Huang Fei, Guo Yajuan, Zhang Ruifen, Yi Yang, Deng Yuanyuan, Su Dongxiao, Zhang Mingwei
Department of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China.
Molecules. 2014 Aug 20;19(8):12760-76. doi: 10.3390/molecules190812760.
Dried litchi pulp has been used in traditional remedies in China for many years to treat various diseases, and the therapeutic activity has been, at least partly, attributed to the presence of bioactive polysaccharides. Polysaccharide-protein complexes from vacuum freeze-(VF), vacuum microwave-(VM) and heat pump (HP) dried litchi pulp, which were coded as LP-VF, LP-VM and LP-HP, were comparatively studied on the physicochemical and immunomodulatory properties. LP-HP had a predominance of galactose, while glucose was the major sugar component in LP-VF and LP-VM. Compared with LP-VF and LP-VM, LP-HP contained more aspartate and glutamic in binding protein. LP-HP also exhibited a stronger stimulatory effect on splenocyte proliferation at 200 μg/mL and triggered higher NO, TNF-α and IL-6 secretion from RAW264.7 macrophages. Different drying methods caused the difference in physicochemical properties of polysaccharide-protein complexes from dried litchi pulp, which resulted in significantly different immunomodulatory activity. HP drying appears to be the best method for preparing litchi pulp to improve its immunomodulatory properties.
多年来，干荔枝果肉在中国传统疗法中用于治疗多种疾病，其治疗活性至少部分归因于生物活性多糖的存在。对真空冷冻（VF）、真空微波（VM）和热泵（HP）干燥的荔枝果肉中的多糖 - 蛋白质复合物（分别编码为LP - VF、LP - VM和LP - HP）的理化性质和免疫调节特性进行了比较研究。LP - HP中半乳糖占优势，而葡萄糖是LP - VF和LP - VM中的主要糖类成分。与LP - VF和LP - VM相比，LP - HP结合蛋白中的天冬氨酸和谷氨酸含量更高。LP - HP在200μg/mL时对脾细胞增殖也表现出更强的刺激作用，并引发RAW264.7巨噬细胞分泌更高水平的NO、TNF -α和IL - 6。不同的干燥方法导致干荔枝果肉中多糖 - 蛋白质复合物的理化性质存在差异，进而导致免疫调节活性显著不同。热泵干燥似乎是制备荔枝果肉以改善其免疫调节特性的最佳方法。
