3 种木耳多糖的抗氧化活性与抑菌能力比较分析

doi:10.7506/spkx1002-6630-201819011

食品科学 ›› 2018, Vol. 39 ›› Issue (19): 64-69.doi: 10.7506/spkx1002-6630-201819011

3 种木耳多糖的抗氧化活性与抑菌能力比较分析

罗敬文1，司风玲1,*，顾子玄2，王林玲1，孟秀秀3

1.重庆师范大学生命科学学院，重庆 401331；2.江南大学食品科学与技术国家重点实验室，江苏无锡 214122；3.食药用菌教育部工程研究中心，吉林长春 130118

出版日期:2018-10-15 发布日期:2018-10-24
基金资助:
重庆市社会民生科技创新专项（cstc2015shmsz80031）

Antioxidant and Antimicrobial Activities of Polysaccharides from Three Species of Auricularia

LUO Jingwen1, SI Fengling1,*, GU Zixuan2, WANG Linling1, MENG Xiuxiu3

1. College of Life Sciences, Chongqing Normal University, Chongqing 401331, China; 2. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 3. Engineering Research Centre of Chinese Ministry of Education for Edible and Medicinal Fungi, Changchun 130118, China

Online:2018-10-15 Published:2018-10-24

摘要/Abstract

摘要： 目的：研究玉木耳、黑木耳与毛木耳3 种木耳多糖的抗氧化活性与抑菌能力。方法：利用水提醇沉法获得了3 种木耳的多糖，并测定了其多糖含量；采用分光光度法分别测定了3 种木耳多糖的总抗氧化能力，羟自由基、超氧阴离子自由基、1,1-二苯基-2-三硝基苯肼自由基和亚硝酸根离子清除能力；同时进行了大肠杆菌、金黄色葡萄球菌和枯草芽孢杆菌的抑菌实验。结果：相同提取条件下，玉木耳、黑木耳与毛木耳的粗多糖提取率分别为13.87%、11.26%、7.91%，其中3 种木耳多糖质量分数分别为49.22%、41.50%和37.97%；总抗氧化活性检测结果显示毛木耳多糖的总抗氧化能力最高，黑木耳多糖与玉木耳多糖抗氧化能力相当；其中玉木耳多糖对羟自由基清除能力略强于黑木耳多糖，且二者的超氧阴离子自由基清除能力相当，均强于毛木耳多糖；3 种木耳多糖对DPPH自由基的清除作用较明显，其中玉木耳多糖相对较优，可达80%；此外，黑木耳多糖对亚硝酸根离子的清除能力最好，略优于其他两种木耳多糖。对常见细菌的抑制作用而言，3 种木耳多糖均对大肠杆菌有一定的抑制作用，但黑木耳多糖和毛木耳多糖对金黄色葡萄球菌和枯草芽孢杆菌抑制作用较弱；仅玉木耳多糖对金黄色葡萄球菌和枯草芽孢杆菌有较好的抑制作用。结论：3 种木耳多糖具备各自不同的抗氧化活性与抑菌能力，且差异较为明显。

关键词: 玉木耳多糖, 黑木耳多糖, 毛木耳多糖, 抗氧化活性, 抑菌能力

Abstract: Objective: To evaluate and compare the antioxidant and antimicrobial capacity of polysaccharides from Auricularia cornea var. Li, Auriculari auricula, Auricularia polytricha, was determined. Methods: The polysaccharides were obtained by water extraction followed by ethanol precipitation and the polysaccharide content was determined. The total antioxidant capacity and the scavenging activity against hydroxyl, superoxide anion, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals and nitrite of the three polysaccharides were measured by spectrophotometry. Besides, the minimum inhibitory concentration (MIC) method was employed to compare the antimicrobial activity of the polysaccharides against Escherichia coli, Staphylococcus aureus and Bacillus subtilis. Results: Under the same conditions, the extraction yields of crude polysaccharides from Auricularia cornea var. Li, Auricularia auricula and Auricularia polytricha were 13.87%, 11.26% and 7.91%, respectively, and the purities of the obtained polysaccharides were 49.22%, 41.50% and 37.97%, respectively. Among these, Auricularia polytricha polysaccharides had the highest total antioxidant capacity, while the antioxidant activities of the two other polysaccharides were lower and similar to each other. The hydroxyl radical scavenging capacity of Auricularia cornea var. Li polysaccharides was slightly stronger than that of Auricularia auricula, although both of them showed similar superoxide anion radical scavenging activity, which was stronger than that of Auricularia polytricha polysaccharides. Moreover, all three polysaccharides exhibited potent DPPH radical scavenging capacity with an inhibition percentage of 80% with Auricularia cornea var. Li polysaccharides being the most effective. Auriculari auricular polysaccharides had slightly higher nitrite scavenging capacity than the other polysaccharides. All these polysaccharides had an inhibitory effect on Escherichia coli, but Auricularia polytricha and Auricularia auricula showed weak inhibitory effect on Staphylococcus aureus or Bacillus subtilis. Only Auricularia cornea var. Li. polysaccharides presented a marked inhibitory effect on both Staphylococcus aureus and Bacillus subtilis. Conclusion: The polysaccharides from three Auricularia species have significant differences in antioxidant and antibacterial capacity.

Key words: Auricularia cornea var. Li polysaccharides, Auricularia auricula polysaccharides, Auricularia polytricha polysaccharides, antioxidant activity, antimicrobial activity

中图分类号:

TS201.2

罗敬文，司风玲，顾子玄，王林玲，孟秀秀. 3 种木耳多糖的抗氧化活性与抑菌能力比较分析[J]. 食品科学, 2018, 39(19): 64-69.

LUO Jingwen, SI Fengling, GU Zixuan, WANG Linling, MENG Xiuxiu. Antioxidant and Antimicrobial Activities of Polysaccharides from Three Species of Auricularia[J]. FOOD SCIENCE, 2018, 39(19): 64-69.

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3 种木耳多糖的抗氧化活性与抑菌能力比较分析

Antioxidant and Antimicrobial Activities of Polysaccharides from Three Species of Auricularia

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