一种新型板栗黄酒多糖的提取分离及其体外免疫活性  

Extraction,Isolation and in Vitro Immunological Activity of Polysaccharides from Wine Made from Glutinous Rice and Chinese Chestnut

作　　者：胡美怡 梁建兰[1] 李润峰 杨晓宽[1,2,3] HU Meiyi;LIANG Jianlan;LI Runfeng;YANG Xiaokuan(College of Food Science and Technology,Hebei Normal University of Science and Technology,Changli 066600,China;Engineering Research Center of Chestnut Industry Technology,Ministry of Education,Qinhuangdao 066000,China;Hebei Collaborative Innovation Center of Chestnut Industry,Qinhuangdao 066000,China)

机构地区：[1]河北科技师范学院食品科技学院,河北昌黎066600 [2]板栗产业技术教育部工程研究中心,河北秦皇岛066000 [3]河北省板栗产业协同创新中心,河北秦皇岛066000

出　　处：《食品科学》2023年第8期78-85,共8页Food Science

基　　金：河北省农业科技成果转化项目(202260103030050)。

摘　　要：以糯米为主要原料、板栗作为一种营养强化成分,按照传统黄酒的发酵工艺,酿制出一种具有丰富营养成分的新型板栗黄酒。通过乙醇分级沉淀法得到板栗黄酒多糖CWP,并使用超滤技术对其进行分离纯化,最终获得2种具有不同多糖分子质量段的板栗黄酒多糖CWP-1(>100 ku)和CWP-2(30~100 ku)。CWP-1和CWP-2主要由8种单糖成分组成,包括半乳糖、甘露糖、葡萄糖、阿拉伯糖、木糖、岩藻糖、半乳糖醛酸和葡萄糖醛酸。红外光谱分析表明,2种多糖均显示出多糖的典型吸收峰,并且CWP-1存在α-和β-糖苷键构型。体外免疫活性实验表明,CWP-1和CWP-2能够显著诱导小鼠巨噬细胞RAW264.7分泌肿瘤坏死因子-α、白细胞介素6和一氧化氮,并且其分泌细胞因子能力高于在相同质量浓度下的脂多糖。本研究结果将为板栗深加工产品开发和新型黄酒中功能性成分的研究和利用提供理论参考。Polysaccharides(CWP)from nutritious wine made from glutinous rice with added Chinese chestnut as a nutritional fortifier using the traditional fermentation process of Chinese rice wine(Huangjiu)were obtained by fractional ethanol precipitation and purified by ultrafiltration into two fractions:CWP-1(>100 ku)and CWP-2(30–100 ku).CWP-1 and CWP-2 were mainly composed of eight monosaccharides,including galactose,mannose,glucose,arabinose,xylose,fucose,galacturonic acid and glucuronic acid.Infrared spectroscopy analysis showed the typical absorption peaks of both polysaccharides and the presence ofα-andβ-glycosidic bond conformations in CWP-1.In vitro immunological assays showed that CWP-1 and CWP-2 significantly induced the secretion of tumor necrosis factor-α(TNF-α),interleukin 6(IL-6)and nitric oxide(NO)by mouse macrophages RAW 264.7,and their capacity to secrete cytokines was higher than that of lipopolysaccharide(LPS)at the same mass concentration.This study will provide theoretical references for the research and utilization of functional components in chestnut processed Chinese chestnut products and new Huangjiu.

关 键 词：板栗 黄酒 多糖 提取分离 免疫活性 

分 类 号：TS201.4[轻工技术与工程—食品科学]