Effects of the steaming process on the structural properties and immunological activities of polysaccharides from Polygonatum cyrtonema
Steaming significantly decreased the polysaccharide content in the rhizome of Polygonatum cyrtonema. This study aimed to reveal the effects of steaming on structural characteristics and immunomodulatory activities of Polygonatum cyrtonema polysaccharide (PCP). The results showed that steaming decrea...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-01-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464621005156 |
| _version_ | 1818366573050593280 |
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| author | Weijing Wu Ningwei Huang Junpeng Huang Lili Wang Lanlan Wu Qing Wang Haijun Zhao |
| author_facet | Weijing Wu Ningwei Huang Junpeng Huang Lili Wang Lanlan Wu Qing Wang Haijun Zhao |
| author_sort | Weijing Wu |
| collection | DOAJ |
| description | Steaming significantly decreased the polysaccharide content in the rhizome of Polygonatum cyrtonema. This study aimed to reveal the effects of steaming on structural characteristics and immunomodulatory activities of Polygonatum cyrtonema polysaccharide (PCP). The results showed that steaming decreased the polysaccharide content in the rhizome by 38.41%. Structural changes of PCP by steaming included molecular degradation, aggregation, and depolymerization, which also affected its immunological activities. Steaming first degraded β-type fructofuranose in PCP from raw rhizome. However, steaming for 2 h and 4 h increased the molecular weight and particle size, and changed the monosaccharide composition of the PCPs. Additionally, PCP at 2 h and 4 h had higher immunological activities than PCP from raw rhizome. Then, a longer steaming time (6–12 h) caused excessive destruction of PCP and had negative impacts on their immunological activities. These results revealed changes in PCP during the steaming process and provided a reference for the processing of Polygonatum cyrtonema, especially for avoiding overprocessing. |
| first_indexed | 2024-12-13T22:38:18Z |
| format | Article |
| id | doaj.art-f1a0261c4c094f65b38e880281266991 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-13T22:38:18Z |
| publishDate | 2022-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-f1a0261c4c094f65b38e8802812669912022-12-21T23:28:56ZengElsevierJournal of Functional Foods1756-46462022-01-0188104866Effects of the steaming process on the structural properties and immunological activities of polysaccharides from Polygonatum cyrtonemaWeijing Wu0Ningwei Huang1Junpeng Huang2Lili Wang3Lanlan Wu4Qing Wang5Haijun Zhao6Xiamen Medical College, Xiamen, Fujian 361023, China; Engineering Research Center of Natural Cosmeceuticals College of Fujian Province, Xiamen Medical College, Xiamen 361023, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361018, ChinaXiamen Medical College, Xiamen, Fujian 361023, ChinaXiamen Medical College, Xiamen, Fujian 361023, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, Beijing 100193, ChinaXiamen Medical College, Xiamen, Fujian 361023, ChinaXiamen Medical College, Xiamen, Fujian 361023, ChinaXiamen Medical College, Xiamen, Fujian 361023, China; Corresponding author at: Xiamen Medical College, No. 1999 Guankou Middle Road, Jimei District, Xiamen, Fujian 361023, China.Steaming significantly decreased the polysaccharide content in the rhizome of Polygonatum cyrtonema. This study aimed to reveal the effects of steaming on structural characteristics and immunomodulatory activities of Polygonatum cyrtonema polysaccharide (PCP). The results showed that steaming decreased the polysaccharide content in the rhizome by 38.41%. Structural changes of PCP by steaming included molecular degradation, aggregation, and depolymerization, which also affected its immunological activities. Steaming first degraded β-type fructofuranose in PCP from raw rhizome. However, steaming for 2 h and 4 h increased the molecular weight and particle size, and changed the monosaccharide composition of the PCPs. Additionally, PCP at 2 h and 4 h had higher immunological activities than PCP from raw rhizome. Then, a longer steaming time (6–12 h) caused excessive destruction of PCP and had negative impacts on their immunological activities. These results revealed changes in PCP during the steaming process and provided a reference for the processing of Polygonatum cyrtonema, especially for avoiding overprocessing.http://www.sciencedirect.com/science/article/pii/S1756464621005156Polygonatum cyrtonemaPolysaccharideSteamingStructural propertiesImmunological activities |
| spellingShingle | Weijing Wu Ningwei Huang Junpeng Huang Lili Wang Lanlan Wu Qing Wang Haijun Zhao Effects of the steaming process on the structural properties and immunological activities of polysaccharides from Polygonatum cyrtonema Journal of Functional Foods Polygonatum cyrtonema Polysaccharide Steaming Structural properties Immunological activities |
| title | Effects of the steaming process on the structural properties and immunological activities of polysaccharides from Polygonatum cyrtonema |
| title_full | Effects of the steaming process on the structural properties and immunological activities of polysaccharides from Polygonatum cyrtonema |
| title_fullStr | Effects of the steaming process on the structural properties and immunological activities of polysaccharides from Polygonatum cyrtonema |
| title_full_unstemmed | Effects of the steaming process on the structural properties and immunological activities of polysaccharides from Polygonatum cyrtonema |
| title_short | Effects of the steaming process on the structural properties and immunological activities of polysaccharides from Polygonatum cyrtonema |
| title_sort | effects of the steaming process on the structural properties and immunological activities of polysaccharides from polygonatum cyrtonema |
| topic | Polygonatum cyrtonema Polysaccharide Steaming Structural properties Immunological activities |
| url | http://www.sciencedirect.com/science/article/pii/S1756464621005156 |
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