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Abstract Title:Structural characterization of blackberry wine polysaccharides and immunomodulatory effects on LPS-activated RAW 264.7 macrophages.
Abstract Source:Food Chem. 2018年8月15日； 257：143-149。 EPUB 2018 2月24日。PMID： 29622190> 29622190 de Lacerda Bezerra, Laís Cristina Gusmão Ferreira Palhares, Arquimedes Paixão Santana-Filho, Suely Ferreira Chavante, Guilherme Lanzi Sassaki
Article Affiliation:Adriana Rute Cordeiro Caillot
Abstract:Three polysaccharide fractions were isolated from黑莓葡萄酒。用乙醇沉淀和冻融过程获得了粗提取物BWP，然后将其提交给Fehling治疗，从Oluble BWPF和不溶性的BWPFP分数。这些馏分的特征是气相色谱 - 质谱法（GC-MS）和核磁共振（NMR）。鉴定出每一部分的主要多糖：Mannan，II型阿拉伯分型和I型Rhamnogalacturonan，用于BWPS，这是由主要的α-Manp（1→6）连接单元组成的Mannan，O-2由α-D-Manp（1→2）的agmanp（1→2）的ags侧面替换为agmanp（1→2）的agpfp，ag-link an β-d-Galp(1 → 3)-linked, substituted at O-6 by side chains of the β-d-Galp(1 → 6)-linked, which then are substituted at O-3 by non-reducingunits of α-l-Araf and a RG I, formed by [→4)-α-d-GalpA-(1 → 2)-α-l-Rhap-(1→]for BWPF在RAW 264.7细胞中评估了多糖的抗炎作用。