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Guo Q, Wang N, Liu H, Li Z, Lu L, Wang C. The bioactive compounds and biological functions of Asparagus officinalis L. – A review. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103727] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
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Wang N, Zhang X, Wang S, Guo Q, Li Z, Liu H, Wang C. Structural characterisation and immunomodulatory activity of polysaccharides from white asparagus skin. Carbohydr Polym 2019; 227:115314. [PMID: 31590844 DOI: 10.1016/j.carbpol.2019.115314] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Revised: 08/30/2019] [Accepted: 09/09/2019] [Indexed: 10/26/2022]
Abstract
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.
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Affiliation(s)
- Nifei Wang
- 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.
| | - Xiaojun Zhang
- 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.
| | - Shaowei Wang
- 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.
| | - Qingbin Guo
- 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.
| | - Zhenjing Li
- 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.
| | - Huanhuan Liu
- 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.
| | - Changlu Wang
- 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.
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