复合酶解提取牡蛎糖胺聚糖及其降血糖活性

Study on Extraction of Glycosaminoglycan from Oyster by Complex Enzymatic Hydrolysis and Hypoglycemic Activity

以福建牡蛎为原料,采用单因素试验和响应面法优化试验确定牡蛎糖胺聚糖复合酶解提取的工艺条件,并对其α-葡萄糖苷酶抑制活性进行研究。结果显示,当料液比为1∶15(g/mL)、起始pH8.0、复合酶添加量2.20%、复合酶质量比(中性蛋白酶∶胰蛋白酶)1∶1.20、酶解温度50℃、酶解时间4 h时,可以达到对牡蛎糖胺聚糖最佳的提取效果,提取率为(0.71±0.02)%。体外α-葡萄糖苷酶的抑制结果显示,牡蛎糖胺聚糖对α-葡萄糖苷酶的抑制作用在0.2~1.0 mg/mL时呈正相关,当牡蛎糖胺聚糖样品浓度为1.0 mg/mL时,对α-葡萄糖苷酶抑制率可达到42.65%,表明其具有一定的降血糖功效。

The response surface method was used to optimize the extraction conditions of glycosaminoglycan compound enzyme from Fujian oyster,and theα-glucosidase inhibitory activity of oyster glycosaminoglycan was studied.The results showed that when the solid-liquid ratio was 1∶15(g/mL),initial pH8.0,compound enzyme dosage 2.20%,mass ratio of complex enzyme(neutral protease∶trypsin)1∶1.20,enzymolysis temperature 50℃,enzymolysis time 4 h,the optimal extraction effect of oyster glycosaminoglycan was obtained,and the extraction rate reached(0.71±0.02)%.The inhibition results ofα-glucosidase in vitro showed that the inhibitory effect of oyster glucosaminoglycan onα-glucosidase was positively correlated in the range of 0.2-1.0 mg/mL.When the sample concentration of oyster glucosaminoglycan was 1.0 mg/mL,the inhibition rate ofα-glucosidase could reach 42.65%,indicating that oyster glucosaminoglycan had certain hypoglycemic effect.