Effect of ultrasonic modification on the protective activity of Flammulina velutipes polysaccharide to prevent ethanol-induced injury on GES-1 cells

Flammulina velutipes(F.velutipes)polysaccharides were modified by ultrasound at the rated power of 150 W and 900 W.The monosaccharide composition,ultraviolet-visible,and Fourier transform infrared spectral characteristics of F.velutipes polysaccharides(FVP)and their ultrasonic modification products(U-FVPs)were determined.The protective effects of FVP and U-FVPs on human gastric mucosal cells GES-1 were confi rmed for the first time.The mole ratios of glucose and galactose were decreased and the mole ratio of mannose was increased after ultrasonic modification.Compared with the original FVP and the FVP modifi ed by ultrasound of 150 W(U-FVP1),the FVP modifi ed by ultrasound of 900 W(U-FVP2)could better prevent ethanol-induced damage to GES-1 cells.With increasing ultrasound intensity,the protective effect of FVPs on GES-1 cells was significantly enhanced by more effective prevention of intracellular reactive oxygen species(ROS)production and more promotion of expression of triglyceride factor 2(TFF2),prostaglandin E2(PGE2),epidermal growth factor(EGF),and transforming growth factorβ1(TGF-β1)mRNA.The ultrasonic modifi cation might be an effective way to develop novel F.velutipes polysaccharides that could effectively resist the gastric injury caused by excessive alcohol consumption.

Polypropylene crisper and 1-MCP delay the softening,lignification and transcription levels of related enzyme genes of golden needle mushrooms(Flammulina velutipes)

The fresh postharvest golden needle mushroom(Flammulina velutipes) sporocarp has a high moisture content and crisp texture, but it still has high physiological activity and respiration, leading to senescence and quality deterioration.Treatments with 1-methylcyclopropene(1-MCP) and polypropylene(PP) crispers were used to study the changes of lignification and softening of F. velutipes during storage. The main findings were as follows: the crisper packaging could effectively prolong the storage time of F. velutipes;either the 1-MCP treatment, crisper packaging or the combination of the two treatments could significantly inhibit the accumulation of lignin and the decreases in the contents of cellulose and pectin, and had certain inhibitory effects on the activities of enzymes involved in lignification and softening including phenylalanine ammonia-lyase(PAL), cinnamyl alcohol dehydrogenase(CAD), cellulase(Cx), pectin methylesterase(PME) and polygalacturonase(PG). Among them, the inhibitory effect of the crisper packaging was higher than the 1-MCP treatment, while the combination of the two treatments was the best. The results of transmission electron microscopy(TEM) and scanning electron microscopy(SEM) showed that the crisper packaging in combination with the 1-MCP treatment could effectively maintain the integrity and stability of the F. velutipes cellular structure and inhibit the emergence of plasmolysis to prevent cell membrane rupture. The transcription levels showed that the crisper packaging and the combination of the 1-MCP treatment and crisper packing could effectively affect the expression of genes for enzymes related to lignification and softening of F. velutipes. In conclusion, 1-MCP and PP crispers could delay the lignification and softening of F. velutipes during storage.

富锗金针菇多糖FVP1结构的初步鉴定及其对巨噬细胞功能调节作用

从发酵的富锗金针菇(Flammulina velutipes)菌丝体分离纯化得到多糖Flammulina velutipes polysaccharide 1(FVP1),并对其进行结构初步鉴定和体外活性分析。利用凝胶渗透色谱(GPC)测定相对分子质量;气相色谱法(GC)检测单糖组成;运用高碘酸氧化-Smith降解法、甲基化方法对多糖结构初步解析。体外分析FVP1对小鼠巨噬细胞的活化作用。结果显示,FVP1是一种高度分支的多糖,相对分子质量约为140 kD,单糖组成包括甘露糖、葡萄糖、半乳糖、盐藻糖及鼠李糖,其物质的量比为2∶4∶5∶1∶1;FVP1的主链结构包括1,6-葡萄糖、1,6-半乳糖、1,3-半乳糖,并在1,3,6-甘露糖少量的1,3,4-鼠李糖产生支链结构。结果发现,FVP1能与小鼠腹腔巨噬细胞靶向性结合,并可显著促进其分泌NO。FVP1在体外展示了良好的免疫调节活性,具有潜在的生物学功能。

1-MCP处理结合纳米包装对金针菇贮藏品质的影响

采用1-甲基环丙烯(1-methyleyelopropene,1-MCP)处理结合纳米包装对金针菇进行保鲜贮藏,通过测定贮藏期间金针菇的主要品质指标以探讨其保鲜效果。结果表明,1-MCP处理在延缓金针菇开伞、保持细胞膜完整性及可溶性蛋白含量方面略优于纳米包装,而纳米包装抑制金针菇腐烂及质量损失的效果优于1-MCP处理;在延缓褐变及可溶性糖含量下降方面,1-MCP处理和纳米包装的效果无明显差异。1-MCP处理结合纳米包装的保鲜效果最佳,较好地保持了金针菇的感官品质和营养成分,减缓了金针菇的劣变,延长了贮藏期。

金针菇多糖对小鼠急性肝损伤的保护作用

目的探讨金针菇多糖(polysaccharides of Flammulina velutipes,FVP)对CCl4诱导的急性肝损伤的保护作用。方法小鼠腹腔注射CCl4橄榄油溶液(0.5%,5 mL.kg-1)12、24、48、72 h后测定血清ALT,确定CCl4急性肝损伤造模最佳时间为24 h。FVP(75,150,300 mg.kg-1)连续口服给药8 d,第7天采用CCl4制备小鼠急性化学性肝损伤模型,24 h后测定FVP对血清ALT、AST活性,肝匀浆SOD活性、MDA含量的影响。结果 FVP能显著降低CCl4致急性肝损伤小鼠血清ALT、AST活性,提高肝匀浆SOD的活性,降低MDA的含量。结论金针菇多糖对CCl4诱发的小鼠应激性肝损伤有一定的保护作用。

金针菇多糖制备过程中体外抗氧化活性研究

采用热水浸提、乙醇沉淀、Sevage法除蛋白的方法对金针菇多糖进行提取及纯化,依次得到不同纯度的粗多糖,分别为金针菇多糖1(Flammulina velutipes polysaccharide1,FVP1)、金针菇多糖2(Flammulina velutipes polysaccharide2,FVP2)、金针菇多糖3(Flammulina velutipes polysaccharide3,FVP3),研究纯化过程中金针菇多糖的含量及抗氧化活性变化。采用苯酚硫酸法和3,5-二硝基水杨酸法(3,5-dinitrosalicylic acid,DNS)分别测定提取物中的总糖及还原糖含量,以总抗氧化能力、1,1-二苯基-2-三硝基苯肼(1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力及抑制羟基自由基能力为检测指标,对纯化过程中金针菇粗多糖的抗氧化能力进行评价。结果表明:FVP1、FVP2、FVP3中多糖的含量分别为10.35%、19.48%、55.21%;得率分别为54.9%、9.26%、1.52%。以上3种不同纯度金针菇粗多糖在0.5 mg/mL^2.0 mg/mL的浓度范围内抗氧化活性能力大小依次为:抑制羟基自由基能力>清除DPPH自由基能力>总抗氧化能力。FVP1、FVP2、FVP3抗氧化能力均随着浓度升高而增强,抗氧化能力的大小依次为FVP1>FVP2>FVP3,这表明分离纯化工艺有降低金针菇多糖体外抗氧化能力的趋势。

金针菇多糖对曲奇品质的影响

为研究金针菇多糖(FVP)添加量对小麦粉糊化特性以及曲奇品质的影响,利用快速粘度分析仪对小麦粉进行测定,质构仪和电子鼻、固相微萃取-气质联用、感官评价对FVP曲奇的品质进行分析。随着FVP的增加,其峰值粘度、衰减值、最终粘度和回生值逐渐降低,抑制了淀粉的老化,使曲奇的硬度和韧性降低。电子鼻能区分不同浓度FVP曲奇,雷达指纹轮廓相似。添加了FVP的曲奇风味更丰富,增加的香味物质为杂环、芳香族化合物等。FVP为5%时,最易被消费者接受。