抗氧化钝顶螺旋藻多糖的分离纯化

doi:10.7506/spkx1002-6630-201323018

食品科学 ›› 2013, Vol. 34 ›› Issue (23): 83-87.doi: 10.7506/spkx1002-6630-201323018

抗氧化钝顶螺旋藻多糖的分离纯化

蔡冰娜1，陈纯馨2，陈忻2，孙恢礼1,3，陈燕云2，潘剑宇1,*

1.中国科学院南海海洋研究所，热带海洋生物资源与生态重点实验室，广东广州 510301；
2.佛山科学技术学院理学院，广东佛山 528000；3.中国科学院研究生院，北京 100049

收稿日期:2013-06-15 修回日期:2013-10-30 出版日期:2013-12-15 发布日期:2014-01-03
通讯作者: 潘剑宇 E-mail:jypan@scsio.ac.cn
基金资助:
海洋公益性行业科研专项经费项目(201305018-2)；“十二五”国家科技支撑计划项目(2012BAD33B10)；
广东省产学研合作项目(2011B090300057)；国家自然科学基金青年科学基金项目(31101271)；
中国科学院知识创新工程重要项目(KZCX2-YW-Q214)

Isolation and Purification of Antioxidative Polysaccharides from Spirulina platensis

CAI Bing-na1，CHEN Chun-xin2，CHEN Xin2，SUN Hui-li1,3，CHEN Yan-yun2，PAN Jian-yu1,*

1. Key Laboratory of Tropical Marine Bio-resources and Ecology, South China Sea Institute of Oceanology, Chinese Academy of Sciences,
Guangzhou 510301, China；2. School of Science, Foshan University, Foshan 528000, China；
3. Graduate University of Chinese Academy of Sciences, Beijing 100049, China

Received:2013-06-15 Revised:2013-10-30 Online:2013-12-15 Published:2014-01-03
Contact: PAN Jian-yu E-mail:jypan@scsio.ac.cn

摘要/Abstract

摘要：

研究抗氧化的钝顶螺旋藻多糖，对其进行分离纯化。首先采用碱液热浸提，再用95%乙醇沉淀提取螺旋藻多糖，考察粗多糖对·OH及O2－·的清除活性，之后采用DEAE阴离子纤维素柱和葡聚糖凝胶层析法进行分离纯化及分子质量测定，红外色谱初步研究其结构。结果表明：钝顶螺旋藻多糖清除自由基能力较高，其中多糖质量浓度为0.6mg/mL时对·OH清除能力为(37.01±1.58)U/mL；多糖质量浓度为0.4mg/mL时清除O2－·能力为(47.84±2.46)U/mL。分离纯化得到4个主要的水溶性酸性糖蛋白SP1-2、SP2-1、SP3-1和SP4-1，分子质量依次为4.18×104、5.11×104、2.80×104D和3.76×104D，SP3-1的红外光谱呈现出典型的糖蛋白特征峰。

关键词: 钝顶螺旋藻；多糖；·, OH；O₂^－·, ；分离纯化

Abstract:

Crude polysaccharides with antioxidant activity were obtained from S. platensis through extraction with a hot
alkali solution followed by precipitation with 95% ethanol. The scavenging activities against hydroxyl and superoxide
anion free radicals of the crude polysaccharides were evaluated. Further studies were carried out to separate and purify
the crude polysaccharide extract by chromatography on a DEAE-52 cellulose column and measure the molecular masses
and IR spectroscopic features of fractions. The crude polysaccharides extracted from S. platensis had a potent free radical
scavenging activity, and the scavenging capacity was (37.01 ± 1.58) U/mL and (47.84 ± 2.46) U/mL for hydroxyl and
superoxide anion radicals when used at concentrations of 0.6 mg/mL and 0.4 mg/mL, respectively. Four water-soluble acidic
fractions designated as SP1-2, SP2-1, SP3-1 and SP4-1 were obtained with molecular weight of 4.18 × 104, 5.11 × 104, 2.80 ×
104 D and 3.76 × 104 D. The infrared (IR) spectrum of SP3-1 showed the characteristic absorption of glycoprotein. These
results indicate that S. platensis polysaccharides may be used as an effective antioxidant in functional foods.

Key words: Spirulina platensis, polysaccharide, hydroxyl radical, superoxide anion radical, isolation and purification

中图分类号:

S931.9

蔡冰娜1，陈纯馨2，陈忻2，孙恢礼1,3，陈燕云2，潘剑宇1,*. 抗氧化钝顶螺旋藻多糖的分离纯化[J]. 食品科学, 2013, 34(23): 83-87.

CAI Bing-na1，CHEN Chun-xin2，CHEN Xin2，SUN Hui-li1,3，CHEN Yan-yun2，PAN Jian-yu1,*. Isolation and Purification of Antioxidative Polysaccharides from Spirulina platensis[J]. FOOD SCIENCE, 2013, 34(23): 83-87.

参考文献

[1] Sarma A P, Petar P, Murthy S D S. Spirulina as a source of single cell protein[J]. Vegetos, 2008, 21(1):35-45.

[2] 顾林娣，陈坚，章宗涉. 螺旋藻提取物对护肤效果的研究[J]. 上海师范大学学报(自然科学版)，1997，26（2）：78-83.

[3] 张许昌，杨平顺. 天然螺旋藻护肤护发性能的研究[J].日用化学工业，1998（4）：23-28.

[4] 朱晓龙，李虹. 螺旋藻提取物在化妆品中的应用[J]. 云南民族学院学报(自然科学版)，1998，7（2）：17-22.

[5] 刘玉兰，牟孝硕，颜鸣，等. 螺旋藻多糖的抗衰老作用[J].中国药理学通报，1998,14（4）：362-364.

[6] 李羚，高云涛，戴云，等. 螺旋藻及螺旋多糖体外清除活性氧及抗氧化作用研究[J].化学与生物工程，2007,24（3）：55-57.

[7] Hosseini S M, Khosravi-Darani K, Mozafari M R. Nutritional and medical applications of spirulina microalgae[J]. Mini reviews in medicinal chemistry, 2013, 13(8):1231-1237.

[8] Chaiklahan R, Chirasuwan N, Triratana P, et al. Polysaccahride extraction from Spirulina sp. and its antioxidant capacity[J]. International Journal of Biological Macromolecules, 2013,58:73-78.

[9] Niki E. Assessment of antioxidant capacity in vitro and in vivo[J]. Free Radical Biology and Medicine, 2010, 49(4):503-515.

[10] ZHANG Zhongshan, WANG Xiaomei, YU Shuichi, et al. Synthesized oversulfated and acetylated derivatives of polysaccharide extracted from Enteromorpha linza and their potential antioxidant activity[J]. International Journal of Biological Macromolecules, 2011,49(5):1012-1015.

[11] Vern L B, Merril S, Norella M P, et al. Handbook of theories of aging[M]. 2nd ed. New York: Springer Publishing Company, 3-24.

[12] Saha S K, Brewer C F. Determination of the concentrations of oligosaccharides, complex type carbohydrates, and glycoproteins using the phenol sulfuric-acid method[J]. Carbohydrate Research, 1994, 254:157-167.

[13] WANG Shaoyun, Agyare K, Damodaran S. Optimisation of hydrolysis conditions and fraction of peptide cryprotectants from gelatin hydrolysate[J]. Food Chemistry, 2009,115(2):620-630.

[14] Kozarski M, Klaus A, Niksic M, et al. Antioxidative and immunomodulating activities of polysaccharide extracts of the medicinal mushrooms Agaricus bisporus, Agaricus brasiliensis, Ganoderma lucidum and Phellinus linteus[J]. Food Chemistry, 2011, 129(4):1667-1675.

[15] Ananthi S, Raghavendran H R B, Sunil A G, et al. In vitro antioxidant and in vivo anti-inflammatory potential of crude polysaccharide from Tubinaria ornate ( marine brown algae)[J]. Food and Chemical Toxicology, 2010,48(1):187-192.

[16] Pawlaczyk I, Czerchawski L, Pelecki W, et al. Polyphenolic-polysaccharide compounds from selected medicinal plants of Asteraceae and Rosaceae families: chemical characterization and blood antiocoagulant activity[J]. Carbohydrate Polymers, 2009, 77(3):568-575.

[17] HUANG Dejian, QU Boxin, PRIOR R L. The chemistry behind antioxidant capacity assays[J]. Journal of Agricultural and Food Chemistry, 2005,53(6):1841-1856.

[18] Barahona T, Emcinas M V, Mansila A, et al. A sulfated galactan with antioxidant capacity from the green variant of tetrasporic Gigartina skottsbergii (Gigartinales, Rhodophyta)[J]. Carbohydrate Research, 2012,347:114-120.

[19] Karadag A, Ozcelik B, Saner S. Review of methods to determine antioxidant capacities[J]. Food Analytical Methods, 2009, 2(1):41-60.

[20] 傅裕. 体外抗氧化功能评价方法研究进展[J]. 肉类研究，2010,（11）：41-46.

抗氧化钝顶螺旋藻多糖的分离纯化

Isolation and Purification of Antioxidative Polysaccharides from Spirulina platensis

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价

[1]	项婷，夏琛，刘健华，王超然，沈建福. 蛹虫草中新化合物的分离纯化、结构鉴定及抗肿瘤活性[J]. 食品科学, 2021, 42(8): 235-242.
[2]	王伟，李津津，迟海. 解淀粉芽孢杆菌素Amylocyclicin W5的纯化及其抑菌机理[J]. 食品科学, 2021, 42(7): 29-34.
[3]	胡晓，周雅，陈星星，李来好，杨贤庆，陈胜军，吴燕燕，杨少玲. 罗非鱼肌浆蛋白源抗氧化肽的制备、分离纯化及其体外抗氧化活性[J]. 食品科学, 2021, 42(3): 63-70.
[4]	李钰景，孙丽平，庄永亮. 红毛丹果皮中老鹳草素的分离纯化及其热稳定性[J]. 食品科学, 2021, 42(15): 44-49.
[5]	高兆建，丁飞鸿，陈欢，耿云龙，赵宜峰. 产黄青霉抗真菌几丁质酶的纯化及特性分析[J]. 食品科学, 2021, 42(14): 129-136.
[6]	沙玉欢，毛晓英，吴庆智，张建，程卫东. 核桃分心木黄酮物质的组分及其抗氧化性分析[J]. 食品科学, 2021, 42(12): 91-98.
[7]	刘静波，王子秦，于一丁，张婷，刘博群. 豆粕血管紧张素转化酶抑制肽的结构鉴定及作用机制解析[J]. 食品科学, 2021, 42(12): 123-129.
[8]	崔晓颖，彭新颜，贺红军，张敏，张晓彤. 芋头多酚氧化酶的分离纯化与酶学特性[J]. 食品科学, 2021, 42(12): 107-115.
[9]	高兆建，胡鑫强，宋玉林，丁飞鸿，赵宜峰，陈腾. 解淀粉芽孢杆菌I型耐热普鲁兰酶的纯化及酶特性分析[J]. 食品科学, 2021, 42(12): 130-137.
[10]	陈宏，章骞，陈玉磊，翁凌，张凌晶，谢少浩，刘光明，曹敏杰. 利用牡蛎制备DPP-IV抑制肽及其活性分析[J]. 食品科学, 2021, 42(10): 120-126.
[11]	王思琪，胡彦波，翟丽媛，石曾卉，赵珺. 豆渣可溶酸性多糖的分离纯化及结构解析[J]. 食品科学, 2021, 42(10): 52-57.
[12]	黄钦钦，田亚平. 条斑紫菜蛋白酶解液α-葡萄糖苷酶和DPP-IV抑制活性的表征及肽成分解析[J]. 食品科学, 2020, 41(24): 110-116.
[13]	苗欣宇，王祖浩，王鹏，方丽，王辑，闵伟红. 红松仁清蛋白ACE抑制肽的分离纯化与结构鉴定[J]. 食品科学, 2017, 38(5): 129-133.
[14]	毛晶，王鹏，王祖浩，方丽，王辑，闵伟红. 松仁谷蛋白抗氧化肽的分离纯化及一级结构鉴定[J]. 食品科学, 2017, 38(3): 59-53.
[15]	孟春英，王茂剑，张健，王共明，刘昕，井月欣，王婷. 仿刺参体壁中抗菌肽的分离及抑菌活性[J]. 食品科学, 2016, 37(7): 33-38.