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Food Science and Human Wellness 2023, 12(2): 407-415 https://doi.org/10.1016/j.fshw.2022.07.042
Research Article | Open Access | Issue | Published: 07 September 2022

Structural characteristics, anticoagulant and antithrombotic mechanism of a novel polysaccharide from Rosa Chinensis Flos

Show Author's Information Xiaofeng Zhanga,b,1,  Zhenhua Lianga,b,1,  Geoffrey Ivan Neil Waterhousec,  Shengjun Jianga,  Dongxiao Sun-Waterhousec,  Jinmei Wanga,b,  Changyang Maa,d,  Wenyi Kanga,b,d( )
National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China
Joint International Research Laboratory of Food & Medicine Resource Function, Henan Province, Kaifeng 475004, China
School of Chemical Sciences, University of Auckland, Auckland 1142, New Zealand
Kaifeng Key Laboratory of Functional Components in Health Food, Kaifeng 475004, China

1 These authors contributed equally to this work.Peer review under responsibility of KeAi Communications Co., Ltd.]]>

Keywords:
Intestinal flora, Rosa Chinensis Flos, Polysaccharide isolation, Antithrombotic activity
Cite this article:
Zhang X, Liang Z, Waterhouse GIN, et al. Structural characteristics, anticoagulant and antithrombotic mechanism of a novel polysaccharide from Rosa Chinensis Flos. Food Science and Human Wellness, 2023, 12(2): 407-415. https://doi.org/10.1016/j.fshw.2022.07.042
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Abstract Full text About this article

This is the first report on a polysaccharide (RCJ2-Ⅰb) isolated from Rosa Chinensis Flos. RCJ2-Ⅰb was obtained through the extraction with water, precipitation with ethanol, separation with DEAE-52 column and purification with DEAE-Sepharose Fast Flow column and Sephadex G100 column. GC, FT-IR and NMR analyses revealed that RCJ2-Ⅰb (3.3 kDa) was a 1,4-linked polymannuronic acid containing substantial β-D-anomers units. The anticoagulant effect of RCJ2-Ⅰb evaluated by using rabbit ear venous blood and an acute blood stasis rat model showed that RCJ2-Ⅰb had obvious anticoagulant activity in regulating endogenous and exogenous coagulation pathways and reducing serum thromboxane B2 and endothelin-1. In addition, RCJ2-Ⅰb could also increase the number of Lactobacillus and Escherichia coli. As a result, RCJ2-Ⅰb has the potential to inhibit thrombosis and maintain the intestinal environment.


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About this article

Structural characteristics, anticoagulant and antithrombotic mechanism of a novel polysaccharide from Rosa Chinensis Flos

Show Author's information Xiaofeng Zhanga,b,1, Zhenhua Lianga,b,1, Geoffrey Ivan Neil Waterhousec, Shengjun Jianga, Dongxiao Sun-Waterhousec, Jinmei Wanga,b, Changyang Maa,d, Wenyi Kanga,b,d( )
National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China
Joint International Research Laboratory of Food & Medicine Resource Function, Henan Province, Kaifeng 475004, China
School of Chemical Sciences, University of Auckland, Auckland 1142, New Zealand
Kaifeng Key Laboratory of Functional Components in Health Food, Kaifeng 475004, China

1 These authors contributed equally to this work.Peer review under responsibility of KeAi Communications Co., Ltd.]]>

Abstract

This is the first report on a polysaccharide (RCJ2-Ⅰb) isolated from Rosa Chinensis Flos. RCJ2-Ⅰb was obtained through the extraction with water, precipitation with ethanol, separation with DEAE-52 column and purification with DEAE-Sepharose Fast Flow column and Sephadex G100 column. GC, FT-IR and NMR analyses revealed that RCJ2-Ⅰb (3.3 kDa) was a 1,4-linked polymannuronic acid containing substantial β-D-anomers units. The anticoagulant effect of RCJ2-Ⅰb evaluated by using rabbit ear venous blood and an acute blood stasis rat model showed that RCJ2-Ⅰb had obvious anticoagulant activity in regulating endogenous and exogenous coagulation pathways and reducing serum thromboxane B2 and endothelin-1. In addition, RCJ2-Ⅰb could also increase the number of Lactobacillus and Escherichia coli. As a result, RCJ2-Ⅰb has the potential to inhibit thrombosis and maintain the intestinal environment.

Keywords: Intestinal flora, Rosa Chinensis Flos, Polysaccharide isolation, Antithrombotic activity

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Publication history

Received: 20 January 2021
Revised: 16 February 2021
Accepted: 23 March 2021
Published: 07 September 2022
Issue date: March 2023

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© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

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Acknowledgment

This work was supported by Research on Precision Nutrition and Health Food, Department of Science and Technology of Henan Province (CXJD2021006), and Key Project in Science and Technology Agency of Henan Province (202102110283 and 202102110149).

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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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