不同分子量的角叉菜(Chondrus ocellatus)λ-卡拉胶的抗氧化活性

ANTIOXIDANT ACTIVITY OF Λ-CARRAGEENANS OF DIFFERENT MOLECULAR WEIGHTS FROM CHONDRUS OCELLATUS

从角叉菜中提取λ-卡拉胶,利用密闭微波法进行降解,得到5种不同分子量的产品:650、240、140、15、9.3kDa。红外、紫外和化学分析结果表明,这些卡拉胶样品具有相似的组成和结构,这表明微波法不会改变多糖的组成和结构。体外实验结果表明,角叉菜λ-卡拉胶及其降解产物对超氧阴离子(O2?)、有机自由基DPPH、H2O2诱导的小鼠红细胞氧化溶血以及小鼠肝匀浆脂质过氧化作用均有不同程度的抑制作用,其中对小鼠肝匀浆脂质过氧化作用的抑制作用最显著,不同分子量的角叉菜λ-卡拉胶对多种自由基均有较好的清除作用,其中对小鼠肝匀浆脂质过氧化的抑制作用最显著,分子量对抗氧化活性有较显著的影响。

The antioxidant activity of λ-carrageenans from chondrus ocelots in different molecular weights was studied. λ-carrageenan was extracted from Chandra＇s ocelots and degraded in microwave from which products in different molecular weight： 650, 240, 140, 15, 9.3 kDa, were yielded. Analyses in IR, UV and chemistry demonstrated that these products are similar in chemical components and structure, showing that microwave degradation would not change the chemical components and structure of polysaccharides. In addition, in vitro scavenging activities of these λ-carrageenans showed protections of different degrees by these polysaccharides with antioxidant activities against superoxide radical, DPPH, and H2O2-induced hemolysis of rat erythrocytes, especially lipid peroxide of rat liver homogenate.