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Tuber panzhihuanense Polysaccharide and Their Protective Effects on Oxidative Damage of Liver in Exercise-fatigue Mice
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    Abstract:

    The physicochemical properties of Tuber panzhihuanense polysaccharides (TPP) and their protective effects on liver oxidative damage in exercise-fatigue mice were explored. U ltrasound assisted hot water extraction was adopted to extract the crude polysaccharides from T. panzhihuanense, while column chromatography was applied to separate and purify them and determine their molecular weights and monosaccharide compositions. Exercise-fatigue mouse models were constructed. Relevant biochemical indicators were measured to explore the protective effects of TPP on the livers of exercise-fatigue mice. The results showed that TPP-A and TPP-B were obtained after separation and purification of TPP. The molecular weight of TPP-A equals 23.74 ku, and it is composed of mannose and glucose. The molecular weight of TPP-B is 46.81 ku, and it consists of mannose, glucose, and glucuronic acid. Comparison of the TPP treatment group and the excessive exercise model group (E-CK) showed that TPP significantly reduced inflammatory factors in mice liver cells, the levels of glutamate-pyruvate transaminase and glutamic oxaloacetic transaminase in serum, and the contents of reactive oxygen species (SOD) and malondialdehyde in liver tissues (P<0.05), but significantly increased the activity of antioxidant enzymes in liver tissues. In the low-, medium-, and high-dose TPP groups, the SOD activity increased by 18.15%, 39.73%, and 59.06%, respectively (P<0.05), whereas CAT activity increased by 49.91%, 86.40%, and 127.80%, respectively (P<0.05). Furthermore, GSH activity increased by 16.00%, 24.01%, and 38.87% in the low-, medium-, and high-dose TPP groups, respectively (P<0.05). The results showed that TPP enhances the activity of antioxidant enzymes in mouse liver tissues, and that its protective effects on liver injury in fatigue mice may be related to the reduction in the level of oxidative stress in cells.

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History
  • Received:March 27,2023
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  • Online: April 18,2024
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