猪喉软骨硫酸软骨素体外超氧阴离子自由基清除机理探讨

食品科学 ›› 2008, Vol. 29 ›› Issue (2): 362-365.

猪喉软骨硫酸软骨素体外超氧阴离子自由基清除机理探讨

熊双丽, 李安林, 金征宇

西南科技大学生命科学与工程学院；江南大学食品学院四川绵阳621010；四川绵阳621010；江苏无锡214122；

出版日期:2008-02-15 发布日期:2011-08-24

Properties of in vitro Superoxide Free Radical-scavenging Mechanism of Chondroitin Sulfate from Pig Laryngeal Cartilage

XIONG Shuang-Li, LI An-Lin, JIN Zheng-Yu

1.College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China;2.School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

Online:2008-02-15 Published:2011-08-24

摘要/Abstract

摘要： 将高纯度硫酸软骨素(ChS)进行羧基还原和硫酸酯化等化学修饰,用化学方法和红外光谱分别对其进行表征,再比较ChS及衍生物的超氧阴离子自由基(O2·)清除活性。结合O2·反应前后ChS的物化性质的变化分析,探讨ChS体外清除O2·的机理。ChS及衍生物都表现出剂量依赖性的O2·清除活性,当其羧基被还原或脱硫后,O2·清除活性显著性降低(p<0.01),而多硫酸酯化后活性增强,但不显著(p>0.05)。ChS与O2·反应后,归属于羧基和硫酸基的红外吸收峰、热力学性质明显改变,糖醛酸和硫酸根含量显著降低(p<0.01),表明ChS清除O2·活性可能与其硫酸根和羧基相关。

关键词: 软骨, 硫酸软骨素, 化学修饰, 超氧阴离子自由基

Abstract: This study compared the superoxide free radical (O·2) scavenging properties of chondroitin sulfate (ChS) with high purity obtained from pig laryngeal cartilage on its three chemically reduced or sulfonated desulfate derivatives. Before and after ChS being reacted with O·2its derivatives were characterized by IR spectrum, chemical and thermal analysis. The in vitro superoxide radical-scavenging mechanism was probed as ChS and its derivatives show O·2scavenging activity in a concentration-dependent manner. Both reduced ChS and desulfated ChS are significantly lower than ChS (p<0.01), but sulfated ChS is slightly higher than ChS (p>0.05). Both IR spectrum absorbance ascribed to the carboxyl group and sulfate group and thermal analysis curves of ChS before and after being reacted with O2·show great changes, with the contents of carboxyl group and sulfate group significantly decreased(p<0.01). The results showed that the O2· scavenging activity of ChS may be attributed to the carboxyl group and sulfate group.

Key words: cartilage, chondroitin sulfate, chemical modification, superoxide free radical

熊双丽, 李安林, 金征宇. 猪喉软骨硫酸软骨素体外超氧阴离子自由基清除机理探讨[J]. 食品科学, 2008, 29(2): 362-365.

XIONG Shuang-Li, LI An-Lin, JIN Zheng-Yu. Properties of in vitro Superoxide Free Radical-scavenging Mechanism of Chondroitin Sulfate from Pig Laryngeal Cartilage[J]. FOOD SCIENCE, 2008, 29(2): 362-365.

[1]	李卓，田迎樱，李雪静，于朋，王静凤. 南极磷虾肽促进小鼠骨折愈合作用及其机制[J]. 食品科学, 2020, 41(21): 99-105.
[2]	武瑞赟, 马俪珍, 李平兰. 鲟鱼硫酸软骨素对结直肠癌患病小鼠肠道菌群的影响[J]. 食品科学, 2020, 41(15): 216-223.
[3]	许蓉，郑淋，赵谋明. 温度和pH值对鸡胸软骨II型胶原蛋白的结构、黏度和热稳定性的影响[J]. 食品科学, 2020, 41(14): 66-71.
[4]	别蒙，谢笔钧，孙智达. 不同取代度水溶性羧甲基茯苓多糖的制备、结构表征及体外抑菌活性[J]. 食品科学, 2020, 41(12): 67-76.
[5]	王凯，朱玉婕，李媛媛，戴宇峰，王玉明，王静凤. 乙酯型鱼油对小鼠骨性关节炎的改善作用[J]. 食品科学, 2019, 40(5): 143-148.
[6]	李媛媛，毛相朝，唐彭皓，李彩龙，于朋，王静凤. 南极磷虾油对骨质疏松模型小鼠骨折愈合的促进作用[J]. 食品科学, 2019, 40(11): 159-166.
[7]	武瑞赟，杜怡丽，张金兰，尹剑，胡锦蓉，李平兰. 乳杆菌发酵鲟鱼骨酶解液条件优化及营养成分分析[J]. 食品科学, 2019, 40(10): 57-63.
[8]	王俊，吴反修，常耀光，陈丰，续晓琪. 海参硫酸软骨素的荧光标记方法[J]. 食品科学, 2018, 39(7): 1-6.
[9]	周艳丽，陈世杰，劳文艳，朱杨雄，赵晓红. 氨基葡萄糖和骨碎补联用对大鼠慢性骨关节炎的干预作用及机制[J]. 食品科学, 2018, 39(3): 213-221.
[10]	汪万强，崔莉娟，牛顿，冉茜，刘素芹. 铁氰化铜/Nafion/g-C3N4复合修饰电极的制备及电催化检测水合肼[J]. 食品科学, 2018, 39(14): 311-316.
[11]	童微，余强，李虎，崔武卫，聂少平. 铁皮石斛多糖化学修饰及其对免疫活性的影响[J]. 食品科学, 2017, 38(7): 155-160.
[12]	武瑞赟，刘蕾，张金兰，陈贵林，李平兰. 鲟鱼硫酸软骨素对结直肠癌细胞抑制作用[J]. 食品科学, 2017, 38(21): 223-229.
[13]	陈婵，黄茜，李珊珊，马美湖. Fe3＋修饰磁性纳米粒子的制备与表征及对卵黄高磷蛋白的吸附作用[J]. 食品科学, 2017, 38(15): 43-50.
[14]	陶毅明，金荣仲，朱华，马义丽，刘青波. 菠萝蜜过氧化物酶活性部位的研究[J]. 食品科学, 2016, 37(11): 103-107.
[15]	花蛤中糖胺聚糖的分离与结构鉴定. 花蛤中糖胺聚糖的分离与结构鉴定[J]. 食品科学, 2015, 36(6): 183-186.