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Foods (Basel, Switzerland)
Oct 03, 2021;10 (10):

Structural Characterization of a Neutral Polysaccharide from and Its Uptake Behaviors in Caco-2 Cells.

Fei Li, Solju Pak, Jing Zhao, Yunlu Wei, Yuyu Zhang, Quanhong Li
Author Information
  1. Fei Li: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
  2. Solju Pak: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
  3. Jing Zhao: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
  4. Yunlu Wei: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
  5. Yuyu Zhang: Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China. ORCID
  6. Quanhong Li: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
PMID: 34681406 DOI: 10.3390/foods10102357

Abstract

A neutral pumpkin polysaccharide (NPPc) was extracted from and its structural characterization is performed. Moreover, uptake behaviors of an NPPC were investigated at the cellular level. The results showed that NPPc, an average molecular weight (Mw) of 9.023 kDa, was linear (1→4)-α-D-Glc residues in the backbone, which branched point at -6 position of (1→4,6)-α-D-Glc. The side chain contained (1→6)-α-D-Glc and terminal glucose. The cellular uptake kinetics results showed that the uptake of fluorescent-labeled NPPc was in time- and dose-dependent manners in Caco-2 cells. For subcellular localization of NPPc, it was accumulated in endoplasmic reticulum and mitochondrion. This study illustrates the characteristics on the uptake of NPPc and provides a rational basis for the exploration of polysaccharides absorption in intestinal epithelium.

Keywords

Cucurbia moschata polysaccharide structural characterization uptake characteristic

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Grants

  1. SPFW2021YB03/Open Project Program of Beijing Key Laboratory of Flavor Chemistry，Beijing Technology and Business University (BTBU)
Journal Article

Word Cloud

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