加工处理对甘薯糖蛋白免疫调节和降胆固醇功能的影响

Effect of Processing on Immunoregulation and Cholesterol-Lowering Activity of Sweet Potato Glycoprotein

目的:以实验室提取的甘薯糖蛋白-1(sweet potato glycoprotein-1,SPG-1)为原料,研究不同加工处理对其蛋白免疫调节和降胆固醇功能的影响。方法:研究热处理、酸碱处理、紫外光照射、微波处理对甘薯糖蛋白SPG-1的免疫调节作用(包括巨噬细胞吞噬功能、细胞吞噬功能和血清溶血素含量)和降血清总胆固醇作用的影响。结果:热处理温度和p H值对甘薯糖蛋白SPG-1的免疫调节和降胆固醇作用的影响较大,热处理温度超过100℃、p H<3.5或>7.5时,糖蛋白处理组的吞噬指数(k)、酸性α-醋酸萘酯酶阳性率、半数溶血值(HC50)和血清胆固醇下降率(ΔTC)均显著性降低(P<0.05或P<0.01);糖蛋白处理组的吞噬指数(k)和血清胆固醇下降率(ΔTC)在紫外光照射条件下与对照组相比差异不显著(P>0.05),而微波处理60 s以上时,与对照组相比有显著性或极显著性差异(P<0.05或P<0.01)。结论:甘薯糖蛋白SPG-1加工处理过程中应避免70℃以上的高温,选择合适的p H值范围(3.5~7.5),避免较长时间(>60 s)的微波处理。

Objective: To investigate the effect of different processing methods on immunoregulation and cholesterollowering activity of sweet potato glycoprotein SPG-1. Methods: The influence of heat, acid-alkali, ultraviolet and microwave treatment on immunoregulatory activities, including macrophage phagocytic function, phagocytic function and serum hemolysin content, and cholesterol-lowering activity of SPG-1. Results: Heat and acid-alkali treatments were obviously affect the immunoregulation and cholesterol-lowering activity of SPG-1. The phagocytic index(k), acid α-naphthy acetate esterase(ANAE) positive rate, serum 50% hemolytic value(HC50) and serum cholesterol reduction rate(ΔTC) of SPG-1 were significantly decreased(P < 0.05 or P < 0.01) by heat(higher than 100 ℃), acid(p H smaller than 3.5) and alkali(p H above 7.5) treatments when compared with the control group. Ultraviolet treatment did not affect k value or ΔTC(P > 0.05), although resulting in a significant difference in both parameters compared with the control when conducted for more than 60 s(P < 0.05 or P < 0.01). Conclusion: SPG-1 should avoid heat treatment at high temperature(> 70 ℃) and long-time microwave treatment(> 60 s), and the appropriate p H range should be 3.5–7.5.