Effects of Tremella fuciformis-derived polysaccharides with different molecular weight on d-galactose-induced aging of mice

• Autorzy: Luo D. , Liu X. , Guan J. , Jiang G. , Hua Y. , Zhang X. , Xu X.
• Języki publikacji: EN

Abstrakty

EN

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

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2023
• Tom: 73
• Numer: 2
• Opis fizyczny: p.163-174,fig.,ref.

Twórcy

autor

Luo D.

• College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, PR China

autor

Liu X.

• College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, PR China

autor

Guan J.

• College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, PR China

autor

Jiang G.

• College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, PR China

autor

Hua Y.

• College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, PR China

autor

Zhang X.

• College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China

autor

Xu X.

• College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, PR China

Identyfikatory

DOI

10.31883/pjfns/163612