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New function of polysaccharide from Rubus chingii Hu: protective effect against ethyl carbamate induced cytotoxicity
Author(s) -
Ke Huihui,
Bao Tao,
Chen Wei
Publication year - 2021
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10944
Subject(s) - oxidative stress , chemistry , reactive oxygen species , cytotoxicity , toxicity , glutathione , biochemistry , ethyl carbamate , polysaccharide , arabinose , food science , fermentation , xylose , enzyme , in vitro , organic chemistry , wine
BACKGROUND Rubus chingii Hu is a widely cultivated fruit in China and has declared multiple bioactivities including antioxidative activity. Ethyl carbamate (EC), mostly found in fermented food and alcoholic beverages, is a recognized human carcinogen, and researchers have proposed the correlation between oxidative stress and its toxicity. This study acquired the polysaccharide from R. chingii (RP) and explored its effect on EC‐induced cytotoxicity using Caco‐2 cells as the cell model. RESULTS Results showed that RP exhibited protection against EC‐induced toxicity by repairing redox imbalance as indicative of mitigated mitochondrial membrane potential collapse, attenuated reactive oxygen species overproduction, and impeded glutathione depletion. Moreover, the structural features of RP were characterized and revealed that it was mainly constituted by galacturonic acid and arabinose, with an average molecular weight of 7.039 × 10 5 g mol −1 . CONCLUSION Overall, our results provided a new approach dealing with the toxicity caused by EC from the perspective of oxidative stress and described a new potential healthy value of R. chingii Hu, which could contribute to the development of a promising dietary supplement and functional food. © 2020 Society of Chemical Industry