灵芝肽多糖的化学研究

Chemical Studies on Peptide-Polysaccharides of Lingzhi (Ganoderma lucidum )

从灵芝子实体热水提取物中分得2种葡聚糖肽GLSP2及GLSP3，凝胶层析及高效液相层析法证明均为单一的多糖均一体，测得分子量分别为12800及14100。完全酸水解、过碘酸盐氧化、Smith降解、光谱分析、气相色谱及甲基化分析证明，GLSP2为含有β-（1→3）（1→6）及（1→4）甙键的葡聚糖肽，肽的含量占26．6％；GLSP3为含有β-（1→6）及（1→4）甙键的葡聚糖肽，两类甙键糖基组成比例为1∶1，并有分枝，肽的含量占12．3％。碱性β-消去反应证明，2种葡聚糖肽的糖基与肽键中的丝氨酸及苏氨酸以O-糖甙键相连接。

Two glycan peptides, GLSP2 and GLSP3 were obtained from the hot-water extract of thefruit-body of Ganoderma lucidum. Gel chromatography and HPLC showed that they are bothhomogeueous polysaccharides,with molecular weights of 12800 aud 14100 respectively. Throughthe procedures of total acidic hydrolysis, periodate oxidation, Smith degradation, and spectraldetermination, GLSP2 proved to be a glycan peptide with β (1→3 ) (1→6 ) and (1→4 )linkage, 26.6% of which is peptide; while GLSP3 proved to be a glycan peptide with β- (1→6 ) and (1→4 ) linkage, aud the sugar residue ratio in these two bonds is 1∶1. The chain ofGLSP3 has branches, and peptide takes 12.3% 0f it. Basic β-elimination reaction iudicatedthat the sugar residues in the two glycan peptides are linked with O-bond to serine and threonine on the peptide chain.