State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
Food Chem Toxicol. 2020 Nov;145:111754. doi: 10.1016/j.fct.2020.111754. Epub 2020 Sep 15.
In this study, a phosphorylated derivative of Cyclocarya paliurus polysaccharide (CP) was synthesized using sodium tripolyphosphate and sodium trimetaphosphate. Antioxidant activities and cytoprotective effects of unmodified polysaccharide and phosphorylated derivatives were investigated employing various in vitro systems. Results showed that phosphorylated modification caused a significant change in chemical composition and the apparent structure of CP. Phosphorylated Cyclocarya paliurus polysaccharide (P-CP) showed excellent scavenging capacities against DPPH and hydroxyl radical in a dose-dependent manner. P-CP provided a more significant protective effect against hydrogen peroxide-induced oxidative stress in RAW264.7 cells by a compositive oxidation defense mechanism than CP. P-CP could reduce oxidative stress by significantly enhancing the contents of antioxidant enzyme superoxide dismutase (SOD) and decreasing malondialdehyde (MDA) content in oxidative damaged cells, in addition to scavenging ROS directly and regulating cell cycle distribution, reducing apoptosis capacity and improving cell viability, consequently achieving the intracellular antioxidant activity. This study suggested that phosphorylated modification is an effective method to improve the antioxidant activities of CP, so as to expand the development and application of CP.
在这项研究中，使用三聚磷酸钠和三偏磷酸钠合成了来自青钱柳的多糖的磷酸化衍生物。采用各种体外系统研究了未修饰的多糖和磷酸化衍生物的抗氧化活性和细胞保护作用。结果表明，磷酸化修饰导致 CP 的化学成分和表观结构发生了显著变化。磷酸化青钱柳多糖（P-CP）对 DPPH 和羟基自由基具有出色的清除能力，呈剂量依赖性。与 CP 相比，P-CP 通过综合氧化防御机制对 RAW264.7 细胞中过氧化氢诱导的氧化应激具有更显著的保护作用。P-CP 可以通过显著提高抗氧化酶超氧化物歧化酶（SOD）的含量并降低氧化损伤细胞中丙二醛（MDA）的含量来减轻氧化应激，此外还可以直接清除 ROS，调节细胞周期分布，降低凋亡能力并提高细胞活力，从而实现细胞内抗氧化活性。本研究表明，磷酸化修饰是提高 CP 抗氧化活性的有效方法，从而扩展 CP 的开发和应用。
