期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 91, 期 -, 页码 946-953出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijbiomac.2016.05.030
关键词
Cassia obtusifolia polysaccharides; Physicochemical properties; Immunomodulatory activities
资金
- National Key Technology RD Program [2012BAD36B06]
- National Natural Science Foundation of China Excellent Youth Science Fund Project [31422042]
- National High-tech R&D Program of China (863 Program) [2013AA102102]
- Objectives-oriented Project for the State Key Laboratory of Food Science and Technology in Nanchang University [SKLF-ZZA-201301]
- National Natural Science Foundation of China [31301434]
The seeds of Cassia obtusifolia are widely used as a drink in Asia and an additive in food industry. Considerable amounts of water-soluble polysaccharides were found in the whole seeds, while conflicting results on structure characteristics have been reported, and few studies have been reported on physicochemical properties and immunomodulatory activities. In the present study, gradient ethanol precipitation was applied to fractionate the water-soluble polysaccharide (CP), and two sub-fractions CP-30 (30% ethanol precipitate) and CP-40 (40% ethanol precipitate) were obtained. Different rheological properties for CP-30 and CP-40 were found, indicating the differences in structure characteristics between CP-30 and CP-40. Chemical properties, including molecular weight, monosaccharide composition, and glycosidic linkage were investigated. Compared with CP-30, CP-40 had lower molecular weight and higher content of xylose. The immunomodulatory effects of CP, CP-30 and CP-40 were assessed. All of them were found to possess significant immunomodulation activities, while varied effects of them on macrophage functions were observed. The aim of the present study was to develop a simple and efficient method to purify cassia polysaccharides, and investigate their physicochemical properties and biological activities, which was meaningful for their potential use in food industry and folk medicine. (C) 2016 Published by Elsevier B.V.
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