龙须菜多糖脱硫酸化及免疫活性研究

中国生物工程杂志

2009, Vol. 29

Issue (03): 47-50

研究报告

龙须菜多糖脱硫酸化及免疫活性研究

宫春宇¹,张劲松²,唐庆九²,潘迎捷¹

1. 上海海洋大学食品学院
2. 上海市农业科学院食用菌研究所

Comparison of desulfation and immunoactivity of polysaccharide from Gracilaria lemaneiformis

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摘要：

考察了Miller等和Nagasawa等报道的脱硫酸方法对龙须菜多糖硫酸基脱除效果，并比较了脱硫酸前后多糖的免疫活性变化。实验结果显示，采用Miller等报道的方法时，以草酸作为催化剂对硫酸基脱除效果最好，脱除率达到71.4%，远好于其他种类酸催化，但多糖回收率却只有36.4%；采用Nagasawa等报道的方法时，向二甲基亚砜溶液中加入10%甲醇比加入2%吡啶或2%吡啶+2%三甲基氯硅烷具有更好的脱硫酸基效果，硫酸基脱除率达到72.9%，回收率48.9%，是本次实验中效果最好的。免疫活性实验表明，当降低龙须菜多糖硫酸基含量时，免疫活性相应降低。

关键词： 龙须菜;多糖;硫酸基;脱硫酸作用;免疫活性

Abstract:

The desulfation rate and immunoactivity of polysaccharide of Gracilaria lemaneiformis was investigated after using two desulfation method (Miller, et al and Nagasawa, et al ).The results showed that using the Miller method, the best desulfation effect was obtained when Oxalic acid was used as catalyst, and the desulfation rate achieved to 71.4%, but the polysaccharide recovery rate was only 36.4%. Using Nagasawa method, the desulfation rate was 72.9% with DMSO mixed with methanol 10%, which had a better desulfation effect than 2% pyridine or 2% pyridine+2% trimethylchlorosilane, and the polysaccharide recovery rate was 48.9%,. The immunostimulation of polysaccharide was decreased after desulfation.

Key words: Gracilaria lemaneiformis;Polysaccharides;Sulfate;Desulfation;Immunoactivity

收稿日期: 2008-09-22 出版日期: 2009-03-31

ZTFLH:

Q53

基金资助:

其它项目基金

通讯作者: 潘迎捷

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引用本文:

宫春宇,张劲松,唐庆九,潘迎捷. 龙须菜多糖脱硫酸化及免疫活性研究[J]. 中国生物工程杂志, 2009, 29(03): 47-50.

链接本文:

https://manu60.magtech.com.cn/biotech/CN/Y2009/V29/I03/47

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