Isolation, Characterization, and Immunological Effects of α-Galacto-oligosaccharides from a New Source, the Herb Lycopus lucidus Turcz.
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- 作者：Xingbin Yang ; Yan Zhao ; Nianwu He ; Kevin D. Croft
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2010
- 出版时间：July 28, 2010
- 年：2010
- 卷：58
- 期：14
- 页码：8253-8258
- 全文大小：763K
- 年卷期：v.58,no.14(July 28, 2010)
- ISSN：1520-5118
文摘
This study was designed to isolate and characterize a mixture of α-galacto-oligosaccharides (GOS) from a new source, the roots of Lycopus lucidus Turcz. (RL), a traditional dietary treatment. In this study, the chemical components and immunological function of RL-GOS were investigated. HPLC analysis showed that the purified RL-GOS was a typical raffinose family oligosaccharide (RFO) with a high stachyose content of 51.8% (w/w), followed by 26.5% raffinose and 10.1% verbascose. Further functional evaluation showed that RL-GOS could elicit a significant increase (p < 0.05 vs control) in humoral immunity, as measured by plaque-forming cell (PFC) generation and serum hemolysin level in response to sheep red blood cells (SRBC) at all three tested doses of RL-GOS (0.75, 1.5, and 3.0 g/kg of BW) in mice. In addition, the cellular immune activity of RL-GOS was also demonstrated by enhancing in vivo delayed-type hypersensitivity (DTH) reaction to SRBC and spleenocyte proliferation response to concanavalin A (p < 0.05, compared with control group). Nevertheless, there were no significant differences in weight gain, lymphoid organ indices, and phagocytosis capacity following RL-GOS treatment. This study provides evidence for the discovery of a new GOS source (20% w/w GOS in fresh roots of L. lucidus Turcz.) and its potential application as an immune stimulant in functional foods.