虎奶菇菌核多糖的化学修饰及活性研究

Chemical modification and activity of polysaccharides from Pleurotus tuber-regium

对虎奶菇菌核多糖进行硫酸化、羧甲基化、乙酰化、磷酸化修饰,并对其体外抗氧化活性及对α-葡萄糖苷酶和α-淀粉酶的抑制率进行了研究.结果表明:羧甲基化和硫酸化修饰提高了虎奶菇菌核多糖的抗氧化活性,其中羧甲基化修饰效果更为显著.乙酰化和磷酸化修饰使羟自由基清除率和还原力有所下降,但超氧阴离子自由基和1,1-二苯基-2-苦苯肼自由基(DPPH·)清除率有所增高.修饰后的多糖对α-葡萄糖苷酶的抑制率和α-淀粉酶的抑制率均有不同程度的提高,其中羧甲基化和硫酸化修饰后提高显著,且羧甲基化优于硫酸化.研究发现采用合适的修饰方法,可以明显提高虎奶菇菌核多糖的抗氧化活性及对α-葡萄糖苷酶和α-淀粉酶的抑制率.

Polysaccharides （HNP） from Pleurotus tuber-regiurn were successfully modified by ei- ther sulfation, carboxymethylation, acetylation or phosphorylation, and their antioxidation and inhibition effects on a-amylase and a-glycosidase were studied. Results show that sulfation and carboxymethylation increased the antioxidant activity obviously, which the carboxymethylation modification effect was more significant. The scavenging hydroxyl radical and power were re- duced but scavenging 1, 1-diphenyl-2-picrylhydrazyl （DPPH ~ ） radic and superoixide anion （02- ~ ） were improved after acetylation and phosphorylation. The modification products im- proved the inhibitory activity against a-amylase and a-glycosidase. Sulfation and carboxymethyla- tion increased the anti-diabetic activity obviously and the carboxymethylation modification effect is better. The research shows that the antioxidation and inhibition effect on a-amylase and a-gly- cosidase of polysaccharides from Pleurotus tuber-regium can be improved remarkably through ap- propriate chemical modifications.