Polysaccharides Isolated from Açaí Fruit Induce Innate Immune Responses
Figure 3
Chromatographic characterization and fractionation of Acai polysaccharides.
Water extract of Acai was prepared and separated on DEAE-cellulose column (Acai-PS) and quantified using multiple methods: A) Acai-PS fractionation by gel chromatography on Sepharose-6B column. Three polysaccharide fractions (designated Acai-1, Acai-2, and Acai-3) were selected based on total carbohydrate and diene conjugate contents. B) High pressure gel filtration chromatography elution profile of Acai-PS with a refractive index detector. C) Synchronous fluorescence spectra of polysaccharides isolated from Acai-PS{500 µg/ml of each polysaccharide fraction in NaHCO3 buffer (pH 8.5)}.