Structural characterization and anti‐inflammatory activity of a pectin polysaccharide AP2 ‐c from the lignified okra

Journal of Food BiochemistryVolume 46, Issue 9 e14380 ORIGINAL ARTICLE Structural characterization and anti-inflammatory activity of a pectin polysaccharide AP2-c from the lignified okra Mengxin Li, Mengxin Li Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, People's Republic of China School of Food and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of ChinaSearch for more papers by this authorJunhui Wang, Corresponding Author Junhui Wang junhuiwang@hfut.edu.cn orcid.org/0000-0001-6149-0304 Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, People's Republic of China School of Food and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of China Correspondence Junhui Wang and Yong Liu, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China. Email: junhuiwang@hfut.edu.cn and liuyong@hfut.edu.cnSearch for more papers by this authorYunfang Ye, Yunfang Ye School of Food and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of ChinaSearch for more papers by this authorShanqiang Xiong, Shanqiang Xiong School of Food and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of ChinaSearch for more papers by this authorYong Liu, Corresponding Author Yong Liu liuyong@hfut.edu.cn Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, People's Republic of China School of Food and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of China Correspondence Junhui Wang and Yong Liu, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China. Email: junhuiwang@hfut.edu.cn and liuyong@hfut.edu.cnSearch for more papers by this author Mengxin Li, Mengxin Li Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, People's Republic of China School of Food and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of ChinaSearch for more papers by this authorJunhui Wang, Corresponding Author Junhui Wang junhuiwang@hfut.edu.cn orcid.org/0000-0001-6149-0304 Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, People's Republic of China School of Food and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of China Correspondence Junhui Wang and Yong Liu, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China. Email: junhuiwang@hfut.edu.cn and liuyong@hfut.edu.cnSearch for more papers by this authorYunfang Ye, Yunfang Ye School of Food and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of ChinaSearch for more papers by this authorShanqiang Xiong, Shanqiang Xiong School of Food and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of ChinaSearch for more papers by this authorYong Liu, Corresponding Author Yong Liu liuyong@hfut.edu.cn Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, People's Republic of China School of Food and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of China Correspondence Junhui Wang and Yong Liu, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China. Email: junhuiwang@hfut.edu.cn and liuyong@hfut.edu.cnSearch for more papers by this author First published: 17 August 2022 https://doi.org/10.1111/jfbc.14380Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract In this paper, a pectin polysaccharide AP2-c with molecular weight 6.69 × 105 Da was obtained from the lignified okra. The monosaccharide composition analysis indicated that AP2-c consisted of galactose, rhamnose and galacturonic acid in a molar ratio of 2.3: 1.5: 1.5. The structural characterization indicated that the main chain of AP2-c was composed of →2)-α-L-Rhap-(1→ and →4)-α-D-GalAp-(1→. →2)-α-L-Rhap-(1→ was branched at position O-4 and the branched chain consisted of →3,6)-β-D-Galp-(1→, →6)-β-D-Galp-(1→, α-L-Rhap-(1→ and β-D-Galp-(1→. AP2-c could inhibit the mRNA expression levels of TNF-α, IL-1β and iNOS in LPS-induced macrophages with a dose-dependent manner. Furthermore, AP2-c inhibited the phosphorylation of IκB and p65 via NF-κB pathway. The results indicated that AP2-c had obvious anti-inflammatory activity. Practical applications When okra seeds were harvested, lignified okra was always abandoned as waste and had not been fully used for exploitation. Nevertheless, it accounted for more than half of the total plant's weight and was abundant in cell wall polysaccharides, which were the main components of okra to perform a variety of biological functions. In the research, the purified pectin polysaccharide AP2-c was obtained from lignified okra and its physicochemical properties, structural features and anti-inflammatory activity were systematically researched. It was detected that AP2-c exhibited anti-inflammatory activity by blocking NF-κB pathway and thus lowering the expression of related inflammatory factors. The results have significant implications for the value-added application of okra and its processing side products can obviously help to promote the anti-inflammatory application of AP2-c and avoid wasting resources. CONFLICT OF INTEREST There was no conflict of interest between the authors. Open Research DATA AVAILABILITY STATEMENT The data that support the findings of this study are available from the corresponding author upon reasonable request. Volume46, Issue9September 2022e14380 This article also appears in:Food Carbohydrates: Bioactivities and Functional Food RelatedInformation