羊栖菜褐藻糖胶寡糖组分分析及抗凝血活性

doi:10.7506/spkx1002-6630-20210512-135

食品科学 ›› 2022, Vol. 43 ›› Issue (12): 260-262.doi: 10.7506/spkx1002-6630-20210512-135

• 成分分析 • 上一篇

羊栖菜褐藻糖胶寡糖组分分析及抗凝血活性

刘雪，任晨瑜，刘新，张绵松，白新峰，王令书，崔婷婷，史亚萍，刘昌衡，贾爱荣

（1.齐鲁工业大学（山东省科学院）山东省科学院生物研究所，山东济南 250103；2.齐鲁工业大学（山东省科学院）生物工程学院，山东济南 250353；3.潍坊医学院临床医学院，山东潍坊 261053）

发布日期:2022-07-01
基金资助:
山东省自然科学基金项目（ZR2019BC050）；山东省科学院青年基金项目（2019QN003）；山东省科学院院地产学研协同创新基金项目（2019-CXY22；2019-CXY23）

Structural Characterization and Anticoagulant Activity of Oligosaccharides Derived from Sargassum fusiforme Fucoidan

LIU Xue, REN Chenyu, LIU Xin, ZHANG Miansong, BAI Xinfeng, WANG Lingshu, CUI Tingting, SHI Yaping, LIU Changheng, JIA Airong

(1. Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China;2. School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; 3. School of Clinical Medicine, Weifang Medical University, Weifang 261053, China)

Published:2022-07-01

摘要/Abstract

摘要： 为研究褐藻糖胶中具有抗凝血活性的寡糖组分，从羊栖菜中分离纯化得到褐藻糖胶（命名为SFF），通过高效液相色谱法、高效凝胶渗透色谱法、化学法测定SFF的单糖组成、分子质量、理化性质。采用盐酸降解法降解SFF，并通过Bio-gel P4凝胶色谱柱对寡糖组分进行有效分离。采用活化部分凝血酶时间、凝血酶时间、凝血酶原时间评价寡糖组分的抗凝血活性，筛选高活性且低分子质量的寡糖组分，通过质谱法解析其结构，探究抗凝血SFF寡糖的结构特征。结果表明，SFF主要由岩藻糖、半乳糖、甘露糖、葡萄糖组成，物质的量比为67.11∶26.69∶2.54∶3.66。SFF分子质量较大为708 kDa，总糖、蛋白、硫酸基质量分数分别为56.44%、1.14%和26.22%。盐酸降解产物经凝胶色谱柱分离得到5 种寡糖组分P1～P5，这5 种寡糖组分均可延长活化部分凝血活酶时间（activated partial thromboplastin time，APTT），其中P1、P2、P3对APTT的延长作用高于P4、P5，P3的延长作用尤为明显；对凝血酶时间和凝血酶原时间无延长作用。高抗凝血、低分子质量寡糖组分P3的质谱分析表明，P3是一种高纯度寡糖组分，主要由二硫酸化岩藻三糖组成。本实验筛选出一种具有良好抗凝血活性的高纯度寡糖组分，丰富了抗凝血褐藻糖胶寡糖的研究。

关键词: 羊栖菜；褐藻糖胶；寡糖；抗凝血

Abstract: In order to study the anticoagulant oligosaccharides derived from Sargassum fusiforme fucoidan (SFF), the monosaccharide composition, molecular mass and physicochemical characteristics of SFF were determined by high performance liquid chromatography (HPLC), high performance gel permeation chromatography (HPGPC) and chemical methods, respectively. Degradation of SFF was carried out using hydrochloric acid (HCl). The degradation products were separated by gel permeation chromatography on Bio-gel P4. The anticoagulant activity of the resultant oligosaccharide fractions was evaluated by activated partial thromboplastin time (APTT), thrombin time (TT), and prothrombin time (PT) assays. The oligosaccharide fraction with the highest anticoagulant activity and lower molecular mass was selected and its structural characteristics were analyzed by negative-ion electrospray mass spectrometry (ES-MS). Results indicated that SFF mainly consisted of fucose, galactose, mannose and glucose in a molar ratio of 67.11:26.69:2.54:3.66. The average molecular mass of SFF was 708 kDa and the contents of total sugar, protein and sulfate ester in it were 56.44%, 1.14% and 26.22%, respectively. Five oligosaccharide fractions, named P1 to P5, were obtained by degradation of SFF with hydrochloric acid. They all could prolong the APTT and fractions P1, P2 and P3 were more effective than P4 and P5, especially P3; however they were ineffective in prolonging TT or PT. P3, a highly pure oligosaccharide, was mainly composed of Fuc3(SO4)2 .

Key words: Sargussum fusiforme; fucoidan; oligosaccharides; anticoagulant activity

中图分类号:

TS201.2

刘雪，任晨瑜，刘新，张绵松，白新峰，王令书，崔婷婷，史亚萍，刘昌衡，贾爱荣. 羊栖菜褐藻糖胶寡糖组分分析及抗凝血活性[J]. 食品科学, 2022, 43(12): 260-262.

LIU Xue, REN Chenyu, LIU Xin, ZHANG Miansong, BAI Xinfeng, WANG Lingshu, CUI Tingting, SHI Yaping, LIU Changheng, JIA Airong. Structural Characterization and Anticoagulant Activity of Oligosaccharides Derived from Sargassum fusiforme Fucoidan[J]. FOOD SCIENCE, 2022, 43(12): 260-262.

[1]	刘松奇向慧吴京京买尔哈巴.塔西帕拉提安建辉周志邓伶俐. 静电溶吹制备明胶/玉米醇溶蛋白/百里香酚纳米纤维及其表征[J]. 食品科学, 0, (): 0-0.
[2]	田子昂郑丽丽艾斌凌杨旸校导郑晓燕盛占武. 蛋白质-多酚-淀粉三元体系的相互作用与功能影响研究进展[J]. 食品科学, 0, (): 0-0.
[3]	刘雪任晨瑜刘新张绵松白新峰王令书崔婷婷史亚萍刘昌衡贾爱荣. 羊栖菜褐藻糖胶寡糖组分分析及抗凝血活性[J]. 食品科学, 0, (): 0-0.
[4]	李新甜徐亚元张钟元戴竹青冯蕾聂梅梅李大婧. 基质结构对纳米结构脂质载体中叶黄素生物利用度的调控机制[J]. 食品科学, 0, (): 0-0.
[5]	张晶晶李艾黎程金菊. 美拉德反应修饰的酪蛋白递送生物活性物质的应用研究进展[J]. 食品科学, 0, (): 0-0.
[6]	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.
[7]	范文涛吕凯吴陈颢金周雨姜雨宋慧. 细胞焦亡的研究进展及多糖在焦亡中的潜在作用[J]. 食品科学, 0, (): 0-0.
[8]	唐文婷，孙玥，孙庆杰，王洪彩，蒲传奋. 兼具抗氧化及抗菌活性的玉米醇溶蛋白肽制备及其乳化特性[J]. 食品科学, 2022, 43(11): 57-66.
[9]	肖宇于宏伟马爱进桑亚新孙纪录. 球磨、超声和盐酸处理对几丁质的微观结构和酶促脱乙酰效率的影响[J]. 食品科学, 0, (): 0-0.
[10]	陈梦婷郑昌亮汪兰孙智达谢笔钧石柳丁安子熊光权乔宇李新吴文锦. 超高压在蛋白质和活性肽中的研究进展[J]. 食品科学, 0, (): 0-0.
[11]	唐文潇蒋天宁肖瀛周一鸣. 烘焙度对冷萃咖啡理化指标与风味成分的影响[J]. 食品科学, 0, (): 0-0.
[12]	孟令莉张晗侯惠静张晓燕雷丹丹赵培何雨薇吴子健. 卵清白蛋白-没食子酸-葡聚糖共聚物对白藜芦醇稳定性和抗氧化性的影响[J]. 食品科学, 0, (): 0-0.
[13]	李富华官印珑周丽妍王辉陈佳雨明建. 动态高压微射流对刺梨果渣膳食纤维及其抑制淀粉消化和葡萄糖扩散的影响[J]. 食品科学, 0, (): 0-0.
[14]	高凡，艾连中，吴艳，赖凤羲，张汇，谢凡，宋子波. 低酯果胶-咖啡酸交联物的构成机理及与抗氧化活性的构效关系[J]. 食品科学, 2022, 43(9): 19-29.
[15]	官印珑，周丽妍，王辉，陈佳雨，明建，李富华. 动态高压微射流对刺梨果渣膳食纤维及其抑制淀粉消化和葡萄糖扩散的影响[J]. 食品科学, 2022, 43(9): 79-86.

羊栖菜褐藻糖胶寡糖组分分析及抗凝血活性

Structural Characterization and Anticoagulant Activity of Oligosaccharides Derived from Sargassum fusiforme Fucoidan

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