鹿茸菇多糖的提取工艺优化及其对大鼠运动性骨骼肌损伤影响的研究  

Optimization of extraction of polysaccharides from pilose antler mushroom and its effect on exercise induced skeletal muscle injury in rats

作　　者：刘冰洋[1] 刘雪菲[2] 房磊 LIU Bingyang;LIU Xuefei;FANG Lei(Jilin Institute of Physical Education,Changchun 130022;Changchun Medical College,Changchun 130031;Jilin Agricultural University,Changchun 130118)

机构地区：[1]吉林体育学院,长春130022 [2]长春医学高等专科学校,长春130031 [3]吉林农业大学,长春130118

出　　处：《中国食品添加剂》2024年第2期137-144,共8页China Food Additives

基　　金：吉林省教育厅科学研究规划项目(编号JJKH20210426SK)。

摘　　要：采用响应面法优化提取鹿茸菇中的多糖,考察酶添加量、酶解温度、酶解时间对鹿茸菇多糖得率的影响,并研究其对大鼠运动性骨骼肌损伤的影响。结果表明:添加量2.1%、酶解温度50.4℃、酶解时间98 min,据此调整后的工艺参数重复3次实验,得出鹿茸菇多糖平均得率为9.24%,与预测值接近。大鼠运动试验表明,灌胃鹿茸菇多糖的大鼠超氧化物歧化酶、谷胱甘肽过氧化物酶水平明显提高,丙二醛含量降低,乳酸脱氢酶、肌酸激酶水平明显降低,表明鹿茸菇多糖具有良好的抗氧化能力,可以降低骨骼肌细胞膜的通透性,从而降低大鼠力竭运动之后产生的自由基对其骨骼肌造成的损伤,进而提高了大鼠的抗氧化能力。Response surface methodology(RSM)was used to optimize the extraction of polysaccharide from pilose antler mushroom,and to study its effect on exercise induced skeletal muscle injury in rats.The effects of enzyme addition,enzyme hydrolysis temperature and enzyme hydrolysis time on the yield of pilose antler mushroom polysaccharide were investigated.The results showed that when the enzyme dosage was 2.1%,the enzyme hydrolysis temperature was 50.4℃,and the enzyme hydrolysis time was 98 minutes,and with the above adjusted process parameters were repeated for three tests,and the average yield of pilose antler mushroom polysaccharide was 9.24%,which was close to the predicted value.The exercise test of rats showed that,after gavage of pilose antler mushroom polysaccharide,the levels of SOD and GSH-Px in rats significantly increased,the content of MDA decreased,and the levels of LDH and CK significantly decreased,these indicated that pilose antler mushroom polysaccharide had a good antioxidant capacity,and could reduce the permeability of skeletal muscle cell membrane,thereby reducing the damage to skeletal muscle caused by free radicals produced after exhaustive exercise in rats,and improving the antioxidant capacity of rats.

关 键 词：鹿茸菇多糖 纤维素酶 响应面法 骨骼肌 

分 类 号：TS201.1[轻工技术与工程—食品科学]