Fermentation Enhances the Attenuation of Oxidative Stress by Sugar Apple Cotyledon Polysaccharides

In this study, we extracted and optimised polysaccharides were extracted from the cotyledon of both fermented and unfermented A. squamosa (sugar apple) seeds. We aimed to evaluate the antioxidant and anti-inflammatory potentials of the purified polysaccharides as a measure of oxidative stress. Methods: We collected fresh and ripe sugar apple fruits were collected from an orchard at Ota-Efun, Olorunda Local Government, Osogbo, Nigeria and their identity was authenticated at IFE Herbarium, Department of Botany, Obafemi Awolowo, University, Ile-Ife, Nigeria. A portion of the seeds was fermented traditionally, and the rest were unfermented before the cotyledon was separated from the seed coat. Water-soluble polysaccharides extraction was carried out on the cotyledon according to standard methods. We evaluated the antioxidant and anti-inflammatory activities of the polysaccharides with different assay methods including DPPH-radical scavenging activity, reducing power, metal-chelating activity, and membrane stabilization. Results: Our findings provided scientific proof of the excellent antioxidant activities of the polysaccharides from fermented and unfermented cotyledon of A. squamosa seed, and data on their anti-inflammatory activity. These findings showed that fermentation enhanced the activities of the polysaccharides in the cotyledon. Conclusions: The polysaccharides from fermented and unfermented cotyledon of A. squamosa are potential therapeutic avenues for oxidative stress and related metabolic diseases. Keywords: antioxidant; inflammation; free radical; phytochemical; medicinal plant