中国蛤蜊多糖的抗氧化性及抑菌性  

Antioxidant and Antibacterial Activities of Polysaccharides from Chinese Surf Clam (Mactra chinensis)

作　　者：常林瑞[1] 李清[1] 孙振兴[1] 杨玉超[1] 孙琳[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》2012年第7期101-104,共4页Food Science

基　　金：鲁东大学学科建设经费资助项目(2009-2012);鲁东大学科研基金项目(L20073303)

摘　　要：以中国蛤蜊全脏器为材料,碱提醇沉法进行多糖的提取,采用Sevag法去除多糖中的蛋白,分别测定提取物中多糖的含量、清除羟自由基(.OH)能力、清除超氧阴离子自由基(O-2.)能力及抑菌活性。结果表明:碱提法所提多糖含量较高,提取率为15.45%(以中国蛤蜊干粉计)。中国蛤蜊多糖具有较强的抗氧化能力,多糖质量浓度为0.8mg/mL时对O-2.的清除率达86.49%;对.OH清除率达49.31%。中国蛤蜊多糖对金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌均有抑制作用,其最小抑菌质量浓度分别为12.5、25、25mg/mL,对金黄色葡萄球菌抑制作用最明显、枯草芽孢杆菌次之、大肠杆菌最不明显,。由此可知,中国蛤蜊多糖对.OH和O-2.具有一定的体外抗氧化性能,在一定实验质量浓度范围内,随着多糖质量浓度的增大,其抗氧化活性逐渐增强。多糖对革兰氏阳性菌的抑制效应强于革兰氏阴性菌。Purpose： To investigate the antioxidant and antibacterial activities of polysaccharides from Chinese surf clam （Mactra chinensis）. Methods： Polysaccharides from the whole viscera of the shellfish were extracted by alkaline extraction and alcohol precipitation and deproteinized by Sevag＇s method. The purified extract was determined for its polysaccharide content, hydroxyl and superoxide anion free radical scavenging activity and antibacterial activity. A high extraction efficiency of polysaccharides from dried powdered material was obtained by using alkaline extraction, reaching 15.45%. Polysaccharides extracted from Chinese surf clam had strong antioxidant properties and the scavenging rates against superoxide anion and hydroxyl free radicals at 0.8 mg/mL were 86.49% and 49.31%, respectively. These polysaccharides had different antibacterial activity against Staphylococcus aureus, Bacillus subtilis and Escherichia coli. The antibacterial activity against Staphylococcus aureus was the strongest, followed by Bacillus subtilis; they had the weakest antibacterial activity against Escherichia coli. The corresponding minimum inhibitory concentrations were 12.5, 25 mg/mL and 25 mJml . Conclusions： Polysaccharides from Chinese surf clam have scavenging activity against superoxide anion and hydroxyl free radicals in a concentration-dependent way in a certain range of concentrations and show stronger antimicrobial activity against Gram-positive bacteria than Gram-negative bacteria.

关 键 词：中国蛤蜊 多糖 抗氧化性 抑菌活性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]