现代食品科技2017，Vol.33Issue(8)：30-35,6.DOI:10.13982/j.mfst.1673-9078.2017.8.006
黑松露多糖分离纯化与抗炎活性研究
Isolation, Purification, and Characterization of Anti-inflammatory Activity of Truffle Polysaccharides
王海燕 1张隆龙 1张凤兰 1赵晓宇1
作者信息
- 1. 中国食品药品检定研究院,北京100050
- 折叠
摘要
Abstract
Using Yunnan truffle as the raw material,black truffle polysaccharides (TPs) were obtained by water extraction and alcohol precipitation.The extracted black TPs were separated by DEAE Sepharose Fast Flow ion exchange chromatography to obtain two truffle polysaccharide fiactions:TP 1 and TP2.The inhibitory effects of TP 1 and TP2 on the proliferation of mouse macrophages (RAW264.7) and the capacities of TP1 and TP2 for the phagocytosis of neutral red pigment were investigated.TP1 was further purified by Sephadex chromatography column to yield TP1-1,which was used for structural characterization.The results showed that TP1 and TP2 had no toxic effects on RAW264.7 cells;they could significantly increase the phagocytic capacity of RAW264.7 cells,and the effect of TP1 was greater than that of TP2.The average molecular weight of TP 1 was 757910 u,and its monosaccharide composition was D-glucose and D-mannose,in proportions of 88.94％ and 1.19％,respectively.Ultraviolet (UV) spectra revealed that TP1-1 did not contain protein or nucleic acid.The results of infrared spectrum analysis showed that TP1-1 had a pyran ring structure and contained alpha-glycosidic bonds and mannose.关键词
黑松露多糖/提取工艺/分离纯化/抗炎活性Key words
truffle polysaccharides/extraction process/isolation and purification/anti-inflammatory activity引用本文复制引用
王海燕,张隆龙,张凤兰,赵晓宇..黑松露多糖分离纯化与抗炎活性研究[J].现代食品科技,2017,33(8):30-35,6.
