biostudies-literatureUnknown22Yang M<i>Moringa oleifera</i> Lam. leaves are a new raw food material rich in polysaccharides. These polysaccharides exhibit various biological properties, including antioxidant, hypoglycemic and immunoregulatory effects. However, the use of <i>Moringa oleifera</i> Lam. leaves polysaccharides (MOLP) may be limited by their large molecular weight (<i>M</i>_W) and presence of numerous impurities, such as pigments. Research has indicated that degraded polysaccharides usually exhibit high biological activity because of changes in physical structure and chemical properties. In this study, we focused on the extraction of a degraded-modified fraction from MOLP using the Ultraviolet/ Hydrogen peroxide (UV/H₂O₂) method. Specifically, the physicochemical properties and glycFood chemistry: X101272https://www.ebi.ac.uk/biostudies/studies/S-EPMC10973784biostudies-literatureEffects of UV/H₂O₂ degradation on <i>Moringa oleifera</i> Lam. leaves polysaccharides: Composition, <i>in vitro</i> fermentation and prebiotic properties on gut microorganisms.PMC10973784Li LFTao LSheng JZhao CCYang MTian YWang ZLShi CYfalseEffects of UV/H₂O₂ degradation on <i>Moringa oleifera</i> Lam. leaves polysaccharides: Composition, <i>in vitro</i> fermentation and prebiotic properties on gut microorganisms.<i>Moringa oleifera</i> Lam. leaves are a new raw food material rich in polysaccharides. These polysaccharides exhibit various biological properties, including antioxidant, hypoglycemic and immunoregulatory effects. However, the use of <i>Moringa oleifera</i> Lam. leaves polysaccharides (MOLP) may be limited by their large molecular weight (<i>M</i>_W) and presence of numerous impurities, such as pigments. Research has indicated that degraded polysaccharides usually exhibit high biological activity because of changes in physical structure and chemical properties. In this study, we focused on the extraction of a degraded-modified fraction from MOLP using the Ultraviolet/ Hydrogen peroxide (UV/H₂O₂) method. Specifically, the physicochemical properties and glyc2024-01-01T00:00:00Z2024 Jun2026-07-16T00:13:20.577Z2026-07-09T10:26:11.532ZS-EPMC109737843855089110.1016/j.fochx.2024.101272