Most of the reported yeast polysaccharides are a mixture of chitin, β-glucan and mannoprotein, leading to different data on its biological activity. Herein, we report the structures and the anti-inflammation of the purified baker’s yeast polysaccharides (BBG1-BBG4). Experimental data indicated that BBG1 was a highly branched β-(1,6)-glucan linked to mannoprotein; BBG2 was a linear β-(1,3)-glucan; BBG3 and BBG4 were mixtures of a β-(1,6)-branched β-(1,3)-glucan and a linear β-(1,3)-glucan. Of these, BBG1 exhibited stronger inhibition of pro-inflammatory mediators of NO/iNOS, IL-6, IL-1β, etc. at protein and/or mRNA levels in LPS-stimulated RAW264.7 cells through inhibiting MAPK signalling pathways. Orally administered BBG1 and BBG2 significantly decreased the pro-inflammatory mediators of IL-6, iNOS and IL-1β at protein and/or mRNA levels, as well as colonic mucosal damage and macrophages infiltration in DSS-induced colitis mice. All these findings suggest that yeast polysaccharides have potentials as anti-inflammatory drugs or adjuvants in the intestinal inflammation therapy.

大多数报道的酵母多糖是几丁质，β-葡聚糖和甘露糖蛋白的混合物，导致有关其生物活性的数据不同。在此，我们报道了纯化的面包酵母酵母多糖（BBG1-BBG4）的结构和抗炎作用。实验数据表明，BBG1是与甘露糖蛋白相连的高度分支的β-（1,6）-葡聚糖。BBG2为线性β-（1,3）-葡聚糖；BBG3和BBG4是β-（1,6）-支链β-（1,3）-葡聚糖和线性β-（1,3）-葡聚糖的混合物。其中，BBG1通过抑制MAPK信号通路，在LPS刺激的RAW264.7细胞的蛋白质和/或mRNA水平上表现出更强的NO / iNOS，IL-6，IL-1β等促炎性介质抑制作用。口服BBG1和BBG2可以在蛋白质和/或mRNA水平上显着降低IL-6，iNOS和IL-1β的促炎介质，以及DSS诱发的结肠炎小鼠的结肠粘膜损伤和巨噬细胞浸润。所有这些发现表明，酵母多糖在肠道炎症治疗中具有作为抗炎药或佐剂的潜力。