{"title":"Effects of Tremella fuciformis-Derived Polysaccharides with Different Molecular Weight on D-Galactose-Induced Aging of Mice","authors":"Donghui Luo, Xiaofei Liu, Jinyan Guan, Gu-Su Jang, Yanglin Hua, Xinfei Zhang, Xiaofei Xu","doi":"10.31883/pjfns/163612","DOIUrl":null,"url":null,"abstract":"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 H 2 O 2 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 58.3×10 6 , 4.68×10 6 , and 3.14×10 5 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","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.3000,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Polish Journal of Food and Nutrition Sciences","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.31883/pjfns/163612","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 1
Abstract
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 H 2 O 2 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 58.3×10 6 , 4.68×10 6 , and 3.14×10 5 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
期刊介绍:
The Polish Journal of Food and Nutrition Sciences publishes original, basic and applied papers, reviews and short communications on fundamental and applied food research in the following Sections:
-Food Technology:
Innovative technology of food development including biotechnological and microbiological aspects
Effects of processing on food composition and nutritional value
-Food Chemistry:
Bioactive constituents of foods
Chemistry relating to major and minor components of food
Analytical methods
-Food Quality and Functionality:
Sensory methodologies
Functional properties of food
Food physics
Quality, storage and safety of food
-Nutritional Research Section:
Nutritional studies relating to major and minor components of food (excluding works related to questionnaire
surveys)
-“News” section:
Announcements of congresses
Miscellanea