Purification, characterization, and immunomodulatory properties of red yeast rice polysaccharides

IF 3.3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2025-05-24 DOI:10.1007/s11694-025-03277-8

Yulin Wang, Mengting Bai, Zhaolei Peng, Chunyan Cai, Jingjing Xi, Sanjun Shi, Xiaofang Li, Jia Luo

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Abstract

Red yeast rice (RYR), a food supplement, is recognized for its diverse biological activities. Fermented polysaccharides often demonstrate immunomodulatory effects. In this study, we report the isolation and characterization of a polysaccharide derived from RYR. Refined RYR polysaccharide (MP-1) was obtained via alcohol precipitation, deproteinisation and processing through DEAE-52 and Sephadex G-50 columns. MP-1 has an average molecular weight of 11,694 Da. It is composed of mannose, glucose, and galactose in a molar ratio of 9.790:1.000:6.076. The obtained polysaccharides consist of pyranose rings containing both α and β glycosidic bonds. Functional assays demonstrated that MP-1 exhibits immunomodulatory properties by reducing pro-inflammatory cytokines tumor necrosis factor-α (TNF-α) and interleukin-1β (IL-1β) while enhancing the anti-inflammatory cytokine interleukin-10 (IL-10). Additionally, MP-1 effectively polarized lipopolysaccharide (LPS)-induced M1 macrophages toward an M2 phenotype, a process mediated by the mannose receptor (MR). These findings will offer new insights into the application of RYR polysaccharides.

Graphical abstract

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红曲米多糖的纯化、表征及免疫调节特性

红曲米（RYR）作为一种食品补充剂，因其具有多种生物活性而得到公认。发酵多糖经常表现出免疫调节作用。在这项研究中，我们报道了从RYR中提取的多糖的分离和表征。经醇沉、脱蛋白、DEAE-52和Sephadex G-50色谱柱处理得到精制RYR多糖（MP-1）。MP-1的平均分子量为11,694 Da。它由甘露糖、葡萄糖和半乳糖组成，摩尔比为9.790:1.000:6.076。所得多糖由含有α和β糖苷键的吡喃糖环组成。功能分析表明，MP-1通过降低促炎细胞因子肿瘤坏死因子-α (TNF-α)和白细胞介素-1β (IL-1β)，增强抗炎细胞因子白细胞介素-10 (IL-10)，具有免疫调节特性。此外，MP-1有效地极化脂多糖（LPS）诱导的M1巨噬细胞向M2表型，这是一个由甘露糖受体（MR）介导的过程。这些发现将为RYR多糖的应用提供新的见解。图形抽象

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.