Ultrasonic effects on the degradation kinetics, structural characteristics and protective effects on hepatocyte lipotoxicity induced by palmitic acid of Pueraria Lobata polysaccharides

In this study, a high-molecular-weight Pueraria lobata polysaccharide (PLP) with a molecular weight of 273.54 kDa was degraded by ultrasound, and the ultrasonic degradation kinetics, structural characteristics and hepatoprotective activity of ultrasonic degraded PLP fractions (PLPs) were evaluated. The results showed that the ultrasonic treatment significantly reduced the Mw and particle size of PLP, and the kinetic equation of ultrasonic degradation of PLP followed to the midpoint fracture model (the fist-order model). The monosaccharide composition analysis, FT-IR, triple helix structure and XRD analysis all indicated that the ultrasound degradation did not destroy the primary structure of PLP, but the thermal stability of degraded fractions improved. Additionally, the scanning electron microscopy analysis demonstrated that the surface morphology of PLP was altered from smooth, flat, compact large flaky structure to a sparse rod-like structure with sparse crosslinking (PLP-7). The degraded PLP fractions (0.5 mg/mL) with lower Mw exhibited better antioxidant activities and protective effects against palmitic acid-induced hepatic lipotoxicity, which may be due to the increased exposure of active groups such as hydroxyl groups of PLP after ultrasound. Further investigation showed that PLPs not only increased Nrf2 phosphorylation and its nuclear translocation, thereby activating Nrf2/Keap1 signaling pathway, but also enhanced HO-1, NQO-1, γ-GCL gene expressions and promoted superoxide dismutase and catalase activities, which protected hepatocytes against PA-induced oxidative stress and lipotoxicity. Overall, our research might provide an in-depth insight into P. Lobata polysaccharide in ameliorating lipid metabolic disorders, and the results revealed that ultrasonic irradiation could be a promising degradation method to produce value-added polysaccharide for use in functional food.