Influence of UV/H2O2 treatment on polysaccharides from Sargassum fusiforme: Physicochemical properties and RAW 264.7 cells responses

被引：39
作者：
Chen, Xiaoyong [1 ,2 ]
You, Lijun [1 ,2 ]
Ma, Yongxuan [3 ]
Zhao, Zhengang [1 ,2 ]
Kulikouskaya, Viktoryia [4 ]
机构：
[1] South China Univ Technol, Sch Food Sci & Engn, Guang Zhou 510640, Peoples R China
[2] Overseas Expertise Intro Ctr Food Nutr & Human Hl, Guang Zhou, Peoples R China
[3] Guangzhou Liheng Clin Nutr Co Ltd, Guangzhou 510610, Guangdong, Peoples R China
[4] Natl Acad Sci Belarus, Inst Chem New Mat, 36F Skaryna Str, Minsk 220141, BELARUS
来源：
FOOD AND CHEMICAL TOXICOLOGY | 2021年 / 153卷
基金：
中国国家自然科学基金;
关键词：
Polysaccharides; Degradation; Anti-inflammatory activity; H2O2; UV; CABERNET-SAUVIGNON; NITRIC-OXIDE; INFLAMMATION; ANTIOXIDANT; MECHANISM;
D O I：
10.1016/j.fct.2021.112246
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
There are few studies on seaweed polysaccharides with UV/H2O2 treatment, so the aim of this study was to evaluate the effects of UV/H2O2 treatment on physicochemical properties and RAW 264.7 cells responses of polysaccharides from Sargassum fusiforme (PSF). Results showed that the contents of reducing sugar and sulfate in PSF with UV/H2O2 treatment for 2 h increased by 202.86% and 31.77%, respectively, and the contents of total sugar, protein and uronic acid decreased by 14.29%, 57.11% and 43.18% compared with those of original polysaccharides. In addition, UV/H2O2 treatment did not change the monosaccharide types of original polysaccharides, but it could change its monosaccharide composition and surface morphology. Besides, polysaccharides after UV/H2O2 treatment for 0.5-2 h had lower toxicity than original polysaccharides in RAW 264.7 cells. Typically, PSF with UV/H2O2 treatment for 2 h (PSF-T2) could effectively inhibit pro-inflammatory molecules production (including NO, IL-1 beta, IL-6 and TNF-alpha), and down-regulate related genes expression (including Tlr4, Irak, Il-1 beta, Il-6, Il-12 and Tnf-alpha). Therefore, UV/H2O2 treatment is a potential way to prepare polysaccharide with better anti-inflammatory activity.
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页数：8
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