小刺猴头菌丝体多糖的结构研究

Structural Properties of Polysaccharides for the Mycelium of Hericium caput-medusae

对小刺猴头过滤掉发酵液的发酵菌丝体,水提和碱提后获得的均一组分多糖HMP-w1.1和HMP-a1.1进行结构性质的研究。结果表明:HMP-w1.1是分子量为36.3 kD的α型吡喃糖,单糖组成为甘露糖(Man),葡萄糖(Glc),半乳糖(Gal),岩藻糖(Fuc);HMP-a1.1是分子量为42.8 kD的β型吡喃糖,单糖组成为甘露糖(Man),半乳糖醛酸(GalUA),葡萄糖(Glc),半乳糖(Gal),岩藻糖(Fuc)。综合高碘酸氧化和Smith降解的试验结果,推断HMP-w1.1的糖苷键构型可能为1→、1→4、1→4,6、1→6、1→2、1→2,6;HMP-a1.1的糖苷键构型可能为1→6、1→2、1→2,6。

Water extraction polysaccharides and alkali extraction polysaccharides for the mycelium of Hericium caput-medusae were studied on the structural properties. The results showed that HMP-wl. 1 is α pyranose with the relative molecular weights of 36.3 kD, containing protein and no uronic acid, and is composed of Man, Glc, Gal and Fuc. HMP-al. 1 is β pyranose with the relative molecular weights of 42.8 kD, containing protein and uronic acid, and is composed of Man, GalUA, Glc, Gal and Fuc. The structural analysis showed that HMP-wl. 1 glycoside bond configuration might be 1→, 1→4, 1→4, 6, 1→6, 1→2, 1→2, 6, and HMP-wl. 1 glycoside bond configuration might be 1→6, 1→2, 1→2, 6.