取代度对硫酸酯化虎奶多糖抗氧化活性的影响

Effect of Degree of Substitution on the Antioxidative Activities of the Sulfated Hunai Polysaccharide

通过对一种真菌虎奶多糖 (HNP)的硫酸酯化修饰 ,合成了取代度分别为 0 .39和 0 .5 5的两种硫酸酯化虎奶多糖S1 HNP和S2 HNP .讨论了S1 HNP和S2 HNP对Fe2 + Vc致鼠肝线粒体TBARS含量增加的抑制作用 ,对CCl4 诱导的肝脂质过氧化的保护作用 ,及对CuSO4 Phen Vc H2 O2 DNA体系中·OH导致的DNA损伤化学发光峰的抑制作用差异 .结果表明 ,S1 HNP比S2

Two sulfated Hunai polysaccharides S 1 HNP and S 2 HNP, with the degree of substitution 0.39 and 0.55 respectively, were synthesized by the sulfonation of Hunai polysaccharide. Their antioxidation effects were evaluated in three ways: (1) the inhibition effect on the increase of TBARS content of rat liver mitochodria induced by Fe 2+ V c; (2) the protective effect on the lipid peroxidation induced by CCl 4; (3) the inhibition effect on chemilumine scence of DNA damage induced by ·OH in CuSO 4 Phen V c H 2O 2 system. It is shown that S 1 HNP was a more effective antioxidant than S 2 HNP.