Characterization and immunoenhancement activities of Eucommia ulmoides polysaccharides

Feng, Haibo; Fan, Jing; Song, Zhenhui; Du, Xiaogang; Chen, Ying; Wang, Jishuang; Song, Guodong

doi:10.1016/j.carbpol.2015.09.079

Cited by 66 publications

(40 citation statements)

References 29 publications

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“…Polygonatum cyrtonema Hua can tonify the qi , nourish the yin [ 24 ], and has anti-HIV properties [ 25 ]. Eucommia ulmoides Oliver can tonify the yang [ 26 , 27 ] and improve the human immune system [ 28 ]. In this survey, the Cantonese told us that pregnant women should not eat much Armeniaca vulgaris Lam., Coix lacryma-jobi L., and Hordeum vulgare L. They told us that people who are deficient in cold of the spleen and stomach should not eat much V. radiata.…”

Section: Resultsmentioning

confidence: 99%

Plants traditionally used to make Cantonese slow-cooked soup in China

Liu

et al. 2018

J Ethnobiology Ethnomedicine

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BackgroundLǎo huǒ liàng tāng (Cantonese slow-cooked soup, CSCS) is popular in Guangdong, China, and is consumed by Cantonese people worldwide as a delicious appetizer. Because CSCS serves as an important part of family healthcare, medicinal plants and plant-derived products are major components of CSCS. However, a collated record of the diverse plant species and an ethnobotanical investigation of CSCS is lacking. Because of globalization along with a renewed interest in botanical and food therapy, CSCS has attracted a growing attention in soup by industries, scientists, and consumers. This study represents the first attempt to document the plant species used for CSCS in Guangdong, China, and the associated ethnomedical function of plants, including their local names, part(s) used, flavors, nature, preparation before cooking, habitats, and conservation status.MethodsIn 2014–2017, participatory approaches, open-ended conversations, and semi-structured interviews were conducted with 63 local people and 48 soup restaurant owners (111 interviews) to better understand the biocultural context of CSCS, emphasizing ethnobotanical uses of plants in Guangdong Province, China. Product samples and voucher specimens were collected for taxonomic identification. Mention Index (QI), frequency of use index (FUI), and economic index (EI) were adopted to evaluate the significance of each plant in the food supply.ResultsA total of 97 plant species belonging to 46 families and 90 genera were recorded as having been used in CSCS in the study area. Recorded menus consisted of one or several plant species, with each one used for different purposes. They were classified into 11 functions, with clearing heat being the most common medicinal function. Of the 97 species, 19 grew only in the wild, 8 species were both wild and cultivated, and 70 species were cultivated. Roots and fruits were the most commonly used plant parts in the preparation of CSCS. According to the national evaluation criteria, six of these species are listed on “China’s red list” including two endangered, two critically endangered, one near-threatened, and one vulnerable species. The QI, FUI, and EI of the 97 species in the study varied between 0.09 and 1, 0.23 and 9.95, and 0.45 and 6.58, respectively.ConclusionsAs an important part of Cantonese culture, CSCS has been popularized as a local cuisine with a healthcare function. CSCS also reflects the plant species richness and cultural diversity of Guangdong Province. Future research on the safety and efficacy of CSCS as well as on ecological and cultural conservation efforts is needed for the sustainable growth of China’s botanical and medicinal plant industry.

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Section: Resultsmentioning

confidence: 99%

Plants traditionally used to make Cantonese slow-cooked soup in China

Liu

et al. 2018

J Ethnobiology Ethnomedicine

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“…We determined the physicochemical properties of RCPS and pRCPS using the following methods: color observation, iodination reaction, solubility test, phenol-sulfuric acid test, α-naphthol test, uronic acid carbazole reaction, Fehling’s test, full wavelength scanning, FeCl 3 test, and Coomassie brilliant blue test as previously described [ 50 ].…”

Section: Methodsmentioning

confidence: 99%

“…The hydrolysis method was used to measure the monosaccharide composition of pRCPS by gas chromatography (GC) analysis as previously described [ 50 ]. Twenty milligrams pRCPS was hydrolyzed using 2 M trifluroacetic acid for 6 h at 100 °C to hydrolyze and release the component monosaccharides.…”

Section: Methodsmentioning

confidence: 99%

Phosphorylated Radix Cyathulae officinalis Polysaccharides Act as Adjuvant via Promoting Dendritic Cell Maturation

et al. 2017

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The aim of this study was to investigate whether phosphorylated Radix Cyathulae officinalis Kuan polysaccharides (pRCPS) used as adjuvant with foot-and-mouth disease vaccine (FMDV) can stimulate specific humoral and cellular immune responses in ICR mice. The results demonstrated that pRCPS significantly up-regulated FMDV-specific IgG, IgG1, IgG2b and IgG2a antibody levels and splenocyte proliferation. pRCPS also promoted the killing activities of cytotoxic T lymphocytes (CTL) and natural killer cells (NK). In addition, pRCPS enhanced the expression levels of IL-2, IL-4, and IFN-γ in CD4+ T cells and the level of IFN-γ in CD8+ T cells. Importantly, pRCPS enhanced the expression of MHCII, CD40+, CD86+, and CD80+ in dendritic cells (DCs). This study indicated that phosphorylation modification could increase immune-enhancing activities of RCPS, and pRCPS could promote humoral and cellular immune responses through facilitating DC maturation.

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“…In our previous study, we have found that the polysaccharides extracted from E. ulmoides Oliv. (EUPS) regulated DCs maturation and served as an immune-enhancer; besides, it activated the DCs, and promoted the antigen-specific humoral and cellular response (Feng et al., 2016 ).…”

Section: Introductionmentioning

confidence: 99%