不同提取方法对竹荪菌托多糖结构及抑菌性保湿性的影响  

Effects of Different Extraction Methods on the Structure and Antibacterial and Moisturizing Properties of Polysaccharides from the Volva of Dictyophora rubrovolvata

作　　者：郑旋 杨玲 王万坤 康超 曾维军 ZHENG Xuan;YANG Ling;WANG Wankun;KANG Chao;ZENG Weijun(Guizhou Institute of Biology,Guiyang 550009,China)

机构地区：[1]贵州省生物研究所,贵州贵阳550009

出　　处：《食品科技》2024年第1期201-208,共8页Food Science and Technology

基　　金：贵州省科技重大专项(黔科合重大专项字ZWCQ[2019]3013-5号)

摘　　要：目的:通过不同方法对红托竹荪菌托多糖进行提取,并分析其多糖结构特征、抑菌活性和保湿性能差异。方法:以热水浸提法(P_(WM))、超声辅助法(P_(UM))和酶辅助法(P_(EM))提取的竹荪菌托多糖为研究对象,采用液相色谱法、凝胶渗透色谱法和扫描电子显微镜,检测多糖的相对分子质量、单糖组成和表观形貌特征;通过牛津杯法试验,测定多糖抑菌效果;通过干燥器,测定其保湿性。结果:相较于P_(WM),P_(UM)和P_(EM)降低了高分子质量,增加了中小分子质量占比;3种方法的主要单糖组成相似(葡萄糖、半乳糖、葡萄糖醛酸和甘露糖),且P_(UM)、P_(EM)中葡萄糖和葡萄糖醛酸的含量大于P_(WM);扫描电镜显示出不同的多糖形貌结构。3种方法提取的多糖对大肠埃希氏菌、肠炎沙门氏菌、金黄色葡萄球菌具有较好的抑菌性,其中P_(UM)对金黄色葡萄球菌的抑菌圈直径达到13.4mm,最小抑菌浓度为0.3125 mg/mL。10℃下,48 h时,P_(WM)的保湿率为74.73%,显著大于P_(UM)和P_(EM);20℃下,48 h时,P_(EM)的保湿率为78.67%,显著大于P_(WM)和P_(UM)。结论:不同方法提取的红托竹荪菌托多糖在相对分子质量、单糖组成及表观形貌上具有一定差异,且其抑菌活性和保湿性也呈现出不同程度的影响。Objective:The polysaccharides from the volva of Dictyophora rubrovolvata by different methos was extracted,and its structural characteristics and differences in antibacterial and moisturizing properties were analysed.Methods:The polysaccharides from volva of Dictyophora rubrovolvata by hot water extraction,ultrasound assisted extraction,and enzyme assisted extraction were used as the research object,the relative molecular weight,monosaccharide composition,and apparent morphology of polysaccharides were tested by liquid chromatography,gel permeation chromatography and scanning electron microscope.The antibacterial effect was tested by Oxford cup method.The moisturizing properties was tested by dryer.Results:Compared to P_(WM),P_(UM)and P_(EM)reduced high molecular weight and increased proportion of small and medium molecular weights.The main monosaccharide compositions of the three methods are similar(glucose,galactose,glucuronic acid and mannose),and the content of glucose and glucuronic acid of P_(UM)and P_(EM)is greater than P_(WM).Scanning electron microscopy reveals different morphologies and structures of polysaccharide.Polysaccharides extracted by three methods have good bacteriostasis against Escherichia coli,Salmonella enteritidis and Staphylococcus aureus.The diameter of the inhibition zone of P_(UM)against Staphylococcus aureus reached 13.4 mm,and the minimum inhibitory concentration was 0.3125 mg/mL.At 10℃for 48 hours,the moisture retention rate of P_(WM)is 74.73%,significantly greater than P_(UM)and P_(EM).At 20℃for 48 hours,the moisture retention rate of P_(EM)is 78.67%,significantly greater than P_(WM)and P_(UM).Conclusion:Polysaccharides extracted by different methods exhibit certain differences in relative molecular weight,monosaccharide composition,and apparent morphology,and its antibacterial activity and moisturizing properties are also affected to varying degrees.

关 键 词：红托竹荪 菌托 多糖结构 抑菌性 保湿性 

分 类 号：TS201.2[轻工技术与工程—食品科学]