Curcuma phaeocaulis Val. is a traditional herb that is used for treating liver diseases in China. Herein, we investigated the difference in the structural characterization and liver protection in the polysaccharides from Curcuma phaeocaulis Val. and its vinegar products (RCPP and VCPP). This study found that the RCPP main chain contain β-Galp-(1 → 4)-α-Glcp-(1 → 3)-β-Glcp-(1 → 4)-α-Glcp-(1 → 6)-α-Glcp-(1 → 5)-α-Araf-(1 → 4)-β-Galp-(1 → R. The VCPP main chain contain β-Glcp-(1 → 3,4,6)-α-Glcp-(1 → 3,4)-α-Glcp-(1 → 4)-α-Glcp-(1 → 4)-α-Glcp-(1 → R. They had scavenging effects on the ability (DPPH·, ABTS+, and ·OH). In vivo, RCPP and VCPP could improve liver injury by ameliorating liver pathological damage, lowering the contents of pro-inflammatory factors like TNF-α, IL-1β, and IL-6, enhancing the production of the anti-inflammatory factor IL-10, inhibiting the expression of key proteins in the TLR4/MyD88/NF-κB signaling pathway and modulating the intestinal barrier and gut microbiota. Cumulatively, our study showed that polysaccharides from Curcuma phaeocaulis Val have potential applications in enhancing liver protection and that VCPP is superior to RCPP in liver protection.
Keywords: Curcuma phaeocaulis Val.; Gut microbiota; Liver injury; Polysaccharide; Structural characterization; Vinegar-processed.
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