The variation on structure and immunomodulatory activity of polysaccharide during the longan pulp fermentation
文献类型： 外文期刊
作者： Hu, Teng-Gen 1 ; Zhu, Wei-Lin 1 ; Yu, Yuan-Shan 1 ; Zou, Bo 1 ; Xu, Yu-Juan 1 ; Xiao, Geng-Sheng 3 ; Wu, Ji-Jun 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, uangdong Key LabAgr Prod Proc, Key Lab Functional Foods Minist Agr, Guangzhou, Guangdong, Peoples R China
2.Huagongliya Foshan Technol Ind Co Ltd, Guangzhou, Peoples R China
3.Zhongkai Univ Agr & Engn, Guangzhou, Peoples R China
关键词： Longan vinegar and wine; Polysaccharides; Structure-immunomodulatory activity; relationship
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.025； 五年影响因子：7.626 ）
ISSN： 0141-8130
年卷期： 2022 年 222 卷
页码：
收录情况： SCI
摘要： In the current study, the effects of fermentation manners on the structure and immunomodulatory activity of polysaccharide in longan wine or vinegar were investigated. Compared to longan polysaccharide (CP1), polysaccharide in longan wine (CP2) or vinegar (CP3 and CP4) had smaller molecular weights, and was consisted of more mannose, arabinose, rhamnose, galactose and less glucose. After purification, the major fraction (P1-P4) was obtained from CP1-CP4, respectively. The structures and immunoregulatory activities of P1-P4 were characterized. Fermentation and purification were favorable to increase the immunoregulatory activities of P2-P4, which were contributed to their different structural features. The structure-activity relationship analysis indicated that molecular weight, mannose, rhamnose, glucuronic acid, glucose and arabinose were significantly associated with the cytokines secretion. Compared with other polysaccharides, P3 displayed better immunomodulatory activity due to its lower molecular weight, lower contents of rhamnose and glucose, and higher levels of mannose and arabinose by activating MAPK and PI3K/Akt signaling pathways.
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