School of Food Science & Engineering, South China University of Technology, Guangzhou, Guangdong, 510640, PR China.
College of Pharmacy and Nutrition, University of Saskatchewan, 107 Wiggins Road, Saskatoon, SK, S7N 5E5, Canada.
Carbohydr Polym. 2020 Nov 1;247:116742. doi: 10.1016/j.carbpol.2020.116742. Epub 2020 Jul 9.
Two modified citrus pectins, MCP4 and MCP10, were prepared by UV/HO treatment at pH 4 and pH 10, respectively, and their structures were characterized. MCP10 had a rhamnogalacturonan-I (RG-I) enriched backbone with a high degree of branching (DB ∼61 %) and a low methoxylation degree (24 %). MCP4 had a homogalacturonan enriched backbone with a high degree (46 %) of methoxylation and a low DB (∼41 %) of RG-I branches. MCP10 exhibited a higher anti-inflammatory activity than MCP4 in suppressing the NF-κB expression and the production of pro-inflammatory factors TNF-α and IL-1β of THP-1 cells stimulated by lipopolysaccharide. MCP10 also showed a stronger inhibitory effect on Caco-2 cell proliferation. The stronger bioactivities of MCP10 may be attributable to the abundant branches and the proper length of terminal galactan residues attached to the RG-I domain.
两种改良柑橘果胶 MCP4 和 MCP10 分别通过在 pH4 和 pH10 下进行 UV/HO 处理来制备，并对其结构进行了表征。MCP10 具有富含鼠李半乳糖醛酸 I（RG-I）的主链，支化度高（DB∼61%），甲氧基化程度低（24%）。MCP4 具有富含半乳糖醛酸的主链，甲氧基化程度高（46%），RG-I 支链的 DB 低（∼41%）。MCP10 在抑制 LPS 刺激的 THP-1 细胞中 NF-κB 表达和促炎因子 TNF-α和 IL-1β的产生方面表现出比 MCP4 更高的抗炎活性。MCP10 对 Caco-2 细胞增殖的抑制作用也更强。MCP10 更强的生物活性可能归因于 RG-I 域上附着的丰富支链和适当长度的末端半乳糖残基。
