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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

The water-soluble non-starch polysaccharides from bananas display immunomodulatory properties on cultured macrophages

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Author(s):
Sansone, Marcelo ; Brito Sansone, Ana Claudia Miranda ; Shiga, Tania Misuzu ; Oliveira do Nascimento, Joao Roberto
Total Authors: 4
Document type: Journal article
Source: Food Research International; v. 87, p. 125-133, SEP 2016.
Web of Science Citations: 9
Abstract

Some diet components, such as certain indigestible polysaccharides from edible plants, may interact with the gut-associated lymphoid tissue and improve the host immune response to pathogens. The non-starch polysaccharides (NSP) from bananas are non-digestible carbohydrates that resemble some immunomodulatory polysaccharides occurring in the cell wall of cereals. Based on this similarity, the effects of the water-soluble NSP from two banana cultivars (Nanicao and Thap Maeo) on the phagocytic activity, nitric oxide (NO) and cytokines produced by cultured macrophages were investigated. An investigation into the monosaccharide composition and the oligomers released by enzymatic hydrolysis of the ultra-filtered fraction above 50 kDa and the heat-treated fraction of water-soluble NSP from both cultivars revealed they are mostly composed of mannan and galacturonans (homogalacturonan, xylogalacturonan and rhamnogalacturonan). The NSP tested were able to activate the macrophages, but the effects on the phagocytic activity and the release of tumor necrosis factor alpha (TNF-alpha), interleukin-6 (IL-6) and nitric oxide production were dependent on the polysaccharide concentration and the cultivar origin. Despite some specific differences, the NSP from Nanicao and Thap Maeo banana fruits may be considered prospective food immunomodulators, which contribute to the promotion of a more responsive immune system. (C) 2016 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 13/07914-8 - FoRC - Food Research Center
Grantee:Bernadette Dora Gombossy de Melo Franco
Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC