摘要
本论文采用单因素及正交实验法确立虎奶菇(Pleurotus tuber-regium(Fr.)Sing)发酵最适培养基组成及适宜的摇瓶发酵条件,并对发酵获得的菌丝体营养成分进行分析。采用热水浸提、乙醇沉淀、TCA脱蛋白、H_2O_2脱色、DE-52分级、Sephadex G-200分组分等技术方法从P.tuber-regium发酵菌丝体(mycelia)、菌核(sclerotia)中分离纯化到5个主要的组分均一的水溶性多糖mp-1、mp-2、sp-1、sp-2、sp-3。应用高效液相色谱(HPLC)、琼脂糖电泳、旋光度测定、薄层层析(TLC)、气相色谱(GC)、紫外光谱(UV)、红外光谱(IR)、核磁共振(NMR)等技术方法分析了多糖的分子量、旋光度、单糖组成与摩尔比等理化性质,表征了多糖的构型、构象、连接方式等一级结构信息。单次大剂量急性毒性试验表明mp-1、sp-3具有很高的安全性能。多糖对环磷酰胺(CY)造模小鼠免疫功能的影响实验表明,mp-1、sp-3能显著的增强小鼠的免疫功能,具有很高的生物活性。
The optimal conditions for submerged fermentation culture of Pleurotus tuber-regium and the nutrition components of mycelia were explored. The extraction, purification, physicochemical characterization and stair configuration of polysaccharides from mycelia and sclerotia of P. tuber- regium were also studied. The acute toxicity and immuno functions of the polysaccharides also been examined.
The research established the suitable fermentative conditions of the mycelia growth of P.tuber-regium. High level of crude proteins, total carbohydrates, reduced sugar ,fatty acids and minerals in the mycelia has been tested. The total amino acid is as high as 10.81% involving 4.73% of essential amino acid.
The crude aqueous-solution polysaccharides were extracted by hot-water. Two main fractions mp-1,mp-2 were obtained from mycelia and three main fractions sp-1, sp-2, sp-3 were obtained from sclerotia after eluting from DE-52 and Sephadex G -200 columns chromatography, HPLC , specific optical rotation and agarose gel electrophoresis showed that the five fractions were homogeneous.
The physicochemical characterization and stair configuration of mp-1, mp-2, sp-1, sp-2,sp-3 were analyzed with HPLC,TLC,GC,UV,IR and NMR et al. The results are showed as follows:
mp-1: [α]~(25)(H_2O) =+23.72°,Mw=17.0372 kDa,total sugar 88.40%,sugar constituents (in a molar ratio):Ara:Rha:Fuc:Fru:Gla:Glc:Man(0.27:5.57:1.98:63.86:10.17:100:28.07), main chain: [β-Glc(1-6)-Fru]_n-[α-Gla(1-6)-β-Rha(1-3)-β-Man(1-4)]_m,involved some other glycosyl residues and maybe some branch chain.
mp-2: [α]25(H2O) =+27.55°,Mw=13.7909 kDa,total sugar 96.36%,sugar constitu-ents(in a molar ratio) :Ara:Rha:Fuc:Xyl:Fru:Gla:Glc:GaA(1. 11:0.57:1.66:0.26:8.93:2.37: 100:0.94) ,main chain: [β-Glc(1-6)-Fru]_n-[α-Rha(1-6)]_m , involved some other glycosyl residues and maybe some branch chain.
sp-1: [α]~(25)(H_2O) =+11.16°,Mw=16.9610 kDa,total sugar 98.69%,sugar constituents (in amolarratio):Ara:Fuc:Fru:Gla:Glc:Man(1.91:3.81:58.67:4.32:100:14.40),main chain: [β-Glc(1-6)-Fru]_n-[α- Glc(1-6)]_m, involved some other glycosyl residues and maybe some
引文
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