کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6396902 | 1330671 | 2013 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Polysaccharides from green and black teas and their protective effect against murine sepsis
ترجمه فارسی عنوان
پلی ساکارید از چای سبز و سیاه و اثرات محافظتی آن در برابر سپسیس عضلانی
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کلمات کلیدی
rhamnogalacturonanAc2OCHCl3GSPBSPAcOHCLPEtOHHPSECMPO - DFOGC–MS - GC-MSAcetic anhydride - آنیدرید استیکEthanol - اتانولAcetic acid - اسید استیکCecal ligation and puncture - انقباض و سوراخ شدن سکته مغزیgas chromatography–mass spectrometry - طیف سنجی جرم کروماتوگرافی گازmyeloperoxidase - میلوپراکسیداز Green tea - چای سبزblack tea - چای سیاهHigh-performance size-exclusion chromatography - کروماتوگرافی خروجی با اندازه عملکرد بالاChloroform - کلروفرم
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Polysaccharides from green and black teas were obtained via hot aqueous extraction, and after fractionation, chemical analysis showed that they consisted mainly of a rhamnogalacturonan containing a long sequence of â4)-6-O-Me-α-d-GalpA-(1â, interrupted by α-l-Rhap residues, which were substituted by type II arabinogalactan chains. The polysaccharides were similar, except that black tea contained lesser galacturonic acid residues (35%), when compared with green tea (65%). Starch was present in both teas. The polysaccharides were tested, via oral administration in mice against induced-polymicrobial sepsis, at doses of 30, 50 and 100 mg/kg. Green and black tea polysaccharides were capable of reducing mortality rate by 40% and 25% respectively, compared to sham-controls. The influx of neutrophils was also affected, decreasing its accumulation in lungs and tissue injury. The difference between the green and black tea polysaccharides seems to result from the processing that the leaves have undergone and the different abilities to prevent mice death can be related to the different uronic acid contents.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 53, Issue 2, October 2013, Pages 780-785
Journal: Food Research International - Volume 53, Issue 2, October 2013, Pages 780-785
نویسندگان
Camila T. Scoparo, Lauro M. de Souza, Yanna D. Rattmann, Nessana Dartora, Simone M.M. Paiva, Guilherme L. Sassaki, Philip A.J. Gorin, Marcello Iacomini,