Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/62217
DC FieldValueLanguage
dc.contributor.authorLiao, Chun-Hueien_US
dc.contributor.authorLin, Jin-Yuarnen_US
dc.date2012zh_TW
dc.date.accessioned2014-06-09T06:26:36Z-
dc.date.available2014-06-09T06:26:36Z-
dc.identifier.issn0308-8146zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/62217-
dc.description.abstractA novel lotus plumule polysaccharide (LPPS) was purified, characterised and cultured with RAW264.7 macrophages to evaluate its anti-inflammatory characteristics. LPPS was purified using Sepharose 6B gel filtration and dissolved into two major components, fraction-1 (F1) and fraction-2 (F2). The molecular weights of native F1 and F2 were approximately distributed at >2,000 and 25.7 kDa, respectively. The total protein and carbohydrate constituent ratios in LPPS, F1, and F2 were 30.0 � 0.9% vs. 70.0 � 0.9%, 30.1 � 2.6% vs. 69.9 � 2.6%, and 96.5 � 6.1% vs. 3.5 � 6.1% (w/w), respectively, suggesting that F1 may be a major proteo-polysaccharide component and F2 a glycoprotein constituent in LPPS. Pro-/anti-inflammatory (IL-6/IL-10) cytokine secretion ratios by lipopolysaccharide-stimulated RAW264.7 macrophages were significantly decreased by F1 and F2 treatments, particularly by F2, in a dose-dependent manner under a preventive experimental model. This study suggests that purified components, F1 and F2 from LPPS, have strong anti-inflammatory effects on LPS-induced inflamed macrophages in a preventive manner.en_US
dc.language.isoen_USzh_TW
dc.relationFood Chemistry, Volume 135, Page(s) 1818–1827.en_US
dc.relation.urihttp://dx.doi.org/10.1016/j.foodchem.2012.06.063en_US
dc.subjectCharacterisationen_US
dc.subjectLotus plumule polysaccharideen_US
dc.subjectPurificationen_US
dc.subjectRAW264.7 macrophageen_US
dc.titlePurification, partial characterization and anti-inflammatory characteristics of lotus (Nelumbo nucifera Gaertn) plumule polysaccharidesen_US
dc.typeJournal Articlezh_TW
dc.identifier.doi10.1016/j.foodchem.2012.06.063zh_TW
dc.contributor.catalogerWei Chun Wangen_US
item.languageiso639-1en_US-
item.openairetypeJournal Article-
item.cerifentitytypePublications-
item.grantfulltextnone-
item.fulltextno fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
Appears in Collections:食品暨應用生物科技學系
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