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.