酶解嗜酸乳杆菌肽聚糖的制备及抗氧化活性的研究

Research on Enzymatic Preparation and Antioxidant Activity of Lactobacillus acidophilus Peptidoglycan

目的:研究嗜酸乳杆菌肽聚糖的最适酶解制备方法,使其溶解性提高的同时也具备良好的抗氧化活性。方法:以不溶物含量为指标,通过响应面法筛选变溶菌素辅助溶菌酶酶解的最佳工艺。以原肽聚糖为对照组,分析最佳工艺下其表面结构变化和抗氧化能力。结果:最佳工艺组较对照组而言具有表面颗粒分散性增加,超氧化物歧化酶活力与抗超氧阴离子能力显著升高的效果。结论:利用温和酶解的方法适当减小肽聚糖的分子质量,既有利于改善表面亲水性,增加溶解能力,又有利于其抗氧化功能的发挥。由此推测分子质量与肽聚糖营养效用的发挥可能有密切关系。

Objective： To improve the solubility and increase the antioxidant capacity, the enzymatic preparation of lactobacillus acidophilus peptidoglycan were investigated in this study. Method： The optimum, which was selected by response surface method, was tested in the changes of surface structure and antioxidant ability. Results： It showed that optimum group contains higher surface of the particle dispersion and antioxidant ability compared to control group. Conclusion： The method uses mild enzymatic methods to appropriately reduce the molecular weight of peptidoglycan. It increases solubility by the improvement of hydrophilicity, helps the body to absorb better and has higher antioxidant activity. Therefore, the size of the molecular weight may have close relation to the effect of peptidoglycan.