Isolation and identification of anti-inflammatory and analgesic polysaccharides from Coix seed (Coix lacryma-jobi L.var. Ma-yuen (Roman.) Stapf)

AbstractAbstractCoix seed is a nutrient-rich food and traditional Chinese medicine with anti-inflammatory and analgesic properties. Polysaccharides from Coix seed have been rarely investigated for structure and activities. In this study, the analgesic and anti-inflammatory effects were investigated in vivo and in vitro. The results showed that Coix seed had a significant influence on reducing the number of writhing, increasing the pain threshold and alleviating the swelling degree caused by acute inflammation. Column chromatography was used to obtain two active compounds of Coix seed. Compound 1 was (1→6)-α-glucan with a molecular weight of 6.81 × 105 Da. The chemical connection of compound 2 was as follows: α-Frup (2→ [1)-α-Glcp (6]5→1)-α-Glcp (4→1)-α-Glcp, which was isolated in Coix seed for the first time. LPS-induced inflammation in RAW264.7 cells was well inhibited by compounds. These findings offered a preliminary investigation into the analgesic and anti-inflammatory properties of Coix seed, which may be helpful for application.Graphical AbstractKeywords: Coix seed polysaccharideanalgesicanti-inflammatoryNMR Disclosure statementThe authors argue that there is no conflict of interest.Additional informationFundingThis work was supported by Fundamental Research Funds for the Central Universities (JUSRP21127).