AUTHOR=Kong Yuanfang , Hu Yulong , Li Jieming , Cai Juntao , Qiu Yuanhao , Dong Chunhong 

TITLE=Anti-inflammatory Effect of a Novel Pectin Polysaccharide From Rubus chingii Hu on Colitis Mice

JOURNAL=Frontiers in Nutrition

VOLUME=9

YEAR=2022

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2022.868657

DOI=10.3389/fnut.2022.868657

ISSN=2296-861X

ABSTRACT=<p><italic>Rubus chingii</italic> Hu has been used as a functional food for a long time. A novel pectin polysaccharide named RCHP-S from <italic>R. chingii</italic> Hu was structurally identified and explored its anti-inflammatory effect on colitis mice. RCHP-S was composed of mannose, rhamnose, glucuronic acid, galacturonic acid, glucose, galactose, and arabinose. NMR spectroscopy and methylation analysis showed that RCHP-S was mainly composed of HG-type pectin domains but also contains a small amount of RG-I. The anti-inflammatory tests indicated that the mouse macrophage RAW 264.7 cells pretreated with RCHP-S could show a significant inhibitory effect on the mRNA level of iNOS, IL-1β, IL-6, and TNF-α <italic>in vitro</italic>. Polysaccharide RCHP-S reduced the enteritis symptoms in dextran sulfate sodium (DSS)-induced colitis mice by inhibiting released inflammatory factors. These results indicated that the <italic>R. chingii</italic> Hu polysaccharide can be used as food additives for the treatment of intestinal inflammation.</p>