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Kim H, Kim M, Oh S, Hwang Y, Choe JS. Optimization of Enzyme-Assisted Extraction from Ginger ( Zingiber officinale) Leaf and Its Immune-Stimulating Effects on Macrophages. Prev Nutr Food Sci 2024; 29:228-236. [PMID: 38974589 PMCID: PMC11223925 DOI: 10.3746/pnf.2024.29.2.228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Revised: 03/10/2024] [Accepted: 03/18/2024] [Indexed: 07/09/2024] Open
Abstract
The ginger leaves contain terpenoids and phenolic compounds, such as gingerol and shogaol, which exert various physiological effects. This study focused on determining the optimal conditions for an enzyme (Ultimase MFC) extraction to enhance the bioactive components of underutilized ginger leaves using the response surface method. The extracted material was evaluated in terms of its yield and antioxidant capacity (total phenolic content, total flavonoid content, and activities of 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid). As a result, the optimal conditions included an enzyme concentration of 0.1% (v/v), a liquid-solid ratio of 33.939 mL/g, and an extraction time of 4 h. The optimized conditions resulted in an improvement in yield and antioxidant capacity, except for the total phenolic content of ginger leaves, when compared to the reference control extract. Additionally, the possibility of improving immunity was confirmed as nitric oxide and cytokines increased in macrophage cells compared with non-treatment control. Therefore, these extraction conditions enhance the potential industrial value of ginger leaves and underscore their promise as a natural ingredient for functional foods.
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Affiliation(s)
- Hanbi Kim
- Division of Functional Food and Nutrition, Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration, Jeonbuk 55365, Korea
| | - Mina Kim
- Division of Functional Food and Nutrition, Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration, Jeonbuk 55365, Korea
| | - Sangnam Oh
- Department of Functional Food and Biotechnology, Jeonju University, Jeonbuk 55069, Korea
| | - Yujin Hwang
- Division of Functional Food and Nutrition, Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration, Jeonbuk 55365, Korea
| | - Jeong-Sook Choe
- Division of Functional Food and Nutrition, Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration, Jeonbuk 55365, Korea
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Song M, Wang J, Bao K, Sun C, Cheng X, Li T, Wang S, Wang S, Wen T, Zhu Z. Isolation, structural characterization and immunomodulatory activity on RAW264.7 cells of a novel exopolysaccharide of Dictyophora rubrovalvata. Int J Biol Macromol 2024; 270:132222. [PMID: 38729468 DOI: 10.1016/j.ijbiomac.2024.132222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 04/05/2024] [Accepted: 05/07/2024] [Indexed: 05/12/2024]
Abstract
Fungal polysaccharides have been explored by many for both structural studies and biological activities, but few studies have been done on the extracellular polysaccharides of Dictyophora rubrovalvata, so a new exopolysaccharide was isolated from Dictyophora rubrovalvata and its structure and its immunological activity were investigated. The crude exopolysaccharide (EPS) was purified by DEAE52 cellulose and Sephadex G-200 to obtain a new acidic polysaccharide (DR-EPS). DR-EPS (2.66 × 103 kDa) was consisted mainly of mannose, glucose, galactose and glucuronic acid with a molar ratio of 1: 0.86: 0.20: 0.01. In addition, DR-EPS increased the phagocytic activity of RAW264.7 cells up to 2.67 times of the blank control group. DR-EPS improved intracellular nucleic acid and glycogen metabolism as observed by AO and PAS staining. DR-EPS(40 μg/mL) promoted NO production up to 30.66 μmol, enhanced acid phosphatase (ACP) and superoxide dismutase (SOD) activities, with activity maxima of 660 U/gprot and 96.27 U/mgprot, respectively, and DR-EPS (160 μg / mL) significantly increased the lysozyme content as 2.73 times of the control group. The good immunological activity of extracellular polysaccharides of Dictyophora rubrovalvata provides directions for the use of fermentation broths.
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Affiliation(s)
- Mingyang Song
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, PR China; Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Jiawen Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, PR China; Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Kaisheng Bao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, PR China; Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Chong Sun
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, PR China; Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Xiaolei Cheng
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, PR China; Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Tengda Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, PR China; Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Shanshan Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, PR China; Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Siqiang Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, PR China; Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Tingchi Wen
- Guizhou Panzheng Agriculture Ltd., PR China; National Key Laboratory of Green Pesticide, Key Laboratory of Green Pesticide and Agricultural Bioengineering, Ministry of Education, Guizhou University, Guiyang 550025, PR China; The Engineering Research Center of Southwest Bio-Pharmaceutical Resources, Ministry of Education, Guizhou University, Guiyang 550025, PR China
| | - Zhenyuan Zhu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, PR China; Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China; Guizhou Panzheng Agriculture Ltd., PR China.
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Ye S, Gao Y, Hu X, Cai J, Sun S, Jiang J. Research progress and future development potential of Flammulina velutipes polysaccharides in the preparation process, structure analysis, biology, and pharmacology: A review. Int J Biol Macromol 2024; 267:131467. [PMID: 38599436 DOI: 10.1016/j.ijbiomac.2024.131467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 02/27/2024] [Accepted: 04/06/2024] [Indexed: 04/12/2024]
Abstract
In recent years, Flammulina velutipes (F. velutipes) has attracted consequential attention in various research fields due to its rich composition of proteins, vitamins, amino acids, polysaccharides, and polyphenols. F. velutipes polysaccharides (FVPs) are considered as key bioactive components of F. velutipes, demonstrating multiple physiological activities, including immunomodulatory, anti-inflammatory, and antibacterial properties. Moreover, they offer health benefits such as antioxidant and anti-aging properties, which have exceptionally valuable clinical applications. Polysaccharides derived from different sources exhibit a wide range of biomedical functions and distinct biological activities. The varied biological functions of polysaccharides, coupled with their extensive application in functional foods and clinical applications, have prompted a heightened focus on polysaccharide research. Additionally, the extraction, deproteinization, and purification of FVPs are fundamental to investigate the structure and biological activities of polysaccharides. Therefore, this review provides a comprehensive and systematic overview of the extraction, deproteinization, purification, characterization, and structural elucidation of FVPs. Furthermore, the biological activities and mechanisms of FVPs have been further explored through in vivo and in vitro experiments. This review aims to provide a theoretical foundation and guide future research and development of FVPs.
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Affiliation(s)
- Shiying Ye
- Institute of Pharmacy and Pharmacology, School of Pharmaceutical Science, Hengyang medical school, University of South China, Hengyang, Hunan, China
| | - Yi Gao
- Institute of Pharmacy and Pharmacology, School of Pharmaceutical Science, Hengyang medical school, University of South China, Hengyang, Hunan, China
| | - Xiangyan Hu
- Institute of Pharmacy and Pharmacology, School of Pharmaceutical Science, Hengyang medical school, University of South China, Hengyang, Hunan, China
| | - Jiye Cai
- Department of Chemistry, Jinan University, Guangzhou 510632, China
| | - Shaowei Sun
- Institute of Pharmacy and Pharmacology, School of Pharmaceutical Science, Hengyang medical school, University of South China, Hengyang, Hunan, China; Hunan Provincial Key Laboratory of Tumor Microenvironment Responsive Drug Research, Hengyang medical school, University of South China, Hengyang, Hunan, China
| | - Jinhuan Jiang
- Institute of Pharmacy and Pharmacology, School of Pharmaceutical Science, Hengyang medical school, University of South China, Hengyang, Hunan, China; Hunan Provincial Key Laboratory of Tumor Microenvironment Responsive Drug Research, Hengyang medical school, University of South China, Hengyang, Hunan, China
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Abdullah BA, Basyigit B, Karaaslan M. Drying Technique Providing Maximum Benefits on Hydrogelling Ability of Avocado Seed Protein: Spray Drying. Foods 2023; 12:4219. [PMID: 38231597 DOI: 10.3390/foods12234219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 11/16/2023] [Accepted: 11/17/2023] [Indexed: 01/19/2024] Open
Abstract
The current study focused on creating natural hydrogels consisting of mixtures of avocado seed proteins dried with different techniques and locust bean gum. Proteins were extracted from avocado seed by alkali and isoelectric precipitation methods. Avocado seed proteins were dried by five different drying methods, namely ambient drying, oven drying, vacuum drying, freeze drying, and spray drying. FT-IR spectra were used to analyze the chemical structure of proteins dried using various techniques. Additionally, hydrogel models were constructed in the presence of avocado seed proteins and locust bean gum to clarify the effect of drying techniques on their hydrogelling ability. The impact of drying techniques on the functional behavior of hydrogels was notable. The maximum water holding capacity values were detected in the hydrogel system containing spray-dried proteins (93.79%), followed by freeze-dried (86.83%), vacuum-dried (76.17%), oven-dried (72.29%), and ambient-dried (64.8%) counterparts. The swelling ratio was 34.10, 33.51, 23.05, 18.93, and 14.39% for gels in the presence of freeze-dried, spray-dried, vacuum-dried, oven-dried, and ambient-dried proteins, respectively. Additionally, the desirable values for the amount of protein leaking from the systems prepared using spray-dried (7.99%) and freeze-dried (12.14%) proteins were obtained compared to others (ambient-dried: 24.03%; oven-dried: 17.69%; vacuum-dried: 19.10%). Superior results in terms of textural properties were achieved in hydrogel models containing spray-dried and freeze-dried proteins. In general, hydrogel models exhibited elastic behavior rather than viscous properties; however, the magnitudes of elasticity varied. Furthermore, the success of gels containing hydrogel models containing spray-dried protein and locust bean gum in the bioactive compound delivery system was obvious compared with protein ones alone.
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Affiliation(s)
- Bakhtiyar Azad Abdullah
- Department of Biology, Faculty of Science and Health, Koya University, Danielle Mitterrand Boulevard, Koya KOY45, Kurdistan Region-F.R., Iraq
- Food Engineering Department, Engineering Faculty, Harran University, Sanliurfa 63000, Turkey
| | - Bulent Basyigit
- Food Engineering Department, Engineering Faculty, Harran University, Sanliurfa 63000, Turkey
| | - Mehmet Karaaslan
- Food Engineering Department, Engineering Faculty, Harran University, Sanliurfa 63000, Turkey
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Yin Q, Wu L, Zhang X, Zheng Z, Luo S, Zhong X, Zhao Y. Preparation of high complex concentration emulsion stabilized by soy protein/dextran sulfate composite particles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37185886 DOI: 10.1002/jsfa.12663] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 04/13/2023] [Accepted: 04/21/2023] [Indexed: 05/17/2023]
Abstract
BACKGROUND Soy protein isolate (SPI) could be used as an emulsifier to stabilize emulsions, while SPI is unstable under low acidic conditions. The stable composite particles of SPI and dextran sulfate (DS) could be formed by the electrostatic interaction at the pH was 3.5. And the SPI/DS composite particles were used to prepare the high complex concentration emulsion. The stabilization properties of high complex concentration emulsion were investigated. RESULTS Compared to uncompounded SPI, the particle size of SPI/DS composite particles was smaller at 1.52 μm, and the absolute value of the potential increased to 19.9 mV when the mass ratio of SPI to DS was 1:1 and the pH was 3.5. With the DS ratio increased, the solubility of the composite particles increased to 14.44 times of the untreated protein at pH 3.5, while the surface hydrophobicity decreased. Electrostatic interactions and hydrogen bonds were the main forces between SPI and DS, and DS was electrostatically adsorbed on the surface of SPI. The emulsion stability significantly enhanced with the increase of complex concentration (38.88 times higher than at 1% concentration), the emulsion average droplet size was the lowest (9.64 μm), and the absolute value of potential was the highest (46.67 mV) when the mass ratio of SPI to DS was 1:1 and the complex concentration of 8%. The stability of the emulsion against freezing was improved. CONCLUSION The SPI/DS complex has high solubility and stability under low acidic conditions, and the SPI/DS complex' emulsion has a well stability. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Qi Yin
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Liang Wu
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Xinli Zhang
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Zhi Zheng
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Shuizhong Luo
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Xiyang Zhong
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Yanyan Zhao
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
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Başyiğit B, Altun G, Yücetepe M, Karaaslan A, Karaaslan M. Locust bean gum provides excellent mechanical and release attributes to soy protein-based natural hydrogels. Int J Biol Macromol 2023; 231:123352. [PMID: 36681221 DOI: 10.1016/j.ijbiomac.2023.123352] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 01/13/2023] [Accepted: 01/16/2023] [Indexed: 01/19/2023]
Abstract
The current study concentrated on designing soy protein (SP)-based natural hydrogels in the presence of locust bean gum (LBG). For this, the gums were recovered from the kernel of the relevant plant and incorporated into SP gel models. Three more hydrogels were fabricated using commercial carbohydrates (gum Arabic (GA), maltodextrin (MD), and pectin (PC)) to decipher exactly the ability of LBG in these models. The chemical and morphological structures of the samples were elaborated by FTIR and SEM analyses. The coexistence of protein and carbohydrates led to an enhancement in functional (water holding capacity (WHC), swelling ratio, protein leachability, volumetric gel index (VGI)) and mechanical (textural and rheological behavior) features of natural gels compared to SP alone (control) but the quality of hydrogels was impressed by the carbohydrate type. Hydrogels designed with LBG came to the fore in terms of these attributes. Additionally, these gel models created awareness for phenolic delivery.
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Affiliation(s)
- Bülent Başyiğit
- Harran University, Engineering Faculty, Food Engineering Department, 63000 Şanlıurfa, Turkey
| | - Gülbahar Altun
- Harran University, Engineering Faculty, Food Engineering Department, 63000 Şanlıurfa, Turkey
| | - Melike Yücetepe
- Harran University, Engineering Faculty, Food Engineering Department, 63000 Şanlıurfa, Turkey
| | - Asliye Karaaslan
- Harran University, Vocational School, Food Processing Programme, 63200 Şanlıurfa, Turkey
| | - Mehmet Karaaslan
- Harran University, Engineering Faculty, Food Engineering Department, 63000 Şanlıurfa, Turkey.
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Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/Flammulina velutipes polysaccharide. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Facile construction of fruit protein based natural hydrogel via intra/inter molecular cross-linking. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Yuan D, Huang X, Meng Q, Ma J, Zhao Y, Ke Q, Kou X. Recent advances in the application of zein-based gels: A review. Eur Polym J 2022. [DOI: 10.1016/j.eurpolymj.2022.111557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Zheng W, Zhang H, Wang J, Wang J, Yan L, Liu C, Zheng L. Pickering emulsion hydrogel based on alginate-gellan gum with carboxymethyl chitosan as a pH-responsive controlled release delivery system. Int J Biol Macromol 2022; 216:850-859. [PMID: 35914551 DOI: 10.1016/j.ijbiomac.2022.07.223] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 07/23/2022] [Accepted: 07/27/2022] [Indexed: 11/05/2022]
Abstract
Pickering emulsion hydrogels (PEHs) were developed as a pH-responsive, controlled-release delivery system to address the limitations of Pickering emulsions in some harsh processing or gastrointestinal conditions. Specifically, the PEHs were fabricated based on alginate and various concentrations of gellan gum (GG) with carboxymethyl chitosan (CMCS) matrix. The encapsulation efficiency (EE), Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) results proved the successful encapsulation. Furthermore, the hydrogels remained stable in the presence of destabilizing ions (Na+ or phosphate ions) and high osmotic pressure mediums. The texture profile analysis (TPA) characteristics and Young's modulus of the 0.8 % GG (w/v) PEHs were superior to the others. The PEHs prevented the emulsions from being released at pH 2.0, while the emulsions were entirely released at pH 7.4 in vitro, with the rate of release controlled by CMCS and the degree by GG concentration. This work facilitates the delivery of Pickering emulsions with excellent stability and pH-responsive controlled release for hydrophobic actives in food applications.
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Affiliation(s)
- Wenxiu Zheng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Huizhe Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Ju Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Jinjin Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Ling Yan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Changhong Liu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
| | - Lei Zheng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
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Ultrasonic-Assisted Extraction of Codonopsis pilosula Glucofructan: Optimization, Structure, and Immunoregulatory Activity. Nutrients 2022; 14:nu14050927. [PMID: 35267905 PMCID: PMC8912531 DOI: 10.3390/nu14050927] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Revised: 02/13/2022] [Accepted: 02/18/2022] [Indexed: 01/27/2023] Open
Abstract
In recent years, multiple edible polysaccharides from Codonopsis pilosula were mainly isolated with high average molecular weights and exhibited various bioactivities, but it was proven that low-molecular-weight polysaccharides could exert stronger activities due to the superior water solubility and permeability. In the present study, the water-soluble polysaccharide C. pilosula with low molecular weight was isolated under ultrasonic assistance at 30 °C, the extraction process was optimized via response surface method (RSM), and the structure and immunoregulatory activity were further investigated. The maximum yield (4.86%) for crude polysaccharides (cCPPs) was obtained under following parameters: ultrasonic power of 370 W, liquid/material ratio of 33 mL/g, ultrasonic time of 81 min. Subsequently, the cCPPs were further purified through dialysis and Sephadex G-25 column to acquire purified polysaccharide (CPPs). Structural analysis indicated that CPPs was a glucofructan (average molecular weight of 4.23 × 103 Da) with (2→1)-β-D-Fruf and (1→)-α-D-Glcp as the backbone branched by (2→6)-β-D-Fruf. Additionally, CPPs could enhance immunoregulatory function by stimulating NO production and cytokine (IL-6 and TNF-α) secretion of RAW264.7 macrophages dose-dependently, which presented no cytotoxic effects. These data suggest that CPPs have the potential to be used as a nutritional dietary compound and natural immunostimulant supplement in the food industry.
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Song X, Fu H, Chen W. Effects of Flammulina velutipes polysaccharides on quality improvement of fermented milk and antihyperlipidemic on streptozotocin-induced mice. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104834] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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