Structural characterization of a water-soluble purple sweet potato polysaccharide and its effect on intestinal inflammation in mice

被引：49
作者：
Gou, Yarun [1 ]
Sun, Jian [2 ,3 ]
Liu, Jun [1 ]
Chen, Hong [1 ]
Kan, Juan [1 ]
Qian, Chunlu [1 ]
Zhang, Nianfeng [1 ]
Jin, Changhai [1 ]
机构：
[1] Yangzhou Univ, Coll Food Sci & Engn, Yangzhou 225127, Jiangsu, Peoples R China
[2] Yangzhou Univ, Coll Chem & Chem Engn, Yangzhou 225002, Jiangsu, Peoples R China
[3] Xuzhou Inst Agr Sci Jiangsu Xuhuai Area, Xuzhou 221131, Jiangsu, Peoples R China
来源：
JOURNAL OF FUNCTIONAL FOODS | 2019年 / 61卷
基金：
中国国家自然科学基金;
关键词：
Purple sweet potato; Water-soluble polysaccharide; Structural characterization; Anti-inflammation activity; Gut microbiota; GUT MICROBIOTA COMPOSITION; ANTIOXIDANT ACTIVITY; COLORECTAL-CANCER; INDUCED COLITIS; IN-VITRO; IDENTIFICATION; PURIFICATION; EXPRESSION; EXTRACT;
D O I：
10.1016/j.jff.2019.103502
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A water-soluble polysaccharide (WPSPP-1) was isolated from purple sweet potato. The chemical structures of WPSPP-1 were characterized by high performance size-exclusion chromatography, methylation analysis, and 1D (H-1, C-13) and 2D NMR spectra. Results showed the molecular weight of WPSPP-1 were 103 kDa. Monosaccharide analysis revealed WPSPP-1 consisted of glucose and mannose in the molar ratio of 20.44:1.00. The backbones of WPSPP-1 were composed of 1,6-alpha-D-Glcp, 1,4-alpha-D-Glcp, 1,2-alpha-D-Manp and 1,4,6-alpha-D-Glcp with beta-D-Glcp on the branches. In vivo anti-inflammatory effect of WPSPP-1 on dextran sulfate sodium (DSS)-induced inflammatory mice was also determined. Results indicate that WPSPP-1 could improve inflammatory lesions by increasing IL-10, SOD and T-AOC levels and decreasing IL-1 beta, TNF-alpha, IL-6 and MDA levels. In addition, the consumption of WPSPP-1 adjusted the reduction of microbial diversity caused by intestinal inflammation, and restored the microbiota of the enteritis model group close to normal level.
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页数：9
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