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Research Article | Open Access

Study on the structure characterization and moisturizing effect of Tremella polysaccharide fermented from GCMCC5.39

Meng Yanga, Zilong Zhangb, Yan Hea, Chengliang Lic, Jinmei Wangd( ), Xia Maa( )
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
Shanghai International Travel Healthcare Center, Shanghai Customs District P.R. China, Shanghai 200335, China
Laibo Pharmaceutical Technology (Shanghai) Co. Ltd, Shanghai 201418, China
National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China

Peer review under responsibility of KeAi Communications Co., Ltd

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Abstract

The structure and moisture retention of Tremella polysaccharide fermented from GCMCC5.39 (FTP) were evaluated. After UV, infrared spectrum analysis, HPAEC-PAD, HPSEC and 1 D NMR analysis, the composition of the purified FTP was determined. Purified components of fermented Tremella polysaccharide (FTPS) was made of galactose, mannose, glucose, galactosmine, glucosamine, and contain a large amount of hydroxyl, carbonyl and amino groups. FTPS was α -neutral pyranose without uronic acid. FTPS-1 and FTPS-2 were obtained after purification by DEAE-Sepharose Fast Flow Column. The molecular weights of FTPS-1 and FTPS-2 were 25722 and 177263Da. FTPS-2 had a better ability to prevent moisture loss, and the optimal moisture retention period was 0–4h. FTPS-2 could significantly increase the moisture content of the skin epidermis and showed a dose-concentration relationship. The effect of FTPS-2 on the expression of different moisturizing genes was evaluated in a human skin keratinocyte model. The results showed that FTPS-2 has no cytotoxicity, and could significantly promote AQP3, TGM1, CASP14, HYAL2, FLG gene expression level in HaCaT cells. It has the most significant influence at HYAL2 protein expression on 50μg/mL.

Keywords

PolysaccharideTremella spp.Structure identificationMoisturizing

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Food Science and Human Wellness
Volume 10 Issue 4,
July 2021
Pages 471-479
DOI: 10.1016/j.fshw.2021.04.009
Cite this article:
Yang M, Zhang Z, He Y, et al. Study on the structure characterization and moisturizing effect of Tremella polysaccharide fermented from GCMCC5.39. Food Science and Human Wellness, 2021, 10(4): 471-479. https://doi.org/10.1016/j.fshw.2021.04.009

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Received: 16 July 2020
Revised: 20 July 2020
Accepted: 20 July 2020
Published: 04 June 2021
© 2021 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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