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Hot-water extracts from the inner bark of Norway spruce with immunomodulating activities
KTH, School of Chemical Science and Engineering (CHE), Fibre and Polymer Technology, Wood Chemistry and Pulp Technology.
KTH, School of Biotechnology (BIO), Glycoscience.
Åbo Akademi.
Unversity of Oslo.
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2014 (English)In: Carbohydrate Polymers, ISSN 0144-8617, E-ISSN 1879-1344, Vol. 101, no 1, 699-704 p.Article in journal (Refereed) Published
Abstract [en]

The inner bark of Norway spruce (Picea abies) was sequentially extracted with hot water at 100 degrees C, 140 C and 160 degrees C. The hot-water extracts (IB 100 degrees C, IB 140 degrees C and IB 160 degrees C) contained pectic polysaccharides and showed immunostimulating activities. Structural analyses of their carbohydrate content, including glycosidic linkage analyses, revealed the presence of pectins with a large rhamnogalacturonan RG-I domain ramified with highly-branched arabinans. IB 100 degrees C also contained a large amount of terminal glucosyl residues, indicating the presence of highly substituted polymers. IB 160 degrees C was mainly composed of starch. The hot-water extracts were tested for two biological activities, namely complement fixation and macrophage stimulation. IB 100 degrees C exhibited the highest complement fixation activity, with a 1.7-times higher IC(H)50 than the control pectin, while IB 140 degrees C and IB 160 degrees C gave similar IC(H)50 values as the control. Macrophages were stimulated by IB 100 degrees C and IB 140 degrees C in a dose-dependent manner, but not by IB 160 degrees C. IB 100 degrees C presented the highest activity toward macrophages, comparable to the control pectin.

Place, publisher, year, edition, pages
2014. Vol. 101, no 1, 699-704 p.
Keyword [en]
Bark, Biorefinery, Immunomodulating activities, Compositional analysis, Pectins
National Category
Materials Chemistry Immunology Wood Science
URN: urn:nbn:se:kth:diva-133433DOI: 10.1016/j.carbpol.2013.09.067ISI: 000330494800087ScopusID: 2-s2.0-84886193809OAI: diva2:661135

QC 20131104

Available from: 2013-10-31 Created: 2013-10-31 Last updated: 2014-02-27Bibliographically approved

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