College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Food Funct. 2020 Feb 26;11(2):1790-1797. doi: 10.1039/c9fo02578b.
The effect of sulfated polysaccharides on the digestion of dietary DNA by pepsin was studied using in vitro simulated gastric juice. The results showed that fucoidan (FUC), dextran sulfate (DS) and chondroitin sulfate (CS) could inhibit the digestion of DNA in a dose-dependent manner. Polysaccharides with high sulfate group content have stronger inhibition ability. Fluorescence spectroscopy results showed that polysaccharides could bind to pepsin, and transmission electron microscopy (TEM) confirmed that polysaccharides can interact with DNA, which not only is the main reason that polysaccharides inhibit the digestion of DNA by pepsin but also causes the digestion of DNA by DNase II to be inhibited. The finding suggests that the digestion of DNA should be reevaluated when eating foods rich in sulfated polysaccharides. This study enriched the known pharmacological properties of sulfated polysaccharides as pepsin inhibitors and provided inspiration for the use of sulfated polysaccharides as oligonucleotide drug delivery carriers.
采用体外模拟胃液研究了硫酸多糖对胃蛋白酶消化膳食 DNA 的影响。结果表明，岩藻聚糖（FUC）、葡聚糖硫酸酯（DS）和硫酸软骨素（CS）可剂量依赖性抑制 DNA 的消化。硫酸基团含量高的多糖具有更强的抑制能力。荧光光谱结果表明多糖可与胃蛋白酶结合，透射电子显微镜（TEM）证实多糖可与 DNA 相互作用，这不仅是多糖抑制胃蛋白酶消化 DNA 的主要原因，也是导致 DNA 被 DNase II 消化受到抑制的原因。这一发现提示在食用富含硫酸多糖的食物时应重新评估 DNA 的消化情况。本研究丰富了硫酸多糖作为胃蛋白酶抑制剂的已知药理作用，并为硫酸多糖作为寡核苷酸药物载体的应用提供了启示。
