School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, 510640, China.
Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong, 510610, China; Guangzhou Liheng Clinical Nutrition Co. Ltd., Guangzhou, 510610, Guangdong, China.
Food Chem Toxicol. 2021 Jun;152:112157. doi: 10.1016/j.fct.2021.112157. Epub 2021 Mar 28.
The study aimed to study the effects on structural characteristics and anti-inflammatory activities of algal sulfated polysaccharides isolated from Gracilaria lemaneiformis (GLP) after a combined treatment of UV irradiation (average irradiance of 6500 mJ/cm) and HO (50 mmol/L) for various time periods up to 60 min. After a 30-min treatment, the molecular weight and particle size of GLP was decreased by 15 and 2.6 fold, respectively with small but significant decrease in the contents of total sugars, uronic acids and proteins. There seemed to have no starch and the presence of longer side chains of branches in the GLP samples before and after UV/HO treatment based on the I-KI assay. Scanning electron microscope and atomic force microscope analysis confirmed that the UV/HO treatment could modify the surface morphology of GLP. GLP treated for 5 min possessed the strongest in vitro anti-inflammatory activity by inhibiting the production of nitric oxide, tumor necrosis factor-α and interleukin-6 by 60.49%, 62.81% and 36.29%, respectively in IEC-6 cells when compared to the model. Therefore, UV/HO treatment had the potential to enhance the anti-inflammatory activity of algal sulfated polysaccharides.
本研究旨在探讨 UV 照射（平均辐照度为 6500 mJ/cm）和 HO（50 mmol/L）联合处理不同时间（最长 60 分钟）对龙须菜（Gracilaria lemaneiformis）藻硫酸多糖结构特征和抗炎活性的影响。处理 30 分钟后，GLP 的分子量和粒径分别降低了 15 倍和 2.6 倍，总糖、糖醛酸和蛋白质含量也有小但显著的降低。基于 I-KI 检测，UV/HO 处理前后的 GLP 样品似乎没有淀粉，且存在更长的分支侧链。扫描电子显微镜和原子力显微镜分析证实，UV/HO 处理可以修饰 GLP 的表面形态。与模型相比，在 IEC-6 细胞中，处理 5 分钟的 GLP 通过抑制一氧化氮、肿瘤坏死因子-α 和白细胞介素-6 的产生，分别具有 60.49%、62.81%和 36.29%的最强体外抗炎活性。因此，UV/HO 处理有可能增强藻硫酸多糖的抗炎活性。
