College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China.
Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, United States of America.
Food Chem. 2024 Aug 30;450:139338. doi: 10.1016/j.foodchem.2024.139338. Epub 2024 Apr 16.
The effect of ultrasonic intensity (28.14, 70.35, and 112.56 W/cm) on Lignosus rhinocerotis polysaccharide (LRP) degraded by ultrasound assisted HO/Vc system (U-H/V) was investigated. U-H/V broke the molecular chain of LRP and improved the conformational flexibility, decreasing the molecular weight, intrinsic viscosity ([η]) and particle size. The functional groups and hyperbranched structure of LRP were almost stable after U-H/V treatment, however, the triple helix structure of LRP was partially disrupted. With increasing ultrasonic intensity, the critical aggregation concentration increased from 0.59 mg/mL to 1.57 mg/mL, and the hydrophobic microdomains reduced. Furthermore, the LRP treated with U-H/V significantly inhibited HepG2 cell proliferation by inducing apoptosis. The increase in antitumor activity of LRP was closely associated with the reduction of molecular weight, [η], particle size and hydrophobic microdomains. These results revealed that U-H/V treatment facilitates the degradation of LRP and provides a better insight into the structure-antitumor activity relationship of LRP.
研究了超声强度(28.14、70.35 和 112.56 W/cm)对超声辅助 HO/Vc 体系(U-H/V)降解的猪苓多糖(LRP)的影响。U-H/V 打断了 LRP 的分子链,提高了构象灵活性,降低了分子量、特性黏度 ([η]) 和粒径。LRP 的功能基团和超支化结构在 U-H/V 处理后几乎保持稳定,但 LRP 的三螺旋结构部分被破坏。随着超声强度的增加,临界聚集浓度从 0.59 mg/mL 增加到 1.57 mg/mL,疏水性微区减少。此外,U-H/V 处理的 LRP 通过诱导细胞凋亡显著抑制 HepG2 细胞增殖。LRP 抗肿瘤活性的增加与分子量、[η]、粒径和疏水性微区的减少密切相关。这些结果表明,U-H/V 处理促进了 LRP 的降解,并深入了解了 LRP 的结构-抗肿瘤活性关系。