Structural characterization and protective effects of polysaccharide from Gracilaria lemaneiformis on LPS-induced injury in IEC-6 cells

Xiong Li; Yufeng Gong; Wanzi Yao; Xiaoyong Chen; Jiebei Xian; Lijun You; Pedro Fardim

Food Chemistry: X (Dec 2021)

Structural characterization and protective effects of polysaccharide from Gracilaria lemaneiformis on LPS-induced injury in IEC-6 cells

Xiong Li,
Yufeng Gong,
Wanzi Yao,
Xiaoyong Chen,
Jiebei Xian,
Lijun You,
Pedro Fardim

Affiliations

Xiong Li: School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, Guangdong, China
Yufeng Gong: School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, Guangdong, China
Wanzi Yao: School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, Guangdong, China
Xiaoyong Chen: School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, Guangdong, China
Jiebei Xian: Department of Pediatrics, the Affiliated Hospital of South China University of Technology, Guangzhou, Guangdong 510640, China
Lijun You: School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, Guangdong, China; Corresponding author at: School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China.
Pedro Fardim: Chemical Engineering for Health & Care, Bio & Chemical Systems Technology, Reactor Engineering and Safety, Department of Chemical Engineering, KU Leuven, Belgium

Journal volume & issue: Vol. 12
p. 100157

Abstract

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This study was aimed to characterize Gracilaria lemaneiformis polysaccharides and evaluate their protective effects on Lipopolysaccharide-induced injury in IEC-6 cells. The G. lemaneiformis polysaccharide was degraded by UV/H2O2 treatment and purified to three fractions named GLP-1.0 M, GLP-1.4 M and GLP-1.6 M. The purified fractions were mainly composed of galactose, glucose and xylose. The structural analysis showed that GLP-1.6 M was a typical sulfated red alga polysaccharide containing the linear backbone of β-(1 → 3)- and α-(1 → 4)-linked galactosyl residues, anhydro-galactose units. In the Lipopolysaccharide-induced IEC-6 cells model, GLP-1.6 M exerted the strongest in vitro anti-inflammatory activity by inhibiting the release and expressions of tumor necrosis factor-α, interleukin-6 and interleukin-1β by 89.93%, 67.82% and 38.06%, respectively. Meanwhile, GLP-1.6 M enhanced the intestinal barrier function via up-regulating the expressions of tight junctions and mucin. Therefore, the purified polysaccharide from G. lemaneiformis could be a promising candidate for maintaining intestinal health in the food and pharmaceutical industries.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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