Analysis of Properties of Burdock Polysaccharide and Its Regulatory Effect on Lipopolysaccharide-induced Macrophage Inflammation

ZHU Shanshan; ZHANG Bin; ZHU Wenqing; CHEN Qiang; ZHANG Chaojie; ZHENG Zhenjia

doi:10.13386/j.issn1002-0306.2021100247

Volume 43 Issue 15

Jul. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(15): 272-278. > DOI: 10.13386/j.issn1002-0306.2021100247

ZHU Shanshan, ZHANG Bin, ZHU Wenqing, et al. Analysis of Properties of Burdock Polysaccharide and Its Regulatory Effect on Lipopolysaccharide-induced Macrophage Inflammation[J]. Science and Technology of Food Industry, 2022, 43(15): 272−278. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100247.

Citation:

PDF (2833 KB)

Analysis of Properties of Burdock Polysaccharide and Its Regulatory Effect on Lipopolysaccharide-induced Macrophage Inflammation

1.
School of Food Science and Engineering, Shandong Agricultural University, Shandong Provincial Key Laboratory of Food Processing Technology and Quality Control, Taian 271018, China
2.
Shandong Burdock Medical Research Institute Co., Ltd., Dezhou 253084, China

More Information

Received Date: October 24, 2021
Available Online: June 02, 2022

Graphical Abstract

Abstract

Abstract

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.
- burdock polysaccharide,
- monosaccharide composition,
- in vitro digestion,
- anti-inflammatory activity

FullText(HTML)

References (33)

References

[1]	李玲玉, 邱志常, 朱姗姗, 等. 响应面法优化牛蒡多糖超声辅助提取工艺与抗氧化活性评价[J]. 食品科技,2020,45(11):197−204, 211. [LI L Y, QIU Z C, ZHU S S, et al. Optimization of ultrasonic-assisted extraction process and antioxidant activity evaluation of burdock polysaccharide by response surface methodology[J]. Food Science and Technology,2020,45(11):197−204, 211. LI L Y, QIU Z C, ZHU S S, et al. Optimization of ultrasonic-assisted extraction process and antioxidant activity evaluation of burdock polysaccharide by response surface methodology[J]. Food Science and Technology, 2020, 45(11): 197-204, 211.
[2]	张晓晓, 柴智, 冯进, 等. 牛蒡多糖的提取及生物活性研究进展[J]. 食品与发酵工业,2021,47(6):280−288. [ZHANG X X, CHAI Z, FENG J, et al. Research progress on extraction and biological activity of burdock polysaccharides[J]. Food and Fermentation Industries,2021,47(6):280−288. ZHANG X X, CHAI Z, FENG J, et al. Research progress on extraction and biological activity of burdock polysaccharides[J]. Food and Fermentation Industries, 2021, 47(6): 280-288.
[3]	ZHANG X, ZHANG N, KAN J, et al. Anti-inflammatory activity of alkali-soluble polysaccharides from Arctium lappa L. and its effect on gut microbiota of mice with inflammation[J]. International Journal of Biological Macromolecules,2020,154:773−787. doi: 10.1016/j.ijbiomac.2020.03.111
[4]	巫永华, 陆文静, 刘梦虎, 等. 响应面优化超声波辅助双水相提取牛蒡多糖及抗氧化分析[J]. 食品与发酵工业,2020,46(5):215−223. [WU Y H, LU W J, LIU M H, et al. Response surface optimization of ultrasonic-assisted two-phase extraction of burdock polysaccharides and antioxidant analysis[J]. Food and Fermentation Industries,2020,46(5):215−223. WU Y H, LU W J, LIU M H, et al. Response surface optimization of ultrasonic-assisted two-phase extraction of burdock polysaccharides and antioxidant analysis[J]. Food and Fermentation Industries, 2020, 46(5): 215-223.
[5]	宋子敬, 张春凤. 牛蒡多糖对免疫低下小鼠增强免疫及抗氧化作用研究[J]. 海峡药学,2016,28(5):25−27. [SONG Z J, ZHANG C F. Study on the effects of burdock polysaccharides on immunity enhancement and anti-oxidation in immunocompromised mice[J]. Strait Pharmacy,2016,28(5):25−27. doi: 10.3969/j.issn.1006-3765.2016.05.011 SONG Z J, ZHANG C F. Study on the effects of burdock polysaccharides on immunity enhancement and anti-oxidation in immunocompromised mice[J]. Strait Pharmacy, 2016, 28(5): 25-27. doi: 10.3969/j.issn.1006-3765.2016.05.011
[6]	ZHANG N F, WANG Y, KAN J, et al. In vivo and in vitro anti-inflammatory effects of water-soluble polysaccharide from Arctium lappa[J]. International Journal of Biological Macromolecules,2019,135:717−724. doi: 10.1016/j.ijbiomac.2019.05.171
[7]	李卷梅. 牛蒡根多糖提取和结构特征[D]. 南昌: 南昌大学, 2019. LI J M. Extraction and structural characteristics of polysaccharides from burdock root[D]. Nanchang: Nanchang University, 2019.
[8]	胡建. 牛蒡多糖的提取纯化及其抗氧化性研究[D]. 扬州: 扬州大学, 2011. HU J. Extraction and purification of burdock polysaccharide and its antioxidant activity[D]. Yangzhou: Yangzhou University, 2011.
[9]	刘闯, 吴现华, 刘静, 等. 植物多糖抗炎活性机制及其构效关系研究进展[J]. 食品工业科技,2022,43(11):415−425. [LIU C, WU X H, LIU J, et al. Research progress on the anti-inflammatory activity mechanism and structure-activity relationship of plant polysaccharides[J]. Food Industry Science and Technology,2022,43(11):415−425. LIU C, WU X H, LIU J, et al. Research progress on the anti-inflammatory activity mechanism and structure-activity relationship of plant polysaccharides[J]. Food Industry Science and Technology, 2022, 43(11): 415-425.
[10]	YAO Y F, WANG L F, CHEN S M, et al. Antinociceptive and anti-inflammatory activities of ethanol-soluble acidic component from Ganoderma atrum by suppressing mannose receptor[J]. Journal of Functional Foods,2022,89:104915. doi: 10.1016/j.jff.2021.104915
[11]	GUZIK T J, KORBUT R, ADAMEK-GUZIK T. Nitric oxide and superoxide in inflammation and immune regulation[J]. Journal of Physiology and Pharmacology,2003,54(4):469−487.
[12]	RANKIN J A. Biological mediators of acute inflammation[J]. AACN Clinical Issues,2004,15(1):3−17. doi: 10.1097/00044067-200401000-00002
[13]	陈树俊, 李佳益, 王翠连, 等. 黄梨渣多糖的提取、分离纯化和结构鉴定[J]. 食品科学,2018,39(20):278−286. [CHEN S J, LI J Y, WANG C L, et al. Extraction, isolation and purification and structure identification of polysaccharides from yellow pear residue[J]. Food Science,2018,39(20):278−286. doi: 10.7506/spkx1002-6630-201820040 CHEN S J, LI J Y, WANG C L, et al. Extraction, isolation and purification and structure identification of polysaccharides from yellow pear residue[J]. Food Science, 2018, 39(20): 278-286. doi: 10.7506/spkx1002-6630-201820040
[14]	王彦平, 娄芳慧, 陈月英, 等. 苯酚-硫酸法测定紫山药多糖含量的条件优化[J]. 食品研究与开发,2021,42(4):170−174. [WANG Y P, LOU F H, CHEN Y Y, et al. Optimization of conditions for determination of polysaccharide content in purple yam by phenol-sulfuric acid method[J]. Food Research and Development,2021,42(4):170−174. WANG Y P, LOU F H, CHEN Y Y, et al. Optimization of conditions for determination of polysaccharide content in purple yam by phenol-sulfuric acid method[J]. Food Research and Development, 2021, 42(4): 170-174.
[15]	李晶晶, 刘欣鑫, 薛阳, 等. 碱蓬多糖SSP1-1的分离纯化及其抗肿瘤活性[J]. 食品工业科技,2020,41(20):314−319. [LI J J, LIU X X, XUE Y, et al. Isolation and purification of Suaeda salsa polysaccharide SSP1-1 and its anti-tumor activity[J]. Science and Technology of Food Industry,2020,41(20):314−319. LI J J, LIU X X, Xue Y, et al. Isolation and purification of Suaeda salsa polysaccharide SSP1-1 and its anti-tumor activity[J]. Science and Technology of Food Industry, 2020, 41(20): 314-319.
[16]	杨燕敏, 郑振佳, 高琳, 等. 红枣多糖超声波提取、结构表征及抗氧化活性评价[J]. 食品与发酵工业,2021,47(5):120−126. [YANG Y M, ZHENG Z J, GAO L, et al. Ultrasonic extraction, structure characterization and antioxidant activity evaluation of jujube polysaccharides[J]. Food and Fermentation Industries,2021,47(5):120−126. YANG Y M, ZHENG Z J, GAO L, et al. Ultrasonic extraction, structure characterization and antioxidant activity evaluation of jujube polysaccharides[J]. Food and Fermentation Industries, 2021, 47(5): 120-126.
[17]	YANG Y, QIU Z, LI L, et al. Structural characterization and antioxidant activities of one neutral polysaccharide and three acid polysaccharides from Ziziphus jujuba cv. Hamidazao: A comparison[J]. Carbohydrate Polymers,2021,261:117879. doi: 10.1016/j.carbpol.2021.117879
[18]	王玮琛. 姜黄素分离与纳米颗粒制备及对疲劳应激损伤的修复作用[D]. 哈尔滨: 哈尔滨工业大学, 2020. WANG W C. Curcumin isolation and nanoparticle preparation and its repairing effect on fatigue stress injury[D]. Harbin: Harbin Institute of Technology, 2020.
[19]	YUAN Q, HE Y, XIANG P Y, et al. Effects of simulated saliva-gastrointestinal digestion on the physicochemical properties and bioactivities of okra polysaccharides[J]. Carbohydrate Polymers,2020,238:116183. doi: 10.1016/j.carbpol.2020.116183
[20]	LI L Y, QIU Z C, DONG H J, et al. Structural characterization and antioxidant activities of one neutral polysaccharide and three acid polysaccharides from the roots of Arctium lappa L.: A comparison[J]. International Journal of Biological Macromolecules,2021,182(14):187−196.
[21]	田有秋, 贾金霞, 束旭, 等. 淡红侧耳子实体多糖的分离纯化及结构探析[J]. 食品与发酵工业,2018,44(12):66−72. [TIAN Y Q, JIA J X, SHU X, et al. Isolation, purification and structure analysis of polysaccharides from Pleurotus ostreatus fruiting bodies[J]. Food and Fermentation Industries,2018,44(12):66−72. TIAN Y Q, JIA J X, SHU X, et al. Isolation, purification and structure analysis of polysaccharides from Pleurotus ostreatus fruiting bodies[J]. Food and Fermentation Industries, 2018, 44(12): 66-72.
[22]	JING Y, HUANG L, LÜ W, et al. Structural characterization of a novel polysaccharide from pulp tissues of Litchi chinensis and its immunomodulatory activity[J]. Journal of Agricultural and Food Chemistry,2014,62(4):902−911. doi: 10.1021/jf404752c
[23]	XU L, LU Y, CONG Y, et al. Polysaccharide produced by Bacillus subtilis using burdock oligo fructose as carbon source[J]. Carbohydrate Polymers,2018,206:811−819.
[24]	TU W, ZHU J, BI S, et al. Isolation, characterization and bioactivities of a new polysaccharide from Annona squamosa and its sulfated derivative[J]. Carbohydrate Polymers,2016,152:287−296. doi: 10.1016/j.carbpol.2016.07.012
[25]	李丹丹. 牛蒡菊糖的制备、对双歧杆菌的增殖及应用研究[D]. 无锡: 江南大学, 2008. LI D D. Preparation of burdock inulin, proliferation and application of Bifidobacterium[D]. Wuxi: Jiangnan University, 2008.
[26]	JIANG Y, YU J, LI Y, et al. Extraction and antioxidant activities of polysaccharides from roots of Arctium lappa L.[J]. International Journal of Biological Macromolecules,2018,123:531−538.
[27]	田浩. 可溶性大豆多糖在酸性条件下稳定不同乳蛋白的影响因素研究[D]. 无锡: 江南大学, 2021. TIAN H. Influencing factors of soluble soybean polysaccharides in the stabilization of different milk proteins under acidic conditions[D]. Wuxi: Jiangnan University, 2021.
[28]	WANG X, LI M, LIU F, et al. Fabrication and characterization of zein-tea polyphenols-pectin ternary complex nanoparticles as an effective hyperoside delivery system: Formation mechanism, physicochemical stability, and in vitro release property[J]. Food Chemistry,2021,364:130335.
[29]	龚雯, 唐婕, 韦雅渊, 等. 金花茶多糖的体外消化及酵解特性研究[J]. 食品工业科技,2021,42(24):31−39. [GONG W, TANG J, WEI Y Y, et al. Study on the in vitro digestion and glycolysis characteristics of Camellia sinensis polysaccharides[J]. Science and Technology of Food Industry,2021,42(24):31−39. GONG W, TANG J, WEI Y Y, et al. Study on the in vitro digestion and glycolysis characteristics of Camellia sinensis polysaccharides[J]. Science and Technology of Food Industry, 2021, 42(24): 31-39.
[30]	高涛, 罗黄洋, 吴韧, 等. 川明参多糖在体外模拟消化过程中的结构变化及对消化酶活性的影响[J]. 食品与发酵工业, 2021, 47(23): 98-105. GAO T, LUO H Y, WU R, et al. Structural changes of Chuanmingshen polysaccharide in simulated digestion process in vitro and its effect on digestive enzyme activity[J]. Food and Fermentation Industry, 2021, 47(23): 98-105.
[31]	于海芬. 铁棍山药多糖的纯化、结构及胃肠调节活性研究[D]. 天津: 天津科技大学, 2019. YU H F. Study on the purification, structure and gastrointestinal regulating activity of polysaccharides of iron stick yam[D]. Tianjin: Tianjin University of Science and Technology, 2019.
[32]	LI H L, LIU S, LIU Y, et al. Effects of in vitro digestion and fermentation of Nostoc commune Vauch. polysaccharides on properties and gut microbiota[J]. Carbohydrate Polymers,2022,281:119055. doi: 10.1016/j.carbpol.2021.119055
[33]	DI T, CHEN G, SUN Y, et al. In vitro digestion by saliva, simulated gastric and small intestinal juices and fermentation by human fecal microbiota of sulfated polysaccharides from Gracilaria rubra[J]. Journal of Functional Foods,2018,40:18−27. doi: 10.1016/j.jff.2017.10.040