Smith Degradation of Arabinogalactan Derived from Larch and Its Potential as a Food Ingredient with Immunoenhancing Activity
This study optimized the hot water extraction (at 60 ℃ for 2 h) of arabinogalactan from larch (Larix spp.) and purified it using XAD-16N resin. High-purity (93.79%) water-soluble arabinogalactan (AGR) was obtained and its structural characteristics were evaluated. After its Smith degradation, five p...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2025-07-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-13-014.pdf |
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| Summary: | This study optimized the hot water extraction (at 60 ℃ for 2 h) of arabinogalactan from larch (Larix spp.) and purified it using XAD-16N resin. High-purity (93.79%) water-soluble arabinogalactan (AGR) was obtained and its structural characteristics were evaluated. After its Smith degradation, five products including DAG1-10, composed of arabinose and galactose at a mass ratio of 1:11.15, were obtained. A negative correlation existed between the degradation time and the molecular masses of the products. The in vitro immunoregulatory evaluation indicated that DAG1-10 significantly promoted the secretion of immune mediators such as tumor necrosis factor-α (TNF-α) and interleukin-6 (IL-6) by macrophages, thereby confirming its potential as an immunoenhancer. This research provides theoretical support for the high-value application of Larix spp. polysaccharides in the field of food science. |
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| ISSN: | 1002-6630 |