北沙参多糖铁配合物的制备、结构特征及生物活性
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摘要
目的:制备北沙参多糖及其铁配合物,对其理化性质、结构特征和生物活性进行研究。方法:采用水提醇沉法制备北沙参多糖,经三氯化铁共热合成得到多糖铁配合物,利用紫外-可见光谱、红外光谱、高效阴离子交换色谱、透射电镜、差热-热重联用热分析仪等对多糖及其铁配合物的理化性质和结构特征进行测定,并考察其清除羟自由基和对α-葡萄糖苷酶的抑制作用。结果:北沙参多糖的提取率为18.4%,是由葡萄糖和甘露糖组成,其物质的量比为1.00:4.25,制备得到的多糖铁配合物中铁离子质量分数为19.31%,是以聚合的β-FeOOH微核为核心,多糖在其表面配合形成的多糖铁(Fe~(3+))表面配合物。结果表明,北沙参多糖及其铁配合物均具有清除羟自由基和对α-葡萄糖苷酶的抑制作用,且经铁修饰后的多糖对羟自由基清除作用和对α-葡萄糖苷酶的抑制能力明显增强。结论:北沙参多糖经铁修饰后,对羟自由基清除作用和对α-葡萄糖苷酶的抑制能力均得到提高。
Objective: To prepare a water-soluble polysaccharide and its iron complex from Radix Glehniae and to study their physicochemical properties, structural characteristics and biological activity. Methods: The polysaccharide was obtained by water extraction and alcohol precipitation and it was reacted with ferric chloride upon heating to synthesize polysaccharideiron complex. The physicochemical properties and structural characteristics of the polysaccharides and its iron complex were determined by UV-Vis spectroscopy, infrared spectroscopy, high performance anion-exchange chromatography, transmission electron microscopy, and differential scanning calorimetry coupled with thermogravimetric analysis. The hydroxyl radical scavenging capacity and the inhibitory activity against α-glucosidase were also investigated. Results: The polysaccharide yield was 18.4%. The polysaccharide was composed of glucose and mannose with a molar ratio of 1.00:4.25. The polysaccharide-iron complex contained 19.31% iron ions, and it was based on polymerized β-FeOOH micronucleus as the core with surface complexation of polysaccharide. Both the polysaccharide from Radix Glehniae(GLP) and its iron complex(GLP-Fe) had hydroxyl radical scavenging activity and inhibitory effect against α-glucosidase, with the latter being more effective. Conclusion: The hydroxyl radical scavenging effect and α-glucosidase inhibitory effect of the water-soluble polysaccharide from Radix Glehniae were improved after being complexed with iron ions.
Objective: To prepare a water-soluble polysaccharide and its iron complex from Radix Glehniae and to study their physicochemical properties, structural characteristics and biological activity. Methods: The polysaccharide was obtained by water extraction and alcohol precipitation and it was reacted with ferric chloride upon heating to synthesize polysaccharideiron complex. The physicochemical properties and structural characteristics of the polysaccharides and its iron complex were determined by UV-Vis spectroscopy, infrared spectroscopy, high performance anion-exchange chromatography, transmission electron microscopy, and differential scanning calorimetry coupled with thermogravimetric analysis. The hydroxyl radical scavenging capacity and the inhibitory activity against α-glucosidase were also investigated. Results: The polysaccharide yield was 18.4%. The polysaccharide was composed of glucose and mannose with a molar ratio of 1.00:4.25. The polysaccharide-iron complex contained 19.31% iron ions, and it was based on polymerized β-FeOOH micronucleus as the core with surface complexation of polysaccharide. Both the polysaccharide from Radix Glehniae(GLP) and its iron complex(GLP-Fe) had hydroxyl radical scavenging activity and inhibitory effect against α-glucosidase, with the latter being more effective. Conclusion: The hydroxyl radical scavenging effect and α-glucosidase inhibitory effect of the water-soluble polysaccharide from Radix Glehniae were improved after being complexed with iron ions.
引文
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[2]相美容,王朋展,蒋海强,等.星点设计-响应面法优化热水浸提北沙参多糖的工艺研究[J].山东中医杂志,2017,36(1):66-71.DOI:10.16295/j.cnki.0257-358x.2017.01.023.
[3]李颖,李庆典.北沙参多糖提取工艺的研究[J].食品科技,2009,34(1):171-173.DOI:10.13684/j.cnki.spkj.2009.01.066.
[4]朱方明,马新,张安强,等.响应面法优化超声波提取北沙参多糖的工艺研究[J].食品科技,2011,36(7):153-156;160.DOI:10.13684/j.cnki.spkj.2011.07.025.
[5]周红英,吕莎.微波辅助提取北沙参多糖工艺及抗氧化活性研究[J].食品研究与开发,2016,37(12):62-65.DOI:10.3969/j.issn.1005-6521.2016.12.014.
[6]孙艳菲,张学顺.北沙参药理作用及临床应用研究进展[J].辽宁中医药大学学报,2015,17(3):191-193.DOI:10.13194/j.issn.1673-842x.2015.03.071.
[7]景永帅,吴兰芳,王乾,等.远志多糖提取工艺优化及其抗氧化活性研究[J].食品与机械,2016,32(5):152-156.DOI:10.13652/j.issn.1003-5788.2016.05.036.
[8]董亚茹,王瑶,赵立艳,等.金针菇多糖分离纯化及多糖铁复合物的制备[J].食品科技,2017,42(1):208-214.DOI:10.13684/j.cnki.spkj.2017.01.044.
[9]肖雄,彭梅,杨娟.土党参多糖铁配合物的制备及其理化性质[J].食品科学,2015,36(17):13-16.DOI:10.7506/spkx1002-6630-201517003.
[10]任广明,郭兴,陈志新.响应曲面分析法优化香菇多糖铁(III)配合工艺研究[J].食品工业科技,2014,35(4):251-255.DOI:10.13386/j.issn1002-0306.2014.04.072.
[11]刘梁,余熙前,陈彬,等.米糠多糖铁的制备及其与ctDNA的相互作用[J].食品研究与开发,2016,37(14):149-153.DOI:10.3969/j.issn.1005-6521.2016.14.038.
[12]TANG M M,WANG D F,HOU Y F,et al.Preparation,characterization,bioavailability in vitro and in vivo of tea polysaccharides-iron complex[J].European Food Research and Technology,2013,236(2):341-350.DOI:10.1007/s00217-012-1891-8.
[13]SHI J M,CHENG C L,ZHAO H T,et al.In vivo antiradiation activities of the Ulva pertusa polysaccharides and polysaccharide-iron(III)complex[J].International Journal of Biological Macromolecules,2013,60:341-346.DOI:10.1016/j.ijbiomac.2013.06.001.
[14]甄学慧,王义,洪梅,等.多糖铁复合物(PIC)用于妊娠缺铁性贫血的疗效观察[J].中国妇幼保健,2006,20(21):2833-2834.DOI:10.3969/j.issn.1001-4411.2005.21.049.
[15]吴晓亮.多糖铁复合物治疗成人缺铁性贫血的临床观察[J].中国实用医药,2008,3(12):72-74.DOI:10.3969/j.issn.1673-7555.2008.12.038.
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[17]李志平,张弛,周维清,等.巢湖蓝藻酸性多糖的理化性质及其体外抗氧化作用[J].食品科学,2015,36(5):7-12.DOI:10.7506/spkx1002-6630-201505002.
[18]JING Y S,CUI X L,CHEN Z Y,et al.Elucidation and biological activities of a new polysaccharide from cultured Cordyceps militaris[J].Carbohydrate Polymers,2014,102:288-296.DOI:10.1016/j.carbpol.2013.11.061.
[19]刘文杰.铁皮石斛的红外光谱定性定量研究[D].北京:北京中医药大学,2014.
[20]牛庆凤,王斌,李涛,等.假酸浆籽胶质多糖的结构及凝胶特性研究[J].现代食品科技,2015,31(9):68-73.DOI:10.13982/j.mfst.1673-9078.2015.9.012
[21]商龙臣,吴少魏,张驰,等.南瓜硒多糖的制备表征及活性分析[J].食品科学,2016,37(19):48-53.DOI:10.7506/spkx1002-6630-201619008.
[22]许效群,刘志芳,霍乃欣,等.山药多糖的体外抗氧化活性及对正常小鼠的免疫增强作用[J].中国粮油学报,2012,27(7):42-46.DOI:10.3969/j.issn.1003-0174.2012.07.009.
[23]QIAN J Y,BAI Y Y,TANG J,et al.Antioxidation and a-glucosidase inhibitory activities of barley polysaccharides modified with sulfation[J].LWT-Food Science and Technology,2015,64:104-111.DOI:10.1016/j.lwt.2015.05.034.
[24]王花,樊君,汤春妮,等.大枣多糖铁复合物的制备及表征[J].中成药,2009(10):1584-1587.DOI:10.3969/j.issn.1001-1528.2009.10.031.
[25]唐敏敏.茶多糖铁复合物的制备及其部分药效研究[D].青岛:中国海洋大学,2009.
[26]李明静,杨静,王宁,等.怀山药多糖铁(I I I)的组成及性能表征[J].中国中药杂志,2008(16):2002-2005.DOI:10.3321/j.issn:1001-5302.2008.16.019.
[27]王占一,戴博,张立华,等.石榴皮多糖硒酸酯制备工艺参数优化及其结构分析[J].食品科学,2016,37(10):40-46.DOI:10.7506/spkx1002-6630-201610008.
[28]先宏,陈国庆,丛建波,等.褐藻硫酸多糖铁配合物的稳定性及其清除自由基的作用[J].营养学报,2008(5):491-494.DOI:10.13325/j.cnki.acta.nutr.sin.2008.05.012.
[29]何瑞雪.水溶性大豆多糖铁配合物的制备、性质及结构研究[D].广东:华南理工大学,2012.
[30]杜国丰,陈红漫,阚国仕,等.苦瓜多糖铁的制备及其对小鼠降血糖活性研究[J].食品工业科技,2017,38(9):353-356.DOI:10.13386/j.issn1002-0306.2017.09.060.