蒸汽爆破对瓦尼桑黄子实体多糖提取及降血糖功效影响

Effect of Steam Explosion on the Extraction of Polysaccharide from Sanghuangporus vaninii Fruiting Body and Its Hypoglycemic Efficacy

选取瓦尼桑黄(Sanghuangporus vaninii)子实体作为研究对象,研究蒸汽爆破技术对瓦尼桑黄多糖溶出率的影响。蒸汽爆破压力为0.8 MPa时,多糖溶出率为1.45%,蒸汽爆破维压时间为240 s时,多糖溶出率最大为1.68%。多糖中相对含量较多的单糖种类为岩藻糖、半乳糖、葡萄糖、木糖、甘露糖和葡糖醛酸且葡萄糖占比最高。蒸汽爆破处理后的瓦尼桑黄多糖与未蒸汽爆破处理的样品相比,对α-葡萄糖苷酶活性抑制作用更强,对斑马鱼有更高的安全剂量,可明显提升荧光标记脱氧葡萄糖类似物(2-NBD-glucose,2-NBDG)在斑马鱼体内的转运效率,表明蒸汽爆破处理后的样品降血糖功效更加明显。

In this study,the fruit body of Sanghuangporus vaninii was selected as the research object to inves-tigate the influence of steam explosion technology on the polysaccharide dissolution rate.At a steam explosion pressure of 0.8 MPa,the polysaccharide dissolution rate was 1.45%,and when the steam explosion time was 240 s,the maximum polysaccharide dissolution rate reached 1.68%.The polysaccharide contained various monosaccharides,with the relatively higher content of mannitol,galactose,glucose,xylose,mannose and glucuronic acid,of which glucose accounted for the highest proportion.Compared with the samples without steam explosion,the polysaccharide treated with steam explosion had stronger inhibition effect on the activity ofα-glycosidase and higher safe dose for zebrafish.Additionally,it significantly improved the transport effi-ciency of 2-NBD-glucose in zebrafish,indicating a more pronounced hypoglycemic effect of the samples treated with steam explosion.