食品与发酵工业 >

2026 , Vol. 52 >Issue 9: 180 - 188

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043705

研究报告

赤松茸分级醇沉多糖的理化特性与体外活性相关性研究

  • 李宁洁 ,
  • 张静思 ,
  • 刘雨晴 ,
  • 王伟 ,
  • 景炳年 ,
  • 谢晓阳 ,
  • 董跟来 ,
  • 邱海亮 ,
  • 梁雅辉 ,
  • 魏磊
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  • 1(河南省科学院,天然产物重点实验室,河南 郑州,450002)
    2(河南省纳普生物技术有限公司,河南省植物天然产物开发工程技术研究中心,河南 郑州,450002)
    3(河南省科学院,质量检验与分析测试研究中心,河南 郑州,450003)
第一作者：硕士,研究实习员(魏磊副研究员为通信作者,E-mail:yhweilei2@163.com)

收稿日期: 2025-06-26

  修回日期: 2025-09-28

  网络出版日期: 2026-06-03

基金资助

河南省科技攻关项目(242102110135,252102310474);河南省科学院基本科研项目(20250613002)

收起

Correlation between physicochemical properties and in vitro bioactivities of graded ethanol precipitated polysaccharides from Stropharia rugosoannulata

  • LI Ningjie ,
  • ZHANG Jingsi ,
  • LIU Yuqing ,
  • WANG Wei ,
  • JING Bingnian ,
  • XIE Xiaoyang ,
  • DONG Genlai ,
  • QIU Hailiang ,
  • LIANG Yahui ,
  • WEI Lei
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  • 1(Key Laboratory of Natural Products, Henan Academy of Sciences, Zhengzhou 450002, China)
    2(Henan Province Natural Product Biotechnology Co.Ltd., Henan Plant Natural Products Development Engineering Technology Center, Zhengzhou 450002, China)
    3( Quality Inspection and Analysis Testing Research Center, Henan Academy of Sciences, Zhengzhou 450003, China)

Received date: 2025-06-26

  Revised date: 2025-09-28

  Online published: 2026-06-03

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摘要

为探究赤松茸多糖醇沉组分的理化性质和体外活性。该研究分别采用不同体积分数乙醇溶液沉淀赤松茸多糖,得到6个醇沉多糖,并对不同组分的多糖得率、化学成分、分子质量、单糖组成、抗氧化能力和免疫活性进行研究,并对各醇沉多糖的数据进行相关性分析。结果表明,不同醇沉组分的化学组成和活性特征差异较大。醇沉多糖的平均分子质量随着醇沉浓度的增加而降低,80%醇沉多糖的平均分子质量最低(156.21 kDa)。单糖组成的结果显示,80%醇沉多糖中甘露糖和葡萄糖醛酸的含量最高,30%醇沉多糖中葡萄糖含量最高。6个醇沉多糖均有较好的ABTS阳离子自由基、DPPH自由基清除能力和总抗氧化能力,均能激活RAW264.7细胞释放NO,促进分泌TNF-α和IL-6等免疫调节因子。相关性分析结果显示,抗氧化能力与总糖含量均呈正相关关系,与分子质量呈负相关关系;免疫活性与单糖组成的相关性较大。该研究为赤松茸多糖的功效成分开发提供理论依据。

关键词： 赤松茸; 多糖; 分级醇沉; 抗氧化; 免疫活性; 相关性分析

本文引用格式

李宁洁 , 张静思 , 刘雨晴 , 王伟 , 景炳年 , 谢晓阳 , 董跟来 , 邱海亮 , 梁雅辉 , 魏磊 . 赤松茸分级醇沉多糖的理化特性与体外活性相关性研究[J]. 食品与发酵工业, 2026 , 52(9) : 180 -188 . DOI: 10.13995/j.cnki.11-1802/ts.043705

Abstract

In order to explore the physicochemical properties and in vitro activity of the alcohol precipitation components of Stropharia rugosoannulata polysaccharides.In this study, different volume fractions of ethanol solution were used to precipitate polysaccharides from S.rugosoannulata, and six alcohol precipitated polysaccharides were obtained.The polysaccharide yield, chemical composition, molecular weight, monosaccharide composition, antioxidant capacity and immune activity of different components were studied, and the data of each alcohol precipitated polysaccharide were analyzed.The results showed that the chemical composition and activity characteristics of different alcohol precipitation components were quite different.The average molecular weight of polysaccharides decreased with the increase of alcohol precipitation concentration, and the average molecular weight of 80% alcohol precipitation polysaccharide was the lowest (156.21 kDa).The results of monosaccharide composition showed that the content of mannose and glucuronic acid in 80% alcohol precipitated polysaccharide was the highest, and the content of glucose in 30% alcohol precipitated polysaccharide was the highest.The six alcohol precipitated polysaccharides had good ABTS free radical, DPPH free radical scavenging ability and total antioxidant capacity, and could activate RAW264.7 cells to release NO and promote the secretion of TNF-α and IL-6 and other immunomodulatory factors.The correlation results showed that the antioxidant capacity was positively correlated with the total sugar content and negatively correlated with the molecular weight.The correlation between immune activity and monosaccharide composition was greater.This study provides a theoretical basis for the development of functional components of S.rugosoannulata polysaccharide.

Key words： Stropharia rugosoannulata; polysaccharides; gradient ethanol precipitation; antioxidant activity; immune activity; correlation analysis

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