摘要
目的通过超声-酶联半仿生法优化海参总多肽及总多糖的提取工艺,并研究其抗肿瘤活性。方法通过超声-酶联半仿生法,分别考察加酶量、pH及酶解时间对海参总多糖及总多肽得率的影响;在前期试验基础上,综合考虑双指标,通过响应面法优化海参中总多肽及总多糖的提取工艺;在最佳提取工艺条件下,采用MTT法研究海参水提液对乳腺癌MCF-7、喉癌Hep-2、肺癌A549细胞的体外抗肿瘤活性。结果最佳水提工艺条件为:加酶量3kU,pH7.39,酶解时间3.11h。在此条件下,海参水提液中总多糖、总多肽的得率分别为11.627%、57.673%,综合评分高达1.521。海参水提液对3种肿瘤细胞的体外抗肿瘤活性均较好。结论通过双指标优化海参的水提工艺,可以同时兼顾蛋白、多糖两种抗肿瘤有效成分,较传统提取方法可获得具有优良抗肿瘤活性的多肽及多糖含量均较高的海参酶解液,可为海参的加工提取提供经验。
OBJECTIVE To optimize the extraction technology of total protein and total polysaccharides from Sea cucumber by the ultrasonic enzyme-linked semi-bionic method, and to study their antitumor activty. METHODS Through the method of ultrasonic extraction and semi bionic extraction, the effects of amount of enzyme, pH and hydrolysis time on the total yield of polysaccharides and protein were investigated respectively. On the basis of previous experiments, the extraction process of total protein and polysaccharide from S. cucumber was optimized by Response surface method. Under the optimum extraction conditions, the anti-tumor activity of the water extraction of S. cucumber on breast cancer MCF-7 cells, laryngeal cancer Hep-2 cells and lung adenocarcinoma A549 cells in vitro were investigated by MTT method. RESULTS The optimum technological conditions were as follows: the enzyme amount was 3 kU ,pH was 7. 39 and hydrolysis time was 3. 11 h. Under these conditions, the total yield of polysaccharides and protein were 11.627% and 57. 673% respectively, and the comprehensive score was 1.521. The antitumor activity of the water extraction of S. cucumber on the three kinds of cancer cells in vitro were good. CONCLUSION By optimizing the technological conditions of water extraction of S. cucumber with two indexes, the two antitumor active components of protein and polysaccharide can be taken into account simultaneously. Compared with the traditional extraction method, the enzymatic hydrolysate of S. cucumber with excellent antitumor activity and high polysaccharide content can be obtained, which can provide experience for the extraction of S. cucumber.
作者
方园
郭鹏川
刘小玉
陈倩
毛会秀
刘金虎
张瑞
王彦多
王集会
刘谦
FANG Yuan;GUO Pengchuan;LIU Xiaoyu;CHEN Qian;MAO Huixing;LIU Jinhu;ZHANG Rui;WANG Yanduo;WANG Jihui;LIU Qian(College of Pharmacy,Shandong University of Traditional Chinese Medicine,Jinan,Shandong,250355 P. R. China;College of Management,Shandong University of Traditional Chinese Medicine,Jinan,Shandong,250355 P. R. China;The Experiment Center of Shandong University of Traditional Chinese Medicine,Jinan,Shandong,250355 P. R. China)
出处
《华西药学杂志》
CAS
CSCD
2019年第4期388-392,共5页
West China Journal of Pharmaceutical Sciences
基金
山东中医药大学大学生研究训练(SRT)计划资助项目(编号:2018033)
