Preparation and Characterization of Ginger Peel Polysaccharide–Zn (II) Complexes and Evaluation of Anti-Inflammatory Activity

Wenwen Li; Zhichang Qiu; Yue Ma; Bin Zhang; Lingyu Li; Qiulin Li; Qiuxia He; Zhenjia Zheng

doi:10.3390/antiox11122331

Antioxidants (Nov 2022)

Preparation and Characterization of Ginger Peel Polysaccharide–Zn (II) Complexes and Evaluation of Anti-Inflammatory Activity

Wenwen Li,
Zhichang Qiu,
Yue Ma,
Bin Zhang,
Lingyu Li,
Qiulin Li,
Qiuxia He,
Zhenjia Zheng

Affiliations

Wenwen Li: Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China
Zhichang Qiu: Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China
Yue Ma: Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Institute of Agri-Food Processing and Nutrition, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
Bin Zhang: Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China
Lingyu Li: Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China
Qiulin Li: School of Materials Science and Engineering, Suzhou University of Science and Technology, Suzhou 215011, China
Qiuxia He: Science and Technology Service Platform of Shandong Academy of Sciences, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China
Zhenjia Zheng: Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China

DOI: https://doi.org/10.3390/antiox11122331
Journal volume & issue: Vol. 11, no. 12
p. 2331

Abstract

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The present study aimed to explore the improvement of the bioactivity of ginger peel polysaccharides (GPs) by the modification of zinc after structural characterization. The obtained GP–Zn (II) complexes consisted dominantly of glucose and galactose in a mass proportion of 95.10:2.10, with a molecular weight of 4.90 × 105 Da and a Zn content of 21.17 mg/g. The chelation of GPs and Zn (II) was mainly involved in the O–H of hydroxyl groups, and this interaction reduced the crystallinity and decreased the asymmetry of GPs, with a slight effect on the thermal stability. The administration of GPs and their Zn (II) complexes effectively alleviated CuSO4-induced inflammatory response in zebrafish (Tg: zlyz-EGFP) via down-regulating the mRNA expression levels of pro-inflammatory cytokines (IL-1β, IL-6, IL-8, IL-12 and TNF-α) and upregulating the expression of anti-inflammatory cytokine (IL-10). Furthermore, the modification of Zn (II) enhanced the inflammation-inhibiting effect of polysaccharides. Therefore, GP–Zn (II) complexes could be applied as a candidate anti-inflammatory agent for the treatment of chronic inflammation-related diseases.

Published in Antioxidants

ISSN: 2076-3921 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Medicine: Therapeutics. Pharmacology
Website: http://www.mdpi.com/journal/antioxidants

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