Influence of Preparation Methods of Chitooligosaccharides on Their Physicochemical Properties and Their Anti-Inflammatory Effects in Mice and in RAW264.7 Macrophages
| Autor: | Susana Alemany, Ángela Sánchez, María Mengíbar, Angeles Heras, Niuris Acosta, Margarita Fernández |
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| Přispěvatelé: | Ministerio de Ciencia e Innovación (España), Ministerio de Economía y Competitividad (España), Sánchez, Ángela [0000-0002-8859-432X], Sánchez, Ángela |
| Rok vydání: | 2018 |
| Předmět: |
Lipopolysaccharides
Bioquímica 0301 basic medicine chitooligosaccharides Glycoside Hydrolases medicine.drug_class Anti-Inflammatory Agents Oligosaccharides RAW264.7 macrophage Pharmaceutical Science Chitin Inflammation Article Anti-inflammatory Chitosan Mice Structure-Activity Relationship 03 medical and health sciences chemistry.chemical_compound Hydrolysis In vivo Enzymatic hydrolysis Drug Discovery medicine Animals Humans anti-inflammatory action Química farmaceútica Chitosanase lcsh:QH301-705.5 Pharmacology Toxicology and Pharmaceutics (miscellaneous) Biología molecular Molecular Structure In vitro Mice Inbred C57BL Disease Models Animal RAW 264.7 Cells Treatment Outcome 030104 developmental biology lcsh:Biology (General) chemistry Biochemistry medicine.symptom |
| Zdroj: | E-Prints Complutense. Archivo Institucional de la UCM instname Digital.CSIC. Repositorio Institucional del CSIC Marine Drugs, Vol 16, Iss 11, p 430 (2018) Marine Drugs Volume 16 Issue 11 |
| ISSN: | 1660-3397 |
| Popis: | This article belongs to the Special Issue Marine Chitin 2019. The methods to obtain chitooligosaccharides are tightly related to the physicochemical properties of the end products. Knowledge of these physicochemical characteristics is crucial to describing the biological functions of chitooligosaccharides. Chitooligosaccharides were prepared either in a single-step enzymatic hydrolysis using chitosanase, or in a two-step chemical-enzymatic hydrolysis. The hydrolyzed products obtained in the single-step preparation were composed mainly of 42% fully deacetylated oligomers plus 54% monoacetylated oligomers, and they attenuated the inflammation in lipopolysaccharide-induced mice and in RAW264.7 macrophages. However, chitooligosaccharides from the two-step preparation were composed of 50% fully deacetylated oligomers plus 27% monoacetylated oligomers and, conversely, they promoted the inflammatory response in both in vivo and in vitro models. Similar proportions of monoacetylated and deacetylated oligomers is necessary for the mixtures of chitooligosaccharides to achieve anti-inflammatory effects, and it directly depends on the preparation method to which chitosan was submitted. This research was funded by MAT2010-21016-C02-01 (A.H.) and SAF2014-52009-R (S.A.) grants from the Spanish Ministry of the Economy and Competitiveness. |
| Databáze: | OpenAIRE |
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