Rhamnogalacturonan I‐rich polysaccharide isolated from fermented persimmon fruit increases macrophage‐stimulatory activity by activating MAPK and NF‐κB signaling

BACKGROUND Persimmon (Diospyros kaki) is a familiar and widespread fruit, cultivated worldwide. To date, physiological and chemical changes in fermented persimmon fruit and its active compounds have been rarely investigated. Moreover, comparative studies on the pharmacological activities of fermente...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the science of food and agriculture 2022-05, Vol.102 (7), p.2846-2854
Main Authors: Shin, Hyun Young, Hwang, Ki Cheol, Mi, Xiao‐Jie, Moon, Sung‐Kwon, Kim, Yeon‐Ju, Kim, Hoon
Format: Article
Language:English
Subjects:
Arabinose
Cell activation
Comparative studies
Cultivation
Diospyros - chemistry
Diospyros kaki
Fermentation
Fermented food
Fruit - chemistry
Fruit cultivation
Fruits
Galactose
Gene expression
Immunostimulation
immunostimulatory activity
Interleukin 6
Macrophages
MAP kinase
Molecular weight
Monosaccharides
NF-kappa B - genetics
Nitric-oxide synthase
pectic polysaccharide
Pectins
Persimmons
Phosphorylation
Polysaccharides
Polysaccharides - chemistry
Rhamnogalacturonan
rhamnogalacturonan I
Rhamnose
Saccharides
Signaling
traditional fermentation
Tumor necrosis factor
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:BACKGROUND Persimmon (Diospyros kaki) is a familiar and widespread fruit, cultivated worldwide. To date, physiological and chemical changes in fermented persimmon fruit and its active compounds have been rarely investigated. Moreover, comparative studies on the pharmacological activities of fermented persimmon fruit‐derived compounds have not been reported. RESULTS To investigate the effect of traditional fermented foods on immunostimulatory activity, non‐fermented persimmon fruit (D. kaki, DK) and fermented persimmon fruit (fermented D. kaki, FDK) were prepared and further fractionated into low‐ and high‐molecular weight fractions. FDK exhibited significantly higher activity toward the production of macrophage‐stimulatory mediators compared with that of DK, and the high‐molecular weight fraction (FDK‐H) isolated from FDK was shown to have more potent activity than FDK. FDK‐H not only increased the expression of immunostimulatory genes (TNF‐α, IL‐6, IL‐12, and iNOS), but also stimulated the phosphorylation of both MAPK (ERK, JNK, and p38) and NF‐κB (p65 and IκB) signaling molecules underlying macrophage activation. The putative chemical characteristic of FDK‐H was identified as a pectic rhamnogalacturonan (RG) I‐rich polysaccharide with a high molecular weight of 304 kDa containing galacturonic acid, arabinose, rhamnose, and galactose as the major monosaccharide units. CONCLUSION The present study reveals that traditional fermentation is a useful method for increasing the macrophage‐immunostimulatory activity of persimmon fruit, and the increased activity may be associated with structural modification of persimmon polysaccharides. This study may serve to identify a functional ingredient as an immunostimulatory agent, and our results may be applied to develop a new immunostimulatory product using FDK‐H. © 2021 Society of Chemical Industry.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.11625