Synergistic Antioxidant Activity of <i>Lycium barbarum</i> Polysaccharide and Chlorogenic Acid and Its Effect on Inflammatory Response of NR8383 Cells
It is inevitable for polyphenols and polysaccharides to interact during food preparation. Modifications in microstructure can lead to changes in the physical and chemical properties of food systems, which in turn may influence the nutritional characteristics and functional activities of the food. Re...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/22/3696 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850226542693580800 |
|---|---|
| author | Junye Yin Dandan Zhao Jian Song Ran Gao Xuan Wang Huan Rao Xiaoguang Gao Jianxiong Hao |
| author_facet | Junye Yin Dandan Zhao Jian Song Ran Gao Xuan Wang Huan Rao Xiaoguang Gao Jianxiong Hao |
| author_sort | Junye Yin |
| collection | DOAJ |
| description | It is inevitable for polyphenols and polysaccharides to interact during food preparation. Modifications in microstructure can lead to changes in the physical and chemical properties of food systems, which in turn may influence the nutritional characteristics and functional activities of the food. Recent studies have shown that, in addition to traditional Chinese medicine compounds, certain natural polysaccharides and polyphenols exhibit significant anti-inflammatory and antioxidant properties. These compounds are also associated with beneficial therapeutic effects for the prevention and treatment of acute lung injury. The objective of this study was to examine the synergistic antioxidant effects of chlorogenic acid (CA) and <i>Lycium barbarum</i> polysaccharide (LBP) in various ratios, along with their combined antioxidant and anti-inflammatory effects on LPS-induced inflammation in rat alveolar macrophages. Using the Combination Index (CI), which quantifies the synergistic or antagonistic effect of two substances, all four combinations showed synergistic antioxidant properties over a range of concentrations by in vitro antioxidant property experiments. However, based on comparing them, the four group ratios exhibited the highest antioxidant activity of the infusion at CA:LBP = 1:7, indicating synergistic interactions (CI < 1). In addition, the antioxidant and anti-inflammatory effects of the CA-LBP complex were observed to alleviate cellular inflammatory injury by reducing LPS-induced nitric oxide and reactive oxygen species production and inhibiting the release of inflammatory factors such as TNF-α and IL-6. |
| format | Article |
| id | doaj-art-695c491252ae4a8db839542eec57359d |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-695c491252ae4a8db839542eec57359d2025-08-20T02:05:02ZengMDPI AGFoods2304-81582024-11-011322369610.3390/foods13223696Synergistic Antioxidant Activity of <i>Lycium barbarum</i> Polysaccharide and Chlorogenic Acid and Its Effect on Inflammatory Response of NR8383 CellsJunye Yin0Dandan Zhao1Jian Song2Ran Gao3Xuan Wang4Huan Rao5Xiaoguang Gao6Jianxiong Hao7College of Bioscience & Bioengineering, Hebei University of Science & Technology, Shijiazhuang 050018, ChinaCollege of Bioscience & Bioengineering, Hebei University of Science & Technology, Shijiazhuang 050018, ChinaShandong Center for Disease Control and Prevention, Jinan 250014, ChinaCollege of Bioscience & Bioengineering, Hebei University of Science & Technology, Shijiazhuang 050018, ChinaCollege of Bioscience & Bioengineering, Hebei University of Science & Technology, Shijiazhuang 050018, ChinaCollege of Bioscience & Bioengineering, Hebei University of Science & Technology, Shijiazhuang 050018, ChinaCollege of Bioscience & Bioengineering, Hebei University of Science & Technology, Shijiazhuang 050018, ChinaCollege of Bioscience & Bioengineering, Hebei University of Science & Technology, Shijiazhuang 050018, ChinaIt is inevitable for polyphenols and polysaccharides to interact during food preparation. Modifications in microstructure can lead to changes in the physical and chemical properties of food systems, which in turn may influence the nutritional characteristics and functional activities of the food. Recent studies have shown that, in addition to traditional Chinese medicine compounds, certain natural polysaccharides and polyphenols exhibit significant anti-inflammatory and antioxidant properties. These compounds are also associated with beneficial therapeutic effects for the prevention and treatment of acute lung injury. The objective of this study was to examine the synergistic antioxidant effects of chlorogenic acid (CA) and <i>Lycium barbarum</i> polysaccharide (LBP) in various ratios, along with their combined antioxidant and anti-inflammatory effects on LPS-induced inflammation in rat alveolar macrophages. Using the Combination Index (CI), which quantifies the synergistic or antagonistic effect of two substances, all four combinations showed synergistic antioxidant properties over a range of concentrations by in vitro antioxidant property experiments. However, based on comparing them, the four group ratios exhibited the highest antioxidant activity of the infusion at CA:LBP = 1:7, indicating synergistic interactions (CI < 1). In addition, the antioxidant and anti-inflammatory effects of the CA-LBP complex were observed to alleviate cellular inflammatory injury by reducing LPS-induced nitric oxide and reactive oxygen species production and inhibiting the release of inflammatory factors such as TNF-α and IL-6.https://www.mdpi.com/2304-8158/13/22/3696polysaccharides and polyphenolssynergistic effectcell inflammatory injuryantioxidant and anti-inflammatory |
| spellingShingle | Junye Yin Dandan Zhao Jian Song Ran Gao Xuan Wang Huan Rao Xiaoguang Gao Jianxiong Hao Synergistic Antioxidant Activity of <i>Lycium barbarum</i> Polysaccharide and Chlorogenic Acid and Its Effect on Inflammatory Response of NR8383 Cells Foods polysaccharides and polyphenols synergistic effect cell inflammatory injury antioxidant and anti-inflammatory |
| title | Synergistic Antioxidant Activity of <i>Lycium barbarum</i> Polysaccharide and Chlorogenic Acid and Its Effect on Inflammatory Response of NR8383 Cells |
| title_full | Synergistic Antioxidant Activity of <i>Lycium barbarum</i> Polysaccharide and Chlorogenic Acid and Its Effect on Inflammatory Response of NR8383 Cells |
| title_fullStr | Synergistic Antioxidant Activity of <i>Lycium barbarum</i> Polysaccharide and Chlorogenic Acid and Its Effect on Inflammatory Response of NR8383 Cells |
| title_full_unstemmed | Synergistic Antioxidant Activity of <i>Lycium barbarum</i> Polysaccharide and Chlorogenic Acid and Its Effect on Inflammatory Response of NR8383 Cells |
| title_short | Synergistic Antioxidant Activity of <i>Lycium barbarum</i> Polysaccharide and Chlorogenic Acid and Its Effect on Inflammatory Response of NR8383 Cells |
| title_sort | synergistic antioxidant activity of i lycium barbarum i polysaccharide and chlorogenic acid and its effect on inflammatory response of nr8383 cells |
| topic | polysaccharides and polyphenols synergistic effect cell inflammatory injury antioxidant and anti-inflammatory |
| url | https://www.mdpi.com/2304-8158/13/22/3696 |
| work_keys_str_mv | AT junyeyin synergisticantioxidantactivityofilyciumbarbarumipolysaccharideandchlorogenicacidanditseffectoninflammatoryresponseofnr8383cells AT dandanzhao synergisticantioxidantactivityofilyciumbarbarumipolysaccharideandchlorogenicacidanditseffectoninflammatoryresponseofnr8383cells AT jiansong synergisticantioxidantactivityofilyciumbarbarumipolysaccharideandchlorogenicacidanditseffectoninflammatoryresponseofnr8383cells AT rangao synergisticantioxidantactivityofilyciumbarbarumipolysaccharideandchlorogenicacidanditseffectoninflammatoryresponseofnr8383cells AT xuanwang synergisticantioxidantactivityofilyciumbarbarumipolysaccharideandchlorogenicacidanditseffectoninflammatoryresponseofnr8383cells AT huanrao synergisticantioxidantactivityofilyciumbarbarumipolysaccharideandchlorogenicacidanditseffectoninflammatoryresponseofnr8383cells AT xiaoguanggao synergisticantioxidantactivityofilyciumbarbarumipolysaccharideandchlorogenicacidanditseffectoninflammatoryresponseofnr8383cells AT jianxionghao synergisticantioxidantactivityofilyciumbarbarumipolysaccharideandchlorogenicacidanditseffectoninflammatoryresponseofnr8383cells |