State Key Laboratory of Food Nutrition and Safety, School of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, PR China; College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, PR China.
State Key Laboratory of Food Nutrition and Safety, School of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, PR China.
Carbohydr Polym. 2021 Mar 15;256:117514. doi: 10.1016/j.carbpol.2020.117514. Epub 2020 Dec 16.
The physicochemical properties, structural features and structure-immunomodulatory activity relationship of pectic polysaccharides from the white asparagus (Asparagus officinalis L.) skin were systematically studied. Using sequential ethanol precipitation, five sub-fractions namely WASP-40, WASP-50, WASP-60, WASP-70 and WASP-80 with distinct degree of esterification (DE) and molecular weight (Mw) were obtained. The Mw and DE values were decreased with the increase of the ethanol concentrations. Structurally, although 4-α-D-GalpA was the dominant sugar residue in all fractions, the molar ratios were decreased, whereas other sugar residues including arabinose- and mannose-based sugar residues overall increased with the increase of ethanol concentration. In addition, the effects of sub-fractions on the RAW 264.7 cells indicated that pectic polysaccharides with the higher DE value showed a stronger immunomodulatory activity. Moreover, the structure-activity relationship was also discussed in this study, which extends the value-added application of asparagus and its processing by-products.
系统研究了白芦笋（Asparagus officinalis L.）皮果胶多糖的理化性质、结构特征及结构-免疫调节活性关系。采用顺序乙醇沉淀法，得到了五个具有不同酯化度（DE）和分子量（Mw）的亚级分，即 WASP-40、WASP-50、WASP-60、WASP-70 和 WASP-80。Mw 和 DE 值随乙醇浓度的增加而降低。结构上，尽管所有级分中 4-α-D-GalpA 都是主要的糖残基，但摩尔比降低，而其他糖残基，包括阿拉伯糖和甘露糖基糖残基，随着乙醇浓度的增加而总体增加。此外，亚级分对 RAW 264.7 细胞的影响表明，具有较高 DE 值的果胶多糖具有更强的免疫调节活性。此外，本研究还探讨了结构-活性关系，这扩展了芦笋及其加工副产物的增值应用。
