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...

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Autores principales:	Weijing Wu, Ningwei Huang, Junpeng Huang, Lili Wang, Lanlan Wu, Qing Wang, Haijun Zhao
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2022
Materias:	Polygonatum cyrtonema Polysaccharide Steaming Structural properties Immunological activities Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/f1a0261c4c094f65b38e880281266991
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spelling	oai:doaj.org-article:f1a0261c4c094f65b38e8802812669912021-12-02T05:00:15ZEffects of the steaming process on the structural properties and immunological activities of polysaccharides from Polygonatum cyrtonema1756-464610.1016/j.jff.2021.104866https://doaj.org/article/f1a0261c4c094f65b38e8802812669912022-01-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S1756464621005156https://doaj.org/toc/1756-4646Steaming 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.Weijing WuNingwei HuangJunpeng HuangLili WangLanlan WuQing WangHaijun ZhaoElsevierarticlePolygonatum cyrtonemaPolysaccharideSteamingStructural propertiesImmunological activitiesNutrition. Foods and food supplyTX341-641ENJournal of Functional Foods, Vol 88, Iss , Pp 104866- (2022)
institution	DOAJ
collection	DOAJ
language	EN
topic	Polygonatum cyrtonema Polysaccharide Steaming Structural properties Immunological activities Nutrition. Foods and food supply TX341-641
spellingShingle	Polygonatum cyrtonema Polysaccharide Steaming Structural properties Immunological activities Nutrition. Foods and food supply TX341-641 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
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.
format	article
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
title	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_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_sort	effects of the steaming process on the structural properties and immunological activities of polysaccharides from polygonatum cyrtonema
publisher	Elsevier
publishDate	2022
url	https://doaj.org/article/f1a0261c4c094f65b38e880281266991
work_keys_str_mv	AT weijingwu effectsofthesteamingprocessonthestructuralpropertiesandimmunologicalactivitiesofpolysaccharidesfrompolygonatumcyrtonema AT ningweihuang effectsofthesteamingprocessonthestructuralpropertiesandimmunologicalactivitiesofpolysaccharidesfrompolygonatumcyrtonema AT junpenghuang effectsofthesteamingprocessonthestructuralpropertiesandimmunologicalactivitiesofpolysaccharidesfrompolygonatumcyrtonema AT liliwang effectsofthesteamingprocessonthestructuralpropertiesandimmunologicalactivitiesofpolysaccharidesfrompolygonatumcyrtonema AT lanlanwu effectsofthesteamingprocessonthestructuralpropertiesandimmunologicalactivitiesofpolysaccharidesfrompolygonatumcyrtonema AT qingwang effectsofthesteamingprocessonthestructuralpropertiesandimmunologicalactivitiesofpolysaccharidesfrompolygonatumcyrtonema AT haijunzhao effectsofthesteamingprocessonthestructuralpropertiesandimmunologicalactivitiesofpolysaccharidesfrompolygonatumcyrtonema
_version_	1718400865965965312

Effects of the steaming process on the structural properties and immunological activities of polysaccharides from Polygonatum cyrtonema

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