https://scholars.lib.ntu.edu.tw/handle/123456789/635398
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Lin, Ting-Yun | en_US |
dc.contributor.author | Wu, Yun-Ting | en_US |
dc.contributor.author | Chang, Hui-Ju | en_US |
dc.contributor.author | Huang, Chun-Chen | en_US |
dc.contributor.author | KUAN-CHEN CHENG | en_US |
dc.contributor.author | Hsu, Hsien-Yi | en_US |
dc.contributor.author | Hsieh, Chang-Wei | en_US |
dc.date.accessioned | 2023-09-18T01:24:54Z | - |
dc.date.available | 2023-09-18T01:24:54Z | - |
dc.date.issued | 2023-07-27 | - |
dc.identifier.issn | 2076-3921 | - |
dc.identifier.uri | https://scholars.lib.ntu.edu.tw/handle/123456789/635398 | - |
dc.description.abstract | This study evaluated the antioxidative and anti-inflammatory activities of polysaccharides extracted from unripe Carica papaya L. (papaya) fruit. Three papaya polysaccharide (PP) fractions, namely PP-1, PP-2, and PP-3, with molecular weights of 2252, 2448, and 3741 kDa, containing abundant xylose, galacturonic acid, and mannose constituents, respectively, were obtained using diethylaminoethyl-Sepharose™ anion exchange chromatography. The antioxidant capacity of the PPs, hydroxyl radical scavenging assay, ferrous ion-chelating assay, and reducing power assay revealed that the PP-3 fraction had the highest antioxidant activity, with an EC50 (the concentration for 50% of the maximal effect) of 0.96 mg/mL, EC50 of 0.10 mg/mL, and Abs700 nm of 1.581 for the hydroxyl radical scavenging assay, ferrous ion-chelating assay, and reducing power assay, respectively. In addition, PP-3 significantly decreased reactive oxygen species production by 45.3%, NF-κB activation by 32.0%, and tumor necrosis factor-alpha and interleukin-6 generation by 33.5% and 34.4%, respectively, in H2O2-induced human epidermal keratinocytes. PP-3 exerts potent antioxidative and anti-inflammatory effects; thus, it is a potential biofunctional ingredient in the cosmetic industry. | en_US |
dc.language.iso | en | en_US |
dc.relation.ispartof | Antioxidants (Basel, Switzerland) | en_US |
dc.subject | Carica papaya L.; anti-inflammatory; antioxidative | en_US |
dc.title | Anti-Inflammatory and Anti-Oxidative Effects of Polysaccharides Extracted from Unripe Carica papaya L. Fruit | en_US |
dc.type | journal article | en |
dc.identifier.doi | 10.3390/antiox12081506 | - |
dc.identifier.pmid | 37627501 | - |
dc.identifier.scopus | 2-s2.0-85169081516 | - |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/85169081516 | - |
dc.relation.journalvolume | 12 | en_US |
dc.relation.journalissue | 8 | en_US |
item.openairetype | journal article | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.fulltext | no fulltext | - |
item.grantfulltext | none | - |
item.languageiso639-1 | en | - |
item.cerifentitytype | Publications | - |
crisitem.author.dept | Food Science and Technology | - |
crisitem.author.orcid | 0000-0003-0387-7804 | - |
crisitem.author.parentorg | College of Bioresources and Agriculture | - |
顯示於: | 生物科技研究所 |
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