Abstract
ABSTRACTThe ultrasound-degraded oxidized konjac glucomannan (U-OKGM) was manufactured and its immune activity in RAW264.7 macrophages was examined. Results showed that ultrasound treatment, which was an effective method to obtain low molecular weight OKGM, did not change the main structure of polysaccharides under the test conditions. Molecular weights (MW) of OKGM and U-OKGM are about 1.58 × 106 g/mol and 5.64 × 105 g/mol, respectively. We showed that U-OKGM could inhibit NO secretion and augment phagocytotic activity of RAW264.7 cell, and 0.8 mg/mL U-OKGM reached significant level (p < 0.05). Meanwhile, TNF-α and IL-1β secretion levels were significantly (p < 0.05) decreased by U-OKGM treatments in LPS-stimulated RAW264.7 cells. Moreover, the mRNA transcription of IL-1β, TNF-α, IL-6 and iNOS were significantly (p < 0.05) inhibited by U-OKGM in LPS-activated RAW264.7 macrophages. The results suggest that ultrasonic treatment provides a viable modification to obtain low-molecular-weight polysaccharide, and U-OKGM has strong anti-inflammatory effects on LPS-stimulated RAW264.7 macrophages.
Highlights
Konjac glucomannan (KGM), a high-molecular-weight polysaccharide that is extracted from the root of the Amorphophallus konjac plant, has been widely used in the food industry
We evaluate the immunomodulatory effects of ultrasound-degraded oxidized konjac glucomannan (U-Oxidized konjac glucomannan (OKGM)) in LPS-activated mouse RAW264.7 macrophages by measuring IL-1β, tumor necrosis factor-α (TNF-α), and nitric oxide (NO) production and IL-6, IL-1β, TNFα, and iNOS mRNA expression to provide a pharmacological rationale for treating inflammatory diseases with U-OKGM
OKGM and U-OKGM samples showed a diffuse scattering and broad peak around 20.1°. These results showed no significant differences in the molecular packing or structural arrangements between OKGM and U-OKGM that can be discerned
Summary
Konjac glucomannan (KGM), a high-molecular-weight polysaccharide that is extracted from the root of the Amorphophallus konjac plant, has been widely used in the food industry. Its high molecular weight is a major hindrance for its widespread acceptance as a food additive. Recent studies have demonstrated that hydrolysates of KGM have greater bioactivity than KGM itself (Behera & Ray, 2016; Yang et al, 2017). A recent study reported that konjac glucomannan hydrolysates inhibit the adhesion of pathogens (e.g. Escherichia coli) to human epithelial cells. This could provide a potential prophylactic and therapeutic approach for the prevention of pathogen–skin adhesion (especially in the gut) and restrict infections (Al-Ghazzewi & Tester, 2014).
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