Structural study of a pectic polysaccharide fraction isolated from “mountain tea” (Sideritis scardica Griseb.)

Ognyanov, Manol; Remoroza, C.A.; Schols, Henk A.; Petkova, Nadezhda; Georgiev, Yordan

doi:10.1016/j.carbpol.2021.117798

Cited by 21 publications

(6 citation statements)

References 37 publications

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“…42 Studies have shown that polysaccharide fractions with different structural features can be extracted from a specific material. In the present study, the chemical structure analysis indicated that although LYP-S3 and reported tea polysaccharides 26,38,43 all mostly consist of the combination of 1,4-linked Galp, 1,4-linked GalpA, 1,2,4-linked Rhap, and 1,4-linked Glcp, LYP-S3 has remarkable differences in structural characterization, including molar ratio, glycosidic bond types, and the linkage sequences of different glycosyl residues. However, the potential mechanism by which LYP-S3 exerts its biological activity and the specific structure−function relationship of LYP-S3 need to be further studied.…”

Section: ■ Discussionmentioning

confidence: 54%

Structural Characterization and Macrophage Polarization-Modulating Activity of a Novel Polysaccharide from Large Yellow Tea

Wang

et al. 2022

J. Agric. Food Chem.

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A novel homogeneous polysaccharide (LYP-S3) that promotes the M2 polarization of macrophages was obtained from large yellow tea by a bioactivity-guided sequential isolation procedure and activity evaluation in the present study. Structural characterization revealed that LYP-S3 has an average molecular weight of 28.6 kDa and is composed of rhamnose, arabinose, galactose, glucose, and galacturonic acid at the molar ratio of 8.08:11.66:11.77:3.96:58.02. The main backbone of LYP-S3 consists of →4)-α-d-GalpA-6-OMe-(1→, β-d-GalpA-(1→, →4)-β-d-Galp-(→1, and →β-d-Galp-(1→, and the branches are composed of α-l-Araf-(→1, →5)-α-l-Araf-(1→, →2,4)-β-l-Rhap-(1→, →2)-β-l-Rhap-(1→, and →4)-β-d-Glcp-(1→. An in vitro bioactivity evaluation assay showed that LYP-S3 remarkably reduced the expression of M1 macrophage markers and increased the expression of M2 macrophage markers. In addition, LYP-S3 inhibited adipocyte differentiation and adipogenesis in 3T3-L1 adipocytes and blocked macrophage migration toward 3T3-L1 adipocytes in the cocultures of bone-marrow-derived monocytes and 3T3-L1 adipocytes. Furthermore, LYP-S3 promoted the M2 polarization of macrophages in cocultures. These findings suggested that LYP-S3 has a potential function in preventing inflammation and obesity.

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Section: ■ Discussionmentioning

confidence: 54%

Structural Characterization and Macrophage Polarization-Modulating Activity of a Novel Polysaccharide from Large Yellow Tea

Wang

et al. 2022

J. Agric. Food Chem.

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“…The content of D -galacturonic acid (GalA) in strawberries was determined using a continuous flow analyser (CFA), SanPlus (Skalar, Netherlands) according to the procedure recommended by the manufacturer. The applied automatic colorimetric method of measurement of GalA content is based on a color reaction, where the color intensity is measured at a wavelength of 520 nm ( Ognyanov et al, 2021 ). 10 mg of dried pectin was dissolved in 12 ml of deionised water.…”

Section: Methodsmentioning

confidence: 99%

The Use of Interactions Between Microorganisms in Strawberry Cultivation (Fragaria x ananassa Duch.)

et al. 2021

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As the market indicates a growing interest in organically grown fruit, there is a need for biostimulants to counter the adverse effects of pathogenic fungi and fungal-like-pathogens. Four microbial pathogens (Botrytis cinerea, Verticillium sp., Phytophthora sp., and Colletotrichum sp.) which are the most often causes of strawberry diseases were selected. Five kinds of biostimulants (C1, C2, C3, C4, and C5) containing bacterial consortia were developed to combat the pathogens. The antagonistic effect of selected microorganisms against strawberry pathogens was observed. The effectiveness of various beneficial bacteria in combating fungal pathogens of cv. Honeoye strawberries was compared and the impact of their activity on fruit quality was assessed. The most significant effect on the strawberry firmness was found for the C2 consortium, which provided the strawberries infected with the pathogens group (MIX: B. cinerea, Verticillium sp., Phytophthora sp., and Colletotrichum sp.) with a 140% increase in maximum load in a puncture test compared to the positive control (C0). Strawberries contaminated with Phytophthora sp. after the application of Consortium C4 (C4) showed the largest increase (127%) in soluble solid content (SSC) when compared to the C0. Fruit contaminated with Colletotrichum sp. and B. cinerea after the application of C2 and Consortium 5 (C5), respectively, had the highest levels of anthocyanins and total phenolic content, when compared to C0. The largest increase, which reached as high as 25%, in D-galacturonic acid content was observed for the group of pathogens after Consortium 1 (C1) application. The extraction of strawberry pectin allowed for the study of the rheological properties of pectin solutions; on this basis, strawberry pectin from the control (NC) was distinguished as it showed the highest viscosity (0.137–0.415 Pas). Taking into account the individual effects of bacteria on strawberry pathogenic fungi and fungal-like-pathogens, it is possible to reduce the adverse effects of fungal disease and to improve the properties of strawberries by selecting the appropriate bacterial consortium. Interactions between microorganisms are often complex and not fully understood, which suggests the need for further research in this direction.

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“…The structural characteristics of polysaccharides include MWs, monosaccharide compositions, glycosidic bond types, configurations, and branching structures . To determine the MWs of polysaccharides, size-exclusion chromatography (SEC) and high-performance gel permeation chromatography (HPGPC) are typically used. Monosaccharide components are usually determined using gas chromatography (GC), high-performance liquid chromatography (HPLC), and thin-layer chromatography (TLC). − Fourier transform infrared spectroscopy (FTIR) is a common method to identify glycosidic bonds and functional groups in polysaccharides.…”

Section: Protective Effect Of Polysaccharides On Intestinal Barrier F...mentioning

confidence: 99%

Protective Effects of Natural Polysaccharides on Intestinal Barrier Injury: A Review

Huo

Sun

et al. 2022

J. Agric. Food Chem.

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Owing to their minimal side effects and effective protection from oxidative stress, inflammation, and malignant growth, natural polysaccharides (NPs) are a potential adjuvant therapy for several diseases caused by intestinal barrier injury (IBI). More studies are accumulating on the protective effects of NPs with respect to IBI, but the underlying mechanisms remain unclear. Thus, this review aims to represent current studies that investigate the protective effects of NPs on IBI by directly maintaining intestinal epithelial barrier integrity (inhibiting oxidative stress, regulating inflammatory cytokine expression, and increasing tight junction protein expression) and indirectly regulating intestinal immunity and microbiota. Furthermore, the mechanisms underlying IBI development are briefly introduced, and the structure–activity relationships of polysaccharides with intestinal barrier protection effects are discussed. Potential developments and challenges associated with NPs exhibiting protective effects against IBI have also been highlighted to guide the application of NPs in the treatment of intestinal diseases caused by IBI.

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Structural study of a pectic polysaccharide fraction isolated from “mountain tea” (Sideritis scardica Griseb.)

Cited by 21 publications

References 37 publications

Structural Characterization and Macrophage Polarization-Modulating Activity of a Novel Polysaccharide from Large Yellow Tea

Structural Characterization and Macrophage Polarization-Modulating Activity of a Novel Polysaccharide from Large Yellow Tea

The Use of Interactions Between Microorganisms in Strawberry Cultivation (Fragaria x ananassa Duch.)

Protective Effects of Natural Polysaccharides on Intestinal Barrier Injury: A Review

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