A Novel Neutral Polysaccharide From Bamboo Shoot Processing Liquid: Structural Characterization and In Vitro TLR4/NF-κB Mediated Anti-Inflammatory Activity

Abstract

Value-added utilization of resources can be developed from by-products of agricultural processing. In this study, a neutral polysaccharide (BSLP-1, 19,799 Da) was obtained from bamboo shoot processing liquid. Structurally, BSLP-1 has a backbone of →4)-α-D-Glcp-(1→ and →4,6)-α-D-Glcp-(1→, with side chains of →5)-α-L-Araf-(1→ and α-D-Glcp-(1→6)-α-D-Glcp-(1→) at →4,6)-α-D-Glcp-(1→ It exhibits a triple-helical conformation, porous morphology, and semi-crystalline nature. BSLP-1 enhanced cell viability and restored viability in LPS-damaged cells in vitro. It also inhibited phagocytic activity of RAW264.7, and reduced levels of nitric oxide/reactive oxygen species, and pro-inflammatory factors such as TNF-α, IL-6 and IL-1β. Furthermore, it suppressed the TLR4/NF-κB signaling pathway by downregulating the phosphorylation of IκB, IKKα/β and P-NF-κB p65. These findings suggest that the polysaccharide derived from bamboo shoot processing liquid can serve as a natural anti-inflammatory ingredient for further application in functional foods.

Keywords

anti-inflammatory / bamboo shoots liquid / polysaccharide / structural characterization

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2026 The Author(s). Food Bioengineering published by John Wiley & Sons Australia, Ltd. on behalf of State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology.