当前位置：
X-MOL 学术
›
J. Food Biochem.
›
论文详情
Our official English website, www.x-mol.net, welcomes your
feedback! (Note: you will need to create a separate account there.)
Extraction, structural elucidation and immunostimulating properties of water-soluble polysaccharides from wheat bran.
Journal of Food Biochemistry ( IF 3.5 ) Pub Date : 2020-07-09 , DOI: 10.1111/jfbc.13364 Rong-An Cao 1, 2 , RuiXue Ji 1 , Mehdi Tabarsa 3 , Subramanian Palanisamy 4, 5 , Natchanok Talapphet 4 , Khamphone Yelithao 4 , ChangYuan Wang 1, 2 , SangGuan You 4, 5
Journal of Food Biochemistry ( IF 3.5 ) Pub Date : 2020-07-09 , DOI: 10.1111/jfbc.13364 Rong-An Cao 1, 2 , RuiXue Ji 1 , Mehdi Tabarsa 3 , Subramanian Palanisamy 4, 5 , Natchanok Talapphet 4 , Khamphone Yelithao 4 , ChangYuan Wang 1, 2 , SangGuan You 4, 5
Affiliation
|
A water‐soluble polysaccharide was extracted from wheat bran (WBP) and investigate their structural characteristics and immunostimulatory activities. The chemical composition of WBP and purified fraction (WBP‐F) mainly consists of neutral sugars (91.2 ± 1.2 and 98.7 ± 1.2%), proteins (8.6 ± 0.3 and 0.2 ± 0.1%) and uronic acids (0.7 ± 0.1 and 0.6 ± 0.1%). The molecular weight (Mw) of WBP and WBP‐F was calculated as 911.7 and 510.2 × 103 g/mol, respectively. The WBP‐F stimulates the RAW264.7 cells through the production of nitric oxide and various cytokines. The treatment of WBP‐F facilitated the phosphorylation of P38, JNK, ERK, and NF‐ƘB in RAW264.7 cells suggesting that they might stimulate RAW264.7 cells through the activation of NF‐ƙB and MAPKs pathways. Furthermore, the structural details of WBP‐F were studied by GC‐MS and NMR spectrum, which confirms that the main backbone consists of 4‐α‐D‐linked glucopyranosyl residues with branching points at C‐6.
中文翻译：
麦麸水溶性多糖的提取，结构鉴定和免疫刺激特性。
从麦麸（WBP）中提取水溶性多糖，并研究其结构特征和免疫刺激活性。WBP和纯化级分（WBP-F）的化学成分主要由中性糖（91.2±1.2和98.7±1.2％），蛋白质（8.6±0.3和0.2±0.1％）和糖醛酸（0.7±0.1和0.6± 0.1％）。WBP和WBP-F的分子量（M w）计算为911.7和510.2×10 3 g / mol。WBP-F通过产生一氧化氮和各种细胞因子来刺激RAW264.7细胞。WBP-F的处理促进了RAW264.7细胞中P38，JNK，ERK和NF-ƘB的磷酸化，表明它们可能通过激活NF-ƙB和MAPK途径刺激RAW264.7细胞。此外，通过GC-MS和NMR光谱研究了WBP-F的结构细节，这证实了主要骨架由4-α-D-连接的吡喃葡萄糖基残基组成，支链点位于C-6。
更新日期：2020-09-14
中文翻译：
麦麸水溶性多糖的提取，结构鉴定和免疫刺激特性。
从麦麸（WBP）中提取水溶性多糖，并研究其结构特征和免疫刺激活性。WBP和纯化级分（WBP-F）的化学成分主要由中性糖（91.2±1.2和98.7±1.2％），蛋白质（8.6±0.3和0.2±0.1％）和糖醛酸（0.7±0.1和0.6± 0.1％）。WBP和WBP-F的分子量（M w）计算为911.7和510.2×10 3 g / mol。WBP-F通过产生一氧化氮和各种细胞因子来刺激RAW264.7细胞。WBP-F的处理促进了RAW264.7细胞中P38，JNK，ERK和NF-ƘB的磷酸化，表明它们可能通过激活NF-ƙB和MAPK途径刺激RAW264.7细胞。此外，通过GC-MS和NMR光谱研究了WBP-F的结构细节，这证实了主要骨架由4-α-D-连接的吡喃葡萄糖基残基组成，支链点位于C-6。
京公网安备 11010802027423号