期刊
FOOD CHEMISTRY
卷 124, 期 1, 页码 309-315出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.06.038
关键词
Anti-inflammatory activity; Capsicum annum; Gastric medium; Pectin; Structural features
资金
- Russian Foundation for Basic Research [09-04-00017-a]
- Urals Branch and Far East Division of the Russian Academy of Sciences
- Presidium of the Russian Academy Sciences
- Ministry of Science and Education [02.740.11.0294]
A pectic polysaccharide named capsicuman (CA) was isolated from fresh sweet pepper by extraction with a saline solution containing hydrochloric acid (pH 1.5) and pepsin at 37 C for 4 h. Capsicuman was shown to consist of D-galacturonic acid (GalA, 74.0%), rhamnose (Rha, 1.6%), arabinose (Ara, 2.6%) and galactose (Gal, 2.4%) residues. This polysaccharide was digestible with 1,4-alpha-D-galacturonase to yield D-GalA, thus confirming capsicuman as a pectic polysaccharide. Partial acid hydrolysis of capsicuman revealed galacturonan to be the core of the macromolecule. Purified capsicuman (CA-2) was obtained from CA by ion-exchange chromatography on DEAE-cellulose. Nuclear magnetic resonance (NMR) spectra indicated that the backbone of capsicuman contained 1,4-alpha-D-galacturonan partially substituted with methyl and O-acetyl ester groups. After oral administration to mice, capsicuman CA, CA-2 and the galacturonanic fragment of CA (CA-H) were found to decrease tumor necrosis factor-alpha TNF-alpha release and to increase production of interleukin-10 (IL-10) in lipopolysaccharide (LPS)-stimulated whole blood. This pectin was also shown to improve the survival of mice that were subjected to a lethal dose of LPS. The present study demonstrates that the pectin capsicuman CA, which possesses anti-inflammatory properties, can be isolated from fresh sweet peppers using extraction with simulated gastric media. (C) 2010 Elsevier Ltd. All rights reserved.
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