Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin, 300457, P.R. China; Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, 300457, P.R. China; State Key Laboratory of Food Nutrition and Safety, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, P.R. China.
State Key Laboratory of Food Nutrition and Safety, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, P.R. China.
Carbohydr Polym. 2020 Jan 1;227:115314. doi: 10.1016/j.carbpol.2019.115314. Epub 2019 Sep 14.
The physicochemical properties, structural features and immunomodulatory effects of the white asparagus (Asparagus officinalis L.) skin polysaccharides (WASP) were systematically studied. WASP showed a pectic-like structure with a relatively low degree of esterification (DE, 18%); the weight-average molecular weight (Mw) and intrinsic viscosity were 76.1 kDa and 13 mL/g, respectively. Structurally, the dominated sugar residue of WASP was 4-α-D-GalpA (39.7 mol%), while other residues including α-L-Araf, 3-α-L-Rhap, 2,4-α-L-Rhap, and 4-β-D-Galp were also detected with a comparable amount. A proposed structure of WASP was also presented. Physiologically, WASP could modulate the immune response of RAW 264.7 macrophages through increasing the release of immune factors (IL-6, TNF-α and IL-10) and improving the expression of mRNA. To conclude, the pectic-like polysaccharides from white asparagus (Asparagus officinalis L.) skin could be potentially used as an immunomodulatory agent in functional food.
本文系统研究了白芦笋（Asparagus officinalis L.）皮多糖（WASP）的理化性质、结构特征和免疫调节作用。WASP 具有类似于果胶的结构，酯化度（DE）相对较低（18%）；重均分子量（Mw）和特性黏度分别为 76.1 kDa 和 13 mL/g。结构上，WASP 的主要糖残基为 4-α-D-GalpA（39.7 mol%），而其他残基如α-L-Araf、3-α-L-Rhap、2,4-α-L-Rhap 和 4-β-D-Galp 也以相当的量存在。还提出了 WASP 的结构模型。生理上，WASP 可以通过增加免疫因子（IL-6、TNF-α 和 IL-10）的释放和提高 mRNA 的表达来调节 RAW 264.7 巨噬细胞的免疫反应。综上所述，白芦笋（Asparagus officinalis L.）皮中的类似果胶的多糖可能可作为功能性食品中的免疫调节剂。
