Structural Characterization and Immunomodulatory Activities of a Novel Polysaccharide From Sacha Inchi (Plukenetia volubilis L.) Shell

IF 3.5 2区农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY

Journal of Food Biochemistry Pub Date : 2024-10-29 DOI:10.1155/2024/9031228

Junyuan Huang, Yanlan Chen, Kun Wang, Changan Chen, Yang Yang, Zebin Zou, Yanli Li, Bing Du, Danfeng Tang, Pan Li

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Abstract

The novel bioactive polysaccharide, Sacha inchi shell polysaccharide-3 (SISP-3), was isolated from the Sacha inchi (Plukenetia volubilis L.) shell using anion exchange and gel filtration chromatography. This neutral polysaccharide fraction, characterized by a triple-helix structure and a molecular weight of 17,684 Da, was successfully isolated. The composition analysis of SISP-3 revealed the presence of Rha, Ara, Gal, Glc, and Fru in molar ratios of 7.2%:41.7%:40.3%:4.1%:6.7%. The dominant glycosidic linkage in SISP-3 was identified as ⟶4)-Galp-(1⟶, accompanied by a complex branching pattern. The results from RAW264.7 cell experiments showed that SISP-3 significantly enhanced cell viability, phagocytosis, and NO production. Additionally, it significantly stimulated the production of cytokines, including TNF-α, IL-1β, and IL-6, in RAW264.7 cells. These findings suggest that SISP-3 serves as an immune active agent with immunomodulatory properties, indicating its potential as a natural immunomodulatory agent for various applications.

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来自沙棘（Plukenetia volubilis L.）贝壳的新型多糖的结构特征和免疫调节活性

利用阴离子交换和凝胶过滤色谱法从沙棘（Plukenetia volubilis L.）壳中分离出了新型生物活性多糖--沙棘壳多糖-3（SISP-3）。成功分离出的这种中性多糖组分具有三螺旋结构，分子量为 17 684 Da。SISP-3 的成分分析表明，其中含有 Rha、Ara、Gal、Glc 和 Fru，摩尔比为 7.2%:41.7%:40.3%:4.1%:6.7%。经鉴定，SISP-3 中的主要糖苷键为⟶4)-Galp-(1⟶)，并伴有复杂的分支模式。RAW264.7 细胞实验结果表明，SISP-3 能显著增强细胞活力、吞噬能力和 NO 生成。此外，它还能明显刺激 RAW264.7 细胞产生细胞因子，包括 TNF-α、IL-1β 和 IL-6。这些研究结果表明，SISP-3 是一种具有免疫调节特性的免疫活性剂，表明它具有作为天然免疫调节剂进行各种应用的潜力。

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来源期刊

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