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Wyświetlanie 1-1 z 1
Tytuł:
Effects of Tremella fuciformis-Derived Polysaccharides with Different Molecular Weight on D-Galactose-Induced Aging of Mice
Autorzy:
Luo, Donghui
Liu, Xiaofei
Guan, Jingjing
Jang, Guili
Hua, Yanglin
Zhang, Xinfei
Xu, Xiaofei
Powiązania:
https://bibliotekanauki.pl/articles/16538544.pdf
Data publikacji:
2023-05-25
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
mushroom
polysaccharide purification
anti-oxidant activity
anti-aging activity
structure-function relationship
anti-oxidant enzyme
Opis:
The structure-bioactivity relationship of Tremella fuciformis polysaccharides (TFPs) in anti-aging in vivo is rarely reported. In the present study, a purified TFP, named HM, mainly composed of mannose, fucose, xylose, and glucose in a molar ratio of 4.14:0.98:0.81:0.62, was obtained from the fruiting body of T. fuciformis. Subsequently, two differentially degraded TFPs, named MM and LM, respectively, were prepared by a combined method of ultrasonic irradiation (US) and H2O2 treatment. Their structural properties, scavenging activities against free radicals in vitro, and anti-aging effects on D-galactose-induced aging of mice were determined. The average molecular weight of HM, MM, and LM was 58.3×106, 4.68×106, and 3.14×105 Da, respectively. All three TFPs were devoid of triple helix conformation and exhibited concentration- and molecular weight-dependent scavenging activity against radicals. The TFPs markedly relieved skin aging, effectively attenuated oxidative stress, and significantly decreased inflammation in D-galactose-induced aging mice. MM exhibited the best anti-aging effect among the TFPs. Additionally, TFPs partially restored the alterations in pH and the total content of short-chain fatty acids (SCFAs) in the colon but exhibited various impacts on the content of the individual SCFAs. These findings would provide rational guidance for a better application of TFPs in anti-aging foods and expand our understanding of the structure-function relationship of mushroom polysaccharides.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2023, 73, 2; 163-174
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-1 z 1

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