Effect of vinegar steaming on the composition and structure of Schisandra chinensis polysaccharide and its anti-colitis activity |
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Authors: | Zhi-jun Guo Wei Zhang Jin-guo Xu Xiao-man Li Jiu-ba Zhang Yu Li De Ji Lin Li Wei Huang Lian-lin Su |
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Affiliation: | 1. China Resources Sanjiu Pharmaceutical Co., Ltd, Shenzhen, China;2. School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China;3. School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China;4. Changzhou Hospital Affiliated to Nanjing University of Chinese Medicine, Changzhou, China |
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Abstract: | In this study, infrared spectroscopy, high-performance liquid chromatography, and matrix-assisted laser desorption ionization-time-of-flight-mass spectrometry (MALDI-TOF-MS) technology were applied to systematically explain the Schisandra chinensis’s polysaccharide transformation in configuration, molecular weight, monosaccharide composition, and anti-ulcerative colitis (UC) activity after vinegar processing. Scanning electron microscopic results showed that the appearance of S. chinensis polysaccharide changed significantly after steaming with vinegar. The MALDI-TOF-MS results showed that the mass spectra of raw S. chinensis polysaccharides (RSCP) were slightly lower than those of vinegar-processed S. chinensis polysaccharides (VSCP). The RSCP showed higher peaks at m/z 1350.790, 2016.796, and 2665.985, all with left-skewed distribution, and the molecular weights were concentrated in the range of 1300–3100, with no higher peak above m/z 5000. The VSCPs showed a whole band below m/z 3000, with m/z 1021.096 being the highest peak, and the intensity decreased with the increase of m/z. In addition, compared to RSCPs, VSCPs can significantly increase the content of intestinal short-chain fatty acids (SCFAs). This study showed that the apparent morphology and molecular weight of S. chinensis’s polysaccharides significantly changed after steaming with vinegar. These changes directly affect its anti-UC effect significantly, and its mechanism is closely related to improving the structure and diversity of gut microbiota and SCFA metabolism. |
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Keywords: | gut microbiota polysaccharide Schisandra chinensis structural characterization ulcerative colitis vinegar processing |
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