An Acidic Polysaccharide with Anti-Inflammatory Effects from Blackened Jujube: Conformation and Rheological Properties

Abstract

An acidic polysaccharide fraction (BJP-4) was isolated from blackened jujube, and its advanced structures and anti-inflammatory activity were investigated. X-ray diffraction showed that BJP-4 exhibits both crystalline and amorphous portions. Atomic force microscopy data suggested that it contains a large number of spherical lumps. Circular dichroism and Congo red experiments revealed that it has no triple-helix conformation. In steady shear flow results, the BJP-4 solution was a pseudoplastic non-Newtonian fluid with acid-base stability. BJP-4 (20 mg/mL) showed liquid-like properties (G″ > G′), while it performed weak gel-like behavior at a high concentration (40 mg/mL) (G′ > G″). The anti-inflammatory effects of BJP-4 were further evaluated through in vitro experiments. BJP-4 could down-regulate the over-secretion of inflammatory factors (NO, IL-6, IL-1β, TNF-α, iNOS and COX-2) in RAW264.7 cells due to LPS stimulation. Moreover, it demonstrated that BJP-4 restrained the NF-κB signal pathway by regulating TLR4 expression, reducing IκBα phosphorylation level and NF-κB p65 nuclear translocation. In summary, this present study contributes to the application of blackened jujube polysaccharides in the foods and medicine field.

A Homogalacturonan from Peel of Winter Jujube (Zizyphus jujuba Mill. cv. Dongzao): Characterization and Protective Effects against CCl4-Induced Liver Injury

“…As one of the most important components among the functional ingredients, polysaccharides have been isolated from many cultivars of jujubes with distinct structures [ 1 , 7 , 8 ]. It was summarized that 46 polysaccharides have been characterized from jujubes by 2022.…”

“…Polysaccharides were proved to be the main bioactive components from jujubes and exhibit many functions, such as antioxidant [ 11 ], anti-fatigue [ 12 ], immuno-regulatory [ 13 , 14 ], anti-inflammation [ 8 , 15 ], and hepatoprotective activities [ 16 , 17 ]. These bioactivities were considered to be related with the molecular weight, monosaccharide composition, and chemical structures of polysaccharides [ 1 ].…”