Department of Biochemistry and Molecular Biology, Federal University of Parana, Curitiba, Paraná, 81.531-980, Brazil.
Department of Biochemistry and Molecular Biology, Federal University of Rio Grande do Norte, Natal, Rio Grande do Norte, 59.078-970, Brazil.
Carbohydr Polym. 2018 Apr 15;186:91-99. doi: 10.1016/j.carbpol.2017.12.082. Epub 2018 Jan 2.
The structural characterization of the polysaccharides and in vitro anti-inflammatory properties of Cabernet Franc (WCF), Cabernet Sauvignon (WCS) and Sauvignon Blanc (WSB) wines were studied for the first time in this work. The polysaccharides of wines gave rise to three fractions of polysaccharides, namely (WCF) 0.16%, (WCS) 0.05% and (WSB) 0.02%; the highest one was chosen for isolation of polysaccharides (WCF). It was identified the presence of mannan, formed by a sequence of α-d-Manp (1 → 6)-linked and side chains O-2 substituted for α-d-mannan (1 → 2)-linked; type II arabinogalactan, formed by (1 → 3)-linked β-d-Galp main chain, substituted at O-6 by (1 → 6)-linked β-d-Galp side chains, and nonreducing end-units of arabinose 3-O-substituted; type I rhamnogalacturonan formed by repeating (1 → 4)-α-d-GalpA-(1 → 2)-α-L-Rhap groups; and traces of type II rhamnogalacturonan. The polysaccharide mixture and isolated fractions inhibited the production of inflammatory cytokines (TNF-α and IL-1β) and mediator (NO) in RAW 264.7 cells stimulated with LPS.
这项工作首次对赤霞珠（WCF）、品丽珠（WCS）和长相思（WSB）葡萄酒中的多糖结构特征及其体外抗炎性能进行了研究。葡萄酒中的多糖可分为三个多糖级分，分别为（WCF）0.16%、（WCS）0.05%和（WSB）0.02%；选择其中含量最高的级分进行多糖分离（WCF）。结果发现，甘露聚糖由α-d-Manp（1 → 6）键连接的序列和 O-2 取代的α-d-甘露聚糖（1 → 2）键连接的侧链组成；Ⅱ型阿拉伯半乳聚糖由（1 → 3）键连接的β-d-Galp 主链组成，在 O-6 处被（1 → 6）键连接的β-d-Galp 侧链取代，非还原端为阿拉伯糖 3-O-取代；Ⅰ型鼠李半乳糖醛酸聚糖由重复的（1 → 4）-α-d-GalpA-(1 → 2)-α-L-Rhap 基团组成；以及痕量的Ⅱ型鼠李半乳糖醛酸聚糖。多糖混合物和分离的级分抑制了 LPS 刺激的 RAW 264.7 细胞中炎症细胞因子（TNF-α 和 IL-1β）和介质（NO）的产生。
