Immunomodulatory and antioxidant activity of a Siraitia grosvenorii polysaccharide in mice

Zhang, Ling; Hu, Ting‐Jun; Lu, Chunni

doi:10.5897/ajb11.948

Cited by 10 publications

(2 citation statements)

References 43 publications

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“…Furthermore, they significantly raised the spleen and thymus indices and superoxidase dismutase activity, and regulated the spleen and thymus cytokine levels in mice in vivo. The data suggested that the polysaccharides in S. grosvenorii possess immunomodulatory and antioxidant effects [ 65 ]. Zhang et al showed that the polysaccharides in S. grosvenorii significantly enhanced the immune function of cyclophosphamide-induced immunosuppressed mice [ 66 ].…”

Section: Polysaccharidesmentioning

confidence: 99%

Siraitia grosvenorii (Swingle) C. Jeffrey: Research Progress of Its Active Components, Pharmacological Effects, and Extraction Methods

Duan

Zhu

Zheng

et al. 2023

Foods

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Siraitia grosvenorii (Swingle) C. Jeffrey, a perennial vine of the Cucurbitaceae family, is a unique medicine food homology species from China. S. grosvenorii can be used as a natural sweetener in the food industry and as a traditional medicine for moistening the lungs, quenching a cough, smoothing the intestines, and relieving constipation. Additionally, the fruits, roots, stems, and leaves of S. grosvenorii are rich in active ingredients, and have pharmacological effects such as immune regulation, hypoglycemia, and antioxidant, hepatoprotective, and antitumor effects, etc. Therefore, S. grosvenorii has broad application prospects in the pharmaceutical industry. This paper reviews the bioactive components, pharmacological effects, and extraction methods of S. grosvenorii, summarizes them, and proposes their future development directions. This current overview highlights the value of S. grosvenorii. By documenting the comprehensive information of S. grosvenorii, the review aims to provide the appropriate guidelines for its future in-depth development and the utilization of S. grosvenorii resources for their roles as active ingredient (triterpenoids, flavonoids, and polysaccharides, etc.) sources in the food industry and in the development of functional foods.

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Section: Polysaccharidesmentioning

confidence: 99%

Siraitia grosvenorii (Swingle) C. Jeffrey: Research Progress of Its Active Components, Pharmacological Effects, and Extraction Methods

Duan

Zhu

Zheng

et al. 2023

Foods

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show abstract

“…At present, studies on SS mainly focused on the extraction of SS oil, the extraction and purification of polysaccharides, and their antioxidant activity (10)(11)(12). An HPLC analysis showed SS oil contained 12.5% squalene (9,13).…”

Section: Introductionmentioning

confidence: 99%

Effects of Siraitia grosvenorii seed flour on the properties and quality of steamed bread

Zhou,

Guo,

Zhang

et al. 2023

Front. Nutr.

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Siraitia grosvenorii seeds are rich in abundant active compounds beneficial to human health. To clarify the digestion characteristics of Siraitia grosvenorii seed flour (SSF) and promote the use of SSF in the processing of functional staple foods, SSF was prepared, its composition and physicochemical properties were studied, and the processing characteristics of SSF-wheat flour were systematically investigated. The results showed that the torque curve and other parameters of the dough were significantly affected by the amount of SSF added. With the increase of SSF proportion, the water absorption showed an increasing trend, while the degree of protein weakening first weakened and then enhanced. At 20% SSF, the dough was more resistant to kneading. In response to an increase in SSF, the L* value decreased significantly, and the a* and b* values increased gradually, while the specific volume decreased gradually. Additionally, the hardness, adhesiveness, and chewiness of the bread enhanced gradually, while its elasticity, cohesiveness, and resilience decreased gradually. After the addition of 30% SSF, the inner tissue of steamed bread was more delicate. With an increase in SSF proportion, the predicted glycemic index (pGI) of steamed bread weakened markedly. Overall, these results showed that SSF, as a kind of food ingredient with hypoglycemic activity, can be used in the production of new functional steamed bread products. This study provides basic research data for the development of products containing S. grosvenorii seed.

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In Vitro Propagation and Biotechnological Improvement Strategies of Plants with High-Intensity Sweetener and Anti-Diabetic Activities

Kairuz

Rivero-Aragón

Angenon

2021

Biotechnology of Anti-Diabetic Medicinal Plants

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Immunomodulatory and antioxidant activity of a Siraitia grosvenorii polysaccharide in mice

Cited by 10 publications

References 43 publications

Siraitia grosvenorii (Swingle) C. Jeffrey: Research Progress of Its Active Components, Pharmacological Effects, and Extraction Methods

Siraitia grosvenorii (Swingle) C. Jeffrey: Research Progress of Its Active Components, Pharmacological Effects, and Extraction Methods

Effects of Siraitia grosvenorii seed flour on the properties and quality of steamed bread

In Vitro Propagation and Biotechnological Improvement Strategies of Plants with High-Intensity Sweetener and Anti-Diabetic Activities

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