Method capable of remarkably improving anti-inflammatory effect of peanut meal polysaccharide

The peanut meal polysaccharide was extracted and degraded by hot water extraction, which solved the problem that it was difficult to be directly used by the human body, significantly improved its anti-inflammatory effect, and achieved effective inhibition of IL-6 and IL-4.

CN119708274AActive Publication Date: 2025-03-28SHANDONG ACADEMY OF AGRICULTURAL SCIENCES
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Patent Information

Application Number
CN202411748377.5
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Priority Date
2024-11-22
Filing Date
2024-12-02
Publication Date
2025-03-28
Estimated Expiration
2044-12-02

AI Technical Summary

Technical Problem

The macromolecular structure of peanut meal polysaccharide is difficult to be directly utilized by the human body, and its anti-inflammatory activity is insufficient, which limits its industrialization process.

Method used

Peanut meal polysaccharides were extracted by hot water extraction method and degraded to improve solubility. The specific steps include fermentation using Lactobacillus powder, adding Vc and H2O2 solutions, termination of the reaction and precipitation of anhydrous ethanol to obtain peanut meal polysaccharides with improved anti-inflammatory effects.

Benefits of technology

The degradation treatment significantly improved the anti-inflammatory effect of peanut meal polysaccharides. The polysaccharides that degrade 1.25 hours have the strongest effect on reducing IL-6 levels, and the polysaccharides that degrade 2.5 hours have the best inhibitory effect on IL-4 levels, significantly enhancing its anti-inflammatory activity.

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Abstract

The invention belongs to the technical field of peanut meal processing, and particularly relates to a method capable of remarkably improving the anti-inflammatory effect of peanut meal polysaccharide. The invention provides a method capable of remarkably improving the anti-inflammatory effect of peanut meal polysaccharide. The method comprises the following steps: extracting the peanut meal polysaccharide; vc and H2O2 are used for degrading the IL-6, and experiments are respectively carried out aiming at the anti-inflammatory activities of the IL-6, the TNF-alpha and the IL-4, so that the optimal degradation time is obtained. The method has the beneficial effects that the peanut meal polysaccharide is degraded, the technical problem that the peanut meal polysaccharide is difficult to be directly utilized by a human body is solved, and a result shows that the anti-inflammatory activity of the peanut meal polysaccharide degraded for 1.25 hours is the strongest, and the IL-6 level can be reduced by 37.82%; the peanut meal polysaccharide degraded for 2.5 hours has the greatest influence on the expression level of RAW 264.7 cell IL-4, the effect of inhibiting release of IL-4 is the best, the level of IL-4 can be reduced by 39.68%, and the anti-inflammatory activity is remarkably enhanced.
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