidant and prebiotic activity of the polysaccharides from the fruits of

Introduction: Polysaccharides extracted from the fruits of Methods: The UMSE process was optimized using response surface methodology (RSM) to identify the most efficient extraction conditions. Antioxidant capacity was evaluated through DPPH, ABTS, and hydroxyl radical scavenging assays, alongside total reducing capacity measurements. For prebiotic activity, the ability of PEP to promote the growth of Results: Optimal UMSE parameters included microwave power (370 W), ultrasonic power (340 W), extraction time (25 minutes), and a solid-liquid ratio of 1:6.5 g/mL. These conditions achieved an extraction yield of 8.09%, aligning with the predicted value. The UMSE method showed higher extraction efficiency and sugar content compared to traditional water extraction, with a reduction in impurities. The extracted PEPs exhibited significant scavenging activity against DPPH, ABTS, and hydroxyl radicals, as well as robust total reducing capacity. Additionally, the PEPs demonstrated resistance to hydrolysis by artificial saliva and gastric juice, suggesting their ability to reach the gastrointestinal tract intact. In prebiotic assays, PEP (UMSE-derived, PEP-U) stimulated the proliferation of Discussion: These results highlight the dual bioactivity of PEP as both an antioxidant and prebiotic, suggesting its potential as a functional food ingredient for promoting gut health and oxidative balance.