摘要
本实验利用MTT法研究不同硫酸基含量的龙须菜精多糖(RPGL)、纯多糖、脱硫多糖和硫酸化多糖抗流感病毒H1-364的作用,探讨龙须菜多糖硫酸基含量对其抗病毒活性的影响。结果表明,不同龙须菜多糖均具有抗H1-364作用,其中RPGL的作用最强,对H1-364抑制率高达88.82%;龙须菜多糖抗H1-364病毒的能力在一定范围内随硫酸基含量的增加而增大,当硫酸基含量在13%附近时,其抗病毒的能力最强,而硫酸根含量过高或过低对H1-364病毒的抑制作用均有所下降。
Different sulfate group contents of polysaccharides from Gracilaria lemaneiformis (PGL), namely refine polysaccharides (RPGL), purified polysaccharides (GL-1, GL-2 and GL-3), desthio-PGL, and sufation polysaccharides (S1, S2 and S3), their antinfluenza virus H1-364 activities and the effects on sulfate group content on antiviral activities of H1-364 were studied by MTT method. Results showed that different polysaccharides from Gracilaria lemaneiformis have antiinfluenza virus H1-364 activities, and RPGL's inhibiting effect is the best of them and its max virus inhibition ratio is 88.82%. The antiviral abilities of the polysaccharides are better when sulfate group content is higher within limits. While sulfate group content is near 13%, the polysaccharides samples get the best antiviral abilities, while sulfate group content is higher or lower than 13%, the antiviral abilities reduce.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第8期587-590,共4页
Food Science
基金
汕头市科技计划项目(2006-149)
广东省科技计划项目(2007A032600003)
关键词
龙须菜多糖
硫酸基
抗病毒活性
polysaccharide from Gracilaria lemaneiformis
sulfate group
antivirus activity