Structural Characterization and Anti-Inflammatory Activity of Novel Acidic Polysaccharides from Laoshan Black Tea

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Hong Gao, Rongshen Wang, Yuxin Wang, Huiting Li, Shuying Lan, Mengyao Zhao, Xiaoxiao Liu, Wanzhong Li
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Abstract

In LPS-stimulated mouse inflammation model, Laoshan black tea polysaccharides (BTPSs) showed significant anti-inflammatory activity. Three water-soluble acidic polysaccharides (BTPS 3-1, BTPS 3-2, and BTPS 3-3) were purified. They contained glucose (Glc), galactose (Gal), fucose (Fuc), rhamnose (Rha), glucuronic acid (GlcA), and mannose (Man) at molar ratios of 9.0 : 4.9 : 4.9 : 1.7 : 1.5 : 1.0, 9.5 : 5.3 : 4.9 : 1.7 : 1.6 : 1.0, and 5.3 : 3.5 : 2.0 : 2.1 : 0.9 : 1.0 with average molecular weights of 28.38, 14.39, and 11.00 kDa, respectively. Three polysaccharides reduced the levels of NO, TNF-α, and IL-6 in LPS-induced RAW 264.7 cells, and BTPS 3-2 had the strongest anti-inflammatory effects. Based on analyses of the monosaccharide composition, methylation, and NMR, the main chain of BTPS 3-2 was composed of ⟶4) -β-D-Glcp- (1⟶, ⟶2) -α-L-Fucp- (1⟶, and ⟶6) -β-D-Galp- (1⟶, and Rhap, GlcpA, and Manp units were attached as side chains to the backbone. BTPS 3-2 also downregulated the expression levels of p-NF-κB p65, p-IκBα, TLR4, MyD88, COX-2, TNF-α, and IL-6. BTPS 3-2 ameliorated LPS-induced inflammation by regulating the TLR4/MyD88/NF-κB signaling pathway.

Abstract Image

崂山红茶中新型酸性多糖的结构表征和抗炎活性
在LPS刺激的小鼠炎症模型中,崂山红茶多糖(BTPSs)表现出显著的抗炎活性。研究人员纯化了三种水溶性酸性多糖(BTPS 3-1、BTPS 3-2 和 BTPS 3-3)。它们含有葡萄糖(Glc)、半乳糖(Gal)、岩藻糖(Fuc)、鼠李糖(Rha)、葡萄糖醛酸(GlcA)和甘露糖(Man),摩尔比为 9.0 :4.9 :4.9 :1.7 :1.5 :1.0, 9.5 :5.3 :4.9 :1.7 :1.6 :1.0,以及 5.3 :3.5 : 2.0 : 2.1 :0.9 :平均分子量分别为 28.38、14.39 和 11.00 kDa。三种多糖可降低 LPS 诱导的 RAW 264.7 细胞中的 NO、TNF-α 和 IL-6 水平,其中 BTPS 3-2 的抗炎作用最强。根据单糖组成、甲基化和核磁共振分析,BTPS 3-2 的主链由⟶4)-β-D-Glcp-(1⟶、⟶2)-α-L-Fucp-(1⟶和⟶6)-β-D-Galp-(1⟶组成,Rhap、GlcpA 和 Manp 单元作为侧链连接到主链上。BTPS 3-2 还能降低 p-NF-κB p65、p-IκBα、TLR4、MyD88、COX-2、TNF-α 和 IL-6 的表达水平。BTPS 3-2 通过调节 TLR4/MyD88/NF-κB 信号通路,改善了 LPS 诱导的炎症。
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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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