酶法辅助提取毛头鬼伞子实体粗多糖的研究

Enzymatic Extraction of Polysaccharide from Coprinus comatus Fruit Bodies

用酶法辅助提取毛头鬼伞(Coprinus comatus)子实体粗多糖,对酶的种类、用量、酶解温度和时间进行了优化,结果表明:木瓜蛋白酶对毛头鬼伞多糖的提取效果最好,以1%的木瓜量白酶用量在50℃条件下酶解7h可使多糖得率达2.23%,约是蒸馏水提取所得的2倍;HPLC分析结果表明,酶解法更有利于毛头鬼伞多糖中低分子量组分(～10kDa)的释放;酶法辅助和水提法所得多糖均具有刺激巨噬细胞释放NO的活性。

Abstract ： Suspensions of Coprinus comatus fruit bodies in water [3 ： 100 （w/v） solid： liquid ratio] were treated separately with solutions of papain, trypsin, cellulase, pectinase and chitinase [1% （w/w） based on fruit body weight] in order to improve the yield of extracted polysaccharide. Suspensions were initially incubated at the optimal enzymolysis temperature for 3 h, followed by 100 ℃ for 2 h. Maximal polysaccharide yields were recorded with papain, and optimal conditions （enzyme concentration, extraction temperature and time） for enzyme-facilitated extraction were determined. Polysaccharide yields were significantly improved by adding papain during the extraction, and yields of 2. 23% （twice the amounts extracted using hot water alone） were achieved at 1% enzyme concentrations, 50 ℃ and 7 h extraction time. HPLC analysis revealed that papain increased the amount of low molecular weight （- 10 kDa） polysaccharide extracted. Polysaccharide extracted with either hot water alone or using papain was effective in stimulating macrophages to release NO.