食用菌姬松茸多糖的分离纯化及结构分析  

Isolation,purification and structural analysis of Agaricus blazei Murrill polysaccharides from edible fungi

作　　者：耿敏[1] 李晓婧[2] 王嘉怿 张春玉[1] 周义发[3] 张梦珊 GENG Min;LI Xiao-jing;WANG Jia-yi;ZHANG Chun-yu;ZHOU Yi-fa;ZHANG Meng-shan(College of Food and Biology,Changchun Polytechnic,Changchun 130033,China;Office of Academic Affair,Changchun Polytechnic,Changchun 130033,China;School of Life Sciences,Northeast Normal University,Changchun 130024,China)

机构地区：[1]长春职业技术学院食品与生物学院,吉林长春130033 [2]长春职业技术学院教务处,吉林长春130033 [3]东北师范大学生命科学学院,吉林长春130024

出　　处：《东北师大学报（自然科学版）》2024年第1期115-124,共10页Journal of Northeast Normal University(Natural Science Edition)

基　　金：长春市科技发展计划重点研发计划项目(21ZY60)。

摘　　要：采用热水煮提、乙醇沉淀和离子交换-凝胶组合柱层析的方法,从食用菌姬松茸中提取分离纯化出了两种电荷和相对分子质量分布均一的姬松茸多糖级分WABM-N-a和WABM-A-b,对两种均一级分的结构进行了研究.结果表明:WABM-N-a级分以1,6-Galp构成主链骨架结构,同时存在较多的1,6-Glcp 1,3-Fucp结构和少量的1,4-Glcp,1,3-Glcp结构连接在Gal的O-3和/或O-4位上,且侧链上的Glc在O-3位上存在少量的分支.WABM-A-b级分为1,6-Glcp连接的葡聚糖结构,Glc在O-2,O-3和/或O-4位上可能均有分支,侧链结构可能为1,3-Glcp,1,4-Glcp,T-Glcp和1,6-Galp.Through boiling with hot water and precipitating with ethanol,Agaricus blazei Murrill polysaccharides were extracted from the edible fungus Agaricus blazei Murrill.By ion exchange-gel column chromatography,two homogeneous Agaricus blazei Murrill polysaccharide fractions WABM-N-a and WABM-A-b with high yield,uniform charge and molecular weight distribution were separated and purified.Structural analysis of the two homogeneous fractions shows that the WABM-N-a fraction forms the main chain skeleton structure with 1,6-Galp,and there are more 1,6-Glcp,1,3-Fucp structures and a small number of 1,4-Glcp,1,3-Glcp structures connected to the O-3 and/or O-4 positions of Gal,and the Glc on the side chain has a small number of branches on the O-3 position.The WABM-A-b grade is divided into 1,6-Glcp-linked dextran structures,which may all branch at O-2,O-3 and/or O-4 positions,and the side chain structure may be 1,3-Glcp,1,4-Glcp,T-Glcp,and 1,6-Galp.

关 键 词：食用菌 姬松茸多糖 分离纯化 结构分析 

分 类 号：Q539.8[生物学—生物化学]