新鲜和干制龙眼果肉多糖免疫调节活性的分析  

Analysis of Immunomodulatory Activity of Polysaccharides from Fresh and Dried Longan Pulp

作　　者：冯潮 温亚州 杨宇哲 甘庭圣 杨瑞丽[3,4] 李武 FENG Chao;WEN Yazhou;YANG Yuzhe;GAN Tingsheng;YANG Ruili;LI Wu(College of Food Science and Engineering,Hainan University,Haikou 570228,China;Key Laboratory of Food Nutrition and Functional Food of Hainan Province,Haikou 570228,China;College of Food Science,South China Agricultural University,Guangzhou 510642,China;Guangdong Provincial Key Laboratory of Food Quality and Safety,Guangzhou 510642,China)

机构地区：[1]海南大学食品科学与工程学院,海南海口570228 [2]海南省营养与功能食品重点实验室,海南海口570228 [3]华南农业大学食品学院,广东广州510642 [4]广东省食品质量安全重点实验室,广东广州510642

出　　处：《食品与生物技术学报》2021年第6期52-59,共8页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(31960481,31360380);广东省自然科学基金项目(2017A030313162)。

摘　　要：为比较新鲜和干制龙眼果肉多糖(LPX3、LPG2)免疫调节活性的差异,采用小鼠肠系膜淋巴结细胞和巨噬细胞模型,分析了多糖对细胞增殖和巨噬细胞吞噬以及NO、IL-6和TNF-α分泌的影响。结果显示,LPX3和LPG2在一定剂量范围内均能显著促进小鼠肠系膜淋巴结细胞和巨噬细胞增殖,促进巨噬细胞吞噬和NO分泌(P<0.05)。在400μg/mL时,LPX3和LPG2诱导巨噬细胞IL-6的分泌量分别为空白对照组的27.31倍和31.54倍,TNF-α的分泌量分别为空白对照组的17.67倍和18.42倍。LPG2表现出比LPX3更强地促进肠系膜淋巴结细胞和巨噬细胞增殖,激活巨噬细胞的作用。This study aimed to investigate the difference of immunomodulatory activity between polysaccharides from fresh(LPX3)and dried longan pulp(LPG2).The effects of LPX3 and LPG2 on the proliferation of mouse mesenteric lymph node cells and macrophages,phagocytosis and NO,IL-6 and TNF-αsecretion of macrophages were analyzed.The results showed that LPX3 and LPG2 significantly promoted the proliferation of mouse mesenteric lymph node cells and macrophages,and promoted the macrophage phagocytosis and NO secretion(P<0.05).When treated with 400μg/mL LPX3 or LPG2,the secretion levels of IL-6 were increased to 27.31 times and 31.54 times of the control,respectively,while TNF-αcontents were increased to 17.67 times and 18.42 times of the control,respectively.At the same concentration,LPG2 exhibited a stronger effect on promoting the proliferation of mesenteric lymph node cells and macrophages and activating macrophages.

关 键 词：龙眼果肉 多糖 免疫调节 

分 类 号：TS201.4[轻工技术与工程—食品科学]