| Literature DB >> 29195862 |
Tatiana Jotha Mattos Simen1, Priscilla Vanessa Finotelli1, Fernanda Ferreira Barboza2, MarinaVieira Agostinho Pereira2, Anna Paola Trindade Rocha Pierucci3, Mirian Ribeiro Leite Moura1, Danilo Ribeiro de Oliveira1, Leida Gomes Abraçado4, Rita Celano5, Fabiana de Souza Figueiredo2, Anna Lisa Piccinelli5, Luca Rastrelli5, Gilda Guimarães Leitão2, Ligia M Torres Peçanha6, Suzana Guimarães Leitão7.
Abstract
Ampelozizyphus amazonicus Ducke is a medicinal plant used in the Amazon region to prepare a drink with tonic, immunomodulatory and adaptogenic properties. Due to the growing interest in dietary supplements with these properties and, to provide a new functional ingredient, barks from A. amazonicus were extracted. The extract was spray dried without drying adjuvants, resulting in a powder (SARF), which was characterized by its physico-chemical properties and proximate, mineral and saponin contents. The SARF saponins were characterized by ultra-high-performance liquid chromatography/high resolution accurate mass spectrometry (HPLC-HRMSn) analysis. The SARF particles tended to have a spherical shape and a unimodal size distribution. The particles also had good rehydration characteristics and high saponin content (33%). The effect of SARF on antibody production was investigated, and we found that SARF increased the basal levels of anti-ovalbumin, anti-LPS and anti-dextran IgM antibodies, and the anti-dextran IgG antibodies in unimmunized mice. No increase in antibody titers was observed after SARF treatment in immunized mice. These results suggest that SARF could be an interesting new functional ingredient for food applications or pharmaceutical products.Entities:
Keywords: Adaptogen; Ampelozizyphus amazonicus; B lymphocyte; Functional ingredient; HPLC-HRMS(n); Immunization; Saponins; Spray-drying
Year: 2016 PMID: 29195862 DOI: 10.1016/j.foodres.2016.10.040
Source DB: PubMed Journal: Food Res Int ISSN: 0963-9969 Impact factor: 6.475