大豆蛋白-杏鲍菇多糖共价结合物对RAW264.7细胞的免疫调节作用

摘要/Abstract

摘要： 大豆蛋白是一种优质谷物蛋白，但功能性质较差，这不仅削弱了它的生理功能，而且限制其在食品工业体系中的应用。杏鲍菇多糖是一种生物反应调节物，具有较强的生物活性。糖基化是一种基于美拉德反应的化学改性方法，在可控反应条件下形成的蛋白-多糖共价结合物具有出色的功能性质和生理活性。本实验研究了大豆蛋白-杏鲍菇多糖共价结合物对小鼠巨噬细胞系RAW264.7的活力、中性红吞噬活性、一氧化氮释放量、细胞因子分泌及其mRNA表达水平的影响，并以空白组、脂多糖组和样品组（大豆蛋白、杏鲍菇多糖、大豆蛋白-杏鲍菇多糖混合物）为对照。结果表明：当样品作用质量浓度在0～50 μg/mL范围时，4 种样品对细胞活力没有显著影响（P＞0.05）。当大豆蛋白-杏鲍菇多糖共价结合物的质量浓度达到100 μg/mL时，能够显著提高细胞的中性红吞噬活性、一氧化氮释放量以及肿瘤坏死因子-α、白细胞介素1β（interleukin 1β，IL-1β）和IL-6的含量及这3 种细胞因子的mRNA水平（P＜0.05），表明大豆蛋白-杏鲍菇多糖共价结合物能显著提升小鼠巨噬细胞系RAW264.7的免疫调节能力，且存在剂量依赖效应。本实验对大豆蛋白进行糖基化改性，为谷物蛋白的深加工和开发利用提供一定的理论基础。

关键词: 大豆蛋白, 大豆蛋白-杏鲍菇多糖共价结合物, RAW264.7细胞系, 免疫调节, 剂量依赖

Abstract: Abstract: Soybean protein isolate is one of the highest quality cereal proteins but its poor functionalities limit its physiologic function and utilization in food industry. As a biological response modifier, Pleurotus eryngii (P. eryngii) polysaccharide has the excellent bioactivity. An effective and promising method to improve the functionality and physiologic function of food protein is to covalently crosslink proteins and polysaccharides via Maillard reaction (also called glycosylation reaction). In the research, we studied the effect of soybean protein isolate-Pleurotus eryngii polysaccharide conjugate on the cell viability, neutral red phagocytosis activity, nitric oxide content, the concentration and mRNA expression of cytokines in RAW264.7 cells. The control groups were lipopolysaccharide group, sample groups including soybean protein isolate, P. eryngii polysaccharide, the mixture of soybean protein isolate-P. eryngii polysaccharide separately. The results showed that four samples had no significant effect (P > 0.05) on the cell proliferation rate at the concentration of 0-50 μg/mL. Such conjugate increased the content and gene expression of TNF-α, 1L-1β and IL-6 at the concentration of 100 μg/mL. In conclusion, the soybean protein isolate-Pleurotus eryngii polysaccharide conjugate could enhance the immunoregulation of RAW264.7 cells with a dose-dependent effect. Glycosylation modification of soy protein provides a theoretical basis for the deep processing and development of cereal proteins.

Key words: Soybean protein isolate, soybean protein isolate-Pleurotus eryngii polysaccharide conjugate, RAW264.7 cells, immunoregulation, dose-dependent effect

中图分类号:

TS201.4

吴怡亮仲磊马宁裴斐马高兴胡秋辉. 大豆蛋白-杏鲍菇多糖共价结合物对RAW264.7细胞的免疫调节作用[J]. 食品科学, 0, (): 0-0.

Fei PEI Qiu-Hui HU. The Immunoregulation Effect of Soybean Protein Isolate-Pleurotus eryngii Polysaccharide Conjugates on RAW264.7 Cells[J]. FOOD SCIENCE, 0, (): 0-0.

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