逆向蒸发法制备马齿苋多糖脂质体及其免疫增强作用初探  

Preparation of Portulaca Oleracea L.Polysaccharide Liposomes by Reverse Evaporation and Its Immune-enhancing Effect Extrusion

作　　者：李涛 赵蕊[1] 周协琛 李炎 曹俊阳 关子荐 Li Tao;Zhao Rui;Zhou Xiechen;Li Yan;Cao Junyang;Guan Zijian(Heilongjiang Bayi Agricultural University,Daqing 163319)

机构地区：[1]黑龙江八一农垦大学,大庆163319

出　　处：《黑龙江八一农垦大学学报》2024年第3期80-89,共10页journal of heilongjiang bayi agricultural university

基　　金：黑龙江省“双一流”新一轮建设学科协同创新成果建设项目:林下生物资源创新利用(LJGXCG2022-006);黑龙江八一农垦大学研究生创新科研项目(YJSCX2022-Y60);国家大学生创新创业项目(202210223093)。

摘　　要：通过单因素实验优化马齿苋多糖脂质体的制备工艺,并对其免疫增强作用进行了初步探究。以卵磷脂浓度、吐温80用量以及超声乳化时间因素,包封率为指标,单因素法优选马齿苋多糖脂质体制备工艺,再通过对小鼠脾淋巴细胞及巨噬细胞系Raw264.7细胞的毒性及增殖活性实验,观察其免疫效果。最佳工艺条件为卵磷脂浓度5 mg·mL^(-1)、吐温80用量为15∶1以及乳化超声时间5 min,在该条件下,马齿苋多糖脂质体的包封率为37.83%±1.49%,得到脂质体,其外观透明清亮呈淡蓝色乳光。小鼠脾淋巴细胞及Raw264.7巨噬细胞的最大安全浓度为63μg·mL^(-1);马齿苋多糖脂质体较马齿苋多糖及空白脂质体对于小鼠脾淋巴及Raw264.7巨噬细胞的免疫增强作用效果更显著。The process of preparing purslane polysaccharide liposomes was optimized by a single-factor experiment,and its immunological enhancement was investigated.The three factors of soybean phosphatide concentration,soybean phosphatide to Tween-80 ratio and Ultrasound time were changed separately.Other conditions remained unchanged,and the encapsulation rate was the index.The toxicity and proliferative activity of mouse splenic lymph and macrophage Raw264.7 cells were tested to observe their immune effects.The optimal process conditions were soybean phosphatide concentration of 5 mg·mL^(-1),Tween 80 dosage of 15:1,and Ultrasound time of 5 min,under which the encapsulation rate of purslane polysaccharide liposomes was 37.83%±1.49%,and the appearance of liposomes was transparent and clear with light blue opalescence.The maximum safe concentrations were 63μg·mL^(-1).Compared with purslane polysaccharide liposomes and blank liposomes,the immune-enhancing effect of purslane polysaccharides and Raw264.7 macrophages was more significant.

关 键 词：马齿苋多糖 逆相蒸发法 脂质体 免疫增强 

分 类 号：Q813.1[生物学—生物工程]