摘要
为比较正红菇子实体不同部位多糖提取物的化学组成及其细胞免疫活性差异,依次采用热水和碱液分别提取正红菇菌盖和菌柄多糖,得到4种多糖提取物。通过化学成分、分子质量和单糖组成分析,比较4种正红菇多糖提取物的化学组成差异;通过小鼠巨噬细胞RAW264.7模型评价4种正红菇多糖提取物的细胞免疫活性。结果表明,多糖水提物的得率和分子质量均高于碱提物;4种正红菇多糖提取物均以葡萄糖为主,含有少量半乳糖和甘露糖,且相同提取方式下菌盖与菌柄多糖提取物的化学组成无显著差异,但对应的水提物相较于碱提物,其半乳糖含量高、甘露糖含量低。体外细胞实验表明,相同提取方式下菌盖与菌柄多糖提取物的免疫活性无显著差异,但水提物相较于碱提物,能更显著地增强巨噬细胞的增殖率、吞噬能力以及NO、TNF-α和IL-1β的释放量,表现出更好的免疫活性,这可能与其分子质量和化学组成等有关。
The present work aims to compare the chemical composition and cellular immune activity of polysaccharide extracts obtained from different parts of fruiting body of Russula vinosa. Hot water and alkaline solution were successively applied to extract polysaccharides from the cap and stipe of Russula vinosa respectively and four different polysaccharide extracts were obtained. The chemical components, molecular weight and monosaccharide composition as well as the immune activity via mouse macrophage RAW264.7 model of these extracts were analyzed. The results showed that both yield and molecular weight of hot water extracts were higher than those of alkali extracts. All of the four extracts were mainly composed of glucose with a small amount of galactose and mannose, but with different ratios. No significant difference was found in chemical compositions between the polysaccharide extracts from the cap and stipe by the same extraction method. However, the corresponding hot water extracts had a higher content of galactose and lower mannose than the alkaline extracts, regardless of cap or stipe part. In vitro studies indicated that the immune activity of polysaccharide extracts from the cap and stipe by the same extraction method had no significant difference. However, the hot water extracts showed better immune activity than alkaline extracts, which could significantly increase the proliferation rate, phagocytic ability of macrophages and the release of NO, TNF-α and IL-1β. This might relate to their molecular weight and chemical compositions of different extracts. This study provides a theoretical basis for the rational development and better utilization of Russula vinosa polysaccharides.
作者
李陈晨
赖凤羲
夏永军
艾连中
张汇
LI Chenchen;LAI Fengxi;XIA Yongjun;AI Lianzhong;ZHANG Hui(Shanghai Engineering Research Center of Food Microbiology,School of Medical Instrument and Food Engineering,Universityof Shanghai for Science and Technology,Shanghai 200093,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第9期115-121,共7页
Food and Fermentation Industries
基金
国家自然科学基金(31601428)
上海市科技兴农项目(2019-02-08-00-07-F01152)。
关键词
红菇
多糖
化学组成
巨噬细胞
免疫调节
Russula vinosa
polysaccharides
chemical composition
macrophage
immunomodulatory
