Journal
FOOD RESEARCH INTERNATIONAL
Volume 136, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2020.109345
Keywords
Sagittaria sagittifolia L. polysaccharide; Antioxidant; Immunomodulatory
Categories
Funding
- National Key R&D Program, China [2016YFD0400303]
- Key Research and Development Plan of Jiangsu Province [BE2016350, BE2017353]
- Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)
- Key Technology R&D Program of Zhenjiang [SH2019011]
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As a healthy food and traditional Chinese medicine, sagittaria sagittifolia L. has been used for a long history. Nevertheless, reports on the bioactivity and chemical characterization of S. sagittifolia L. polysaccharides are still very rare. In this paper, ultrasound-assisted method (UAE) was used to extract S. sagittifolia L. polysaccharides, after alcohol precipitation and column chromatography isolation, the structural characteristics, antioxidant and immunological activities of the purified polysaccharide (SPU60-W) were preliminarily investigated. The results indicated SPU60-W (16.62 kDa) was a pyranoid polysaccharide containing alpha-glycosidic bond composed of mannose, xylose, and glucose with a molar ratio of 2.69: 2.04: 95.27. It consisted of slender wormlike strands, which may involve some degree of aggregation of helices, as well as a small proportion of irregular spherical structures. Furthermore, antioxidant activity analysis showed that SPU60-W possess excellent hydroxyl and ABTS radical scavenging activity comparable to vitamin C (Vc), and moderate DPPH radical scavenging activity. Immunity tests suggested that SPU60-W significantly promoted the proliferation, phagocytosis and NO production of mouse macrophage RAW264.7. According to this study, SPU60-W might be utilized as a potent antioxidant and immunomodulator in food and medicinal industry.
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