Smith Degradation of Arabinogalactan Derived from Larch and Its Potential as a Food Ingredient with Immunoenhancing Activity

doi:10.7506/spkx1002-6630-20241022-140

FOOD SCIENCE ›› 2025, Vol. 46 ›› Issue (13): 147-158.doi: 10.7506/spkx1002-6630-20241022-140

• Nutrition & Hygiene • Previous Articles Next Articles

Smith Degradation of Arabinogalactan Derived from Larch and Its Potential as a Food Ingredient with Immunoenhancing Activity

DIAO Xinyan, QI Huimin, TANG Shuo, CHEN Yanan, LAI Chenhuan, HUANG Caoxing, YONG Qiang

(1. Jiangsu Collaborative Innovation Center for Efficient Processing and Utilization of Forestry Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China; 2. Institute of Integrative Utilization of Wild Plants, All China Federation of Supply and Marketing Cooperatives, Nanjing 211111, China)

Online:2025-07-15 Published:2025-06-13

Abstract

Abstract: This study optimized the hot water extraction (at 60 ℃ for 2 h) of arabinogalactan from larch (Larix spp.) and purified it using XAD-16N resin. High-purity (93.79%) water-soluble arabinogalactan (AGR) was obtained and its structural characteristics were evaluated. After its Smith degradation, five products including DAG1-10, composed of arabinose and galactose at a mass ratio of 1:11.15, were obtained. A negative correlation existed between the degradation time and the molecular masses of the products. The in vitro immunoregulatory evaluation indicated that DAG1-10 significantly promoted the secretion of immune mediators such as tumor necrosis factor-α (TNF-α) and interleukin-6 (IL-6) by macrophages, thereby confirming its potential as an immunoenhancer. This research provides theoretical support for the high-value application of Larix spp. polysaccharides in the field of food science.

Key words: larch, arabinogalactan, Smith degradation, immunoenhancing activity, high-value utilization

CLC Number:

TS201.2

DIAO Xinyan, QI Huimin, TANG Shuo, CHEN Yanan, LAI Chenhuan, HUANG Caoxing, YONG Qiang. Smith Degradation of Arabinogalactan Derived from Larch and Its Potential as a Food Ingredient with Immunoenhancing Activity[J]. FOOD SCIENCE, 2025, 46(13): 147-158.

[1]	ZHANG Wangyue, WU Qiyong, ZHAO Jianglin, YUAN Jian, BU Tingting, LIN Yongchi, SUN Peilong, CAI Ming. Ameliorative Effect of Tartary Buckwheat Bran on Dextran Sodium Sulfate-induced Colitis in Mice [J]. FOOD SCIENCE, 2025, 46(17): 180-170.
[2]	ZHOU Jiaojiao, GUO Yujie, QI Liwei, ZHANG Hongru, LI Juan, ZHANG Chunhui. Characterization of Prolyl Endopeptidase-Hydrolyzed Bone Collagen from Different Species of Livestock and Poultry [J]. FOOD SCIENCE, 2024, 45(9): 66-74.
[3]	WEI Haocheng, SHAO Jie, HE Chuanbo, LI Man, XIONG Hejian. In Vivo Antioxidant Capacity and Immunoenhancing Activity in Mice of Polysaccharides from Abalone Viscera [J]. FOOD SCIENCE, 2018, 39(9): 140-144.
[4]	WANG Shanshan1,2, LI Bafang1,*, ZHOU Deqing2, HOU Hu1. Optimization of Preparation Process for Active Calcium from Cod Bone by Orthogonal Array Experiments and Its Oral Bioavailability in Vivo [J]. FOOD SCIENCE, 2015, 36(20): 13-18.
[5]	WANG Yu，WANG Sui*. Extraction of Dihydroquercetin in Larch [J]. FOOD SCIENCE, 2009, 30(24): 141-143.
[6]	WANG Yu，WANG Sui*. Determination of Total Flavonoids in Larch by Spectrophotometry [J]. FOOD SCIENCE, 2009, 30(22): 314-317.
[7]	QIN Xiao-Ming, SUI Ya-Jun, NING 恩Chuang. Structure Research on the Polysaccharides of Rhodomyrtus tomentosa Fruit (I) [J]. FOOD SCIENCE, 2005, 26(4): 79-82.
[8]	QIN Xiao-Ming, NING EN Chuang, LIN Hua-Juan. Micro Structure of Arabinogalactan-protein from the Fruit of Lycium Chinense Mill(Ⅱ) [J]. FOOD SCIENCE, 2003, 24(9): 26-32.
[9]	QIN Xiao-Ming, NING En-Chuang, LIN Hua-Juan. [J]. FOOD SCIENCE, 2003, 24(7): 34-40.

Smith Degradation of Arabinogalactan Derived from Larch and Its Potential as a Food Ingredient with Immunoenhancing Activity

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 9

Recommended Articles

Metrics

Comments