Qingyan Deng, Ming Cheng, Yinghao Wang, Li Li, Yingnian Lu
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引用次数: 0
Abstract
Luffa aegyptiaca exhibits broad medicinal and therapeutic potential, with its polysaccharide component identified as a key contributor to its biological activities. However, the specific molecular structures and immunomodulatory mechanisms of these polysaccharides remain largely unclear, which hinders their further development for medicinal development. In this study, a novel polysaccharide, named LAP-C1, was extracted and purified from L. aegyptiaca using a DEAE-52 cellulose column. Its molecular characteristics and immunomodulation mechanism were systematically investigated using various analytical techniques, combined with integrated transcriptomic and metabolomic analyses. LAP-C1 contained 56.17% total carbohydrates and 38.33% uronic acids. Monosaccharide composition analysis revealed that LAP-C1 primarily consists of fucose (3.74%), arabinose (11.71%), rhamnose (16.16%), galactose (37.60%), glucose (4.76%), galacturonic acid (23.44%), and glucuronic acid (2.57%). The immunomodulatory assay demonstrated that LAP-C1 enhanced the phagocytic ability of RAW264.7 macrophages, the nitric oxide (NO) production, and cytokine secretion (IL-6, IL-1β, and TNF-α). Transcriptomic and metabolomic analyses revealed that LAP-C1 exerts its immunomodulatory effects primarily by activating the alpha-linolenic acid and arachidonic acid metabolism pathways. This study provides critical insights into the molecular structure and immunostimulatory mechanisms of Luffa-derived polysaccharides, thereby laying a foundation for their potential application in immunomodulatory therapies and biomedical development.
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