Analysis of Properties of Burdock Polysaccharide and Its Regulatory Effect on Lipopolysaccharide-induced Macrophage Inflammation
In order to explore the monosaccharide composition, in vitro digestion characteristics of burdock polysaccharide and its anti-inflammatory effect in lipopolysaccharide-induced cell model, this study was analyzed by ultraviolet spectroscopy, infrared spectroscopy and ion chromatography, and explored...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-08-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100247 |
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| author | Shanshan ZHU Bin ZHANG Wenqing ZHU Qiang CHEN Chaojie ZHANG Zhenjia ZHENG |
| author_facet | Shanshan ZHU Bin ZHANG Wenqing ZHU Qiang CHEN Chaojie ZHANG Zhenjia ZHENG |
| author_sort | Shanshan ZHU |
| collection | DOAJ |
| description | In order to explore the monosaccharide composition, in vitro digestion characteristics of burdock polysaccharide and its anti-inflammatory effect in lipopolysaccharide-induced cell model, this study was analyzed by ultraviolet spectroscopy, infrared spectroscopy and ion chromatography, and explored the digestive properties of polysaccharides in gastrointestinal fluid, physical stability and anti-inflammatory activity. The results showed that the total sugar content of burdock polysaccharide was 83.07%, the molecular weight was 2902 Da, and the monosaccharide composition was fructose:glucose:arabinose:galactose=13.6:2.5:1.6:1. The degree of hydrolysis was 11.66% and 9.12%, respectively, after being digested in the stomach and intestine for 6 h. It had obvious anti-inflammatory effect in the cell model, and could significantly reduce the content of nitric oxide (NO) in the cell model. Compared with the model group, the content of NO decreased by 48.66% at the dose of 250 μg/mL. The results showed that burdock polysaccharide had certain anti-inflammatory activity, and the research results could provide a theoretical basis for the development of natural anti-inflammatory functional foods and drugs. |
| first_indexed | 2024-04-13T09:11:00Z |
| format | Article |
| id | doaj.art-3ecd5ad43ca84c40a10226692f187c32 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-13T09:11:00Z |
| publishDate | 2022-08-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-3ecd5ad43ca84c40a10226692f187c322022-12-22T02:52:52ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-08-01431527227810.13386/j.issn1002-0306.20211002472021100247-15Analysis of Properties of Burdock Polysaccharide and Its Regulatory Effect on Lipopolysaccharide-induced Macrophage InflammationShanshan ZHU0Bin ZHANG1Wenqing ZHU2Qiang CHEN3Chaojie ZHANG4Zhenjia ZHENG5School of Food Science and Engineering, Shandong Agricultural University, Shandong Provincial Key Laboratory of Food Processing Technology and Quality Control, Taian 271018, ChinaSchool of Food Science and Engineering, Shandong Agricultural University, Shandong Provincial Key Laboratory of Food Processing Technology and Quality Control, Taian 271018, ChinaSchool of Food Science and Engineering, Shandong Agricultural University, Shandong Provincial Key Laboratory of Food Processing Technology and Quality Control, Taian 271018, ChinaShandong Burdock Medical Research Institute Co., Ltd., Dezhou 253084, ChinaShandong Burdock Medical Research Institute Co., Ltd., Dezhou 253084, ChinaSchool of Food Science and Engineering, Shandong Agricultural University, Shandong Provincial Key Laboratory of Food Processing Technology and Quality Control, Taian 271018, ChinaIn order to explore the monosaccharide composition, in vitro digestion characteristics of burdock polysaccharide and its anti-inflammatory effect in lipopolysaccharide-induced cell model, this study was analyzed by ultraviolet spectroscopy, infrared spectroscopy and ion chromatography, and explored the digestive properties of polysaccharides in gastrointestinal fluid, physical stability and anti-inflammatory activity. The results showed that the total sugar content of burdock polysaccharide was 83.07%, the molecular weight was 2902 Da, and the monosaccharide composition was fructose:glucose:arabinose:galactose=13.6:2.5:1.6:1. The degree of hydrolysis was 11.66% and 9.12%, respectively, after being digested in the stomach and intestine for 6 h. It had obvious anti-inflammatory effect in the cell model, and could significantly reduce the content of nitric oxide (NO) in the cell model. Compared with the model group, the content of NO decreased by 48.66% at the dose of 250 μg/mL. The results showed that burdock polysaccharide had certain anti-inflammatory activity, and the research results could provide a theoretical basis for the development of natural anti-inflammatory functional foods and drugs.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100247burdock polysaccharidemonosaccharide compositionin vitro digestionanti-inflammatory activity |
| spellingShingle | Shanshan ZHU Bin ZHANG Wenqing ZHU Qiang CHEN Chaojie ZHANG Zhenjia ZHENG Analysis of Properties of Burdock Polysaccharide and Its Regulatory Effect on Lipopolysaccharide-induced Macrophage Inflammation Shipin gongye ke-ji burdock polysaccharide monosaccharide composition in vitro digestion anti-inflammatory activity |
| title | Analysis of Properties of Burdock Polysaccharide and Its Regulatory Effect on Lipopolysaccharide-induced Macrophage Inflammation |
| title_full | Analysis of Properties of Burdock Polysaccharide and Its Regulatory Effect on Lipopolysaccharide-induced Macrophage Inflammation |
| title_fullStr | Analysis of Properties of Burdock Polysaccharide and Its Regulatory Effect on Lipopolysaccharide-induced Macrophage Inflammation |
| title_full_unstemmed | Analysis of Properties of Burdock Polysaccharide and Its Regulatory Effect on Lipopolysaccharide-induced Macrophage Inflammation |
| title_short | Analysis of Properties of Burdock Polysaccharide and Its Regulatory Effect on Lipopolysaccharide-induced Macrophage Inflammation |
| title_sort | analysis of properties of burdock polysaccharide and its regulatory effect on lipopolysaccharide induced macrophage inflammation |
| topic | burdock polysaccharide monosaccharide composition in vitro digestion anti-inflammatory activity |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100247 |
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