Lin, Ting-YunTing-YunLinWu, Yun-TingYun-TingWuChang, Hui-JuHui-JuChangHuang, Chun-ChenChun-ChenHuangKUAN-CHEN CHENGHsu, Hsien-YiHsien-YiHsuHsieh, Chang-WeiChang-WeiHsieh2023-09-182023-09-182023-07-272076-3921https://scholars.lib.ntu.edu.tw/handle/123456789/635398This 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.enCarica papaya L.; anti-inflammatory; antioxidativejournal article10.3390/antiox12081506376275012-s2.0-85169081516https://api.elsevier.com/content/abstract/scopus_id/85169081516