Food and Fermentation Industries >

2021 , Vol. 47 >Issue 22: 199 - 207

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027206

Effects of different color-protection treatments on the structure and immune activity of yam polysaccharides

  • YAN Jing ,
  • ZENG Liping ,
  • LI Junjian ,
  • HUANG Darong ,
  • LI Pan ,
  • DU Bing
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  • 1(College of Food, South China Agricultural University, Guangzhou 510642, China)
    2(Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, Guangzhou 510642, China)

Received date: 2021-03-02

  Revised date: 2021-03-25

  Online published: 2021-12-16

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Abstract

The aim of this study was to explore the effects of different color-protection treatments on the structure and immune activity of yam polysaccharides. Polysaccharides and components of yam treated with sodium nitrite, fermentation broth and water were extracted and purified. The structure of polysaccharides was preliminarily identified by high performance gel permeation chromatography (HPGPC), and the immune model of RAW264.7 cells was established to explore its immune stimulation activity. The results showed that the treatments of clear water (CYH), sodium sulfite (CYN) and fermentation broth (CYF) had significant effects on the structure of polysaccharide. The structure of yam polysaccharide with 0.3 mol/L NaCl component (CYH-3、CYN-3、CYF-3) was the most significant, and the molecular weight, glyoxylic acid content and monosaccharide composition were significantly different. The molecular weight of CYH-3、CYN-3、CYF-3 was 4.06×104、2.57×104、2.99×104, and the content of glyoxylic acid was 0.58%、3.99%、12.12%, respectively. On the aspect of immune activity, yam polysaccharides treated with different color-protection could stimulate the secretion of RAW264.7 cells TNF-α、IL-6、IL-1β、NO, but at a specific concentration, the immune activity of yam polysaccharides fermented by Bacillus lactate is significantly higher than that of sodium nitrite.

Key words： yam polysaccharide; color-protection; immunity activity; structural characterization

Cite this article

YAN Jing , ZENG Liping , LI Junjian , HUANG Darong , LI Pan , DU Bing . Effects of different color-protection treatments on the structure and immune activity of yam polysaccharides[J]. Food and Fermentation Industries, 2021 , 47(22) : 199 -207 . DOI: 10.13995/j.cnki.11-1802/ts.027206

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