Structural characterization and immunomodulatory activity of a polysaccharide from Salvia miltiorrhiza and its sulfated derivative

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-09-13 DOI:10.1016/j.jff.2024.106452

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Abstract

A polysaccharide (PSMP2) was isolated from Salvia miltiorrhiza, and its sulfated derivative (PSMP2-S) was synthesized. The chemical structures of PSMP2 and PSMP2-S were analyzed by various chemical analysis methods and instrumental analysis methods. The ultrastructures and thermal stability were further investigated. In addition, PSMP2 and PSMP2-S had strong immunomodulatory activity and could regulate cytokines (interleukin-2, interleukin-6 and tumor necrosis factor-α), increased the content of short chain fatty acids and effectively reduced the relative abundance of Bacteroides and increased the relative abundance of Firmicutes, significantly increase Muribaculaceae and Lactobacillaceae, and inhibit Lachnospiraceae and Ruminococcaceae, improve the composition of gut microbiota. This study showed that PSMP2 and PSMP2-S might be used as potential natural immune regulators and gut microbiota regulators, and had great development value in the field of food and medicine.

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丹参多糖及其硫酸化衍生物的结构特征和免疫调节活性

从丹参中分离出一种多糖（PSMP2），并合成了其硫酸化衍生物（PSMP2-S）。通过各种化学分析方法和仪器分析方法分析了 PSMP2 和 PSMP2-S 的化学结构。并进一步研究了它们的超微结构和热稳定性。此外，PSMP2 和 PSMP2-S 还具有较强的免疫调节活性，能调节细胞因子（白细胞介素-2、白细胞介素-6 和肿瘤坏死因子-α），增加短链脂肪酸的含量，并能有效降低乳杆菌的相对丰度，增加固醇菌的相对丰度，显著增加乳酸杆菌科（Muribaculaceae）和乳酸杆菌科（Lactobacillaceae）的数量，抑制乳球菌科（Lachnospiraceae）和反刍球菌科（Ruminococcaceae）的数量，改善肠道微生物群的组成。该研究表明，PSMP2 和 PSMP2-S 可作为潜在的天然免疫调节剂和肠道微生物群调节剂，在食品和医药领域具有很大的开发价值。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.