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Developing ginger polysaccharide-Cr (III) complexes using ginger peel to provide enhanced in vivo anti-inflammatory activity: Fabrication, structural characterization and activity evaluation
- Source :
- Food Chemistry Advances, Vol 4, Iss , Pp 100572- (2024)
- Publication Year :
- 2024
- Publisher :
- Elsevier, 2024.
-
Abstract
- The present study aimed to modify the structure of ginger peel polysaccharides (GPPs) with Cr (III) and to evaluate the in vivo anti-inflammatory activities of the GPPs and GPP-Cr (III) complexes and their underlying mechanisms. The response surface methodology optimized the preparation process to a GPPs-Cr (III) mass ratio of 1:0.06, a temperature of 60 °C, and a pH of 6.8, with the greatest chelation rate of 91.1%. The modification of Cr (III) increased the molecular weight and altered the glucose proportion of the GPPs, through targeting the O–H of hydroxyl groups and affecting the C–O/O–C–O structures. The GPP-Cr (III) complexes had a similar crystallinity and conformation to the parent polysaccharides, but were more thermally stable than the GPPs (in the region of < 130 °C and > 332 °C). In CuSO4-induced inflammation in zebrafish, the GPP-Cr (III) complexes (dose: 50 and 100 μg/mL) showed significantly stronger anti-inflammatory activity than the GPPs did via down-regulating the expression of relevant transcription factors and cytokines in the MyD88/NF-κB/MAPK/iNOS signaling pathway. Therefore, GPP-Cr (III) complexes might be promising dietary formulations with anti-inflammatory effects, Cr (III) supplements, or functional food components, which substantially facilitated the high-value utilization of ginger peel by-products.
Details
- Language :
- English
- ISSN :
- 2772753X
- Volume :
- 4
- Issue :
- 100572-
- Database :
- Directory of Open Access Journals
- Journal :
- Food Chemistry Advances
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.597dc6ac98fe4d2895a73f4f9e2d0192
- Document Type :
- article
- Full Text :
- https://doi.org/10.1016/j.focha.2023.100572