Structural characterization of a water-soluble purple sweet potato polysaccharide and its effect on intestinal inflammation in mice

Anti-inflammatory activity of a water-soluble polysaccharide from the roots of purple sweet potato

“…WPSPP-1 was extracted based on our previously established method. 21 Briey, lyophilized purple sweet potato roots was powdered, degreased with 95% alcohol at 80 C and then leached at hot water (70 C) for 2 h. The obtained crude extract was rstly decolorized with AB-8 macroporous resin, and then fractionated on a DEAE-52 ion-exchange column and Sephadex G-100 gel column. The resultant fraction was collected, concentrated and lyophilized to obtain a puried water-soluble polysaccharide, namely WPSPP-1.…”

“…19,20 In our previous work, a water-soluble polysaccharide (named WPSPP-1) was puried from purple sweet potato. 21 Structural characterization showed WPSPP-1 was mainly constituted by 1,4-linked-a-Glcp, 1,6-linked-a-Glcp, 1,4,6-linked-a-Glcp and 1,2-linked-a-Manp, and the branch terminated with b-Glcp. Its molecular weight was determined by high performance gel permeation chromatography (HPGPC) as 1.03 Â 10 4 Da.…”

“…Moreover, WPSPP-1 was proved to ameliorate mice colitis inammation induced by dextran sulfate sodium (DSS). 21 Apart from chemical-induced colitis, toll-like receptor 4 (TLR4) ligand LPS can also contribute to the onset of intestinal and systemic inammation. In this study, we further evaluated the in vitro and in vivo anti-inammatory effect of WPSPP-1 on LPS-induced inammatory RAW264.7 macrophages and mice, respectively.…”

Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables

“…The administration of purple sweet potato to obese mice fed with a high-fat diet exhibited anti-obesity effects and attenuated gain weight [162]. Other bioactive compounds of purple sweet potatoes include alkali-soluble polysaccharides which presented anti-inflammatory properties in lipopolysaccharide (LPS)-treated macrophages (RAW 264.7) through the inhibition of nitric oxide, interleukin (IL)-6, IL-1β, and tumor necrosis factor alpha (TNF-α) and the increase of IL-10 [163], as well as anti-inflammatory effects against intestinal inflammation on dextran sulfate sodium (DSS)-induced mice [164], hepatoprotective properties [165], and immunomodulatory effects [166][167][168]. Non-flavonoid compounds and kaempferol derivatives are also present in sweet-potato tuber tissues, and they contribute to the overall bioactive capacity of sweet potato [28].…”

Developing novel functional food formulations from natural sources of bioactives: quinoa, amaranth and potatoes

“…Processing and storage conditions are important for the chemical composition and the visual quality of sweet-potato tubers, with heating treatments and higher pH having a detrimental effect on anthocyanins and starch content and on flesh color [132,[162][163][164][165]. Pretreatments such as blanching, osmotic dehydration, ultrasound-assisted dehydration, and ultrasound-assisted osmotic dehydration before microwave drying also had an impact on total phenolic and anthocyanin content of orange-and purple-fleshed sweet-potato slices [166].…”