不同分子量羧甲基茯苓多糖的制备及其抗氧化活性的研究
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摘要
目的:研究分子量对羧甲基茯苓多糖抗氧化活性的影响。方法:将茯苓多糖进行羧甲基化得到了一种取代度为0.90±0.007的羧甲基茯苓多糖(CMP-1),凝胶渗透色谱法测得CMP-1的分子量为60.9×10~4u。利用H_2O_2对其进行氧化降解后,得到了分子量分别为10.7×10~4 u、3.22×10~4 u和1.09×10~4 u左右的降解产物CMP-1-1,CMP-1-2和CMP-1-3。应用铁氰化钾还原法、DPPH自由基测定法和Fenton法来测定CMP-1及其低分子量降解产物的抗氧化性。结果:随着分子量的降低,羧甲基茯苓多糖抗氧化活性增强,并且多糖对Fe~(3+)的还原能力和对DPPH自由基、羟自由基的清除能力存在剂量依赖关系,其中CMP-1-3的抗氧化活性最强。结论:羧甲基茯苓多糖作为一种成分单一的多糖,其分子量的降低能有效地增强其生物活性。
Objective: To study the effect of molecular weight on the antioxidant activity of carboxymethylated pachyman. Methods: The carboxymethylated pachyman(CMP-1) was prepared with 0.90±0.007 degree of substitution(DS), and 60.9×10~4 u average molar mass. The method of oxidative degradation with hydrogen peroxide wave was used to degrade the carboxymethylated pachyman. After the degradation, the carboxymethylated pachyman degradation products CMP-1-1,CMP-1-2 and CMP-1-3 were obtained, which respectively with molecular weight of 10.7×10~4 u、3.22×10~4 u and 1.09×10~4 u. The antioxidant activities of these degradation products were evaluated by potassium ferrocyanide reduction method, DPPH free radical determination method and Fenton method. Results: with the decrease of molecular weight, the antioxidant activity of carboxymethylated pachyman was enhanced. And the results showed that the reducing ability of Fe~(3+), the scavenging ability of DPPH radicals and hydroxyl radicals were dose-dependent. The antioxidant activity of CMP-1-3 was the highest. Conclusion: the main component of carboxymethylated pachyman is glucan, and the antioxidation of polysaccharides after degradation is enhanced, which indicates that the decrease of molecular weight can effectively enhance its biological activity.
Objective: To study the effect of molecular weight on the antioxidant activity of carboxymethylated pachyman. Methods: The carboxymethylated pachyman(CMP-1) was prepared with 0.90±0.007 degree of substitution(DS), and 60.9×10~4 u average molar mass. The method of oxidative degradation with hydrogen peroxide wave was used to degrade the carboxymethylated pachyman. After the degradation, the carboxymethylated pachyman degradation products CMP-1-1,CMP-1-2 and CMP-1-3 were obtained, which respectively with molecular weight of 10.7×10~4 u、3.22×10~4 u and 1.09×10~4 u. The antioxidant activities of these degradation products were evaluated by potassium ferrocyanide reduction method, DPPH free radical determination method and Fenton method. Results: with the decrease of molecular weight, the antioxidant activity of carboxymethylated pachyman was enhanced. And the results showed that the reducing ability of Fe~(3+), the scavenging ability of DPPH radicals and hydroxyl radicals were dose-dependent. The antioxidant activity of CMP-1-3 was the highest. Conclusion: the main component of carboxymethylated pachyman is glucan, and the antioxidation of polysaccharides after degradation is enhanced, which indicates that the decrease of molecular weight can effectively enhance its biological activity.
引文
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[2]朱振元,董海燕,王腾月.古尼虫草菌丝体多糖降解及体外抗氧化活性研究[J].食品研究与开发,2017,38(10):1-5.
[3]陈蕾,吴皓.多糖降解方法的研究进展[J].中华中医药学刊,2008,26(1):133-135.
[4]何丽丽.羧甲基茯苓多糖的制备及生物活性研究[D].武汉轻工大学,2015.
[5]Wang Y,Mo Q,Li Z,et al.Effects of degree of carboxymethylation on physicochemical and biological properties of pachyman.[J].International Journal of Biological Macromolecules,2012,51(5):1052-1056.
[6]谢建华.青钱柳多糖的分子修饰及其生物活性研究[D].南昌大学,2014.
[7]Eyler RW,Klug ED,Diephuis F.Determination of degree of substitution of sodium carboxymethylcellulose[J].Analytical Chemistry,1947,19(1):24-27.
[8]Wang Y,Mo Q,Li Z,et al.Effects of degree of carboxymethylation on physicochemical and biological properties of pachyman[J].International journal of biological macromolecules,2012,51(5).
[9]Chen GT,Ma XM,Liu ST,et al.Isolation,purification and antioxidant activities of polysaccharides from Grifola frondosa[J].Carbohydr Polym,2012,89(1):61-66.
[10]陈冰洁.羊栖菜多糖的化学修饰及生物活性研究[D].浙江工商大学,2017.
[11]Sheng J,Sun Y.Antioxidant properties of different molecular weight polysaccharides from Athyrium multidentatum(Doll.)Ching[J].Carbohydrate Polymers,2014,108(1):41-45.
[12]Zhao X,Li B,Xue C,et al.Effect of molecular weight on the antioxidant property of low molecular weight alginate from Laminaria japonica[J].Journal of Applied Phycology,2012,24(2):295-300.
[13]Melo MRS,Feitosa JPA,Freitas ALP,et al.Isolation and characterization of soluble sulfated polysaccharide from the red seaweed Gracilaria cornea[J].Carbohydrate Polymers,2002,49(4):491-498.
[14]王艺峰.茯苓菌核多糖及其衍生物的结构及生物活性[D].武汉大学,2004.
[15]Tsiapali E,Whaley S,Kalbfleisch J,et al.Glucans exhibit weak antioxidant activity,but stimulate macrophage free radical activity.[J].Free Radical Biology&Medicine,2001,30(4):393-402.
[16]Zhang ZS,Zhang QB,Jing W,et al.Chemical modification and influence of function groups on the in vitro-antioxidant activities of porphyran from Porphyra haitanensis.[J].Carbohydrate Polymers,2010,79(2):290-295.
[17]Wu Q,Zheng C,Ning ZX,et al.Modification of Low Molecular Weight Polysaccharides from Tremella Fuciformis and Their Antioxidant Activity in Vitro[J].International Journal of Molecular Sciences,2007,8(7):670-679.