硫酸化修饰对霍山石斛多糖非酶糖基化活性的影响  

Effect of sulfation on non-enzymatic glycation activity of Dendrobium huoshanense polysaccharide

作　　者：史甜甜 李强明 潘利华 罗建平 查学强 SHI Tiantian;LI Qiangming;PAN Lihua;LUO Jianping;ZHA Xueqiang(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230601,China)

机构地区：[1]合肥工业大学食品与生物工程学院

出　　处：《合肥工业大学学报（自然科学版）》2020年第1期119-123,共5页Journal of Hefei University of Technology：Natural Science

基　　金：国家自然科学基金资助项目(21006019);安徽省科技重大专项资助项目(17030701030)

摘　　要：文章采用定位保护羟基的方法对霍山石斛多糖(Dendrobium huoshanense polysaccharide,DHP)进行硫酸化修饰得到2种衍生物,分别为6-O-硫酸化霍山石斛多糖衍生物(6-O sulfated Dendrobium huoshanense polysaccharide derivatives,6-O-SDHPD)和2,2′,4-O-硫酸化霍山石斛多糖衍生物(2,2′,4-O sulfated Dendrobium huoshanense polysaccharide derivatives,2,2′,4-O-SDHPD)。该研究测定了2种衍生物的理化性质,并研究其对蛋白质非酶糖基化的干预作用。结果表明,6-O-SDHPD和2,2′,4-O-SDHPD硫酸基团取代度分别为0.813、0.647;碳水化合物的质量分数分别为45.43%、51.17%。抗蛋白质非酶糖基化活性研究表明,6-O-S DHPD和2,2′,4-O-SDHPD均可以从糖基化反应的3个阶段抑制糖基化产物的形成,尤其对糖基化初期Amadori产物的抑制效果最明显,分别达到了87.84%、84.93%。The positioning protected hydroxyl method was employed to modify the Dendrobium huoshanense polysaccharide(DHP).And then two kinds of sulfated polysaccharides were obtained,named 6-O sulfated Dendrobium huoshanense polysaccharide derivatives(6-O-SDHPD)and 2,2′,4-O sulfated Dendrobium huoshanense polysaccharide derivatives(2,2′,4-O-SDHPD),respectively.Their physicochemical properties were determined.Moreover,their inhibitory effects on protein non-enzymatic glycation were further explored.Results showed that the degree of substitution of 6-O-SDHPD and 2,2′,4-O-SDHPD were 0.813 and 0.647,respectively.The contents of carbohydrate were 45.43%and 51.17%,respectively.Anti-protein non-enzymatic glycation activity studies showed that both 6-O-SDHPD and 2,2′,4-O-SDHPD could inhibit the formation of glycosylation products at three stages of glycation.The inhibitory effect on the Amadori products of initial glycation was the most obvious,reaching 87.84%and 84.93%,respectively.

关 键 词：霍山石斛 硫酸化修饰 多糖 蛋白质非酶糖基化 

分 类 号：R284.2[医药卫生—中药学]