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Antioxidant and immunomodulatory potential of cell wall polysaccharides from Harungana madagascariensis Lam
1 Laboratory of Pharmacology and Toxicology, Department of Biochemistry, Faculty of Science, University of Yaounde 1, Yaounde, Cameroon.
2 Laboratory of Phytoprotection and Valorisation of Plants Resources, Biotechnology Centre-Nkolbisson, Yaounde, Cameroon.
Research Article
International Journal of Science and Research Archive, 2024, 12(01), 663–670.
Article DOI: 10.30574/ijsra.2024.12.1.0599
Publication history:
Received on 26 February 2024; revised on 06 May 2024; accepted on 09 May 2024
Abstract:
Numerous plant polysaccharides have demonstrated immunomodulatory and antioxidant potentials, and can be investigated as novel molecules with biological properties that may enhance immune function. The aim of this study was to assess the antioxidant and immunomodulatory properties of cell wall polysaccharides fractions isolated from Harungana madagascariensis (HM). Pectin fraction (PF) and hemicellulose fraction (HCF) were extracted and tested for their antioxidant properties using reducing power, 1,1-diphenyl-2-picryl hydrazyl (DPPH) and 2,2′-azino-bis-3-éthylbenzylthiazoline6-sulphonic acid (ABTS) radical scavenging assays, chelating activity and inhibition of lipid peroxidation. Their immunomodulatory activities were carried out on peritoneal macrophages targeting NADH oxidase and lysosomal enzyme activities as well as the production of nitric oxide (NO) and hydroperoxides (H2O2) during phagocytosis of Saccharomyces cereviceae. The polysaccharides fractions showed significant antioxidant and immunostimulatory activities via stimulation of NADH oxidase and lysosomal enzyme of peritoneal macrophages and production of NO and H2O2. Taken together, the results of this study indicate the potential of polysaccharides from H. madagascariensis as antioxidant and immunomodulator agents.
Keywords:
Harungana madagascariensis; Pectin fraction; Hemicellulose fraction; Antioxidant; Immunomodulation
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Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
