龙须菜多糖硫酸基含量对抗流感病毒活性的影响

食品科学 ›› 2008, Vol. 29 ›› Issue (8): 587-590.

龙须菜多糖硫酸基含量对抗流感病毒活性的影响

陈美珍, 廖灶辉, 陈鸿霖

汕头大学理学院生物系；汕头大学医学院国际感染与免疫研究所

出版日期:2008-08-15 发布日期:2011-08-26

Effects of Sulfate Group Content of Polysaccharide from Gracilaria lemaneiformis on Anti-influenza Virus Activities

CHEN Mei-Zhen, LIAO Zao-Hui, CHEN Hong-Lin

1.Department of Biology,College of Science Shantou University,Shantou 515063,China;2. International Institute of Infection and Immunity,College of Medicine,Shantou University,Shantou 515031,China

Online:2008-08-15 Published:2011-08-26

摘要/Abstract

摘要： 本实验利用MTT法研究不同硫酸基含量的龙须菜精多糖(RPGL)、纯多糖、脱硫多糖和硫酸化多糖抗流感病毒H1-364的作用,探讨龙须菜多糖硫酸基含量对其抗病毒活性的影响。结果表明,不同龙须菜多糖均具有抗H1-364作用,其中RPGL的作用最强,对H1-364抑制率高达88.82%;龙须菜多糖抗H1-364病毒的能力在一定范围内随硫酸基含量的增加而增大,当硫酸基含量在13%附近时,其抗病毒的能力最强,而硫酸根含量过高或过低对H1-364病毒的抑制作用均有所下降。

关键词: 龙须菜多糖, 硫酸基, 抗病毒活性

Abstract: Different sulfate group contents of polysaccharides from Gracilaria lemaneiformis(PGL),namely refine polysaccharides(RPGL),purified polysaccharides(GL-1,GL-2 and GL-3),desthio-PGL,and sufation polysaccharides(S1,S2 and S3),their anti-influenza virus H1-364 activities and the effects on sulfate group content on antiviral activities of H1-364 were studied by MTT method. Results showed that different polysaccharides from Gracilaria lemaneiformis have anti-influenza virus H1-364 activities,and RPGL’s inhibiting effect is the best of them and its max virus inhibition ratio is 88.82%. The antiviral abilities of the polysaccharides are better when sulfate group content is higher within limits. While sulfate group content is near 13%,the polysaccharides samples get the best antiviral abilities,while sulfate group content is higher or lower than 13%,the antiviral abilities reduce.

Key words: polysaccharide from Gracilaria lemaneiformis, sulfate group, antivirus activity

陈美珍, 廖灶辉, 陈鸿霖. 龙须菜多糖硫酸基含量对抗流感病毒活性的影响[J]. 食品科学, 2008, 29(8): 587-590.

CHEN Mei-Zhen, LIAO Zao-Hui, CHEN Hong-Lin. Effects of Sulfate Group Content of Polysaccharide from Gracilaria lemaneiformis on Anti-influenza Virus Activities[J]. FOOD SCIENCE, 2008, 29(8): 587-590.

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