Structural, thermal, and anti-inflammatory properties of a novel pectic polysaccharide from alfalfa (Medicago sativa L.) stem

Journal of Agricultural and Food Chemistry
Lei ChenLiangli Lucy Yu

Abstract

A pectic polysaccharide (APPS) was purified from the cold alkali extract of alfalfa stem and characterized to be a rhamnogalacturonan I (RG-I) type pectin with the molecular weight of 2.38 × 10(3) kDa and a radius of 123 nm. The primary structural analysis indicated that APPS composed of a →2)-α-l-Rhap-(1→4)-α-d-GalpA-(1→ backbone with 12% branching point at C-4 of Rhap forming side chains by l-arabinosyl and d-galactosyl oligosaccharide units. Transmission electron microscopy (TEM) analysis revealed a primary linear-shaped structure with a few branches in its assembly microstructures. The thermal decomposition evaluation revealed the stability of APPS with an apparent activation energy (Ea) of 226.5 kJ/mol and a pre-exponential factor (A) of 2.10 × 10(25)/s, whereas its primary degradation occurred in the temperature range from 215.6 to 328.0 °C. In addition, APPS showed significant anti-inflammatory effect against mRNA expressions of the pro-inflammatory cytokine genes, especially for IL-1β, suggesting its potential utilization in functional foods and dietary supplement products.

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Citations

Nov 4, 2015·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Wei XuMu Yuan
Jan 27, 2016·Journal of Agricultural and Food Chemistry·Wenwen DengJiangnan Yu
Nov 12, 2015·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Daniil N OlennikovLeonid N Vladimirov
Oct 15, 2019·Critical Reviews in Food Science and Nutrition·Dongmei WuShiguo Chen
Jun 2, 2016·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Kaiwei HuangChengfeng Wu
Jul 22, 2018·Molecular and Cellular Biochemistry·Rehab M Abdel-MegeedAbdel-Hamid Z Abdel-Hamid
Jan 29, 2020·International Journal of Biological Macromolecules·Pinyi GaoXuegui Liu
Dec 28, 2018·International Journal of Biological Macromolecules·Yuhuai XieWeiren Yang
Apr 26, 2019·International Journal of Biological Macromolecules·Yuhuai XieWeiren Yang

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