花生学报2025，Vol.54Issue(2)：206-212,224,8.DOI:10.14001/j.issn.1002-4093.2025.02.012
花生粕多糖抗炎活性研究及构效关系分析
Study on Anti-Inflammatory Activity and Structure-Activity Relationship of Peanut Meal Polysaccharide
摘要
Abstract
The purpose of this study was to investigate the effect of H2O2-Vc degradation on the anti-in-flammatory activity of peanut meal polysaccharide for different treatment times.The composition and struc-ture of monosaccharides were determined by liquid chromatography and infrared spectroscopy.LPS-in-duced inflammation cell model was established to evaluate the anti-inflammatory activity of peanut meal polysaccharide.The results showed that the monosaccharides in peanut meal polysaccharides were mainly composed of mannose,ribose,rhamnoose and glucose.Compared with the non-degrada-tion group,the glucose content in the degradation group was significantly decreased,and the content of galactose,mannose and xylose was significantly increased(P＜0.05).In the inflammatory model,the levels of IL-6,IL-4 and TNF-α were all increased significantly(P＜0.01).The peanut meal poly-saccharide group degraded for 1.25 h decreased the levels of IL-6 and TNF-α by(37.82±1.65)％and(37.32±2.06)％,respectively,which may be related to the relative increase of mannose and xylose contents.Whereas,2.5 h degradation of peanut meal polysaccharide group reduced IL-4 level by(39.68±1.98)％,which might be related to the relative increase in galactose and arabinose contents.This study demonstrated that the degraded peanut polysaccharides possessed good anti-inflammatory activity and could meet the needs of chronic inflammatory populations,which also manifested a positive significance in improving the comprehensive utilization of peanut by-products.关键词
花生粕多糖/降解/单糖组成/抗炎活性Key words
peanut meal polysaccharide/degradation/monosaccharide composition/anti-inflam-matory activity分类
农业科技引用本文复制引用
张奇志,刘亚,齐杰,李延琪,王秀秀,徐同成,杜方岭,宗爱珍..花生粕多糖抗炎活性研究及构效关系分析[J].花生学报,2025,54(2):206-212,224,8.基金项目
国家重点研发计划课题(2021YFD2100403) （2021YFD2100403）
