Abstract:
Inflammation is a crucial immune response to pathogens, cell damage, and harmful substances. Although various drugs are available to treat inflammation, they often have side effects. Plants, especially those with bioactive compounds, offer alternative therapeutic options. Salvia hispanica L, commonly known as chia, is a significant medicinal plant rich in bioactive ingredients and therapeutic polysaccharides. This study aimed to extract and fractionate the bioactive polysaccharides from chia seed mucilage and determine their anti-inflammatory effects in vivo and in vitro. Chia seeds were soaked in distilled water, and mucilage was precipitated using 75% ethanol. The resulting fraction underwent size-based fractionation using Bio-Gel-P-10 gel filtration chromatography, yielding 60 fractions screened for carbohydrate content. Biochemical analysis revealed the presence of uronic acids, pentoses, and hexoses. In vitro anti-inflammatory activity was assessed using the HRBC membrane stabilization assay, while in vivo effects were evaluated with the carrageenan-induced paw edema model in mice. Results showed that the Ch19 fraction significantly stabilized HRBC membranes (EC50=8.75 µg/mL), and the Ch39 fraction at1000 µg/mL resisted heat-induced membrane destabilization by 97.20%.Furthermore, the in vivo activity showed that Ch31 fraction significantly reduced the volume of the mice's paw edema by 91.37%. These findings suggest that the ethanol-precipitated fraction of chia seed mucilage contains medium sized polysaccharides with substantial anti-inflammatory potential, indicating their promise for further preclinical and clinical trials as treatments for inflammation and related diseases.
Page(s):
109-109
DOI:
DOI not available
Published:
Journal: 1st International Conference on "Recent Advances in Green Biotechnology and Climate Resilience", September 15-16, 2025, Volume: 1, Issue: 1, Year: 2025
Keywords:
Antiinflammatory
,
mucilage
,
Bioactive polysaccharides
,
Salvia hispanica L