香菇茯苓混合多糖的抗氧化性及抑菌性

Antioxidant and Antibacterial Activity of Mixed Lentinan and Pachymaran Polysaccharides

为获得抗氧化性及抑菌性更好的多糖应用于药品及保健品中,以干制品的香菇和茯苓为原料,经过热水浸提和醇沉后分别提取出香菇多糖、茯苓多糖和香菇茯苓混合多糖,比较3种多糖的还原能力、清除羟自由基能力、抗亚硝胺合成能力及其抑菌性。结果表明:在5mg/mL浓度下,香菇茯苓混合多糖、茯苓多糖和香菇多糖对羟自由基的清除能力分别为37.11%、18.34%和21.56%。当多糖浓度为2.0mg/mL时,香菇茯苓混合多糖的还原能力明显大于香菇和茯苓多糖;当多糖浓度为2.4mg/mL时,香菇茯苓混合多糖对亚硝胺的阻断率为41.48%,分别比香菇多糖和茯苓多糖高10.59%和12.2%;当多糖浓度为20mg/mL时,香菇茯苓混合多糖、香菇多糖和茯苓多糖对枯草芽孢杆菌、大肠杆菌和金黄色葡萄球菌的抑菌圈分别为14.24~15.75mm、11.57~12.25mm和11.20~11.76mm。香菇茯苓混合多糖对金黄色葡萄球菌、枯草芽孢杆菌和大肠杆菌的最小抑菌浓度分别为0.5mg/mL、1.0mg/mL和1.0mg/mL。

The reducing capacity, scavenging hydroxyl free radical ability, resistance to nitrosamine synthetic ability of lentinan, pachyrnaran and the mixed lentinan and pachymaran polysaccharides extracted from dry mushroom and Poria cocos to acquire polysaccharides with good antioxidant and antibacterial activity for medicine and health product. Results： The scavenging hydroxyl free radical ability of mixed lentinan and pachyrnaran polysaccharides, lentinan and pachyrnaran is 37. 11%, 21. 56% and 18. 34% when the concentration of three polysaccharides is 5 mg/mL. The reducing capacity of mixed lentinan and pachymaran polysaccharides is obviously higher than lentinan and pachyrnaran when their concentration is 2.0 mg/rnL. When the concentration of mixed lentinan and pachyrnaran polysacharides is 2.4 rng/rnL, the blocking rate of nitrosamines is 40. 41%,which is 10. 59% and 12. 2% higher than that of lentinan and paehymaran respectively; The inhibition zone diameter of mixed lentinan and pachymaran polysaccharides, lentinan and pachyrnaran against Bacillus subtilis, Escherichia coli and Staphylococcus aureus is 14.24- 15.75 turn, 11. 57412.25 rnm and 11.20～11.76 turn respectively. The minimum inhibition concentration of mixed lentinan and pachyrnaran polysaccharides to S. aureus, B. subtilis, E. coli is 0. 5 mg/mL, 1.0 mg/mL and 1.0 mg/mL .