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不同脱色工艺处理的多糖的结构特征及其对肠上皮细胞的抗氧化作用

Structural Characteristics of Polysaccharides Treated Using Different Decolorization Processes and Their Antioxidant Effects in Intestinal Epithelial Cells.

作者信息

Ren Heng, Li Zhongyuan, Gao Rui, Zhao Tongxi, Luo Dan, Yu Zihao, Zhang Shuang, Qi Chen, Wang Yaqi, Qiao Hanzhen, Cui Yaoming, Gan Liping, Wang Peng, Wang Jinrong

机构信息

College of Biology Engineering, Henan University of Technology, Zhengzhou 450001, China.

出版信息

Foods. 2022 Oct 31;11(21):3449. doi: 10.3390/foods11213449.

DOI:10.3390/foods11213449
PMID:36360063
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9657679/
Abstract

Polysaccharide decolorization is a key determinant of polysaccharide structure. In this study, two purified polysaccharides, RGP-1-A and RGP-2-A, were obtained after decolorization using the AB-8 macroporous resin and HO, respectively. RGP-1-A (molecular weight (Mw) = 18,964 Da) and RGP-2-A (Mw = 3305 Da) were acidic and neutral heteropolysaccharides, respectively, and were both polycrystalline in structure. FTIR analysis revealed that RGP-1-A was a sulfate polysaccharide, while RGP-2-A had no sulfate group. Experiments on IPEC-1 cells showed that RGPs alleviated oxidative stress by regulating the Nrf2/Keap1 pathway. These findings were confirmed by the upregulation of Nrf2, NQO1, and HO-1; the subsequent increase in the levels of antioxidant indicators (SOD, LDH, CAT, and MDA); and the restoration of mitochondrial membrane potential. Overall, the antioxidant capacity of RGP-1-A was significantly higher than that of RGP-2-A. These results suggest that RGPs may be a potential natural antioxidant and could be developed into functional foods.

摘要

多糖脱色是多糖结构的关键决定因素。在本研究中，分别使用AB-8大孔树脂和过氧化氢进行脱色后，获得了两种纯化的多糖RGP-1-A和RGP-2-A。RGP-1-A（分子量（Mw）= 18,964 Da）和RGP-2-A（Mw = 3305 Da）分别为酸性和中性杂多糖，且在结构上均为多晶型。傅里叶变换红外光谱（FTIR）分析表明，RGP-1-A是一种硫酸化多糖，而RGP-2-A不含硫酸基团。对IPEC-1细胞进行的实验表明，RGPs通过调节Nrf2/Keap1途径减轻氧化应激。Nrf2、NQO1和HO-1的上调；随后抗氧化指标（超氧化物歧化酶（SOD）、乳酸脱氢酶（LDH）、过氧化氢酶（CAT）和丙二醛（MDA））水平的增加；以及线粒体膜电位的恢复证实了这些发现。总体而言，RGP-1-A的抗氧化能力明显高于RGP-2-A。这些结果表明，RGPs可能是一种潜在的天然抗氧化剂，可开发成功能性食品。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b1aa/9657679/1f480a5701c3/foods-11-03449-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b1aa/9657679/f4570a463a4c/foods-11-03449-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b1aa/9657679/439c61214a53/foods-11-03449-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b1aa/9657679/1e0c6f299e6b/foods-11-03449-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b1aa/9657679/752a45b71e3e/foods-11-03449-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b1aa/9657679/7e6bda65a537/foods-11-03449-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b1aa/9657679/d5d7d7e88741/foods-11-03449-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b1aa/9657679/6dcfbd6d9c7a/foods-11-03449-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b1aa/9657679/b1a33122e112/foods-11-03449-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b1aa/9657679/c496786c0a4e/foods-11-03449-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b1aa/9657679/1f480a5701c3/foods-11-03449-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b1aa/9657679/f4570a463a4c/foods-11-03449-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b1aa/9657679/439c61214a53/foods-11-03449-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b1aa/9657679/1e0c6f299e6b/foods-11-03449-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b1aa/9657679/752a45b71e3e/foods-11-03449-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b1aa/9657679/7e6bda65a537/foods-11-03449-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b1aa/9657679/d5d7d7e88741/foods-11-03449-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b1aa/9657679/6dcfbd6d9c7a/foods-11-03449-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b1aa/9657679/b1a33122e112/foods-11-03449-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b1aa/9657679/c496786c0a4e/foods-11-03449-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b1aa/9657679/1f480a5701c3/foods-11-03449-g010.jpg

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