Anti-inflammation effects of highly purified low-Mw RG-I pectins on LPS-activated macrophages

Wu, Dongmei
Zheng, Xiaoliang
Hu, Weiwei
Zhu, Kai
Yu, Chengxiao
He, Qiaojun
Linhardt, Robert J.
Ye, Xingqian
Chen, Shiguo
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Biology , Chemistry and chemical biology , Chemical and biological engineering , Biomedical engineering
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Anti-inflammation effects of highly purified low-Mw RG-I pectins on LPS-activated macrophages, D. Wu, X. Zheng, W. Hu, K. Zhu, C. Yu, Q. He, R. J. Linhardt, X. Ye, S. Chen, Bioactive Carbohydrates and Dietary Fibre, 26, 100283, 2021.
Pectic oligosaccharides are viewed as excellent immunomodulator, but the specific molecular weight (Mw) range required for anti-inflammatory effects remains unclear. In this study, citrus pectins was depolymerized by the ultrasound/H2O2/Vc system and the pectic mixtures was separated through the superdex 30 chromatography column. Three highly purified pectin fractions (USP1, USP2, USP3) were obtained, with the Mw of 2713 g/mol, 3683 g/mol, and 7469 g/mol. All of them were RG-I pectins and USP3 contained more arabinan sidechains than USP1 and USP2. In vitro anti-inflammation assays based on LPS-induced RAW264.7 macrophages indicated that these pectins could suppress the NO release, ROS production and down-regulated the level of pro-inflammatory cytokines IL-1β, IL-6 and TNF-α in a Mw-dependent manner. The inhibitory effects increased in the order of USP1<USP2<USP3. Meanwhile, the regulation of pro-inflammatory cytokines were closely related to the content of arabinan sidechains in pectin. Thus, low-Mw pectins with Mw>3KD should be effective as a prophylactic agent against inflammatory diseases in functional food.
Bioactive Carbohydrates and Dietary Fibre, 26, 100283
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The Linhardt Research Labs.
The Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS)
The Linhardt Research Labs Online Collection
Rensselaer Polytechnic Institute, Troy, NY
Bioactive Carbohydrates and Dietary Fibre