香菇多糖抗氧化及其抗真菌机制初步研究

Study on antioxidation and inhibition mechanism of Lentinula edodes polysaccharide

香菇子实体干粉经乙醇除杂、水提、除蛋白、乙醇分级沉淀等不同方法后,得到Len-40、Len-60、Len-80等3种不同多糖组分,采用邻苯三酚自氧化体系和Fenton体系考察其清除自由基的能力,滤纸片法考察其对真菌的抑菌效果。结果表明,香菇多糖不同组分均具有抗氧化活性,抗氧化能力由强到弱依次为Len-40>Len-60>Len-80;该多糖对温度不敏感,通过导致菌丝断裂、相互缠绕、死亡等方式达到抑菌的效果。

The Len-40, Len-60 and Len-80 of polysaccharide in Lentinula edodes mycelium were obtained by fractionated precipitation. The selfoxidation system pyrogallic acid and Fenton system were used to analyze L. edodes polysaccharide. And their antibactirial activities were investigated by cylinder plate method. The results showed that L. edodes polysaccharides were able to remove the free radicals, and the priority ranked ability was Len-40〉Len-60〉Len-80. Moreover, L. edodes polysaccharides were not sensitive to temperature. And L. edodes polysaccharides may break the mycelium, cross linking the internodes of mycelium, and lead fungal to dead.