Effects of Drying Methods on Physicochemical and Immunomodulatory Properties of Polysaccharide-Protein Complexes from Litchi Pulp

Molecules

Fei Huang³  Yajuan Guo³  Ruifen Zhang²  Yang Yi¹  Yuanyuan Deng²  Dongxiao Su³ 

[1] College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China;Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China;Department of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

关键词: litchi pulp;    polysaccharides;    drying method;    immunomodulatory activity;   

DOI  :  10.3390/molecules190812760

来源: mdpi

【 摘 要 】

Dried litchi pulp has been used in traditional remedies in China for many years to treat various diseases, and the therapeutic activity has been, at least partly, attributed to the presence of bioactive polysaccharides. Polysaccharide-protein complexes from vacuum freeze-(VF), vacuum microwave-(VM) and heat pump (HP) dried litchi pulp, which were coded as LP-VF, LP-VM and LP-HP, were comparatively studied on the physicochemical and immunomodulatory properties. LP-HP had a predominance of galactose, while glucose was the major sugar component in LP-VF and LP-VM. Compared with LP-VF and LP-VM, LP-HP contained more aspartate and glutamic in binding protein. LP-HP also exhibited a stronger stimulatory effect on splenocyte proliferation at 200 μg/mL and triggered higher NO, TNF-α and IL-6 secretion from RAW264.7 macrophages. Different drying methods caused the difference in physicochemical properties of polysaccharide-protein complexes from dried litchi pulp, which resulted in significantly different immunomodulatory activity. HP drying appears to be the best method for preparing litchi pulp to improve its immunomodulatory properties.

【 授权许可】

CC BY   
© 2014 by the authors; licensee MDPI, Basel, Switzerland.