Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
School of Biosystems and Food Engineering, University College Dublin (UCD), Belfield, Dublin 4, Ireland.
Int J Biol Macromol. 2024 Nov;281(Pt 3):136523. doi: 10.1016/j.ijbiomac.2024.136523. Epub 2024 Oct 12.
Hakka Huangjiu, a traditional Chinese rice wine, boasts a rich history and is known for its immunomodulatory, antibacterial, anti-aging and anti-fatigue effects. However, there is limited research on the primary active components and molecular mechanism of the bioactivity of Hakka Huangjiu. To address this gap, this study assessed the structural characteristics, antioxidant, and immunomodulatory activities of the polysaccharide-1 of Guangdong Hakka Huangjiu (HP1). Structural analysis revealed that HP1 had a low molecular weight polysaccharide of 5550 Da, primarily consisting of glucose (93.2 %), with smaller amounts of xylose, mannuronic acid and galactose. Methylation and NMR analysis suggested that the main glycosidic linkages present in HP1 are α-D-Glcp-(1→, →4)-α-D-Glcp-(1 → and →6) -α-D-Glcp-(1→. Furthermore, HP1 exhibited dose-dependent DPPH·, ABTS and OH· scavenging activity. HP1 exhibited significant protection of HepG2 cells from HO damage. Additionally, HP1 induced the release of NO, TNF-α, IL-6 and iNOS in RAW264.7 cells. HP1 treatment significantly increased mRNA expression of TNF-α, IL-6, iNOS, COX-2, IL-1β and TGF-β1. These results suggested that polysaccharides HP1 may have potential as a novel natural antioxidant and immunomodulatory product for use in nutraceuticals and functional foods.
客家黄酒，一种中国传统米酒，具有悠久的历史，其功效包括免疫调节、抗菌、抗老化和抗疲劳。然而，关于客家黄酒生物活性的主要活性成分和分子机制的研究有限。为了解决这一差距，本研究评估了广东客家黄酒（HP1）多糖-1 的结构特征、抗氧化和免疫调节活性。结构分析表明，HP1 是一种低分子量的多糖，分子量为 5550Da，主要由葡萄糖（93.2%）组成，还有少量的木糖、甘露糖醛酸和半乳糖。甲基化和 NMR 分析表明，HP1 中的主要糖苷键为 α-D-Glcp-(1→、→4)-α-D-Glcp-(1→和→6)-α-D-Glcp-(1→。此外，HP1 表现出剂量依赖性的 DPPH·、ABTS 和 OH·清除活性。HP1 对 HepG2 细胞的 HO 损伤具有显著的保护作用。此外，HP1 诱导 RAW264.7 细胞释放 NO、TNF-α、IL-6 和 iNOS。HP1 处理显著增加了 TNF-α、IL-6、iNOS、COX-2、IL-1β和 TGF-β1 的 mRNA 表达。这些结果表明，多糖 HP1 可能具有作为新型天然抗氧化剂和免疫调节剂的潜力，可用于营养保健品和功能性食品。
