Sulfated Chinese yam polysaccharide exert anti‐inflammatory potential via MAPK/NF‐κB signaling pathways in a co‐culture system and LPS‐induced acute inflammatory mice model

Abstract Our previous study has demonstrated that sulfated Chinese yam polysaccharide (SCYP) can improve immunomodulatory activity in Raw 264.7 cells. However, its anti‐inflammatory is little known. In this study, the anti‐inflammatory effects of SCYP were systematically investigated via the Lipopolysaccharides (LPS)‐induced Raw264.7 cell model, Caco‐2/Raw264.7 co‐culture system, and acute inflammation mice model. The results suggested SCYP promoted the cell proliferation and have no toxicity in Raw264.7 and Caco‐2 cells at the concentration of 200 µg/mL. Moreover, when treated with SCYP, the production of pro‐inflammatory cytokines (interleukin [IL]‐1β, IL‐6, and tumor necrosis factor‐α) reduced significantly in Raw264.7 via the MAPK/NF‐κB pathway. In the Caco‐2/Raw264.7 co‐cultured system, SCYP could regulate inflammation reaction by improving intestinal barrier, which might prevent systemic inflammation. Further, systemic inflammation was alleviated by SCYP in LPS‐induced acute inflammation mice through MAPK/NF‐κB pathway. Practical Application These results supported that SCYP may be used as an anti‐inflammation agent in the functional food field.