秀珍菇多糖的硫酸化及其生物活性研究

Study on Preparation and Bioactivity of Sulfated Saccharides of Pleurotus geesteranus

采用水提醇沉法从秀珍菇发酵液中提取胞外多糖,经氯磺酸-吡啶法修饰后得到胞外多糖硫酸酯,对多糖及其硫酸酯进行抗氧化活性和抑菌活性研究。结果表明,制备出的秀珍菇多糖硫酸酯硫酸基含量为15.4%,取代度为1.53。在相同质量浓度下,秀珍菇多糖硫酸酯的抗氧化活性稍高于秀珍菇多糖,而抑菌活性明显提高。

After water extraction and alcohol precipitation,exopolysaccharide was extracted from the fermentation broth of Pleurotus geesteranus,which was modified to obtain polysaccharide sulfate by chlorosulfonic acid-pyridine method.The antioxidant activity and antibacterial activity of polysaccharides and sulfated polysaccharide were investigated.The results showed that the sulfate group content in the sulfated polysaccharide was 15.4%,and substitution degree was 1.53.The antioxidant activity of sulfated polysaccharide was a little higher than polysaccharide with the same concentration,while the antibacterial activity of sulfated polysaccharide was much higher than polysaccharide.