Structural characterization of blackberry wine polysaccharides and immunomodulatory effects on LPS-activated RAW 264.7 macrophages.
Food Chem
; 257: 143-149, 2018 Aug 15.
Article
em En
| MEDLINE
| ID: mdl-29622190
Three polysaccharide fractions were isolated from blackberry wine. The crude extract BWPs was obtained with ethanol precipitation and freeze-thawing process, it was then submitted to Fehling treatment, giving soluble BWPFs and insoluble BWPFp fractions. These fractions were characterized by Gas Chromatography-Mass Spectrometry (GC-MS) and Nuclear Magnetic Resonance (NMR). Major polysaccharides were identified for each fraction: mannan, type II arabinogalactan and type I rhamnogalacturonan for BWPs, a mannan formed by a major chain of α-Manp(1â¯ââ¯6)-linked units, O-2 substituted with α-d-Manp(1â¯ââ¯2)-linked side chains for BWPFp and a AG II formed by a major chain of ß-d-Galp(1â¯ââ¯3)-linked, substituted at O-6 by side chains of the ß-d-Galp(1â¯ââ¯6)-linked, which then are substituted at O-3 by non-reducing units of α-l-Araf and a RG I, formed by [â4)-α-d-GalpA-(1â¯ââ¯2)-α-l-Rhap-(1â]n for BWPFs. Anti-inflammatory effects of polysaccharide fractions were evaluated in RAW 264.7 cells. Fractions markedly reduced nitric oxide (NO) and pro-inflammatory cytokine production (TNF-α and IL-1ß) in LPS-treated cells.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Polissacarídeos
/
Vinho
/
Lipopolissacarídeos
/
Rubus
/
Macrófagos
Tipo de estudo:
Prognostic_studies
Limite:
Animals
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2018
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Reino Unido