决明子多糖酵母微囊制备条件优化及对HepG2细胞抑制作用研究

Optimization of Preparation Conditions of Cassia Polysaccharide Yeast Microcapsules and its Inhibitory Effect Research on HepG2 Cells

以包埋时间、加水量、芯材比、包埋温度为正交实验的因素考察对决明子多糖微囊化的影响。结果显示包埋时间6小时、加水量4 m L、芯材比为3∶1(g/g)和包埋温度40℃,决明子多糖微囊的包埋率为49.3%。HepG2细胞在决明子多糖酵母微囊(100 mg/m L)中的MTT生存率是46.9%,LDH活性是176.9%,且HepG2细胞会皱缩、分离。

The effects of embedding time,water add ition,core ratio and embedding temperature on the microencapsulation of cassia polysaccharide were investigated by orthogonal experiment. The analysis shows that ： When the embedding time is 6 hours and the amount of water is 6 mL,the ratio of core to material is 3 ∶1（g/g）.Meanwhile,when the embedding temperature is 40 ℃,the embedding rate of cassia polysaccharide microcapsules is 49.3%. Besides,the research shows that the survival rate of HepG2 cells for cassia polysaccharide yeast microcapsules is 46.9%. At the same time,the LDH activity is 176.9% which could cause the shrinkage and separation of the HepG2 cells.