Wenting Zhang , Jian Sun , Chanmin Liu , Ruixue Yue , Yi Zhang , Hong Zhu , Chen Ma , Shaoying Deng , Hainan Ruan
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引用次数: 0
Abstract
This study characterized a pectin polysaccharide named HWSP-1 isolated from sweet potato residue. Structural characterization indicated that HWSP-1 might be composed of →4)-α-D-GalpA-(1 → with methylated GalpA and →2)-α-L-Rhap-(1 → as the main chain, decorated with some neutral polysaccharide such as Ara-, Gal- and Glu- in the form of branched chains. In the lipopolysaccharide (LPS)-induced cells model, HWSP-1 down-regulated the mRNA expression of IL-1β, TNF-α, and IL-6 via inhibiting the TLR4/NF-κB/NLRP3 pathway. The results indicated that HWSP-1 could serve as a potential functional food ingredient.
期刊介绍：
Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.
The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients.
The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.
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