Rhamnogalacturonan <scp>I</scp>‐rich polysaccharide isolated from fermented persimmon fruit increases macrophage‐stimulatory activity by activating <scp>MAPK</scp> and <scp>NF‐κB</scp> signaling

Abstract

The present study reveals that traditional fermentation is a useful method for increasing the macrophage-immunostimulatory activity of persimmon fruit, and the increased activity may be associated with structural modification of persimmon polysaccharides. This study may serve to identify a functional ingredient as an immunostimulatory agent, and our results may be applied to develop a new immunostimulatory product using FDK-H. © 2021 Society of Chemical Industry.