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奥络蜜柑（品种：奥络）多糖的筛选与特性分析

Screening and Characteristics Analysis of Polysaccharides from Orah Mandarin ( cv. Orah).

作者信息

Liu Guoming, Wei Ping, Tang Yayuan, Li Jiemin, Yi Ping, Deng Zhonglin, He Xuemei, Ling Dongning, Sun Jian, Zhang Lan

机构信息

Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, Nanning 530007, China.

Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, 174 East Daxue Road, Nanning 530007, China.

出版信息

Foods. 2023 Dec 25;13(1):82. doi: 10.3390/foods13010082.

DOI:10.3390/foods13010082
PMID:38201110
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10778330/
Abstract

This study aimed to screen out polysaccharides with the ability to activate NK cells. Ten polysaccharides (OP) were isolated from orah mandarin ( cv. Orah) peel using hot-water extraction combined with the alcohol precipitation method and the ultrafiltration-membrane separation method. After measuring the effects of 10 OPs on NK-92MI cell proliferation and cytotoxicity, it was found that the polysaccharide OP5 had the highest activity in vitro. OP5 can significantly promote the proliferation of and increase the gene expression of perforin, granzyme B and IFN-γ in NK-92MI cells. Its molecular weight was between 50 and 70 kDa. The identification results of monosaccharide composition indicated that OP5 was composed of arabinose (31.52%), galacturonic acid (22.35%), galactose (16.72%), glucose (15.95%), mannose (7.67%), rhamnose (2.39%), fucose (1.41%), xylose (1.30%), glucuronic acid (0.42%) and ribose (0.27%). The sugar ring of the β-configuration was the main, and that of the α-configuration was the auxiliary. These results would provide a foundation for the functional product development of OPs.

摘要

本研究旨在筛选出具有激活自然杀伤细胞（NK细胞）能力的多糖。采用热水提取结合醇沉法和超滤膜分离法，从奥拉脐橙（品种：奥拉）果皮中分离出10种多糖（OP）。在测定10种OP对NK-92MI细胞增殖和细胞毒性的影响后，发现多糖OP5在体外具有最高活性。OP5能显著促进NK-92MI细胞的增殖，并增加穿孔素、颗粒酶B和干扰素-γ的基因表达。其分子量在50至70 kDa之间。单糖组成鉴定结果表明，OP5由阿拉伯糖（31.52%）、半乳糖醛酸（22.35%）、半乳糖（16.72%）、葡萄糖（15.95%）、甘露糖（7.67%）、鼠李糖（2.39%）、岩藻糖（1.41%）、木糖（1.30%）、葡萄糖醛酸（0.42%）和核糖（0.27%）组成。β构型的糖环为主，α构型的糖环为辅。这些结果将为OP功能性产品的开发提供依据。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2051/10778330/db7612fdcf60/foods-13-00082-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2051/10778330/62c56f2afda3/foods-13-00082-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2051/10778330/abbdfdfc042f/foods-13-00082-g002a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2051/10778330/c33fab57a810/foods-13-00082-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2051/10778330/0db6825f8c4f/foods-13-00082-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2051/10778330/c9e908b6526e/foods-13-00082-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2051/10778330/db7612fdcf60/foods-13-00082-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2051/10778330/62c56f2afda3/foods-13-00082-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2051/10778330/abbdfdfc042f/foods-13-00082-g002a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2051/10778330/c33fab57a810/foods-13-00082-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2051/10778330/0db6825f8c4f/foods-13-00082-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2051/10778330/c9e908b6526e/foods-13-00082-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2051/10778330/db7612fdcf60/foods-13-00082-g006.jpg

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