Isolation and identification of an arabinogalactan extracted from pistachio external hull: Assessment of immunostimulatory activity
•A branched arabinogalactan (AG) was isolated from Pistachio hull.•The purified fractions contained a type II arabinogalactan carbohydrate moiety.•AG structural elucidation was attained by methylation analysis, 1D/2D NMR, and SEC.•Arabinogalactans displayedimmuno-enhancing effects.•Pistachio AG coul...
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Published in | Food chemistry Vol. 373; no. Pt A; p. 131416 |
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Main Authors | , , , , , , , , , |
Format | Journal Article |
Language | English |
Published |
England
Elsevier Ltd
30.03.2022
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Subjects | |
Online Access | Get full text |
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Summary: | •A branched arabinogalactan (AG) was isolated from Pistachio hull.•The purified fractions contained a type II arabinogalactan carbohydrate moiety.•AG structural elucidation was attained by methylation analysis, 1D/2D NMR, and SEC.•Arabinogalactans displayedimmuno-enhancing effects.•Pistachio AG could be explored as a potent food additive or nutritional supplement.
This work studies the extraction and purification of a novel arabinogalactan from pistachio external hull. It was extracted with a simple method from pistachio hull which is considered as unexploited waste. Based on the results of sugar analysis by GC-FID, glycosidic linkage by GC–MS, NMR spectroscopy, and molecular weight by Size Exclusion Chromatography, pistachio hull water soluble polysaccharides (PHWSP) were identified as a type II arabinogalactan (AG), with characteristic terminally linked α-Araf, (α1 → 5)-Araf, (α1 → 3,5)-Araf, terminally linked β-Galp, (β1 → 6)-Galp, and (β1 → 3,6)-Galp. DEPT-135, HSQC, HMBC and COSY NMR data suggested the presence of (β1 → 3)-Galp mainly branched at O-6 with (β1 → 6)-Galp chains, α-Araf chains, and terminally linked α-Araf. These AG from pistachio external hulls showed in vitro stimulatory activity for B cells, suggesting their possible use as an immunological stimulant in nutraceutical and biomedical applications. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2021.131416 |