Isolation and Purification of Polysaccharide and Anti-inflammatory Effect of Dendrobium officinale Neutral Polysaccharide

被引：0
|
作者：
Lin X. [1 ]
Xie L. [2 ]
Chen M. [2 ]
Liang M. [1 ]
Liang Y. [2 ]
Du Z. [2 ]
机构：
[1] Infinity (China) Co., Ltd., Guangzhou
[2] School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 08期
关键词：
anti-inflammatory effect; Dendrobium officinale; isolation and purification; neutral polysaccharide; structural analysis;
D O I：
10.13386/j.issn1002-0306.2023080137
中图分类号：
学科分类号：
摘要：
Objective: To isolate and purify polysaccharides from Dendrobium officinale, characterize their structure and explore their anti-inflammatory effects. Methods: Polysaccharides from Dendrobium officinale were obtained by water extraction and alcohol precipitation. DOP-1 was purified by DEAE-52 cellulose ion exchange resin and Sephadex G-100. Ultraviolet scanning, GC, high-performance gel chromatography, infrared spectroscopy and nuclear magnetic resonance scanning were used to analyze the structure of DOP-1 polysaccharide, and the inhibitory effect of DOP-1 on the proliferation of RAW 264.7 cells was determined. And its effect on the expression of NO, TNF-α and IL-1β in RAW264.7 cells induced by LPS. Results: DOP-1 was a homogeneous polysaccharide composed of rhamnose, mannose, glucose and galactose with a monosaccharide molar ratio of 0.6:9.0:2.7:2.9 and a molecular weight of 59.2 kDa. DOP-1 did not significantly inhibit the proliferation of RAW 264.7 cells. Compared with the model group, DOP-1 significantly inhibited the expression of NO, TNF-α and IL-1β. Conclusions: The polysaccharides of Dendrobium officinaleobtained in this study had clear structure and good anti-inflammatory activity, and the extraction conditions were feasible. This study would provide theoretical basis for the development and utilization of polysaccharides of Dendrobium officinale with anti-inflammatory effect. © 2024 Editorial Department of Science and Technology of Food Science. All rights reserved.
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页码：39 / 46
页数：7
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