Ultrasonic Treatment Enhances the Antioxidant and Immune-Stimulatory Properties of the Polysaccharide from <i>Sinopodophyllum hexandrum</i> Fruit

Ultrasonic Treatment Enhances the Antioxidant and Immune-Stimulatory Properties of the Polysaccharide from <i>Sinopodophyllum hexandrum</i> Fruit

We aimed to assess the potential of ultrasonic treatment on the processing of polysaccharides as functional foods or food additives. The polysaccharide from <i>Sinopodophyllum hexandrum</i> fruit (SHP, 52.46 kDa, 1.91 nm) was isolated and purified. SHP was treated with various levels of...

Full description

Bibliographic Details
Main Authors: Ziwei Liu, Hangyu Li, Qianqian Liu, Yangyang Feng, Daiyan Wu, Xinnan Zhang, Linzi Zhang, Sheng Li, Feng Tang, Qun Liu, Xiaonong Yang, Haibo Feng
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Foods
Subjects:
ultrasonic
carbohydrate
structural characterization
antioxidant
immunomodulatory effect
Online Access:https://www.mdpi.com/2304-8158/12/5/910

Internet

https://www.mdpi.com/2304-8158/12/5/910

Similar Items