School of Food Science and Engineering, South China University of Technology, Guang Zhou, 510640, China; Overseas Expertise Introduction Center for Food Nutrition and Human Health (111 Center), Guang Zhou, China.
School of Food Science and Engineering, South China University of Technology, Guang Zhou, 510640, China; Overseas Expertise Introduction Center for Food Nutrition and Human Health (111 Center), Guang Zhou, China.
Food Chem Toxicol. 2021 Jul;153:112246. doi: 10.1016/j.fct.2021.112246. Epub 2021 Apr 30.
There are few studies on seaweed polysaccharides with UV/HO treatment, so the aim of this study was to evaluate the effects of UV/HO treatment on physicochemical properties and RAW 264.7 cells responses of polysaccharides from Sargassum fusiforme (PSF). Results showed that the contents of reducing sugar and sulfate in PSF with UV/HO treatment for 2 h increased by 202.86% and 31.77%, respectively, and the contents of total sugar, protein and uronic acid decreased by 14.29%, 57.11% and 43.18% compared with those of original polysaccharides. In addition, UV/HO treatment did not change the monosaccharide types of original polysaccharides, but it could change its monosaccharide composition and surface morphology. Besides, polysaccharides after UV/HO treatment for 0.5-2 h had lower toxicity than original polysaccharides in RAW 264.7 cells. Typically, PSF with UV/HO treatment for 2 h (PSF-T2) could effectively inhibit pro-inflammatory molecules production (including NO, IL-1β, IL-6 and TNF-α), and down-regulate related genes expression (including Tlr4, Irak, Il-1β, Il-6, Il-12 and Tnf-α). Therefore, UV/HO treatment is a potential way to prepare polysaccharide with better anti-inflammatory activity.
关于经紫外线/过氧化氢（UV/HO）处理的海藻多糖的研究较少，因此本研究旨在评估 UV/HO 处理对羊栖菜多糖（PSF）理化性质和 RAW 264.7 细胞反应的影响。结果表明，与原始多糖相比，经 UV/HO 处理 2 h 的 PSF 中的还原糖和硫酸根含量分别增加了 202.86%和 31.77%，总糖、蛋白质和糖醛酸含量分别降低了 14.29%、57.11%和 43.18%。此外，UV/HO 处理并未改变原始多糖的单糖类型，但可以改变其单糖组成和表面形态。此外，经 0.5-2 h UV/HO 处理的多糖在 RAW 264.7 细胞中的毒性低于原始多糖。通常，经 2 h UV/HO 处理的 PSF（PSF-T2）可以有效抑制促炎分子的产生（包括 NO、IL-1β、IL-6 和 TNF-α），并下调相关基因的表达（包括 Tlr4、Irak、Il-1β、Il-6、Il-12 和 Tnf-α）。因此，UV/HO 处理是一种制备具有更好抗炎活性多糖的潜在方法。
