红曲多糖的提取工艺优化及其对蛋白氧化损伤的保护作用

Optimization of isolation process of Monascus polysaccharides and their protective effect on protein oxidative damage

目的:优化红曲胞外多糖的提取工艺,首次探讨其对蛋白质氧化损伤的保护活性。方法:采用单因素实验和正交实验设计方法优化提取工艺;以2,2’-偶氮二异丁基脒二盐酸盐(2,2’-azobis-2-methyl-propanimidamide,AAPH)作蛋白损伤诱导剂,采用凝胶电泳检测红曲多糖对蛋白损伤的保护活性。结果:单因素实验及正交实验得出,在以料液比1:24(g:mL),提取时间2 h,提取温度100℃时,粗多糖的提取率为2.86%,含量为41.20%。抗氧化实验发现红曲多糖提取物对蛋白氧化损伤具有保护活性,其最小保护浓度为200μg/mL。

Objective： To optimize the extraction process of Monascus polysaccharides, and to explore its protective activity against protein oxidative damage for the first time. Methods： Single-factor experiment and orthogonal experiment were used to optimize the extraction process. 2,2＇-two 2,2＇-azobis-2-methyltwo propanimidamide（AAPH） was selected as an inducer to damage proteins, and the protective effect of Monascus polysaccharide extract on protein damage was detected by gel electrophoresis. Results： Single-factor experiment and orthogonal experiment showed that the optimum conditions were the ratio of material to liquid 1：24（g：mL）, the extraction temperature 100 ℃ and extraction time 2 h with the extraction rate of crude polysaccharides was 2.86% and the purity was 41.2%. The results of antioxidant experiments showed that the polysaccharide extract had protective activity against protein oxidative damage, and its minimum protective concentration was 200 μg/mL.