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Comparative structure-activity analysis of Millettia speciosa Champ polysaccharides and oligosaccharides in
Chenyu Liu1, Zhiqing Liu1, Xiao Meng1
1Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou, Guangdong, 510640, China.
Abstract:
This study systematically isolated and purified water-soluble carbohydrates from Millettia speciosa Champ (MSCP), conducting a comparative analysis of high-molecular-weight polysaccharides (MSCPH) and their fractions (MSCPH1-3) against low-molecular-weight oligosaccharides (MSCPL) to elucidate anti-inflammatory activities and structure-activity relationships. Results demonstrated that MSCPL (100-400 μg/mL) exhibited significant dose-dependent anti-inflammatory activity, with inhibition of nitric oxide (NO), interleukin-1β (IL-1β), and interleukin-6 (IL-6) peaking at 400 μg/mL (21.20 %, 41.22 %, and 69.35 %, respectively), while lower concentrations (100-200 μg/mL) displayed moderate but progressive inhibitory effects. In contrast, MSCPH showed weak anti-inflammatory activity, with maximum inhibitions of 22.33 % for NO and 15.09 % for IL-1β at 200 μg/mL (no significant effect on IL-6). Purified fractions, MSCPH1-3, had further reduced anti-inflammatory activity, suggesting that component synergy within MSCPH is critical for its bioactivity, albeit weak. Structural characterization revealed that the anti-inflammatory activity of MSCPL correlated with its low molecular weight (0.92 kDa) and specific monosaccharide composition (41.50 mol% glucose and 58.50 mol% fructose), likely facilitating receptor binding and cellular uptake. These findings identify MSCPL as a key anti-inflammatory component, providing a molecular basis for developing inflammation-targeted functional foods.
