硫酸酯化酵母β-葡聚糖活性及其抗猪流感病毒机理研究进展  

Progress on Activity and Anti-Swine Influenza Virus Mechanism of Sulfated β-Glucan from Beer Yeast

作　　者：孙英峰[1,2] 路超[1] 杨春蕾[1] 田向学[1] 韩伟[1] 任卫科[1] 

机构地区：[1]天津市畜牧兽医研究所,天津300112 [2]中国农业大学动物医学院,北京100094

出　　处：《动物医学进展》2014年第5期102-104,共3页Progress In Veterinary Medicine

基　　金：天津市应用基础及前沿技术研究计划(12JCYBJC20100)

摘　　要：酵母β-葡聚糖是一类水不溶性免疫多糖,经硫酸酯化修饰后,所带有的亲水硫酸基团,不仅提高多糖水溶性,而且引起了生物活性的改变,表现出较强的抗病毒活性,其生物活性显著增强,属一类新型高效生物应答剂。论文综述了酵母β-葡聚糖经硫酸酯化修饰后生物学活性及其可能抗猪流感病毒机理,为进一步研究开发此类新型药物奠定基础。Yeast beta glucan is a kind of water insoluble immune polysaccharide.After sulfated modifica-tion,it has hydrophilic sulfate groups,not only improves the water solubility,but also causes changes of bioactivity.Its biological activity was significantly enhanced,showing strong antiviral activity.It become a new efficient biological response agent.This paper reviewed the sulfated glucan activity and anti-swine flu-enza virus mechanism,which provide the base for further research and development of new medicines.

关 键 词：硫酸酯化酵母β-葡聚糖 活性 猪流感病毒 机理 

分 类 号：S852.65[农业科学—基础兽医学]