Three anti-inflammatory polysaccharides from Lonicera japonica Thunb.:insights into the structure-function relationships  

作　　者：Yu Liu Hongjing Dong Dongxiao Sun-Waterhouse Wenwen Li Bin Zhang Jinqian Yu Zhichang Qiu Zhenjia Zheng 

机构地区：[1]Key Laboratory of Food Nutrition and Health in Universities of Shandong,College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China [2]Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province,Shandong Analysis and Test Center,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250014,China [3]School of Chemical Sciences,The University of Auckland,Private Bag 92019,New Zealand

出　　处：《Food Science and Human Wellness》2024年第4期2197-2207,共11页食品科学与人类健康（英文）

基　　金：supported by Key R&D Program of Shandong Province,China(2021CXGC010508)。

摘　　要：This study demonstrates the feasibility of producing three polysaccharides(neutral LJP-1,acidic LJP-2 and acidic LJP-3)with significant in vitro and in vivo anti-inflammatory activities from the flowers of Lonicera japonica.The three polysaccharides differed in chemical composition,molecular weight(Mw)distribution,glycosidic linkage pattern,functional groups and morphology.They exhibited excellent protective effects(in a dose-dependent manner)in lipopolysaccharide-injured RAW264.7 macrophages and Cu SO4-damaged zebrafish via reducing NO production and inhibiting the overexpressions of inflammation-related transcription factors,inflammatory proteins and cytokines in the NF-κB/MAPK signaling pathways.Their antiinflammatory effects varied owing to their different molecular characteristics and chemical compositions.Overall,LJP-2 at 400μg/m L was the most effective.LJP-2 consisted mainly of→5)-α-L-Araf(1→,→4)-α-LGalp A(1→and→2)-α-L-Rhap(1→residues with terminal T-β-D-Glcp.Thus,honeysuckle flowers are good sources of anti-inflammatory polysaccharides,and precise fractionation enables the production of potent antiinflammatory agents for the development of functional foods and healthcare products.

关 键 词：Honeysuckle polysaccharides FRACTIONATION Molecular characteristics Anti-inflammatory properties Structure-function relationship 

分 类 号：TS201.2[轻工技术与工程—食品科学]