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

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.

Keywords

• burdock polysaccharide
• monosaccharide composition
• in vitro digestion
• anti-inflammatory activity