酸提香菇多糖的抗氧化活性研究  

Antioxidant Activity of Polysaccharide from Lentinus edodes Extracted by Acid Solution

作　　者：梅光明[1] 张小军[1] 郝强 郭远明[1] 朱敬萍[1] 

机构地区：[1]浙江海洋学院海洋与渔业研究所,浙江省海洋水产研究所,浙江舟山316021 [2]北京海燕药业有限公司,北京102206

出　　处：《浙江海洋学院学报（自然科学版）》2014年第5期406-413,共8页Journal of Zhejiang Ocean University(Natural Science Edition)

基　　金：浙江省科技计划项目(2012F20026)

摘　　要：以香菇柄为材料,利用稀盐酸浸提得到粗香菇多糖SP和净化分级后的香菇多糖SP2,在化学发光体系下研究两种多糖在清除超氧阴离子、清除羟基自由基、清除过氧化氢和抑制DNA氧化损伤方面的作用;用可见光比色法比较SP和SP2与VC和VE的还原能力大小;同时研究了两种多糖对H2O2诱导小鼠红细胞氧化溶血和小鼠红细胞自氧化溶血的影响以及在小鼠体内抗氧化效果。结果表明香菇多糖SP和SP2对超氧阴离子、羟基自由基和过氧化氢均具有清除作用和抑制DNA氧化损伤作用,从SC50值看出,香菇多糖经过纯化后作用减弱,这可能是因为香菇多糖之间或与其它物质有协同作用有关;可见光比色法表明SP和SP2具有还原能力,为表现抗氧化活性的可能提供了基础;SP和SP2对H2O2诱导小鼠红细胞氧化溶血以及小鼠红细胞自氧化溶血均有抑制效果;体内抗氧化试验表明SP和SP2可以减少小鼠体内肝组织丙二醛的生成,提高血清中超氧化物歧化酶的活力。研究为开发酸提香菇多糖功能性食品和香菇柄资源综合利用提供理论基础。In this research, the foot body of Lentinus edodes was used as experimental material to extract crude polysaccharide SP and purified polysaccharide SP2 by dilute hydrochloric acid. The ability of SP and SP2 in scavenging activity against superoxide anion, hydroxyl radical, hydrogen peroxide and inhibiting oxida-tive damage of DNA were studied under chemiluminescence system. The reducing power of SP and SP2 was detected using VIS spectrophotometry, compared with VCand VE. Influence of SP and SP2 on mice erythrocyte hemolysis caused by H2O2-induced oxidation and autoxidation and antioxidant effects on mice in vivo were also studied.The results showed that SP and SP2 had good effects on scavenging superoxide anion, hydroxyl radicals and hydrogen peroxide and inhibiting DNA oxidative damage. From the SC50 values, the above effects for SP2 were weaker than SP, probably because of synergistic effect between polysaccharides with other sustances.With the ability of reducing power, it provided a basis for SP and SP2 with the antioxidant activity. SP and SP2 had inhibitory effects on mice erythrocyte hemolysis caused by H2O2-induced oxidation and autoxidation.The experiments in vivo showed SP and SP2 could reduced forming of malondialdehyde in liver tissue and enhanced the activity of superoxide dismutase in serum. The results provided a theoretical basis for development of functional foods of polysaccharide and comprehensive utilization of L. edodes.

关 键 词：香菇 多糖 抗氧化 

分 类 号：TS201.4[轻工技术与工程—食品科学]