牛蒡多糖特性分析及对脂多糖诱导巨噬细胞炎症的调节作用  

Analysis of Properties of Burdock Polysaccharide and Its Regulatory Effect on Lipopolysaccharide-induced Macrophage Inflammation

作　　者：朱姗姗 张斌 朱文卿 陈锵 张超杰 郑振佳[1] ZHU Shanshan;ZHANG Bin;ZHU Wenqing;CHEN Qiang;ZHANG Chaojie;ZHENG Zhenjia(School of Food Science and Engineering,Shandong Agricultural University,Shandong Provincial Key Laboratory of Food Processing Technology and Quality Control,Taian 271018,China;Shandong Burdock Medical Research Institute Co.,Ltd.,Dezhou 253084,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东省高校食品加工技术与质量控制重点实验室,山东泰安271018 [2]山东博德医药研究院有限公司,山东德州253084

出　　处：《食品工业科技》2022年第15期272-278,共7页Science and Technology of Food Industry

基　　金：山东省自然科学基金(ZR2019BC100);山东省高等学校青创人才引育计划;2021年度山东省重点扶持区域引进急需紧缺人才项目。

摘　　要：为探究牛蒡多糖的单糖组成、体外消化特性及其在脂多糖诱导的细胞模型中的抗炎作用,本研究通过紫外光谱、红外光谱以及离子色谱等进行分析,并探究了多糖在胃肠液中的消化特性、物理稳定性及其抗炎活性。结果显示,牛蒡多糖的总糖含量为83.07%,分子量为2902 Da,单糖组成为果糖:葡萄糖:阿拉伯糖:半乳糖=13.6:2.5:1.6:1;在胃肠道消化过程中还原糖含量升高,且经胃、肠分别消化6 h后,水解度分别为11.66%和9.12%;在细胞模型中有明显的抗炎效果,可明显降低细胞模型中一氧化氮(NO)的含量,250μg/mL剂量时NO的含量较模型组下降48.66%。结果表明,牛蒡多糖具有一定的抗炎活性,研究结果可为天然抗炎功能食品和药物的开发提供理论依据。In order to explore the monosaccharide composition,in vitro digestion characteristics of burdock polysaccharide and its anti-inflammatory effect in lipopolysaccharide-induced cell model,this study was analyzed by ultraviolet spectroscopy,infrared spectroscopy and ion chromatography,and explored the digestive properties of polysaccharides in gastrointestinal fluid,physical stability and anti-inflammatory activity.The results showed that the total sugar content of burdock polysaccharide was 83.07%,the molecular weight was 2902 Da,and the monosaccharide composition was fructose:glucose:arabinose:galactose=13.6:2.5:1.6:1.The degree of hydrolysis was 11.66%and 9.12%,respectively,after being digested in the stomach and intestine for 6 h.It had obvious anti-inflammatory effect in the cell model,and could significantly reduce the content of nitric oxide(NO)in the cell model.Compared with the model group,the content of NO decreased by 48.66%at the dose of 250μg/mL.The results showed that burdock polysaccharide had certain antiinflammatory activity,and the research results could provide a theoretical basis for the development of natural antiinflammatory functional foods and drugs.

关 键 词：牛蒡多糖 单糖组成 体外消化 抗炎活性 

分 类 号：TS201.4[轻工技术与工程—食品科学]