硫酸化杏鲍菇多糖的理化特性及体外生物活性研究

Physicochemical Properties and in Vitro Bioactivity of Sulfated Pleurotus eryngii Polysaccharide

摘要:

本文采用氯磺酸-吡啶法修饰杏鲍菇多糖(Pleurotus eryngii polysaccharide，PEP)，根据加入氯磺酸与吡啶的体积比（1:2，1:5和1:8）不同得到三种硫酸化杏鲍菇多糖（sulfated Pleurotus eryngii polysaccharide，SPEP），分别记为SPEP-601:2，SPEP-601:5和SPEP-601:8，并通过化学分析法、气相色谱、凝胶渗透色谱对PEP修饰前后的理化性质进行了比较研究，同时对PEP和SPEP的抗氧化性（DPPH·清除能力、O2- ·清除力）以及对碳水化合物消化与吸收的关键酶（α-淀粉酶和α-葡萄糖苷酶）抑制作用进行了研究。结果表明，SPEP-601:2，SPEP-601:5与SPEP-601:8的取代度依次为0.26±0.00、0.21±0.00与0.19±0.00；三种SPEP均比PEP的总糖、糖醛酸含量少、分子量低，单糖组成的种类相同但单糖的摩尔比不同；在所有的SPEP中，SPEP-601:8对DPPH·清除能力最佳；SPEP-601:2对O2- ·清除力最强。SPEP对α-淀粉酶和α-葡萄糖苷酶活性抑制活性均有明显增强，对两种酶的抑制活性分别至少提高了834.33%和97.66%。除DPPH·清除能力外，在相同剂量下，SPEP比PEP表现出更强的生物活性，表明硫酸化修饰是提高多糖抗氧化及对α-淀粉酶和α-葡萄糖苷酶的抑制作用的有效途径。

Abstract:

In this work, Pleurotuseryngii polysaccharide (PEP) was chemically modified by chlorosulfonic acid-pyridine method, and three kinds of sulfated Pleurotuseryngiipolysaccharides (SPEP) were obtained. According to the volume ratio of chlorosulfonic acid to pyridine (1:2, 1:5 and 1:8), the three kinds of SPEP were recorded as SPEP-601:2, SPEP-601:5 and SPEP-601:8, respectively. The physicochemical properties of PEP and SPEP were detected by chemical methods, gas chromatography and gel permeation chromatography. In addition, the antioxidant activities (DPPH· scavenging ability and O2-· scavenging power) and the inhibitory effect on key enzymes (α-amylase and α-glucosidase) for carbohydrate digestion and absorption of PEP and SPEP were also determined. The results showed that the degree of substitution of SPEP-601:2, SPEP-601:5 and SPEP-601:8 were 0.26±0.00, 0.21±0.00 and 0.19±0.00, respectively. All the SPEP had less total sugar, uronic acid and lower molecular weight than the PEP. They had the same monosaccharide composition with different molar ratio. Moreover, SPEP-601:8 possessed the best scavenging capacity for DPPH compared with other SPEP. SPEP-601:2 showed the strongest scavenging effect on O2- ·. All the SPEP had higher α-amylase and α-glucosidase inhibitory activity than the PEP, increasing at least by 834.33% and 97.66%, respectively. In addition to DPPH radical scavenging capacity, SPEP exhibited stronger biological activity than PEP at the same dose. These results suggested that sulfation modification might be an effective way to enhance antioxidant and hypoglycemic activities of the polysaccharide.