5种食用菌多糖理化性质及免疫活性的比较研究_刘苏
- 格式：pdf
- 大小：1.50 MB
- 文档页数：5
5 种食用菌多糖理化性质及免疫活性的比较研究刘苏，姜玥，罗建平*，潘利华，查学强（合肥工业大学生物与食品工程学院，安徽合肥 230009）摘 要：目的：研究平菇、茶树菇、香菇、木耳、金针菇5 种食用菌多糖的理化性质和免疫活性，为食用菌的开发利用提供理论支持。
方法：采用水提醇沉法提取多糖；采用分光光度法、高效凝胶渗透色谱法（high performance gel permeation chromatography，HPGPC）、气相色谱-质谱联用法（gas chromatography-mass spectrometry，GC-MS）、红外光谱法（infrared spectrometry，IR）分析多糖的理化性质；采用酶联免疫吸附法（enzyme-linked immunosorbent assay，ELISA）测定多糖的免疫活性。
结果：相同条件下，5 种食用菌多糖提取率依次为平菇多糖（Pleurotus ostreatus polysaccharides，POP）3.39%、茶树菇多糖（Agrocybe chaxingu polysaccharides，ACP）2.71%、金针菇多糖（Flammulina velutipes polysaccharides，FVP）2.69%、香菇多糖（Lentinus edodes polysaccharides，LEP）2.32%和木耳多糖（Auriculari aauricular polysaccharides，AAP）2.31%，它们均由分子质量不同、糖苷键为β-构型的多糖组分组成，均含有甘露糖（mannose，Man）、葡萄糖（glucose，Glc）和半乳糖（galactose，Gal）残基，且ACP还含有鼠李糖（rhamnose，Rha）和阿拉伯糖（arabinose，Ara），AAP还含有少量的木糖（xylose，Xyl）；甲基化分析显示不同多糖具有不同的糖苷键连接方式，POP和LEP以→1,3-β-Glc 和→1,6-β-Glc为主要连接方式，ACP以→1,6-β-Glc和→1,6-β-Gal为主要连接方式，而AAP和FVP是以→1,4-β-Glc 为主要连接方式；体外免疫活性实验结果表明，5 种多糖在25～400 μg/mL质量浓度范围内无细胞毒性，可不同程度地提高巨噬细胞的吞噬能力和促进巨噬细胞分泌NO、肿瘤坏死因子-α（tumor necrosis factor-α，TNF-α）、白细胞介素-1β（interleukin-1β，IL-1β）的能力，其中以→1,3-β-Glc和→1,6-β-Glc为主要连接方式的LEP活性最强，以→1,3-β-Glc和→1,6-β-Glc为主要连接方式的POP次之，以→1,6-β-Glc和→1,6-β-Gal为主要连接方式的ACP效果一般，以→1,4-β-Glc为主要连接方式的AAP和FVP效果最差。
结论：5 种食用菌多糖具有不同的理化性质和对巨噬细胞的免疫调节活性，且活性大小与多糖是否含有→1,3-β-Glc和→1,6-β-Glc连接方式相关。
关键词：食用菌；多糖；理化性质；巨噬细胞；免疫调节Physicochemical Properties and Immunomodulating Activities of Polysaccharides from Five Species of Edible MushroomsLIU Su, JIANG Yue, LUO Jianping*, PAN Lihua, ZHA Xueqiang(School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China)Abstract: Objective: To investigate the physicochemical properties and immunomodulating activities of different edible mushroom polysaccharides. Methods: Water extraction-ethanol precipitation method was employed to isolate mushroom polysaccharides. Spectrophotometry, high performance gel permeation chromatography (HPGPC), gas chromatography-mass spectrometry (GC-MS), infrared spectrometry (IR) and enzyme-linked immunosorbent assay (ELISA) were using to analyze the physicochemical properties and immunomodulatory activities of mushroom polysaccharides. Results: Under the same conditions, the descending order of extraction rate of five mushroom polysaccharides was Pleurotus ostreatus polysaccharides (POP), Agrocybe chaxingu polysaccharides (ACP), Flammulina velutipes polysaccharides (FVP), Lentinus edodes polysaccharides (LEP) and Auriculari aauricular polysaccharides (AAP). These polysaccharides from five different mushrooms had different molecular mass distributions. All the polysaccharides consisted of mannose (Man), glucose (Glc) and galactose (Gal) with β-configuration although ACP also contained rhamnose (Rha) and arabinose (Ara) and AAP contained a small quantity of xylose (Xyl). Methylation analysis indicated that different polysaccharides had different glucosidic linkage types. The main glucosidic linkage types of POP and LEP consisted of →1,3-β-Glc and →1,6-β-Glc whereas those of ACP consisted of →1,6-β-Glc and →1,6-β-Gal and those of AAP and FVP consisted of→1,4-β-Glc. In vitro experiment results showed that the five mushroom polysaccharides had no cytotoxicity at the收稿日期：2014-08-11作者简介：刘苏（1990—），女，硕士，研究方向为中草药与功能食品。
E-mail：liusu0203@*通信作者：罗建平（1966—），男，教授，博士，研究方向为中草药与功能食品。
E-mail：jianpingluo@concentration ranging from 25 to 400 μg/mL, could improve the phagocytic capacity of mouse peritoneal macrophages and promote the secretion of NO, TNF-α and IL-1β from macrophages. Among all tested polysaccharides, LEP containing →1,3-β-Glc and →1,6-β-Glc showed the strongest immunomodulating activity followed in a descending order by POP containing →1,3-β-Glc and →1,6-β-Glc, ACP containing→1,6-β-Glc and→1,6-β-Gal, AAP and FVP containing→1,4-β-Glc. Conclusions: These five mushroom polysaccharides had different physicochemical properties and immunomodulating activities. Their immunomodulating activities depended on the existence of →1,3-β-Glc and →1,6-β-Glc.Key words: edible mushroom; polysaccharides; physicochemical properties; macrophages; immunomodulation中图分类号：S646 文献标志码：A 文章编号：1002-6630（2015）13-0252-05 doi:10.7506/spkx1002-6630-201513047食用菌是指子实体硕大、可供食用的大型真菌[1]，通称为蘑菇，多属担子菌亚门。
中国的食用菌资源十分丰富，是最早栽培和利用食用菌的国家之一[2]。
大量研究已经证实，多糖是食用菌的主要活性成分[3]，具有抗氧化[4-5]、调节免疫力[6-7]、抗肿瘤[8-9]、降血糖[10-11]、抗炎[12]等多种功效。
常见的食用菌种类很多，已有的报道主要是单种食用菌多糖提取工艺和生物活性的研究，由于提取条件和活性评价体系不同，不同食用菌多糖的理化性质和生物活性是否相同无法直接比较，因此限制了不同食用菌的合理开发。
