铁皮石斛多糖化学修饰及其对免疫活性的影响

doi:10.7506/spkx1002-6630-201707025

食品科学

铁皮石斛多糖化学修饰及其对免疫活性的影响

童微1，余强1，李虎1，崔武卫1,2，聂少平1,*

1.南昌大学食品科学与技术国家重点实验室，江西南昌 330047；
2.加拿大农业与农业食品部圭尔夫食品研究中心，加拿大安大略圭尔夫 NIG 5C9

出版日期:2017-04-15 发布日期:2017-04-24

Chemical Modification and Immunoregulatory Activity of Polysaccharides from Dendrobium officinale

TONG Wei1, YU Qiang1, LI Hu1, CUI Wuwei1,2, NIE Shaoping1,*

1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China;
2. Agriculture and Agri-Food Canada, Guelph Food Research Centre, Guelph N1G 5C9, Canada

Online:2017-04-15 Published:2017-04-24

摘要/Abstract

摘要： 采用水提醇沉法结合冻融制备高纯度铁皮石斛多糖，并利用硫酸化、脱乙酰化及羧甲基化修饰方法对铁皮石斛多糖进行化学修饰，探讨不同方法修饰的铁皮石斛多糖对RAW264.7巨噬细胞免疫活性影响。结果表明，铁皮石斛纯多糖（purified polysaccharides of Dendrobium officinale，DOP）的中性糖含量较高，而糖醛酸及蛋白质含量则较低，分别为87.37%、3.19%和0.51%，羧甲基化及硫酸化显著降低了铁皮石斛多糖的中性糖含量。红外分析结果显示硫酸化、脱乙酰化及羧甲基化修饰衍生物均已成功制备。高性能凝胶渗透色谱法测定铁皮石斛多糖分子质量为960 kD，硫酸化及羧甲基化修饰显著增加了其分子质量。体外实验研究发现，硫酸化和脱乙酰化修饰的铁皮石斛多糖能够增强RAW264.7巨噬细胞的免疫活性，而羧甲基化修饰则表现为显著的抑制作用，表明不是所有的官能团接枝改性都可以改善铁皮石斛多糖对免疫活性的影响。

关键词: 铁皮石斛, 多糖, 化学修饰, RAW264.7巨噬细胞, 免疫活性

Abstract: Highly pure polysaccharides from the dried stems of Dendrobium officinale were obtained by water extraction and alcohol precipitation combined with freeze-thawing, and they were further subjected to chemical modification by sulfation, deacetylation and carboxymethylation, respectively, with the aim of investigating the effects of these different modifications on the immunomodulatory activity of Dendrobium officinale polysaccharides in RAW264.7 macrophages. The results showed that Dendrobium officinale polysaccharides had high neutral sugar contents along with low contents of uronic acids and proteins, which were 87.37%, 3.19% and 0.51%, respectively. The neutral sugar content of Dendrobium officinale polysaccharides was significantly reduced by sulfation and carboxymethylation. The Fourier transform infrared spectroscopic (FTIR) analysis indicated that sulfation, deacetylation and carboxymethylation derivatives were successfully prepared. The molecular weight of Dendrobium officinale polysaccharides measured by high-performance gel permeation chromatography (GPGPC) was 960 kD, while it was significantly increased by sulfation and carboxymethylation. It was found that sulfation and deacetylation could enhance the immunomodulatory activity of Dendrobium officinale polysaccharides in vitro, while carboxymethylation had a significant opposite effect, indicating that grafted modification cannot necessarily improve the immunomodulatory activity of Dendrobium officinale polysaccharides.

Key words: Dendrobium officinale, polysaccharide, chemical modification, RAW264.7 macrophages, immunomodulatory activity

中图分类号:

TS201.1

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, doi: 10.7506/spkx1002-6630-201707025.

TONG Wei, YU Qiang, LI Hu, CUI Wuwei, NIE Shaoping. Chemical Modification and Immunoregulatory Activity of Polysaccharides from Dendrobium officinale[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201707025.

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铁皮石斛多糖化学修饰及其对免疫活性的影响

Chemical Modification and Immunoregulatory Activity of Polysaccharides from Dendrobium officinale

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