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標題: Purification, partial characterization and anti-inflammatory characteristics of lotus (Nelumbo nucifera Gaertn) plumule polysaccharides
作者: Liao, Chun-Huei
Lin, Jin-Yuarn
關鍵字: Characterisation;Lotus plumule polysaccharide;Purification;RAW264.7 macrophage
Project: Food Chemistry, Volume 135, Page(s) 1818–1827.
A novel lotus plumule polysaccharide (LPPS) was purified, characterised and cultured with RAW264.7
macrophages to evaluate its anti-inflammatory characteristics. LPPS was purified using Sepharose 6B
gel filtration and dissolved into two major components, fraction-1 (F1) and fraction-2 (F2). The molecular
weights of native F1 and F2 were approximately distributed at >2,000 and 25.7 kDa, respectively. The
total protein and carbohydrate constituent ratios in LPPS, F1, and F2 were 30.0 � 0.9% vs. 70.0 � 0.9%,
30.1 � 2.6% vs. 69.9 � 2.6%, and 96.5 � 6.1% vs. 3.5 � 6.1% (w/w), respectively, suggesting that F1 may be
a major proteo-polysaccharide component and F2 a glycoprotein constituent in LPPS. Pro-/anti-inflammatory
(IL-6/IL-10) cytokine secretion ratios by lipopolysaccharide-stimulated RAW264.7 macrophages
were significantly decreased by F1 and F2 treatments, particularly by F2, in a dose-dependent manner
under a preventive experimental model. This study suggests that purified components, F1 and F2 from
LPPS, have strong anti-inflammatory effects on LPS-induced inflamed macrophages in a preventive
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2012.06.063
Appears in Collections:食品暨應用生物科技學系

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