摘要
为了充分利用黑穗醋栗果实中的多糖资源,该文对水提醇沉,大孔树脂纯化制得黑穗醋栗果实多糖进行超声波降解,并对分离纯化后得到的低分子量多糖的理化性质、结构特征和抗糖基化反应活性进行了研究。利用葡聚糖凝胶Sephadex G-100对降解多糖进行分离纯化,高效液相色谱法测定分子量,气相色谱法测定单糖组成,红外光谱、紫外光谱、刚果红试验和电镜扫描初步表征多糖结构。结果表明:黑穗醋栗果实降解多糖(BCP I)纯度为83.88%±0.76%;重均分子量为235 955 Da;BCP I为酸性杂多糖,单糖组成及物质量比为:半乳糖醛酸:鼠李糖:阿拉伯糖:甘露糖:葡萄糖:半乳糖=2.31:1.11:3.14:0.34:0.36:1.00。BCP I具有多糖的特征吸收峰,不含多酚、蛋白质和核酸;不具有三股螺旋结构,呈现片状不规则的形态。抗糖基化活性测定结果表明BCP I对糖基化反应3个阶段(Amadori产物形成阶段、二羰基化合物形成阶段和糖基化终产物形成阶段)产物的形成均表现出良好的抑制作用,抑制率随浓度与时间的增加而增大。最大抑制率分别为49.55%±0.79%,41.82%±0.72%和42.01%±0.13%,均高于对照氨基胍。研究结果可为后续深入探讨黑穗醋栗果实多糖结构与降血糖活性之间的构效关系提供理论基础。
Blackcurrant（Ribes nigrum L.） is a kind of small berry with many health-beneficial substances, such as organic acids, unsaturated fatty acids, vitamins, polysaccharides, flavonoids, and anthocyanins. Recently, polysaccharide from blackcurrant（BCP） has received considerable attention for their prominent benefits to human health, including immunostimulation, antitumor, antimicrobial, antioxidant, and anti-inflammatory activities. Previous work from our laboratory had isolated BCP which showed apparent antioxidant activities in vitro. However, the polysaccharides＇ high molecular weight and low solubility in water limit their absorption and utilization in the body. Thus, the degradation of polysaccharides should be carried out to improve the specific and unique properties. Notably, ultrasonic irradiation has been recently viewed as a new technique for the degradation of polysaccharides, mainly due to the fact that the reduction in the molecular weight is simply splitting the most susceptible chemical bonds without causing any major changes in the chemical nature of polysaccharides. At present, there are no reports on preparing degraded BCP with the method of ultrasonic degradation. In this study, the BCP was obtained through water extraction, 40% alcohol precipitation, and purification with D4006 macroporous resin. The BCP was dissolved in water（6 mg/m L） and then was degraded by ultrasonication at 600 W, 25 °C for 30 min. The degraded polysaccharide（BCP I） was obtained through the subsequent separation with Sephadex G-100. Physical and chemical properties, structural characterization and antiglycation activity of BCP I were preliminarily studied. The molecular weight was determined by high performance liquid chromatography, and the monosaccharide composition was determined by gas chromatography. Infrared spectrum, Congo red and electron microscopy were used to characterize the structure of the polysaccharides. The results showed that the purity of BCP I was 83.88%±0.76%, and the weight average mo
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2017年第5期295-300,共6页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家自然科学青年基金资助项目(NO.31600276)
黑龙江省自然科学基金资助项目(NO.C2015004)
东北农业大学SITP计划项目(201710224147)
关键词
纯化
超声波
降解
黑穗醋栗果实
多糖
结构
抗糖基化
purification
ultrasound wave
degradation
blackcurrant fruits
polysaccharides
structure
antiglycation activity
