杂交选育的优良猴头菌株发酵菌丝体多糖结构特征及体外免疫活性

Structure characteristics and immunological activity in vitro of polysaccharide isolated from the fermented mycelium of dominant Hericium erinaceum strains by hybrid breeding

对猴头菌杂交选育的3株高产多糖菌株(15、91、611)和亲本菌株进行液体发酵培养,比较其液体发酵生物量与多糖含量;发酵菌丝体经水提、分级醇沉获得10个胞内多糖组分,对10个多糖组分的相对分子质量分布、单糖组成、多糖基本结构特征和体外刺激RAW 264. 7细胞释放NO的活性进行了研究。结果表明:3株杂交菌株在液体发酵生物量和多糖含量方面较亲本菌株有不同程度的提升,菌株15糖含量提升率达到107%;杂交菌株菌丝体20%、60%(体积分数)醇沉多糖组分在相对分子质量分布、单糖组成与某一亲本菌株相似,变化较小,一般介于两亲本菌株的遗传特性之间。杂交菌株与亲本的多糖组分在红外光谱方面无明显差异; 10个醇沉的多糖组分均具有体外刺激巨噬细胞释放NO的活性,其中H15P20、H91P60、H911P60具有较高的免疫活性,活性与多糖含量具有一定的相关性。研究表明,经杂交选育获得的高产多糖菌株,其发酵菌丝体多糖的结构特征与亲本差异不大,而含量大幅提高,为猴头菌相关产品的开发提供了优质资源。

Three high-yield polysaccharide Hericium erinaceus strains( 15, 91, 611) breeded by hybridization and their parent strains were cultured in liquid fermentation, and their liquid fermentation biomass and polysaccharide content were compared. Ten intracellular polysaccharide components were obtained from fermented mycelia by water extraction and graded alcohol precipitation. The molecular weight distribution, monosaccharide composition, basic structural characteristics of polysaccharides and NO release activity stimulated by RAW 264.7 cells in vitro were studied. The results showed that the biomass and polysaccharide content of 3 hybrid strains were higher than those of their parents in liquid fermentation, and the sugar content of strain 15 increased by 107%. The molecular weight distribution and monosaccharide composition of 20% and 60% ethanol-precipitated polysaccharides in hybrids were similar to those of a parent strain, and changed little, which were generally between the genetic characteristics of the two parent strains. There was no obvious difference in the polysaccharide components between the hybrid strains and their parents in infrared spectroscopy. All the 10 alcohol-precipitated polysaccharides had the activity of stimulating macrophages to release NO in vitro, among which H15P20, H91P60 and H911P60 had higher immune activity, and the activity was related to the polysaccharides content. The results suggested that the structure characteristics of polysaccharides in fermented mycelia of high-yield polysaccharide-producing strains obtained by cross-breeding had little difference from those of their parents, but the polysaccharides content increased significantly, which provided high-quality resources for the development of related products of H. erinaceus.