菲律宾蛤仔多糖提取物抑制蚕豆根尖细胞微核形成的研究  

Study on Inhibitory Effects of Ruditapes philippinarum Polysaccharide against Micronucleus Formation in Vicia faba Root Tip Cells

作　　者：常林瑞[1] 黄清荣[1] 孙振兴[1] 李清[1] 李爱丽[1] 

机构地区：[1]鲁东大学生命科学学院,山东烟台264025

出　　处：《食品科学》2009年第3期235-238,共4页Food Science

摘　　要：以菲律宾蛤仔全脏器为原料,经酶解、离心去蛋白、乙醇沉淀、分离、洗涤、干燥得多糖粗制品,通过添加不同浓度的菲律宾蛤仔多糖提取物,研究其对丝裂霉素诱发的蚕豆根尖细胞微核形成的抑制作用。结果表明,浓度为50、100、150μg/ml的多糖对丝裂霉素诱发的微核均有显著抑制作用,并且随多糖浓度的升高,微核率降低,即抑制效果增强。Crude polysaccharide was extracted from whole viscera of Ruditapes philippinarum through enzymolysis,centrifugation for removing protein,ethyl alcohol precipitation and drying.Then inhibitory effects of different concentrations of the polysaccharide against micronucleus formation induced by mitomycin C(MMC) in Vicia faba root tip cells were examined.The results showed that 50,100 and150 μg/ml of polysaccharide can significantly inhibit micronucleus formation induced by MMC.Furthermore,with the increase of p...

关 键 词：菲律宾蛤仔多糖 丝裂霉素 蚕豆根尖 微核 

分 类 号：S917.4[农业科学—水产科学]