姬松茸多糖提取及对神经细胞损伤的保护作用

Extraction of Polysaccharide from Agaricus Blazei Murrill and Its Protective Effect on Nerve Cell Injury

旨在优化姬松茸多糖的提取工艺及姬松茸多糖对神经细胞谷氨酸损伤的保护作用.多糖的提取采用热水浸提,纯化采用sevag法,在体外构建谷氨酸损伤的PC12细胞模型,MTT法测定PC12神经细胞活性;流式细胞仪检测神经细胞的凋亡;试剂盒检测丙二醛、过氧化氢酶、超氧化物歧化酶和谷胱甘肽过氧化物酶活性.结果显示,料液比1∶30,浸提时间3 h,温度120℃时提取方法最佳;姬松茸多糖能显著提高谷氨酸损伤神经细胞的生存率,降低丙二醛的生成,提高过氧化氢酶、超氧化物歧化酶和谷胱甘肽过氧化物酶活性;姬松茸多糖对谷氨酸损伤神经细胞有显著的保护作用,其机制可能与拮抗谷氨酸诱导的氧化应激有关.

The aim of this study is to optimize the extraction process of polysaccharides from agaricus blazei murrill and the protective effect of polysaccharides from agaricus blazei murrill on glutamate damage in nerve cells. The polysaccharides were extracted by hot water and purified by sevag method. The model of PC12 cells damaged by glutamate was constructed in vitro. The activity of PC12 neurons was measured by MTT method;the apoptosis of neurons was detected by flow cytometry;the activities of malondialdehyde, catalase, superoxide dismutase and glutathione peroxidase were detected by kit. The optimum extraction method was obtained when the ratio of material to liquid was 1∶30, the extraction time was 3 hours and the temperature was 120 ℃. Agaricus blazei murrill polysaccharide could significantly improve the survival rate of nerve cells injured by glutamate, reduce the production of malondialdehyde, and increase the activities of catalase, superoxide dismutase and glutathione peroxidase. Agaricus blazei murrill polysaccharide has a significant protective effect on glutamate-induced neuronal injury, and its mechanism may be related to antagonizing glutamate-induced oxidative stress.