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Immune enhancement effects and extraction optimization of polysaccharides from Citrus aurantium L. var. amara Engl.

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收录情况: ◇ SCIE ◇ EI

机构: [1]College of Food and Bioengineering, South China University of Technology, Guangzhou, 510640, China [2]The Second Affiliated Hospital, Guangzhou University of Chinese Medicine, Guangzhou 510120, China.
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关键词: Citrus aurantium L var amara Engl Polysaccharides Bioactivity analyses Immune enhancement Mechanism RAW264 7 cells

摘要:
The crude polysaccharides of Citrus aurantium L. var. amara Engl (CAVAPs) were extracted and their bioactivities including DPPH radical scavenging activity, cytotoxicity to human breast cancer cells, MCF-7, as well as lung cancer cells, HCC827, and their immune-enhancement activity were evaluated. Results showed that CAVAPs exhibited better immunoenhancement activity compared to the DPPH radical scavenging and anticancer activities. Subsequently, the immune enhancement activity of CAVAPs on RAW264.7 cells was further observed and the results displayed that CAVAPs could significantly stimulate the production of tumor necrosis factor-alpha (TNF-alpha) and interleukin-6 (IL-6) in RAW264.7 cells, and promote the mRNA expression levels of inducible nitric oxide synthase (iNOS), TNF-alpha, interleukin-1 beta (IL-1 beta), and IL-6. Furthermore, western blot analysis demonstrated that the phosphorylated extracellular signal-regulated kinase (ERK), phosphorylated c-Jun N-terminal kinase (JNK), phosphorylated p38 and phosphorylated p65 were all remarkably increased in CAVAP-treated RAW264.7 cells. All these results indicated that CAVAPs might activate macrophages through the mitogen-activated protein kinase (MAPK) and nuclear factor-kappa B (NF-kappa B) signaling pathway. Additionally, a three-level-three-factor Box-Behnken design (BBD) was performed to optimize the extraction process of CAVAPs for the purpose of application and further research. The maximum extraction yield reached 4.49 +/- 0.25%.

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出版当年[2016]版:
大类 | 1 区 农林科学
小类 | 2 区 食品科技 3 区 生化与分子生物学
最新[2025]版:
大类 | 2 区 农林科学
小类 | 2 区 生化与分子生物学 2 区 食品科技
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出版当年[2015]版:
Q1 FOOD SCIENCE & TECHNOLOGY Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
最新[2023]版:
Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY Q1 FOOD SCIENCE & TECHNOLOGY

影响因子: 最新[2023版] 最新五年平均 出版当年[2015版] 出版当年五年平均 出版前一年[2014版] 出版后一年[2016版]

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第一作者机构: [1]College of Food and Bioengineering, South China University of Technology, Guangzhou, 510640, China
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