桦树茸多糖羧甲基化修饰工艺优化、理化性质及降糖活性研究  

Carboxymethyl modification,physicochemical properties,and hypoglycemic activity of Inonotuso bliquus polysaccharides

作　　者：王俊龙 时文盼 蔺永刚 柴雨阳 边鹏 江升旗 刘伟 WANG Junlong;SHI Wenpan;LIN Yonggang;CHAI Yuyang;BIAN Peng;JIANG Shengqi;LIU Wei(Xinjiang Key Laboratory of Clean Conversion and High-Value Utilization of Biomass Resources,Yili Normal University,Yining 835000,China;College of Pediatrics,Chongqing Medical University,Chongqing 404100,China)

机构地区：[1]伊犁师范大学新疆生物质资源清洁转化与高值化利用重点实验室,新疆伊宁835000 [2]重庆医科大学儿科学院,重庆404100

出　　处：《食品与发酵工业》2025年第4期244-254,共11页Food and Fermentation Industries

基　　金：新疆维吾尔自治区自然科学基金项目(2022D01C455);伊犁师范大学提升综合实力专项重点项目(22XKZZ08)。

摘　　要：以桦树茸为原料制备粗多糖,经纯化后多糖(Inonotuso bliquus polysaccharides,IBP)通过氢氧化钠-氯乙酸反应法制备羧甲基桦树茸多糖(carboxymethylation Inonotuso bliquus polysaccharides,CM-IBP),采用单因素及响应面法优化羧甲基化修饰工艺,并对其理化性质及体外降糖活性进行对比研究。研究结果表明最佳修饰工艺为:碱化温度51℃、氯乙酸添加质量分数2.3%、反应时间4 h,此条件下取代度为0.312。IBP、CM-IBP黏度分别为(3298±99.6)mPa·s、(2984±96.7)mPa·s,溶解度分别为(59.54±0.96)mg/mL、(86.32±0.79)mg/mL,蛋白质、糖醛酸含量均下降。IBP、CM-IBP均由Fuc、Ara、Xyl、Man、Glc、Gal共6种单糖组成,但单糖的比例发生变化。紫外、红外光谱、刚果红实验、X射线衍射、扫描电镜及能谱测试结果表明,CM-IBP具有典型的羧甲基化多糖特征吸收峰,并且羧甲基化修饰能够改变多糖的空间形态。热稳定实验(热重、示差热重、差示扫描量热分析)发现CM-IBP热稳定性优于IBP,并且IBP、CM-IBP在230℃以下趋于稳定。IBP、CM-IBP对α-葡萄糖甘酶抑制作用IC 50分别为2.64、1.0 mg/mL,对α-淀粉酶抑制抑制作用IC 50分别为3.68、2.29 mg/mL,当质量浓度为5 mg/mL时,CM-IBP对α-葡萄糖甘酶和α-淀粉酶的抑制率比IBP提高约20%,表明IBP、CM-IBP均具有体外降糖活性,并且CM-IBP比IBP体外降糖活性效果更显著。研究结果可为进一步研究桦树茸多糖的构效关系和开发具有潜力的药食同源产品提供依据,同时也为多糖修饰研究提供理论参考。Inonotuso bliquus was used as the raw material to prepare crude polysaccharides.Subsequently,carboxymethyl Inonotuso bliquus polysaccharide(CM-IBP)was synthesized through the sodium hydroxide-chloroacetic acid reaction method after purification(IBP).The carboxymethyl polysaccharide methylation modification process was optimized using both single-factor and response surface methods.Comparative studies were conducted on the physical and chemical properties as well as the in vitro hypoglycemic activity of the modified polysaccharide.Results revealed that the optimal modification process involved an alkalization temperature of 51℃,2.3%chloroacetic acid addition,and a reaction time of 4 h,resulting in a substitution degree of 0.312.The viscosities of IBP and CM-IBP were 3298 and 2984 mPa·s,respectively,while their solubilities were 59.54 and 86.32 mg/mL,respectively.The protein and sugar aldehyde contents decreased in both IBP and CM-IBP.Both IBP and CM-IBP consisted of Fuc,Ara,Xyl,Man,Glc,and Gal,but the proportion of these monosaccharides varied.Various tests,including ultraviolet,infrared spectroscopy,Congo red experiment,X-ray diffraction,scanning electron microscope,and energy spectroscopy,demonstrated that CM-IBP exhibited typical characteristic absorption of carboxymethylated polysaccharides and the carboxymethylation modification altered the spatial morphology of the polysaccharides.Thermal stability experiments(thermogravimetry,derivative thermogravimetry,differential scanning calorimetry)indicated that CM-IBP exhibited better thermal stability than IBP,and both IBP and CM-IBP remained stable below 230℃.The IC 50 of IBP and CM-IBP onα-glucosaminidase was 2.64 and 1.0 mg/mL,respectively,and onα-amylase was 3.68 and 2.29 mg/mL,respectively.When the mass concentration was 5 mg/mL,the inhibition rate ofα-glucosaminidase andα-amylase by modified CM-IBP was about 20%higher than that of IBP,indicating that both had hypoglycemic activity in vitro,and CM-IBP was superior to IBP in hypoglycemic activity in vit

关 键 词：桦树茸多糖 羧甲基修饰 理化性质 降糖活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]