Chemical Characterization and Anti-inflammatory Effect of Rauvolfian, a Pectic Polysaccharide of Rauvolfia Callus

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S. V. Popov¹, V. G. Vinter², O. A. Patova¹, P. A. Markov¹, I. R. Nikitina¹, R. G. Ovodova¹, G. Yu. Popova¹, A. S. Shashkov³, and Yu. S. Ovodov^1*

¹Institute of Physiology, Komi Science Center, The Urals Branch of the Russian Academy of Sciences, ul. Pervomaiskaya 50, 167982 Syktyvkar, Russia; fax: (8212) 241-001; E-mail: ovoys@physiol.komisc.ru

²Kazan State University, ul. Kremlevskaya 18, 420008 Kazan, Republic of Tatarstan, Russia

³Zelinsky Institute of Organic Chemistry, Russian Academy of Sciences, Leninskii pr. 47, 117930 Moscow, Russia

^* To whom correspondence should be addressed.

Received January 29, 2007; Revision received March 19, 2007

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The pectic polysaccharide named rauvolfian RS was obtained from the dried callus of Rauvolfia serpentina L. by extraction with 0.7% aqueous ammonium oxalate. Crude rauvolfian RS was purified using membrane ultrafiltration to yield the purified rauvolfian RSP in addition to glucan as admixture from the callus, with molecular weights 300 and 100-300 kD, respectively. A peroral pretreatment of mice with the crude and purified samples of rauvolfian (RS and RSP) was found to decrease colonic macroscopic scores, the total area of damage, and tissue myeloperoxidase activity in colons as compared with a colitis group. RS and RSP were shown to stimulate production of mucus by colons of the colitis mice. RSP appeared to be an active constituent of the parent RS. The glucan failed to possess anti-inflammatory activity.

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KEY WORDS: callus, Rauvolfia serpentina, pectin, anti-inflammatory effect, colitis

DOI: 10.1134/S0006297907070139

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