茶粕多糖纯化及其理化特性、抗氧化和抑菌活性
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摘要
以热水浸提法提取的茶粕多糖(TSCP)为原料,采用DEAE-Sepharose离子柱纯化,研究茶粕多糖和纯化组分的理化特性、抗氧化性以及抑菌活性。结果表明,纯化后的茶粕多糖主要组分(TSCP-1、TSCP-2)均为硫酸根多糖,主要由葡萄糖组成。TSCP-1和TSCP-2对大肠杆菌和金黄色葡萄球菌具有较好的抑制效果,TSCP-1和TSCP-2对大肠杆菌的抑菌直径为12.4、13.1 mm,对金黄色葡萄球菌的抑菌直径为12.5、11.2 mm。原茶粕多糖粗品对DPPH、ABTS和·OH自由基清除率均优于纯化组分,且清除率随多糖浓度升高而增大,并于10 mg/m L达到最大清除率,分别为59.15%、45.23%和50%。因此,茶粕多糖具有潜在的抗氧化效果和抑菌效果。
The tea seed cake polysaccharide(TSCP) extracted by hot water extraction was used as a raw material and purified by DEAE-Sepharose ion column. Various properties of the tea polysaccharide and the two polysaccharide components after purification were studied,including physical and chemical properties,antioxidant activity and antibacterial activity.The results showed that the main components of the purified tea cake polysaccharides(TSCP-1,TSCP-2) were all sulfated polysaccharides,mainly composed of glucose. TSCP-1 and TSCP-2 had a good inhibitory effect on Escherichia coli and Staphylococcus aureus.The inhibitory effects of TSCP-1 and TSCP-2 on E.coli were 12.4 mm and 13.1 mm,and the inhibitory diameter against Staphylococcus aureus were 12.5,11.2 mm.The DPPH,ABTS and·OH radical scavenging rates of the crude tea polysaccharides were superior to the purified components.The clearance rate increased with increase of polysaccharide concentration and reached a maximum clearance rate at 10 mg/m L,which was 59.15%,45.23% and 50%,respectively.Therefore,the cake polysaccharide had potential antioxidant and bacteriostatic effects.
The tea seed cake polysaccharide(TSCP) extracted by hot water extraction was used as a raw material and purified by DEAE-Sepharose ion column. Various properties of the tea polysaccharide and the two polysaccharide components after purification were studied,including physical and chemical properties,antioxidant activity and antibacterial activity.The results showed that the main components of the purified tea cake polysaccharides(TSCP-1,TSCP-2) were all sulfated polysaccharides,mainly composed of glucose. TSCP-1 and TSCP-2 had a good inhibitory effect on Escherichia coli and Staphylococcus aureus.The inhibitory effects of TSCP-1 and TSCP-2 on E.coli were 12.4 mm and 13.1 mm,and the inhibitory diameter against Staphylococcus aureus were 12.5,11.2 mm.The DPPH,ABTS and·OH radical scavenging rates of the crude tea polysaccharides were superior to the purified components.The clearance rate increased with increase of polysaccharide concentration and reached a maximum clearance rate at 10 mg/m L,which was 59.15%,45.23% and 50%,respectively.Therefore,the cake polysaccharide had potential antioxidant and bacteriostatic effects.
引文
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[2]杨军国,陈键,王丽丽,等.醇沉分级粗茶多糖的抗氧化活性比较及变化机制[J].食品工业科技,2016,37(17):96-100.
[3]Wei X,Mao F,Cai X,et al.Composition and bioactivity of polysaccharides from tea seeds obtained by water extraction[J].International Journal of Biological Macromolecules,2011,49(4):587-590.
[4]郭艳红.从茶籽中提取茶籽油、茶皂素和茶籽多糖研究[D].上海:上海师范大学,2009.
[5]陈杨琼,伍春莲,侯怡铃,等.松乳菇多糖含量的苯酚硫酸法检测研究[J].西华师范大学学报:自然科学版,2012,33(2):135-138.
[6]王联珠,李晓庆,顾晓慧,等.干海参外源性总糖的测定方法[J].食品科学,2013,34(14):293-297.
[7]赵凯,许鹏举,谷广烨.3,5-二硝基水杨酸比色法测定还原糖含量的研究[J].食品科学,2008,29(8):534-536.
[8]李波,许时婴.气相色谱法测定多糖中的糖醛酸[J].色谱,2004,22(5):560.
[9]黄婉玉,曹炜,李菁,等.考马斯亮蓝法测定果汁中蛋白质的含量[J].食品与发酵工业,2009,35(5):160-162.
[10]Dodgson K S,Price R G.A note on the determination of the ester sulphate content of sulphated polysaccharides[J].Biochemical Journal,1962,84(1):106-110.
[11]Ma L,Gan D,Wang M,et al.Optimization of extraction,preliminary characterization and hepatoprotective effects of polysaccharides from Stachys floridana Schuttl.ex Benth[J].Carbohydrate Polymers,2012,87(2):1390-1398.
[12]徐金楠,刘玮,刘春晶,等.不同枸杞中多糖含量与结构特征的对比研究[J].中国食品学报,2015,15(4):233-239.
[13]Wu H,Zhu J,Diao W,et al.Ultrasound-assisted enzymatic extraction and antioxidant activity of polysaccharides from pumpkin(Cucurbita moschata)[J].Carbohydrate Polymers,2014,113:314-324.
[14]Luo A X,He X J,Zhou S D,et al.Purification,composition analysis and antioxidant activity of the polysaccharides from Dendrobium nobile Lindl[J].Carbohydrate Polymers,2010,79(4):1014-1019.
[15]Jin X,Ning Y.Antioxidant and antitumor activities of the polysaccharide from seed cake of Camellia oleifera Abel[J].International Journal of Biological Macromolecules,2012,51(4):364-368.
[16]王黎明.具有降血糖活性的茶多糖组分分离纯化与结构鉴定[D].无锡:江南大学,2006.
[17]邓添华,张静,黄达彬,等.莲子多糖的结构分析及抗氧化活性[J].生物加工过程,2012,10(6):47-50.
[18]Wang Y,Liu Y,Mao F,et al.Purification,characterization and biological activities in vitro of polysaccharides extracted from tea seeds[J].International Journal of Biological Macromolecules,2013,62(10):508-513.
[19]丁浩淼,李伟强,汪财生,等.羊栖菜活性组份多糖的体外抗氧化能力比较[J].核农学报,2016,30(5):920-925.
[20]Wang B.Chemical characterization and ameliorating effect of polysaccharide from Chinese jujube on intestine oxidative injury by ischemia and reperfusion[J].International Journal of Biological Macromolecules,2011,48(3):386-391.
[21]聂少平,谢明勇,罗珍.用清除有机自由基DPPH法评价茶叶多糖的抗氧化活性[J].食品科学,2006,27(3):34-36.
[22]Zhang X,Liu L,Lin C.Isolation,structural characterization and antioxidant activity of aneutral polysaccharide from Sisal waste[J].Food Hydrocolloids,2014,39(5):10-18.
[23]Wang Y,Shao S,Xu P,et al.Fermentation process enhanced production and bioactivities of oolong tea polysaccharides[J].Food Research International,2012,46(1):158-166.
[24]胡婷婷.裙带菜硫酸多糖的分离纯化、结构鉴定及体外抗氧化活性研究[D].安徽大学,2010.
[25]Lei M,Sun S,Li R,et al.Antioxidant activity of polysaccharides produced by Hirsutella sp.and relation with their chemical characteristics[J].Carbohydrate Polymers,2015,117:452-457.
[26]Wang Y,Yang Z,Wei X.Antioxidant activities potential of tea polysaccharide fractions obtained by ultra filtration[J].International Journal of Biological Macromolecules,2012,50(3):558-564.
[27]王晶晶,孟宪军.纯化对无梗五加果多糖抑菌活性的影响[J].食品工业科技,2011(12):173-174.