Physicochemical Properties and In Vivo Hepatoprotective Effect of Polysaccharides from Grape Pomace
Wenjun Miao,
Rong Huang,
Xiaoli Huang,
Fei Gao,
Xiangpeng Leng,
Qiu Li
Affiliations
Wenjun Miao
Agricultural Bio-Pharmaceutical Laboratory, College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University, Qingdao 266109, China
Rong Huang
Agricultural Bio-Pharmaceutical Laboratory, College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University, Qingdao 266109, China
Xiaoli Huang
Instrumental Analysis Center, Qingdao Agricultural University, Qingdao 266109, China
Fei Gao
Agricultural Bio-Pharmaceutical Laboratory, College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University, Qingdao 266109, China
Xiangpeng Leng
Engineering Laboratory of Genetic Improvement of Horticultural Crops of Shandong Province, Institute of Grape Science and Engineering, College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China
Qiu Li
Agricultural Bio-Pharmaceutical Laboratory, College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University, Qingdao 266109, China
Here, the polysaccharides from grape pomace, a by-product in the wine industry, were characterized and evaluated in vitro and in vivo. The polysaccharides were extracted and studied using spectroscopic and chemical methods. The results revealed that GPPs are rich in arabinose, galactose and glucuronic acid and are heteropolysaccharides without protein and nucleic acid, containing α-glycoside bonds with irregular clusters on the surface. In vitro antioxidant activity assays indicated that GPPs have concentration-dependent antioxidant activity. In vivo, GPPs markedly decreased the levels of TNF-a, IL-6, ALT, AST and MDA in serum and liver tissues and restored the levels of SOD, CAT and GSH. Additionally, further histopathological examination confirmed that GPPs could mitigate the injury of liver induced by CCl4. Our results demonstrate that GPPs had antioxidant and hepatoprotective effects, and they are expected to be a potential ingredient for functional foods or hepatoprotective drugs.
