苦豆子多糖及其衍生物的体外抗氧化活性

Antioxidative Effects in vitro of Polysaccharides in Sophora alopecuroides and its Derivatives

目的:对苦豆子多糖及其衍生物的体外抗氧化活性进行了研究。方法:将苦豆子多糖硫酸化、磷酸化修饰后,以维生素C(VC)为对照,分别测定苦豆子多糖(SAP)、硫酸化苦豆子多糖(SAPS)和磷酸化苦豆子多糖(SAPP)3种多糖对二苯代苦味酰自由基(DPPH)、羟自由基(.OH)、超氧自由基(O2-.)的体外抗氧化活性及还原力。结果:SAPS和SAPP表现出不同程度抗氧化活性,并随浓度增加,活性增强,其中SAPS和SAPP清除DPPH能力(IC50分别是4.573,6.542 mg.L-1)与SAP(IC5010.233 mg.L-1)相比,有显著提高;SAPP清除羟自由基(IC504.368 mg.L-1)和SAPS清除超氧自由基(IC502.651 mg.L-1)能力显著提高。结论:硫酸化和磷酸化修饰能提高苦豆子多糖的体外抗氧化活性。

Objective：To investigate the antioxidant effect in vitro of polysaccharides in Sophora alopecuroides （SAP） and its derivatives. Method： After sulfation and phosphorylation of the SAP, the scavenging capacities of 1,1-diphenyl-2-picrylhydrazyl, superoxide anion radicals, hydroxyl free radicals and reducing power were assayed, with vitamin C（VC） as control. Result： The activity of modification products was increased with the concentration increasing. The scavenging rate against 1,1-dipheny 1.2-picrylhydmiyl DPPH 50% inhibition concentration （IC50, 4.573 mg·L-1） and superoxide anion radicals IC50 2.651 mg·L-1 of SAPS were more than SAP. The scavenging rate against DPPH IC50, 6.542 mg·L-1 and hydroxyl free radicals IC50 4.368 mg·L-1 of SAPP were more than SAP. Conclusion： The antioxidant activity of polysaccharides in S. alopecuroides can be improved through sulfation and phosphorylation of the SAP.