@article{DIAO2025, 
author = {Xinyan DIAO and Huimin QI and Shuo TANG and Yanan CHEN and Chenhuan LAI and Caoxing HUANG and Qiang YONG},
title = {Smith Degradation of Arabinogalactan Derived from Larch and Its Potential as a Food Ingredient with Immunoenhancing Activity},
year = {2025},
journal = {Food Science},
volume = {46},
number = {13},
pages = {147-158},
keywords = {larch, arabinogalactan, Smith degradation, immunoenhancing activity, high-value utilization},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20241022-140},
doi = {10.7506/spkx1002-6630-20241022-140},
abstract = {This study optimized the hot water extraction (at 60 ℃ for 2 h) of arabinogalactan from larch (Larix spp.) and purified it using XAD-16N resin. High-purity (93.79%) water-soluble arabinogalactan (AGR) was obtained and its structural characteristics were evaluated. After its Smith degradation, five products including DAG1-10, composed of arabinose and galactose at a mass ratio of 1:11.15, were obtained. A negative correlation existed between the degradation time and the molecular masses of the products. The in vitro immunoregulatory evaluation indicated that DAG1-10 significantly promoted the secretion of immune mediators such as tumor necrosis factor-α (TNF-α) and interleukin-6 (IL-6) by macrophages, thereby confirming its potential as an immunoenhancer. This research provides theoretical support for the high-value application of Larix spp. polysaccharides in the field of food science.}
}