刺激因子对桦褐孔菌胞外多糖体外降血糖活性的影响

Effects of Stimulating Factors on Hypoglycemic Activity in Vitro of Polysaccharides from Inonotus obliquus

桦褐孔菌液体深层发酵与子实体产多糖的体外降血糖活性存在较大差异,为提高前者的活性,本文研究了不同刺激因子作用下桦褐孔菌液体深层发酵产生的胞外多糖对正常HepG2细胞及胰岛素抵抗HepG2细胞葡萄糖消耗的影响。结果表明:桦树浸提汁、VB1、VB6和白桦脂醇刺激下得到的发酵多糖在一定范围内均能促进细胞葡萄糖消耗,且不同刺激因子的体外降血糖活性促进效果不同。160μg/mL桦树浸提汁组、40μg/mL VB6组、80μg/mL VB1组和白桦脂醇组发酵多糖均能显著提高胰岛素抵抗HepG2细胞48 h的葡萄糖消耗量,且效果均好于无刺激因子组,其中VB6的促进效果最显著,比无刺激因子组提高66.80%,显著高于阳性对照组(P<0.01)。结论:桦树中含有促进桦褐孔菌子实体产生活性多糖的刺激因子,桦树浸提汁中白桦脂醇、VB1和VB6能够提高桦褐孔菌液体深层培养产多糖的降血糖活性。

There is a big difference in the hypoglycemic activity in vitro between polysaccharides by Inonotus obliquus from submerged fermentation and fruit body.In order to improve the activity of the former,this study explored the glucose consumption of HepG2 cells and insulin-resistant HepG2 cells added with extracellular polysaccharides from Inonotus obliquus by submerged fermentation under different stimulating factors.The results showed that polysaccharides obtained by adding stimulating factors could promote the glucose consumption of cells,and different stimulating factors had different effects of promoting hypoglycemic activity in vitro.To be specific,160μg/mL birch extract,40μg/mL VB6,80μg/m L VB1 and betulin group fermented polysaccharides could significantly increase the glucose consumption of IR-HepG2 cells for 48 h,and the effect was better than the non-stimulating factor group.Among them,thepromotion effect of VB6 was the most significant,which was 66.80%higher than that of the non-stimulating factor group,and significantly higher than that of the positive control group(P<0.01).Therefore,the paper proved that the birch indeed contained stimulating factors that could promote the production of active polysaccharides from the fruit bodies of Inonotus obliquus,and further proved that the betulin,VB1 and VB6 in the birch extract could improve the hypoglycemic activity of the polysaccharide produced by the liquid submerged culture of Inonotus obliquus.