Results 161 to 170 of about 3,657,887 (238)

Evaluation of cross protection by an attenuated strain of Chinese yam necrotic mosaic virus in Chinese yam

Journal of General Plant Pathology, 2014
We evaluated the cross protection effectiveness of an attenuated strain of the Chinese yam necrotic mosaic virus (CYNMV), KM3, in the field. Chinese yam (Dioscorea opposita) cv. Nagaimo plants infected with KM3 were protected from subsequent CYNMV infections in the field for 5 years, whereas non-inoculated plants were easily infected with CYNMV ...
Toru Kondo, Koichiro Kogawa, Kazuhiko Ito   +2 more
openaire   +1 more source

Physicochemical characterization and immunomodulatory activity of sulfated Chinese yam polysaccharide

International Journal of Biological Macromolecules, 2020
A sulfated Chinese yam polysaccharide (S-CYP) was obtained from non-starch Chinese yam polysaccharide (CYP) by chlorosulfonic acid-pyridine (CSA-Pyr) method. The physicochemical characteristics and immunological activity of S-CYP were evaluated in this study.
Rong, Huang, Mingyue, Shen, Yue, Yu, Xuan, Liu, Jianhua, Xie   +4 more
openaire   +2 more sources

Purification and structural characterization of Chinese yam polysaccharide and its activities

Carbohydrate Polymers, 2015
Purification and structural characterization of Chinese yam polysaccharide were investigated and its activities were analyzed. Results indicated that a single component polysaccharide with a molecular weight of 16,619 Da was obtained after hot water extraction with sequential sevage deproteinization, HSCCC and Sephadex G-100 size-exclusion ...
Ping Yu
exaly   +3 more sources

Structural characterization and combined immunomodulatory activity of fermented Chinese yam polysaccharides with probiotics.

International Journal of Biological Macromolecules
In this study, Lactobacillus plantarum M616 and Saccharomyces cerevisiae CICC 32883 were used in modifying Chinese yam polysaccharides (CYPs) through fermentation.
Yahui Yang, Ziru Lai, Xilei Hu, Peiyao Zhang, Yang Zhang, Yi Zheng, Li Ding, Jiaqi Wang, Na Li, Zichao Wang, Lemei An, Yi Ding   +11 more
semanticscholar   +1 more source

New starches from traditional Chinese medicine (TCM)—Chinese yam (Dioscorea opposita Thunb.) cultivars

Carbohydrate Research, 2006
The starches separated from two different Dioscorea opposita Thunb. cultivars were investigated for morphological, thermal and crystal properties. The shape of starch granules separated from different D. opposita Thunb. cultivars varied from round to oval or irregular. The surface of the starch granules appeared to be smooth without any fissures.
Wang, Shujun, Yu, Jinglin, Gao, Wenyuan, Liu, Hongyan, Xiao, Peigen   +4 more
openaire   +2 more sources

Chinese yam polysaccharide enhances anti-PD-1 immunotherapy in colorectal cancer through alterations in the gut microbiota and metabolites.

International Journal of Biological Macromolecules
Immune checkpoint inhibitors (ICIs) have shown limited efficacy in colorectal cancer (CRC). Chinese yam polysaccharide (CYP), a naturally derived plant polysaccharide, demonstrates immunomodulatory and antitumour activities.
Guangtao Zhang, Ji-Qun Pan, Xiangyuan Xu, Shuchang Nie, Lu Lu, Yanhua Jing, Fan Yang, Guang Ji, Hanchen Xu   +8 more
semanticscholar   +1 more source

Chinese yam (Dioscorea) polysaccharide ameliorates ulcerative colitis in mice via modulating disorders of intestinal microecology and metabolism.

International Journal of Biological Macromolecules
Clinical research has demonstrated that non-starch polysaccharides from natural sources exhibit protective and therapeutic effects on ulcerative colitis (UC).
Caixuan Zhang, Ying Shu, Yang Li, Fanyu Wang, Juntian Gan, Yiqian Wang, Xiaojuan Feng, Mingzhu Guo   +7 more
semanticscholar   +1 more source

Manufacture and Nutritional Analysis of Chinese Yam Jam

Advanced Materials Research, 2012
As a means of developing and utilizing Chinese yam, the tuburous roots, as the primary ingredient, underwent processing. They were first peeled, cleaned and boiled, then mashed into a jam-like substance along with additional materials. The process was complete after bottling and sterilization.
Guo Hu, Shang Qin Hu
openaire   +1 more source

Preparation of oligosaccharides from Chinese yam and their antioxidant activity

Food Chemistry, 2015
In the present study, the oligosaccharides from Chinese yam were prepared by hydrolysis with hydrogen peroxide (H2O2), which can cleave the glycosidic bonds in polysaccharides. The hydrolysis conditions were optimised by using a central composite design (CCD) as follows: reaction time 4.02 h, temperature 84.35 °C, and H2O2 concentration 2.46%, under ...
Yi-Feng, Chen, Qin, Zhu, Shengjun, Wu
exaly   +3 more sources

Evaluation of Chinese Yam Polysaccharide-Aluminum Hydroxide Nanoparticle Combination Adjuvant for Porcine Circovirus Type 2 Vaccine and Underlying Mechanisms.

Molecular Pharmaceutics
Conventional alum adjuvants primarily induce a Th2 humoral immune response yet fail to provoke a Th1 cellular immune response. In our preceding study, we constructed a novel and biosafe nanoparticle-based adjuvant system, in which the Chinese yam ...
Qi Zhao, Ziye Zhang, Bowen Song, Jinglu Zhang, Yaao Li, Ziteng Li, Hongyu Chen, Panpan Xu, Yixuan Zhu, Runyu Yang, Xinghua Zhao, Wanyu Shi, Pengfei Gu   +12 more
semanticscholar   +1 more source