从甘薯加工副产品中分离出的一种果胶的化学结构和抗炎活性

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-04-14 DOI:10.1016/j.jff.2025.106822

Wenting Zhang , Jian Sun , Chanmin Liu , Ruixue Yue , Yi Zhang , Hong Zhu , Chen Ma , Shaoying Deng , Hainan Ruan

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引用次数: 0

摘要

这项研究对从甘薯渣中分离出的一种名为 HWSP-1 的果胶多糖进行了表征。结构表征表明，HWSP-1可能由→4)-α-D-GalpA-(1→甲基化的GalpA和→2)-α-L-Rhap-(1→作为主链，以支链形式装饰一些中性多糖，如Ara-、Gal-和Glu-。在脂多糖（LPS）诱导的细胞模型中，HWSP-1通过抑制TLR4/NF-κB/NLRP3途径下调IL-1β、TNF-α和IL-6的mRNA表达。研究结果表明，HWSP-1 可作为一种潜在的功能性食品配料。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Chemical structure and anti-inflammatory activity of a pectin isolated from sweet potato processing by-products

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Chemical structure and anti-inflammatory activity of a pectin isolated from sweet potato processing by-products

This study characterized a pectin polysaccharide named HWSP-1 isolated from sweet potato residue. Structural characterization indicated that HWSP-1 might be composed of →4)-α-D-GalpA-(1 → with methylated GalpA and →2)-α-L-Rhap-(1 → as the main chain, decorated with some neutral polysaccharide such as Ara-, Gal- and Glu- in the form of branched chains. In the lipopolysaccharide (LPS)-induced cells model, HWSP-1 down-regulated the mRNA expression of IL-1β, TNF-α, and IL-6 via inhibiting the TLR4/NF-κB/NLRP3 pathway. The results indicated that HWSP-1 could serve as a potential functional food ingredient.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.