Department of Food and Bioengineering, Bengbu College, Bengbu, Anhui, PR China.
Department of Life Sciences, Bengbu Medical College, Bengbu, Anhui, PR China.
J Sci Food Agric. 2018 Aug;98(10):3752-3757. doi: 10.1002/jsfa.8888. Epub 2018 Mar 9.
The traditional view considers that Chenpi (dried citrus peel) stored over the long-term has better health efficacies compared to fresh Chenpi, although the detailed mechanism responsible for this remains obscure.
The three water-soluble pectic polysaccharides (CPP1, CPP5 and CPP10) were obtained from 1-, 5- and 10-year Chenpi, respectively, and their physicochemical characteristics and intestinal immunomodulating activities were investigated and compared. The results obtained showed that CPP5 and CPP10 demonstrated a lower dynamic viscosity and degree of methylesterification, as well as a higher molecular heterogeneity, compared to CPP1. Monosaccharide composition analysis indicated that CPP1 was composed of arabinose, galacturonic acid and galactose, and a small amount of rhamnose; however, CPP5 and CPP10 consisted of arabinose, galacturonic acid, galactose, glucose and xylose, and a small amount of rhamnose. With the extension of storage period of Chenpi, the content of soluble conjugate phenolic acids increased in the pectic polysaccharide. Furthermore, it was confirmed that the pectic polysaccharides extracted from the 5-year and 10-year Chenpi could significantly enhance the proliferation of bone marrow cells via activating the Peyer's patch cells in vitro.
The present study demonstrates the differences in the pectic polysaccharides from Chenpi with different storage periods and also confirms that the pectic polysaccharides extracted from Chenpi stored over the long-term had more significant intestinal activities compared to that obtained from the fresh Chenpi. This phenomenon might partly explain why the Chenpi stored over the long-term has better healthcare effects. © 2018 Society of Chemical Industry.
传统观点认为，陈皮（干陈皮）贮藏时间长比新鲜陈皮具有更好的保健功效，尽管其具体机制尚不清楚。
分别从 1 年、5 年和 10 年陈皮中获得了三种水溶性果胶多糖（CPP1、CPP5 和 CPP10），并对其理化特性和肠道免疫调节活性进行了研究和比较。结果表明，CPP5 和 CPP10 的动态粘度和甲酯化程度较低，分子异质性较高。单糖组成分析表明，CPP1 由阿拉伯糖、半乳糖醛酸和半乳糖组成，少量鼠李糖；然而，CPP5 和 CPP10 由阿拉伯糖、半乳糖醛酸、半乳糖、葡萄糖和木糖组成，少量鼠李糖。随着陈皮贮藏时间的延长，果胶多糖中可溶性共轭酚酸的含量增加。此外，还证实了从 5 年和 10 年陈皮中提取的果胶多糖可以通过体外激活派尔集合淋巴结细胞显著促进骨髓细胞的增殖。
本研究表明了不同贮藏期陈皮中果胶多糖的差异，并证实了贮藏时间长的陈皮中提取的果胶多糖比新鲜陈皮中提取的果胶多糖具有更显著的肠道活性。这种现象可能部分解释了为什么贮藏时间长的陈皮具有更好的保健效果。 © 2018 化学工业协会。
