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Effects of Tremella fuciformis-Derived Polysaccharides with Different Molecular Weight on D-Galactose-Induced Aging of Mice
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College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, PR China
College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
Submission date: 2023-01-15
Acceptance date: 2023-04-25
Online publication date: 2023-05-25
Publication date: 2023-05-25
Corresponding author
Xiaofei Xu   

College of Food Science and Engineering, Guangdong Ocean University, China
Pol. J. Food Nutr. Sci. 2023;73(2):163-174
The structure-bioactivity relationship of Tremella fuciformis polysaccharides (TFPs) in anti-aging in vivo is rarely reported. In the present study, a purified TFP, named HM, mainly composed of mannose, fucose, xylose, and glucose in a molar ratio of 4.14:0.98:0.81:0.62, was obtained from the fruiting body of T. fuciformis. Subsequently, two differentially degraded TFPs, named MM and LM, respectively, were prepared by a combined method of ultrasonic irradiation (US) and H2O2 treatment. Their structural properties, scavenging activities against free radicals in vitro, and anti-aging effects on D-galactose-induced aging of mice were determined. The average molecular weight of HM, MM, and LM was 58.3×106, 4.68×106, and 3.14×105 Da, respectively. All three TFPs were devoid of triple helix conformation and exhibited concentration- and molecular weight-dependent scavenging activity against radicals. The TFPs markedly relieved skin aging, effectively attenuated oxidative stress, and significantly decreased inflammation in D-galactose-induced aging mice. MM exhibited the best anti-aging effect among the TFPs. Additionally, TFPs partially restored the alterations in pH and the total content of short-chain fatty acids (SCFAs) in the colon but exhibited various impacts on the content of the individual SCFAs. These findings would provide rational guidance for a better application of TFPs in anti-aging foods and expand our understanding of the structure-function relationship of mushroom polysaccharides.
The authors appreciate Prof. Xuewu Zhang and Prof. Xiaolin Wu, College of Food Science and Engineering, South China University of Technology, for help in writing.
RESEARCH FUNDING This work was supported in part by the program for scientific research start-up funds of Guangdong Ocean University.
The authors declare no conflicts of interest.
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