化学降解方法对铁皮石斛多糖理化性质和抗衰老活性的影响

doi:10.7506/spkx1002-6630-20240809-081

食品科学 ›› 2025, Vol. 46 ›› Issue (7): 92-99.doi: 10.7506/spkx1002-6630-20240809-081

化学降解方法对铁皮石斛多糖理化性质和抗衰老活性的影响

曾燚，杨益娜，邵会艳，李严朗，席星雨，杨柳，胡江苗,

（1.安徽中医药大学药学院，安徽合肥 230011；2.中国科学院昆明植物研究所，云南昆明 650051）

出版日期:2025-04-15 发布日期:2025-03-19
基金资助:
云南省重点项目（202401AS070075）；中国科学院战略生物资源计划项目（KFJ-BRP-007-019）

Effect of Chemical Degradation on Physicochemical Properties and Anti-aging Activity of Dendrobium officinale Polysaccharides

ZENG Yi, YANG Yina, SHAO Huiyan, LI Yanlang, XI Xingyu, YANG Liu, HU Jiangmiao,

(1. College of Pharmacy, Anhui University of Chinese Medicine, Hefei 230011, China; 2. Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650051, China)

Online:2025-04-15 Published:2025-03-19

摘要/Abstract

摘要： 为研究化学方法对铁皮石斛多糖（Dendrobium officinale polysaccharide，DOP）理化性质与抗衰老活性的影响，通过VC、H2O2、H2O2-VC、柠檬酸法制备4 种降解多糖，其分子质量测定结果表明，DOP主要由组分I（保留时间tR＝4.5 min）构成，分子质量为1.168×107 Da；H2O2法和柠檬酸法处理后，分子质量分布与未处理前的DOP一致，由此可见，H2O2法和柠檬酸法对DOP没有明显的降解作用；VC-DOP由组分II、III 2 个不同分子质量组分构成，组分I分子质量大于组分II、III；组分II（tR＝5.923 min）分子质量为9.24×105 Da，组分III（tR＝8.239 min）分子质量为1.49×104 Da；表明VC、H2O2-VC处理可部分降解DOP；总糖、蛋白质检测结果表明，降解后，各组总糖含量无明显变化，蛋白含量有所提高；傅里叶变换红外光谱分析结果表明这4 种化学方法降解DOP没有破坏其主要官能团；单糖组成结果表明DOP和VC-DOP组多糖均主要由甘露糖和葡萄糖组成；粒径和Zeta电位测定结果表明，VC降解后DOP粒径和Zeta电位绝对值均降低；扫描电镜结果表明降解后多糖结构变得松散；体外抗衰老活性表现为DOP和VC-DOP均具有一定的促胶原蛋白分泌作用，DOP和VC-DOP均具有一定的弹力蛋白酶抑制作用，VC-DOP组在质量浓度200 μg/mL表现出比DOP组更高的弹力蛋白酶抑制率。总体来说，VC-DOP表现出较好的弹力蛋白酶抑制作用；DOP和VC-DOP均具有一定的胶原蛋白酶抑制作用。本研究可为DOP在抗衰老食品、药品、保健品等多个重要方向的应用提供理论支持和实际参考。

关键词: 铁皮石斛；多糖；降解；理化性质；抗衰老

Abstract: In order to study the effect of chemical degradation on the physicochemical properties and anti-aging activity of Dendrobium officinale polysaccharide (DOP), four degraded polysaccharides were prepared by vitamin C (VC), H2O2, H2O2-VC and citric acid methods. The results showed that DOP was primarily composed of component I (tR = 4.5 min), with relative molecular mass of 1.168 × 107 Da. The molecular mass distribution of DOP did not change after treatment with H2O2 and citric acid, showing that neither treatment with H2O2 nor citric acid degraded DOP. VC-degraded DOP was composed of two components with relative molecular masses of 9.24 × 105 and 1.49 × 104 Da (tR = 5.923 and 8.239 min), demonstrating that VC alone and combined with H2O2 could partially degrade DOP. All treatments resulted in no significant change in the content of total sugar in DOP but increased the protein content. The results of Fourier transform infrared spectroscopy (FTIR) showed that none of these four chemical degradation methods destroyed the primary functional groups of DOP. Monosaccharide composition analysis showed that DOP and VC-degraded DOP were mainly composed of mannose and glucose. The results of particle size and zeta potential measurements showed that the particle size and zeta potential absolute value decreased after the degradation of VC; the results of electron microscope scanning observations showed that the polysaccharide structure became loose after degradation. The results of in vitro anti-aging activity test showed that both DOP and VC-degraded DOP promoted collagen secretion and inhibited elastase, and the elastase inhibitory effect of VC-degraded DOP at a concentration of 200 μg/mL was more pronounced than that of DOP. In general, VC-degraded DOP showed better elastase inhibitory effect. Both DOP and VC- degraded DOP had collagenase inhibitory effects. This study provides a theoretical reference for the application of DOP in various important areas such as anti-aging foods, pharmaceuticals and health products.

Key words: Dendrobium officinale; polysaccharide; degradation; physicochemical properties; anti-aging

中图分类号:

TS201.2

曾燚，杨益娜，邵会艳，李严朗，席星雨，杨柳，胡江苗,. 化学降解方法对铁皮石斛多糖理化性质和抗衰老活性的影响[J]. 食品科学, 2025, 46(7): 92-99 https://doi.org/10.7506/spkx1002-6630-20240809-081

ZENG Yi, YANG Yina, SHAO Huiyan, LI Yanlang, XI Xingyu, YANG Liu, HU Jiangmiao,. Effect of Chemical Degradation on Physicochemical Properties and Anti-aging Activity of Dendrobium officinale Polysaccharides[J]. FOOD SCIENCE, 2025, 46(7): 92-99 https://doi.org/10.7506/spkx1002-6630-20240809-081

[1]	黄橙紫周映君李晓春易著虎朱作华严理彭源德丁郁谢纯良. 酿酒酵母发酵增强墨红玫瑰水提物生物活性的物质基础分析[J]. 食品科学, 0, (): 0-0.
[2]	巩威威孙瑞清温洋洋李洪岩王静. 5-二十一烷基间苯二酚/环糊精包合物的制备及结构表征[J]. 食品科学, 0, (): 0-0.
[3]	陈小燕王松涛明红梅 Muhammad Aamer Mehmood 张宿义沈才洪潘训海许德富熊堂语黄勇刚. 酱香白酒第6轮不同温度阶段堆积外层菌群演替与代谢物特征差异解析[J]. 食品科学, 0, (): 0-0.
[4]	刘孝泽，张淦淇，孙若梓莹，刘颖鑫，王露. 海南大叶茶特征多酚对碳水化合物水解酶的抑制机制[J]. 食品科学, 2026, 47(10): 39-54.
[5]	王雨婷，纪斯颖，唐肖，李佳怡，郁名月，于净晗，魏兆军，韩立宏. 超声波结合冻融循环处理对豌豆淀粉糊化特性的影响及其机理[J]. 食品科学, 2026, 47(10): 258-270.
[6]	孙秀湖，李巨秀，盛占武. 食品相关纳米粒子与蛋白质相互作用：蛋白冠的形成、性质及作用研究进展[J]. 食品科学, 2026, 47(10): 420-432.
[7]	姬新星，汲晨锋. 多糖绿色制造技术研究进展[J]. 食品科学, 2026, 47(10): 433-452.
[8]	姬新星汲晨锋. 多糖绿色制造技术研究进展[J]. 食品科学, 0, (): 0-0.
[9]	陈晓蝶刘嘉. 发酵对芥菜茎膳食纤维结构﹑理化及发酵特性的影响[J]. 食品科学, 0, (): 0-0.
[10]	孙婷婷徐皓男张放吴玮崔灿袁小涌崔雨车燕邵俊贤陈浩俞浩. 知母多糖的制备、表征及其对衰老小鼠脑组织和肠道菌群的影响[J]. 食品科学, 0, (): 0-0.
[11]	孙婷婷，徐皓男，张放，吴玮，崔灿，袁小涌，崔雨，车燕，邵俊贤，陈浩，俞浩. 知母多糖的制备、表征及其对衰老小鼠脑组织和肠道菌群的影响[J]. 食品科学, 2026, 47(9): 190-202.
[12]	张俊顺，鲁苏皖，葛万利，罗娟娟，李煜琪，王谊，尹琳琳，代雯洁，田蕾，陈志娜. 微生物发酵对黄精主要功能组分与生物活性影响的研究进展[J]. 食品科学, 2026, 47(9): 348-359.
[13]	董增夏语馨杨甜甜吴萧翟科峰. 豆腐柴果胶增强大豆分离蛋白凝胶机制[J]. 食品科学, 0, (): 0-0.
[14]	隋晓楠曹子辰李小骞兰天. 功能性食品蛋白结构调控机理、策略及未来发展趋势[J]. 食品科学, 0, (): 0-0.
[15]	隋晓楠，曹子辰，李小骞，兰天. 功能性食品蛋白结构调控机理、策略及未来发展趋势[J]. 食品科学, 2026, 47(8): 1-18.

化学降解方法对铁皮石斛多糖理化性质和抗衰老活性的影响

Effect of Chemical Degradation on Physicochemical Properties and Anti-aging Activity of Dendrobium officinale Polysaccharides

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