Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan, ROC.
Food Chem. 2012 Dec 1;135(3):1818-27. doi: 10.1016/j.foodchem.2012.06.063. Epub 2012 Jun 29.
A novel lotus plumule polysaccharide (LPPS) was purified, characterised and cultured with RAW264.7 macrophages to evaluate its anti-inflammatory characteristics. LPPS was purified using Sepharose 6B gel filtration and dissolved into two major components, fraction-1 (F1) and fraction-2 (F2). The molecular weights of native F1 and F2 were approximately distributed at >2,000 and 25.7kDa, respectively. The total protein and carbohydrate constituent ratios in LPPS, F1, and F2 were 30.0±0.9% vs. 70.0±0.9%, 30.1±2.6% vs. 69.9±2.6%, and 96.5±6.1% vs. 3.5±6.1% (w/w), respectively, suggesting that F1 may be a major proteo-polysaccharide component and F2 a glycoprotein constituent in LPPS. Pro-/anti-inflammatory (IL-6/IL-10) cytokine secretion ratios by lipopolysaccharide-stimulated RAW264.7 macrophages were significantly decreased by F1 and F2 treatments, particularly by F2, in a dose-dependent manner under a preventive experimental model. This study suggests that purified components, F1 and F2 from LPPS, have strong anti-inflammatory effects on LPS-induced inflamed macrophages in a preventive manner.
一种新型的莲须多糖（LPPS）被分离、鉴定，并与 RAW264.7 巨噬细胞共培养，以评估其抗炎特性。LPPS 通过 Sepharose 6B 凝胶过滤进行纯化，并溶解为两个主要成分，F1 部分和 F2 部分。天然 F1 和 F2 的分子量分别约为>2000 和 25.7 kDa。LPPS、F1 和 F2 中的总蛋白和碳水化合物含量比分别为 30.0±0.9% vs. 70.0±0.9%、30.1±2.6% vs. 69.9±2.6%和 96.5±6.1% vs. 3.5±6.1%（w/w），表明 F1 可能是 LPPS 中的主要蛋白多糖成分，F2 可能是糖蛋白成分。在预防性实验模型中，F1 和 F2 处理可显著降低脂多糖刺激的 RAW264.7 巨噬细胞中促炎/抗炎（IL-6/IL-10）细胞因子的分泌比率，尤其是 F2 处理，呈剂量依赖性。本研究表明，LPPS 中的纯化成分 F1 和 F2 对 LPS 诱导的炎症巨噬细胞具有较强的抗炎作用。
