Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States.
Key Laboratory of Food Nutrition and Health in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China.
J Agric Food Chem. 2024 Apr 10;72(14):7818-7831. doi: 10.1021/acs.jafc.3c07898. Epub 2024 Mar 11.
This study aimed to compare the structural features and functional properties of polysaccharides from single-clove garlic (SGPs) and multiclove garlic (MGPs) and to establish their structure-function relationships. Both SGPs and MGPs were identified as fructans consisting mainly of →1)-β-d-Fru (2→ and →6)-β-d-Fru (2→ residues but differed in average molecular weights (6.76 and 5.40 kDa, respectively). They shared similar thermodynamic properties, X-ray diffraction patterns, and high gastrointestinal digestive stability. These two purified fructans could dose-dependently scavenge free radicals, reduce oxidized metals, and effectively alleviate metronidazole-induced oxidative stress and CuSO-induced inflammation in zebrafish inhibiting the overexpression of inflammation-related proteins and cytokines. SGPs showed lower free radical scavenging activity than MGPs but higher antioxidant and anti-inflammatory activities . Taken together, the molecular weight was the main structural difference between the two garlic fructans of different varieties, which is a potential reason for their differences in biological activities.
本研究旨在比较单瓣大蒜（SGPs）和多瓣大蒜（MGPs）多糖的结构特征和功能特性，并建立它们的结构-功能关系。SGPs 和 MGPs 均被鉴定为主要由→1）-β-d-Fru（2→和→6）-β-d-Fru（2→残基组成的果聚糖，但平均分子量不同（分别为 6.76 和 5.40 kDa）。它们具有相似的热力学性质、X 射线衍射图谱和较高的胃肠道消化稳定性。这两种纯化的果聚糖可剂量依赖性地清除自由基、减少氧化金属，有效缓解甲硝唑诱导的氧化应激和 CuSO 诱导的斑马鱼炎症，抑制炎症相关蛋白和细胞因子的过度表达。SGPs 表现出比 MGPs 更低的自由基清除活性，但具有更高的抗氧化和抗炎活性。总之，两种不同品种大蒜果聚糖的分子量是其生物学活性差异的主要结构差异，这可能是其活性差异的潜在原因。
