Zichao Wang , Yi Zheng , Wenzhuo Lu , Jinchu Yang , Yingjie Feng , Zhitao Li , Na Li , Yahui Yang , Qi Wang , Lemei An
{"title":"球茶藨子 CGMCC 6882 产生的多糖对受 H2O2 挑战的 HepG2 细胞的抗氧化保护作用","authors":"Zichao Wang , Yi Zheng , Wenzhuo Lu , Jinchu Yang , Yingjie Feng , Zhitao Li , Na Li , Yahui Yang , Qi Wang , Lemei An","doi":"10.1016/j.carpta.2024.100530","DOIUrl":null,"url":null,"abstract":"<div><p>Effective utilization of waste kitchen oil (WKO) is important to environmental protection and economic development. Presently, an endophytic fungus <em>Chaetomium globosum</em> CGMCC 6882 polysaccharide (CGP-WKO) was successfully produced through submerged fermentation with the sole carbon source of WKO. CGP-WKO had a yield of 1.53 ± 0.27 g/L and contained 95.85 % ± 3.02 % carbohydrate and 2.94 % ± 0.62 % protein. Structural feature analysis indicated that CGP-WKO contained glucose, glucosamine, mannose, rhamnose, galactose, fructose, and glucuronic acid in a molar ratio of 30.38: 1.34: 32.22: 9.68: 1.59: 0.62: 3.73. The weight-averaged molecular weight of CGP-WKO was 26.64 kDa, and its polydispersity was 1.48. Moreover, antioxidant capacity detection <em>in vitro</em> demonstrated that when the concentration of CGP-WKO was 1.0 mg/mL, its scavenging effects against 1,1-diphenyl-2-picrylhydrazyl; 2,2′-azinobis-di-(3-ethyl-benzothiazolin-6-sulfonic acid) diammonium salt; and hydroxyl and superoxide radicals were 45.89 % ± 1.89 %, 55.89 % ± 1.12 %, 29.02 % ± 2.61 %, and 52.76 % ± 2.12 %, respectively; and the IC<sub>50</sub> values were 6.4612, 0.8888, 13.8585, and 0.9398 mg/mL, respectively. CGP-WKO increased the content of superoxide dismutase, catalase, and glutathione peroxidase and reduced malondialdehyde content in H<sub>2</sub>O<sub>2</sub>-challenged HepG2 cells. Overall, the present work indicated that CGP-WKO can be used as an antioxidant agent in the food, cosmetics, and pharmaceutical industries.</p></div>","PeriodicalId":100213,"journal":{"name":"Carbohydrate Polymer Technologies and Applications","volume":"8 ","pages":"Article 100530"},"PeriodicalIF":6.2000,"publicationDate":"2024-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666893924001105/pdfft?md5=ce2064058354f59ff9fb5f6a45a987f5&pid=1-s2.0-S2666893924001105-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Antioxidant protection of a polysaccharide produced by Chaetomium globosum CGMCC 6882 on H2O2-challenged HepG2 cells\",\"authors\":\"Zichao Wang , Yi Zheng , Wenzhuo Lu , Jinchu Yang , Yingjie Feng , Zhitao Li , Na Li , Yahui Yang , Qi Wang , Lemei An\",\"doi\":\"10.1016/j.carpta.2024.100530\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Effective utilization of waste kitchen oil (WKO) is important to environmental protection and economic development. Presently, an endophytic fungus <em>Chaetomium globosum</em> CGMCC 6882 polysaccharide (CGP-WKO) was successfully produced through submerged fermentation with the sole carbon source of WKO. CGP-WKO had a yield of 1.53 ± 0.27 g/L and contained 95.85 % ± 3.02 % carbohydrate and 2.94 % ± 0.62 % protein. Structural feature analysis indicated that CGP-WKO contained glucose, glucosamine, mannose, rhamnose, galactose, fructose, and glucuronic acid in a molar ratio of 30.38: 1.34: 32.22: 9.68: 1.59: 0.62: 3.73. The weight-averaged molecular weight of CGP-WKO was 26.64 kDa, and its polydispersity was 1.48. Moreover, antioxidant capacity detection <em>in vitro</em> demonstrated that when the concentration of CGP-WKO was 1.0 mg/mL, its scavenging effects against 1,1-diphenyl-2-picrylhydrazyl; 2,2′-azinobis-di-(3-ethyl-benzothiazolin-6-sulfonic acid) diammonium salt; and hydroxyl and superoxide radicals were 45.89 % ± 1.89 %, 55.89 % ± 1.12 %, 29.02 % ± 2.61 %, and 52.76 % ± 2.12 %, respectively; and the IC<sub>50</sub> values were 6.4612, 0.8888, 13.8585, and 0.9398 mg/mL, respectively. CGP-WKO increased the content of superoxide dismutase, catalase, and glutathione peroxidase and reduced malondialdehyde content in H<sub>2</sub>O<sub>2</sub>-challenged HepG2 cells. Overall, the present work indicated that CGP-WKO can be used as an antioxidant agent in the food, cosmetics, and pharmaceutical industries.</p></div>\",\"PeriodicalId\":100213,\"journal\":{\"name\":\"Carbohydrate Polymer Technologies and Applications\",\"volume\":\"8 \",\"pages\":\"Article 100530\"},\"PeriodicalIF\":6.2000,\"publicationDate\":\"2024-06-11\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S2666893924001105/pdfft?md5=ce2064058354f59ff9fb5f6a45a987f5&pid=1-s2.0-S2666893924001105-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Carbohydrate Polymer Technologies and Applications\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2666893924001105\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Carbohydrate Polymer Technologies and Applications","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2666893924001105","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Antioxidant protection of a polysaccharide produced by Chaetomium globosum CGMCC 6882 on H2O2-challenged HepG2 cells
Effective utilization of waste kitchen oil (WKO) is important to environmental protection and economic development. Presently, an endophytic fungus Chaetomium globosum CGMCC 6882 polysaccharide (CGP-WKO) was successfully produced through submerged fermentation with the sole carbon source of WKO. CGP-WKO had a yield of 1.53 ± 0.27 g/L and contained 95.85 % ± 3.02 % carbohydrate and 2.94 % ± 0.62 % protein. Structural feature analysis indicated that CGP-WKO contained glucose, glucosamine, mannose, rhamnose, galactose, fructose, and glucuronic acid in a molar ratio of 30.38: 1.34: 32.22: 9.68: 1.59: 0.62: 3.73. The weight-averaged molecular weight of CGP-WKO was 26.64 kDa, and its polydispersity was 1.48. Moreover, antioxidant capacity detection in vitro demonstrated that when the concentration of CGP-WKO was 1.0 mg/mL, its scavenging effects against 1,1-diphenyl-2-picrylhydrazyl; 2,2′-azinobis-di-(3-ethyl-benzothiazolin-6-sulfonic acid) diammonium salt; and hydroxyl and superoxide radicals were 45.89 % ± 1.89 %, 55.89 % ± 1.12 %, 29.02 % ± 2.61 %, and 52.76 % ± 2.12 %, respectively; and the IC50 values were 6.4612, 0.8888, 13.8585, and 0.9398 mg/mL, respectively. CGP-WKO increased the content of superoxide dismutase, catalase, and glutathione peroxidase and reduced malondialdehyde content in H2O2-challenged HepG2 cells. Overall, the present work indicated that CGP-WKO can be used as an antioxidant agent in the food, cosmetics, and pharmaceutical industries.