条斑紫菜多糖的降解条件优化及其生物活性

doi:10.7506/spkx1002-6630-20200113-135

食品科学 ›› 2021, Vol. 42 ›› Issue (3): 38-47.doi: 10.7506/spkx1002-6630-20200113-135

条斑紫菜多糖的降解条件优化及其生物活性

姜慧，孔立敏，王翀，王彦波，傅玲琳，周涛

（浙江工商大学食品与生物工程学院，浙江杭州 310018）

发布日期:2021-02-25
基金资助:
“十三五”国家重点研发计划重点专项（2017YFD0400203）；浙江省重点研发计划项目（2018C02048）

Optimization of Degradation Conditions of Polysaccharides from Porphyra yezoensis and Changes in Biological Activities after Degradation

JIANG Hui, KONG Limin, WANG Chong, WANG Yanbo, FU Linglin, ZHOU Tao

(School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China)

Published:2021-02-25

摘要/Abstract

摘要： 本实验采用水提醇沉法提取条斑紫菜多糖（Porphyra yezoensis polysaccharide，PSPY），用H2O2和VC结合法降解PSPY，以对1,1-二苯基-2-三硝基苯肼自由基的清除率为指标，经单因素试验和响应面法优化得到最佳降解条件：H2O2-VC浓度4.1 mmol/L、温度52.4 ℃、降解时间2.1 h；该条件下降解PSPY后得到的降解斑紫菜多糖（degraded Porphyra yezoensis polysaccharide，DPSPY）的分子质量为17 ku，而PSPY的分子质量为452 ku，PSPY降解后总糖和硫酸根质量分数增加，蛋白质量分数减少，傅里叶变换红外光谱扫描结果发现PSPY降解前后的结构未有明显变化。体外抗氧化实验、胆酸盐结合实验和细胞免疫活性实验结果证明，DPSPY的生物活性优于PSPY，实验结果为PSPY深加工和产品开发提供了理论依据。

关键词: 条斑紫菜多糖；降解；胆酸盐；抗氧化活性；免疫活性

Abstract: In this paper, a polysaccharide from Porphyra yezoensis (PSPY) was prepared by water extraction followed by alcohol precipitation and was degraded by a combination of hydrogen peroxide and ascorbic acid. Based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, the optimum degradation conditions were established by one-factor-at-a-time method combined with response surface methodology as follows: both H2O2 and VC concentrations 4.1 mmol/L, temperature 52.4 ℃, and reaction time 2.1 h. The molecular masses of PSPY and the degraded polysaccharide (DPSPY) were 452 and 17 ku, respectively. The contents of total sugar and sulfate in DPSPY increased and protein content decreased relative to PSPY. Fourier transform infrared spectroscopic analysis revealed no significant structural different between PSPY and DPSPY. DPSPY was more biologically active than PSPY in terms of in vitro antioxidant activity, bile salt binding capacity and cellular immunoregulatory activity. This study provides the theoretical basis for the deep processing and product development of PSPY.

Key words: Porphyra yezoensis polysaccharide; degradation; bile salt; antioxidant activity; immunoregulatory activity

中图分类号:

TS201.2

姜慧，孔立敏，王翀，王彦波，傅玲琳，周涛. 条斑紫菜多糖的降解条件优化及其生物活性[J]. 食品科学, 2021, 42(3): 38-47.

JIANG Hui, KONG Limin, WANG Chong, WANG Yanbo, FU Linglin, ZHOU Tao. Optimization of Degradation Conditions of Polysaccharides from Porphyra yezoensis and Changes in Biological Activities after Degradation[J]. FOOD SCIENCE, 2021, 42(3): 38-47.

[1]	刘博张晨曦臧佳辰吕晨艳张拓赵广华. 铁蛋白纳米载体在营养与健康领域的应用研究进展[J]. 食品科学, 0, (): 0-0.
[2]	刘苗苗潘越范鑫黄峻榕曹云刚. 全乙酰化EGCG的合成纯化及生物活性研究进展[J]. 食品科学, 0, (): 0-0.
[3]	杨振李曼慕鸿雁熊柳孙庆杰. 装载α-生育酚的乳木果油固体脂质纳米颗粒的制备与表征[J]. , 0, (): 0-0.
[4]	陈盛楠刘玉茜刘梦肴孙冀萱杨瑞. 橙皮素与铁蛋白的共价相互作用及其对铁蛋白理化性质的影响[J]. , 0, (): 0-0.
[5]	赵婧李涵涵千文朴昌善杨长青. 黑果腺肋花楸果中总花色苷含量测定方法的比较[J]. , 0, (): 0-0.
[6]	汪腾飞孙大文蒲洪彬韦庆益. 食品中丙烯酰胺抑制策略的研究进展[J]. , 0, (): 0-0.
[7]	刘佳林柏玉香李晓晓孙纯锐邱洪伟干福良金征宇. 酶法合成糖原状α-葡聚糖的研究进展[J]. , 0, (): 0-0.
[8]	欧阳宇赵扩权冯莹娜张梁吴茜. 美拉德反应产物的生物学活性和潜在健康风险[J]. , 0, (): 0-0.
[9]	何胜华孔星星周三九邓乾春. 胶束化和碱溶酸沉提取羽扇豆蛋白的物化特性[J]. 食品科学, 0, (): 0-0.
[10]	高凡丁宁艾连中赖凤羲张汇宋子波. 百香果高酯果胶-酚酸衍生物的分子特征、体外抗氧化和免疫活性[J]. 食品科学, 0, (): 0-0.
[11]	张涛陈艳红常高萍杨远帆杜希萍姜泽东倪辉李清彪. 基于乙酰胆碱酯酶和氧化应激研究海胆酮对阿尔兹海默症的作用机制[J]. 食品科学, 0, (): 0-0.
[12]	胡彦波翟丽媛刘扬赵偲如赵珺. 薇菜多糖的分离纯化及体外抗氧化活性[J]. 食品科学, 0, (): 0-0.
[13]	苏晨露艾连中吴艳赖凤羲王溢张汇宋子波. 罗望子原花青素系统的非酶褐变动力学、配方因素影响[J]. 食品科学, 0, (): 0-0.
[14]	王越王愈. 基于气相离子迁移色谱法对不同方式处理黑枣的挥发性成分分析[J]. 食品科学, 0, (): 0-0.
[15]	胡彦波王思琪石曾卉翟丽媛赵珺. 水溶性豆渣酸性糖对RAW264.7细胞的免疫调节作用及其机制[J]. 食品科学, 0, (): 0-0.

条斑紫菜多糖的降解条件优化及其生物活性

Optimization of Degradation Conditions of Polysaccharides from Porphyra yezoensis and Changes in Biological Activities after Degradation

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