葡萄酒泥酵母β-葡聚糖及其羧甲基化衍生物体外抗氧化

Study on Antioxidant Activity in vitro of β-Glucan and Its Carboxymethylated Derivatives from Wine Yeast

以葡萄酒泥酵母为原料制备高纯度酵母β-葡聚糖,对其进行紫外光谱、溶解性、颜色反应、薄层层析和红外光谱分析,并对β-葡聚糖及其羧甲基化衍生物进行体外抗氧化活性对比实验。结果表明:所得产品为纯度较高的碱不溶性β-葡聚糖;β-葡聚糖和羧甲基β-葡聚糖清除·OH、O_2^-·、DPPH·、ABTS^+·和螯合Fe^(2+)的IC_(50)分别为10.874、11.122、11.780、10.109、21.399mg/mL和3.982、3.182、3.222、2.562、5.027 mg/mL,其中后者的IC_(50)均低于10 mg/mL,具有较好的抗氧化活性。经过羧甲基化改性后的抗氧化能力较改性前的酵母β-葡聚糖得到显著提升。

This test was based on the dead yeast cells which from the less as research material to prepareβ-glucan of high purity from yeast.The methods about ultraviolet spectrum,solubility,color reaction test,thin-layer chromatography and infrared spectrum were used to analysis the properties of obtained product,whileβ-glucan and its carboxymethylated derivatives in vitro antioxidant activity were determined by contrastive study.The results showed that the product was alkali insolubleβ-glucan of high purity.The IC50 value ofβ-glucan and carboxymethylatedβ-glucan scavenging·OH,O2-·,DPPH·,ABTS+·and chelating Fe2+were 10.874,11.122,11.780,10.109,21.399 mg/mL and 3.982,3.182,3.222,2.562,5.027 mg/mL,while the latter was lower than 10 mg/mL,the best antioxidant activity was presented.The antioxidative activity of theβ-glucan was significantly improved compared with that before modification.