Effects of Tremella Polysaccharide on Immune Function of Physically-Stressed Mice

An immunosuppressive animal model induced by physical stress that forced mice to swim in cold water(14±1℃)and the restorative effect of Tremella polysac charide(TP)on the suppressed immune function by stress were studied in mice.It was found that the spleen plaque forming cell(PFC)response to sheep red blood cells,delayed cuta- neous hypersensitivity(DCH)induced by dinitrochlorobenzene and the lymphocyte prolifer- ation stimulated by concanavalin A(Con A)were significantly decreased in stressed mice. In addition.the maximal decrease of PFC was reached in 9-12 days after stress.A- drenolectomy could not affect the decrease of PFC in stressed mice.TP(200.400mg/kg) ig for 8-14 days significantly restored the PFC.DCH and lymphocyte proliferation to nor- mal level in stressed mice.

Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage

The effect of Tremella fuciformis polysaccharide(TFP)on the retrogradation property and aroma profile changes of tteok during storage was investigated.Results indicated that addition of TFP significantly increased the stability to thermal and mechanical shearing of starch,decreased short-term retrogradation,the hardness and the retrogradation enthalpy(ΔH)of tteok during storage,but had no significant effect on the amylopectin chain length of tteok.The possible mechanism for the retarding staling effect of TFP is related to the interaction between TFP and starch chains that interferes with the alignment of starch chains.Electronic nose and g as chromatography-mass spectrum(GC-MS)analysis results showed that the difference in the concentrations of volatile compounds and fatty acids of tteoks at different storage time gradually increased with the advancement of storage period.The addition of TFP to tteok inhibited the development of unpleasant volatile compounds,probably by delaying the oxidation and decomposition of lipids and preserving the antioxidant phenolic compounds in tteok,thus slowing down the flavor deterioration of tteok and contributing to flavor maintainace.Overall,this study could help food manufacturers to choose a high-effective and natural polysaccharide to control the retrogradation rate and flavor loss of tteok.

Production, structure, and bioactivity of polysaccharide isolated from Tremella fuciformis

Tremella fuciformis polysaccharide(TFP) is an important bioactive substance in T. fuciformis, which contributes to its application as medicine and food. In the present work, TFP was extracted with enzymatic combined with wet beating and its physicochemical as well as biological activities were investigated in the study. The result showed that the purity of TFP1 reached 92.14%(m/m). The TFP1, purified by DEAE column, had a molecular weight(Mw) of 5.8 × 10^(3) k Da and consisted mainly of mannose, xylose, fucose, glucose and glucuronic acid at a molar ratio of 1.91 : 0.1 : 2.49 : 6.23 : 0.95. The structure of TFP1 was preliminarily investigated by infrared spectroscopy, nuclear magnetic resonance and atomic force microscope(AFM) analysis. Moreover, the antioxidant assays showed that TFP1 could scavenge DPPH, ABTS+ and hydroxyl radicals. The excellent water holding capacity of TFP1 implied its application in the food, pharmaceutical andcosmetic industries.