Study on the Extraction, Antioxidant and prebiotic activity of the Polysaccharides from the fruits of Phyllanthus emblica L

Haotian Huang^1,2Xiaobo Zhou^3*Mengge Sun^2,3Jiajie Chen^2,3Tan Tao³Dongsheng Yang^3*

• ¹Zhuhai College of Science and Technology, Zhuhai, China
• ²Jilin University, Changchun, China
• ³Zhuhai College of Science and Techology, Zhuhai, Guangdong Province, China

In this study, polysaccharides from Phyllanthus emblica L. were extracted using ultrasound–microwave synergistic extraction (UMSE), and the process was optimized by response surface methodology (RSM). The optimized parameters for PEP-U extraction were determined to be a microwave power of 370 W, ultrasonic power of 340 W, extraction time of 25 min, and a solid-liquid ratio of 1:6.5 mg/mL. Under these conditions, the PEP-U extraction yield was 8.09%, matching the predicted value. Compared to the traditional water extraction method, the UMSE technique resulted in higher extraction rates and sugar content, with a concomitant reduction in impurities. These polysaccharides exhibited significant scavenging effects on DPPH, ABTS, and hydroxyl radicals and total reduce capacity. Moreover, these polysaccharides demonstrated substantial resistance to hydrolysis by artificial saliva and gastric juice, suggesting their ability to reach the gastrointestinal tract intact and be utilized by probiotics. Cultivation with polysaccharides can promote the proliferation of Lactobacillus casei, Lactobacillus acidophilus and Lactobacillus plantarum. The proliferation effect of PEP-U is more significant than that of PEP-W. In this process, the content of lactic acid in the culture environment continues to increase and the pH value continues to decrease. These results highlight the dual bioactivity of PEP-U as both an antioxidant and a prebiotic, offering promising potential for development into functional food ingredients aimed at enhancing oxidative balance and gut health.