青霉EF-2胞外多糖的化学特性、抗氧化活性及MAPK信号通路对巨噬细胞RAW264.7的激活作用

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-02-06 DOI:10.1002/jsfa.14171

Gang Wang, Ping Ma, Shiru Mo, Wendong Liu, Ting Chen, Zhibing Huang, Jianhua Xie

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引用次数: 0

摘要

背景：微生物胞外多糖是多糖的重要来源，其生产不受时间或空间限制。青霉菌是一种丝状真菌，因其药用食品用途而被广泛认可，它可以产生具有抑癌特性的胞外多糖。结果：本研究提取了青霉EF-2 （Penicillium EF-2， EPS）的胞外多糖，并利用离子色谱、红外光谱和核磁共振对其进行了结构表征。研究了其体外抗氧化和免疫调节活性。EPS分子量为111.47 kDa，主要由甘露糖、葡萄糖和半乳糖组成，具有结晶区，具有优异的热性能。在自由基清除试验中，EPS显示出强大的体外抗氧化活性。此外，EPS激活了丝裂原激活的蛋白激酶途径，增强了巨噬细胞的免疫调节能力。结论：EPS具有良好的抗氧化活性和生物活性。本研究为EPS的利用提供了理论依据，并为青霉菌发酵食品活性来源的开发提供了新的思路。©2025化学工业协会。

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Chemical characterization, antioxidant activity and activation of macrophages RAW264.7 via MAPK signaling pathway of the exopolysaccharide from Penicillium EF-2

BACKGROUND

Microbial exopolysaccharides represent a significant source of polysaccharides, with their production unconstrained by temporal or spatial limitations. Penicillium, a filamentous fungus widely recognized for its medicinal food applications, is known to produce exopolysaccharides that exhibit cancer-inhibitory properties.

RESULTS

In the present study, exopolysaccharides from Penicillium EF-2 (EPS) were extracted and structurally characterized using ion chromatograph, infrared spectroscopy and NMR. The in vitro antioxidant and immunomodulatory activities were also investigated. EPS has a molecular weight of 111.47 kDa, is primarily composed of mannose, glucose and galactose, possesses a crystalline region, and exhibits excellent thermal properties. In free radical scavenging assays, EPS demonstrated robust in vitro antioxidant activity. Furthermore, EPS activated the mitogen-activated protein kinase pathway, enhancing the immunomodulatory capacity of macrophages.

CONCLUSION

EPS has excellent antioxidant and biological activities. The present study provides a theoretical basis for the utilization of EPS and offers new ideas for active sources of Penicillium fermented foods. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.