Ultrasonic Treatment Enhances the Antioxidant and Immune-Stimulatory Properties of the Polysaccharide from Sinopodophyllum hexandrum Fruit

Ziwei Liu; Hangyu Li; Qianqian Liu; Yangyang Feng; Daiyan Wu; Xinnan Zhang; Linzi Zhang; Sheng Li; Feng Tang; Qun Liu; Xiaonong Yang; Haibo Feng

doi:10.3390/foods12050910

Ultrasonic Treatment Enhances the Antioxidant and Immune-Stimulatory Properties of the Polysaccharide from Sinopodophyllum hexandrum Fruit

Foods. 2023 Feb 21;12(5):910. doi: 10.3390/foods12050910.

Authors

Ziwei Liu^{1

2}, Hangyu Li^{1

2}, Qianqian Liu^{1

2}, Yangyang Feng^{1

2}, Daiyan Wu^{1

2}, Xinnan Zhang^{1

2}, Linzi Zhang^{1

2}, Sheng Li^{1

2}, Feng Tang^{1

2}, Qun Liu^{1

2}, Xiaonong Yang^{1

2}, Haibo Feng^{1

2}

Affiliations

¹ College of Animal Husbandry and Veterinary Medicine, Southwest Minzu University, Chengdu 610041, China.
² Key Laboratory of Ministry of Education and Sichuan Province for Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization, Chengdu 610041, China.

Abstract

We aimed to assess the potential of ultrasonic treatment on the processing of polysaccharides as functional foods or food additives. The polysaccharide from Sinopodophyllum hexandrum fruit (SHP, 52.46 kDa, 1.91 nm) was isolated and purified. SHP was treated with various levels of ultrasound (250 W and 500 W), resulting in the formation of two polysaccharides, SHP1 (29.37 kD, 1.40 nm) and SHP2 (36.91 kDa, 0.987 nm). Ultrasonic treatment was found to reduce the surface roughness and molecular weight of the polysaccharides, leading to thinning and fracturing. The effect of ultrasonic treatment on polysaccharide activity was evaluated in vitro and in vivo. In vivo experiments showed that ultrasonic treatment improved the organ index. Simultaneously, it enhanced the activity of superoxide dismutase, total antioxidant capacity, and decreased the content of malondialdehyde in the liver. In vitro experiments demonstrated that ultrasonic treatment also promoted proliferation, nitric oxide secretion, phagocytic efficiency, costimulatory factors (CD80+, CD86+) expression, and cytokine(IL-6, IL-1β) production of RAW264.7 macrophages.

Keywords: antioxidant; carbohydrate; immunomodulatory effect; structural characterization; ultrasonic.

Abstract

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