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鲍鱼肌肉多糖的性质及抗肿瘤活性

王军玲 魏配晓 邱绪建 翁武银

食品科学2018,Vol.39Issue(12):26-32,7.
食品科学2018,Vol.39Issue(12):26-32,7.DOI:10.7506/spkx1002-6630-201812005

鲍鱼肌肉多糖的性质及抗肿瘤活性

Physicochemical Properties and Antitumor Activity of Polysaccharides from Abalone Muscle

王军玲 1魏配晓 1邱绪建 1翁武银2

作者信息

  • 1. 集美大学食品与生物工程学院,福建 厦门 361021
  • 2. 厦门市海洋功能食品重点实验室,福建 厦门 361021
  • 折叠

摘要

Abstract

Abalone muscle polysaccharide (AMP) was prepared from the muscle of Haliotis discus hannai Ino by protease hydrolysis combined with fractional precipitation with gradient concentrations of ethanol. Three fractions (AMP-1, AMP-2 and AMP-3) were obtained by DEAE-52 column chromatography. Their physicochemical properties and antitumor activity were investigated. The results of chemical composition suggested that the total sugar content of AMP was 83.9%, while the total sugar content of AMP-1 was 83.8%, which was higher than that of AMP-2 (62.5%) and AMP-3 (31.6%). Monosaccharide composition analysis suggested that AMP was mainly composed of Glc, AMP-1 was almost exclusively composed of Glc, and AMP-2 and AMP-3 were mainly composed of Glc and Gal together with hexosamine. Based on the results of chemical composition as well as ultraviolet spectroscopic and Fourier transform infrared spectroscopic analyses, AMP-1 was α-pyranose with high purity, while AMP-2 and AMP-3 might be glycoprotein. The results of iodine staining indicated that AMP-1 was a non-starch glucan. Scanning electron microscopy showed that AMP and AMP-1 had a lamellar structure, while AMP-2 and AMP-3 contained many spherical particles. Furthermore, AMP and AMP-1 showed a strong inhibitory activity against both human breast cancer cell line MDA-MB-231 and human liver cancer cell line HepG2.

关键词

鲍鱼肌肉/多糖/化学组成/单糖组成/表面形态/抗肿瘤活性

Key words

abalone muscle/polysaccharide/chemical composition/monosaccharide composition/surface morphology/antitumor activity

分类

化学化工

引用本文复制引用

王军玲,魏配晓,邱绪建,翁武银..鲍鱼肌肉多糖的性质及抗肿瘤活性[J].食品科学,2018,39(12):26-32,7.

基金项目

国家自然科学基金面上项目(31571835) (31571835)

国家海洋公益性行业科研专项(201405016) (201405016)

食品科学

OA北大核心CSCDCSTPCD

1002-6630

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