磷酸化苹果渣多糖的体外抗氧化、免疫调节活性研究

In Vitro Antioxidant and Immunomodulatory Activities of Phosphorylated Apple Pomace Polysaccharides

苹果渣是苹果汁加工过程中的主要副产物,富含多糖、多酚和维生素等多种活性成分。为促进苹果渣的高值化利用,以苹果渣多糖(Apple residue polysaccharide,APP)为原料,通过单因素和响应面试验对磷酸化苹果渣多糖(Phosphorylated apple pomace polysaccharides,PAPP)进行工艺优化,对比磷酸化修饰前后苹果渣多糖的体外抗氧化和免疫调节活性。结果表明,磷酸化最优工艺为磷酸化试剂比例5.20:1.80、温度80℃、p H9.10,在此工艺条件下磷酸根含量为10.77%;PAPP在1245 cm^(–1)和898 cm^(–1)处出现磷酸化修饰的特征吸收峰。体外活性试验表明,磷酸化修饰后的APP对·OH、ABTS^(+)·自由基的清除率显著增加,同时显著增加了巨噬细胞RAW 264.7的细胞活力、吞噬能力以及酸性磷酸酶活力。该研究表明APP经磷酸化修饰后具有更强的体外抗氧化能力和免疫调节活性,为磷酸化苹果渣多糖在开发功能性食品方面提供理论基础。

Apple pomace is a major by-product of apple juice processing and rich in various active ingredients such as polysaccharides,polyphenols and vitamins.In order to promote the high value utilization of apple pomace,this study used apple residue polysaccharide(APP)as raw material to optimize the process of phosphorylated apple pomace polysaccharides(PAPP)by single-factor and response surface tests.The in vitro antioxidant and immunomodulatory activities of phosphorylated apple pomace polysaccharides were compared before and after phosphorylation.The results showed that the optimal phosphorylation process was reagent ratio 5.20:1.80,80℃,pH 9.10,and the phosphate content was 10.77%;the characteristic absorption peaks of PAPP appeared at 1245 cm^(–1) and 898 cm^(–1).In vitro activity experiments showed that the phosphorylation-modified APP significantly increased the scavenging of·OH and ABTS^(+)·radicals,as well as significantly increased the cell viability,phagocytic capacity and acid phosphatase activity of macrophage RAW 264.7.This study indicates that APP has stronger in vitro antioxidant capacity and immunomodulatory activity after phosphorylation modification,which provides a theoretical basis for phosphorylated apple pomace polysaccharides in the development of functional foods.