Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Structure elucidation of the active polysaccharide component in Hyuganatsu Orange (Citrus tamurana Hort. ex Tanaka) and its effect on osteoclast formation
Munetoshi Miyatake Shoko NishizonoTaichi KobayashiYoichiro SakataniJunko MatsubaraMasatoshi Yamaguchi
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2021 Volume 27 Issue 6 Pages 907-914


To identify the components in Hyuganatsu orange (Citrus tamurana Hort. ex Tanaka) that improve bone metabolism function, the structure of the polysaccharide PWH fractionated from water extracted from Hyuganatsu orange juice was investigated. The findings showed that PWH consisted of arabinogalactan with a molecular mass of 68 kDa. Monosaccharide compositional analysis indicated that PWH contained galactose, arabinose, and rhamnose at a ratio of 57:27:16. Using the methods of methylation analysis, partial acid hydrolysis, and NMR, PWH was indicated to be a type II arabinogalactan with a backbone of 1,3-linked galactopyranosyl residues. Furthermore, it was found that PWH effectively inhibited the fusion of osteoclasts. The results showed that the functional component of Hyuganatsu orange that inhibits osteoclast formation contains PWH.

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© 2021 by Japanese Society for Food Science and Technology
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