云芝SWFC8557胞内多糖与胞外多糖的抗氧化性研究
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摘要
目的:以云芝SWFC8557菌株为实验材料,对其胞内多糖和胞外多糖分别进行提取并精制,评价不同部位和不同纯度多糖的抗氧化能力强弱,为云芝多糖的合理开发和利用提供理论依据。方法:采用水提醇沉法对云芝SWFC8557多糖进行提取和分离,大孔树脂AB-8对云芝多糖进行精制。通过5种不同的抗氧化实验(羟自由基、DPPH自由基、ABTS自由基、超氧阴离子自由基以及总还原力实验)研究云芝SWFC8557多糖的抗氧化作用。结果:与对照组Vc相比,云芝SWFC8557的胞内及胞外多糖均具有较强的抗氧化能力,抗氧化作用强弱关系依次为胞内精糖>胞外精糖>胞内粗多糖>胞外粗多糖,其中胞内精糖对4种自由基的清除能力和总还原力大小依次为86.90%、96.05%、99.54%、93.36%和0.747。
Objective: Using Coriolus versicolor SWFC8557 strain as experimental material, the intracellular polysaccharide and extracellular polysaccharide were extracted and purified respectively. The different purity polysaccharides in different parts were analyzed by determining of antioxidant capacity, which provided the theoretical basis for the rational development and utilization of polysaccharides of Coriolus versicolor. Method: The polysaccharide of Coriolus versicolor was extracted and separated by the method of water extraction and alcohol precipitation. The macroporous resin AB-8 was used to purify the polysaccharide of Coriolus versicolor. The antioxidant activity of SWFC8557 polysaccharides were determined by five different antioxidant experiments(hydroxyl radical, DPPH free radical, ABTS free radical, superoxide anion radical and total reducing power experiment). Result: The intracellular and extracellular polysaccharides of Coriolus versicolor SWFC8557 have a strong antioxidant activity, compared with the control Vc, and the strength of antioxidant activity was intracellular refined polysaccharides>extracellular refined polysaccharides>intracellular crude polysaccharides>extracellular crude polysaccharide in order. The scavenging effect on four kinds of free radicals and the total reducing power of intracellular refined polysaccharides were 86.90%, 96.05%, 99.54%, 93.36% and 0.747, respectively.
Objective: Using Coriolus versicolor SWFC8557 strain as experimental material, the intracellular polysaccharide and extracellular polysaccharide were extracted and purified respectively. The different purity polysaccharides in different parts were analyzed by determining of antioxidant capacity, which provided the theoretical basis for the rational development and utilization of polysaccharides of Coriolus versicolor. Method: The polysaccharide of Coriolus versicolor was extracted and separated by the method of water extraction and alcohol precipitation. The macroporous resin AB-8 was used to purify the polysaccharide of Coriolus versicolor. The antioxidant activity of SWFC8557 polysaccharides were determined by five different antioxidant experiments(hydroxyl radical, DPPH free radical, ABTS free radical, superoxide anion radical and total reducing power experiment). Result: The intracellular and extracellular polysaccharides of Coriolus versicolor SWFC8557 have a strong antioxidant activity, compared with the control Vc, and the strength of antioxidant activity was intracellular refined polysaccharides>extracellular refined polysaccharides>intracellular crude polysaccharides>extracellular crude polysaccharide in order. The scavenging effect on four kinds of free radicals and the total reducing power of intracellular refined polysaccharides were 86.90%, 96.05%, 99.54%, 93.36% and 0.747, respectively.
引文
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[2]Wasser S P.Medicinal mushrooms as a source of antitumor and immunomodulating polysaccharides[J].Applied microbiology and biotechnology,2002,60(3):258-274.
[3]孙静,尤毅,蒋发现,等.云芝菌株胞外多糖的制备及纯化[J].南京林业大学学报,2012,36(6):85-89.
[4]周春元,王英平,朴向民.云芝多糖的研究现状[J].特产研究,2015,(4):75-77.
[5]杨佳琦,冮洁,冀春阳,等.复合酶法提取云芝多糖及其抗氧化活性[J].食品工业科技,2017,38(23):176-181.
[6]张鑫.云芝葡聚糖的提纯及其抗PVY生物活性研究[D].杨凌:西北农林科技大学,2014:18-22.
[7]胡晶,任怡琳,陆震鸣.云芝胞外多糖液体发酵条件的优化[J].食用菌,2016,38(01):17-18.
[8]张勇,周丽明,黄章平.比清除率衡量Sevage法脱茶籽多糖蛋白的效果[J].南方农业学报,2016,47(01):107-111.
[9]张保,李立天,张萌,等.拐枣枝多糖提取工艺优化与其抗氧化性研究[J].中国酿造,2016,35(07):155-160.
[10]李雅双,连路宁,刘杰,等.芜菁多糖提取工艺及清除自由基活性的研究[J].食品与发酵工业,2014,40(5):235-240.
[11]熊利芝,李子唯,欧阳文,等.超声醇提黄花蒿残渣总黄酮的工艺优化及抗氧化活性[J].精细化工,2013,30(11):1223-1228.
[12]Lai P,Li K Y,Lu S,et al.Phytochemicals and antioxidant properties of solvent extracts from Japonica rice bran[J].Food Chemistry,2009,117(3):538-544.
[13]Ozgen M,Reese R N,Tulio A Z,et al.Modified 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid(ABTS)method to measure antioxidant capacity of selected small fruits and comparison to ferric reducing antioxidant power(FRAP)and 2,2‘-diphenyl-1-picrylhydrazyl(DPPH)methods[J].Journal of Agricultural and Food Chemistry,2006,54(4):1151-1157.
[14]杨娜,王鸿飞,许凤,等.蕨麻多糖提取及抗氧化活性研究[J].中国食品学报,2014,40(5):235-240.
[15]Heleno S A,Barros L,Martins A,et al.Chemical composition,antioxidant activity and bioaccessibility studies in phenolic extracts of two Hericium wild edible species[J].LWT-Food Science and Technology,2015,63(1):475-481.
[16]王吉中,耿卢婧,许春平.产云芝胞外多糖发酵工艺优化及抗氧化活性研究[J].食品与生物技术学报,2012,31(7):752-757.
[17]王菲菲,郝利民,王宗臻,等.云芝总发酵物及其多糖抗氧化活性比较研究[J].食品工业科技,2013,34(13):109-112.
[18]雷迎,陈宝,王茂茂,等.云芝多糖提取工艺的优化及其性能研究[J].食品科技,2011,36(11):169-173.
[19]孙小文,柴桂芳,梁珊珊,等.不同产地云芝中多糖体外抗氧化活性的研究[J].中医药信息,2014,31(06):16-18.
[20]柴新义,陆媛媛,于士军.云芝多糖含量测定及其体外抗氧化活性比较[J].食用菌,2017,39(01):66-68.