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Pumpkin Skin Polysaccharide-Zn(II) Complex: Preparation, Characterization, and Suppression of Inflammation in
Shujun Dong1,2, Bin Zhang2, Yue Ma1
1Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
Abstract:
In this study, pumpkin (Cucurbita moschata) skin polysaccharide-zinc(II) (PSP-Zn) complex was successfully prepared. The structure and physicochemical properties of PSP and PSP-Zn were analyzed. The anti-inflammatory activity of PSP and PSP-Zn was investigated in zebrafish larvae induced by copper sulphate. PSP and PSP-Zn consisted of rhamnose, arabinose, galactose, glucose, and galacturonic acid. The molecular weight (Mw) of PSP and PSP-Zn were 3.034 × 106 and 3.222 × 106 Da, respectively. Fourier transform infrared spectrum (FT-IR) and circular dichroism (CD) analysis results suggested that the chemical modification of zinc might occur through hydroxyl groups of PSP. The PSP-Zn complex had lamellar texture, smooth surface morphology, and larger particle size. X-ray Diffraction (XRD) analysis revealed that both PSP and PSP-Zn were semi-crystalline substances. PSP-Zn solution showed superior stability in a weak acid and alkaline environment, especially at pH = 6.0. Moreover, PSP and PSP-Zn showed a good inhibitory effect on inflammation cells in zebrafish. Real-time quantitative polymerase chain reaction (RT-PCR) result suggested that the anti-inflammatory mechanism of PSP and PSP-Zn were through downregulation of the expression of nitric oxide synthase 2b (nos2b), inducible nitric oxide synthase (iNOS), interleukin-6 (IL-6), and nuclear factor-kappa B2 (NF-κB2). The present study indicated that PSP-Zn is expected to be a safe and efficient novel zinc supplement with anti-inflammatory activity.

