多糖硫酸化修饰和多糖硫酸酯的研究进展

硫酸多糖是一类糖羟基上带有硫酸根的多糖,包括从植物中提取的各种硫酸多糖、肝素、天然多糖的硫酸衍生物及人工合成的各种硫酸多糖。硫酸多糖具有抗病毒、抗肿瘤、抗凝血和增强免疫等生物活性,为提高中药多糖的生物活性,可通过硫酸化修饰的方法进行结构改造,获取多糖硫酸酯。本文就多糖的硫酸化修饰方法、多糖硫酸酯的生物学活性及其影响因素、作用机制和临床应用进行了综述。     

火箭免疫电泳法检测ACYW135群脑膜炎球菌多糖疫苗多糖含量和分子大小的初步验证

目的对火箭电泳法用于检测ACYW135群脑膜炎球菌多糖疫苗的多糖含量和多糖分子大小进行验证。方法用化学法和火箭电泳法分别检测ACYW135群脑膜炎球菌多糖疫苗的多糖含量和多糖分子大小,统计学分析两种方法的检测结果。结果两种方法的检测结果差异无统计学意义。结论火箭电泳法可以用于检测ACYW135群脑膜炎球菌多糖疫苗的多糖含量和多糖分子大小。     

枸杞多糖与黄芪多糖抑菌活性的研究*

目的:研究黄芪多糖和枸杞多糖的抑菌活性并探讨不同pH值对其抑菌活性的影响。方法:采用滤纸片扩散法,分析不同浓度黄芪多糖和枸杞多糖在不同pH值下对几种常见细茵和霉菌(大肠杆菌、沙门氏菌、金黄色葡萄球菌、黑曲霉、产黄青霉)的抑制效果。结果:对于细菌,枸杞多糖8mg/mL时出现抑菌圈,而黄芪多糖0.02 mg/mL时效果最佳;对于霉菌,随着枸杞多糖浓度的增大,抑菌圈的直径增大,而黄芪多糖0.02 mg/mL时效果最佳;当枸杞多糖和黄芪多糖在pH6的条件下,二者抑菌活性均最强。结论:枸杞多糖和黄芪多糖对细菌、霉菌都有一定的抑制效果,pH值可影响枸杞多糖和黄芪多糖的抑菌效果。     

2种真菌多糖荧光标记及其取代度和稳定性

通过对小刺猴头发酵浸膏多糖和黑木耳发酵浸膏多糖进行荧光标记,得到2种真菌多糖的荧光标记产物,即小刺猴头菌多糖-FITC和黑木耳多糖-FITC。通过紫外分光光度计、酶标仪和荧光分光光度计对标记后的真菌多糖进行扫描,并进行运算,得到该2种真菌多糖的荧光物质的取代度,分别为0.79%和0.71%。同时对标记后多糖的体外稳定性进行研究,结果表明,小刺猴头发酵浸膏多糖标记物和黑木耳发酵浸膏多糖标记物在PBS溶液、血浆及尿液中稳定性良好。     

病原细菌多糖疫苗和多糖结合疫苗研究进展

在许多病原细菌中,荚膜多糖和O抗原多糖能够刺激机体产生保护性抗体,因此利用病原细菌的多糖制成的疫苗能有效预防传染病,同时避免了病原细菌耐药性的出现。此类疫苗包括多糖疫苗和多糖结合疫苗。细菌体内糖基化的发现,使得利用生物法生产多糖结合疫苗成了多糖结合疫苗生产的热门方向。我们简要综述了多糖疫苗和多糖结合疫苗在研究和应用方面的主要进展。     

天麻多糖提取纯化方法及性质的初步研究

目的:探讨天麻多糖的最佳提取、纯化方法,分析天麻多糖性质,为深入研究天麻多糖提供技术方法。方法:采用水提醇沉法提取出水溶性粗多糖,经Sevag法脱蛋白和活性炭去色素,过DEAE-纤维素柱,盐洗脱得到天麻多糖。进行天麻多糖理化性质分析、紫外光谱和红外光谱检测分析。结果:以10%乙醇50℃恒温回流提取2 h,重复三次,是天麻多糖提取的最佳方法。天麻多糖为白色粉末状固体,其水溶液呈透明粘稠状,pH弱酸性。结论:天麻多糖为非淀粉类非还原性多糖,可能是含有α-D-木吡喃糖、D-吡喃葡萄糖等单糖的非均一组分构成的多糖。     

石蒜属植物多糖组成的分析比较研究

对五种石蒜属植物:安徽石蒜、中国石蒜、忽地笑、换锦花、石蒜多糖的结构组成进行了对比分析。结果表明,安徽石蒜多糖与其他四种植物多糖差异较大,而忽地笑多糖和石蒜多糖相似、中国石蒜多糖和换锦花多糖相似。该研究为探讨石蒜属种间亲缘关系提供实验依据。     

库克Noni果汁多糖含量及分子量测定

建立测定库克Noni果汁中多糖含量及分子量的方法。通过醇沉法分离Noni果汁多糖,进一步分离纯化得到均一多糖组分;用精制Noni果汁多糖测得该多糖对葡萄糖的换算因子,对多糖含量进行定量测定;并通过SE-HPLC(Size Exclusion-High Performance Liquid Chromatography)法测定了该多糖的相对分子量。结果表明,多糖含量测定方法简便可行,供试液在4 h内显色稳定,重现性较好,平均回收率为99.3%,RSD为1.93%(n=3);测得该多糖的相对分子量为1140 KDa。     

以豆浆为培养基的三种药食用真菌发酵过程多糖变化的研究

为研究豆浆对药食用真菌发酵产多糖的影响,对灵芝、金耳、冬虫夏草三种真菌以豆浆为培养基得到的多糖进行了结构和离子交换层析分析。研究结果表明,三种药食用真菌多糖的结构和性质具有较大差异,在单糖组成方面,葡萄糖、阿拉伯糖和半乳糖三种主要单糖的摩尔百分比具有较大差异,同时多糖中不同分子量的各个组分比例也有较大差异。红外光谱图分析结果显示,金耳和灵芝发酵液较虫草发酵液,多糖峰型变化较大,但二者峰型较相似。三种真菌多糖经离子交换柱分离纯化后发现,三种多糖都是由中性和酸性多糖组成,但冬虫夏草发酵液中的中性多糖比例远低于酸性多糖,而金耳和灵芝多糖中酸性多糖比例高于中性多糖。本研究以豆浆为培养基探究三种药食用真菌发酵多糖结构的变化,不仅为多糖结构研究提供理论支持,还为真菌豆浆发酵产品的开发奠定良好的实践基础。     

海藻多糖化学及生物活性的研究进展

海藻多糖具有多种生物活性,在生物体内起着重要作用,现已成为海藻研究的热点。本文综述了海藻多糖的种类,海藻多糖的提取、分离与提纯技术,海藻多糖性质的测定方法及海藻多糖的生物活性。     

超滤膜技术在多糖提取方面的应用

超滤膜技术广泛应用于各类多糖的分离、浓缩、纯化等研究中,包括中药药源多糖如灵芝多糖、大黄多糖、六味地黄汤多糖、黄芪多糖、紫芝多糖、人参多糖,海洋活性多糖如鲨鱼软骨粘多糖、褶纹冠蚌多糖、紫菜多糖、褐藻糖胶、卡拉胶,发酵多糖如蜜环菌菌索多糖、PS-9415发酵液多糖、冬虫夏草多糖,食用植物多糖如茶多糖、香菇多糖、金针菇多糖、芦荟多糖、枸杞多糖等.采用超滤膜技术处理多糖具有收率高、不易破坏多糖的生物活性、能耗低等特点,适于工业化生产.     

14种虫草多糖对果蝇成虫寿命影响的试验

采用从虫草深层发酵产物中提取的多糖进行果蝇抗衰老的试验表明,不同来源的虫草多糖对果蝇寿命均有不同程度的延长作用,从而证明虫草多糖有延缓衰老的作用;有的效果十分显著,来源于ＡＴ０１的胞内、胞外多糖效果最好,延寿的效果随纯度的增大而提高。     

奶油绚孔菌菌丝多糖的提取及其抗氧化活性

为了获得奶油绚孔菌菌丝多糖的最佳制备工艺并进一步评估其体外抗氧化的作用,本研究以奶油绚孔菌菌丝作为原料,采用中心组合试验法结合响应面分析法对奶油绚孔菌菌丝多糖的提取条件进行优化。结果表明,最佳的提取工艺为：料液比1:32、提取时间1.85 h和提取温度85 ℃,奶油绚孔菌菌丝多糖在此提取工艺条件下的得率为5.68%。奶油绚孔菌菌丝多糖对DPPH、ABTS和羟基自由基有清除能力,其EC₅₀分别为3.74、3.80和15.10 mg/mL。奶油绚孔菌菌丝多糖呈现出一定的还原能力。由此可知,奶油绚孔菌菌丝多糖具有一定的体外抗氧化作用,该研究能够为奶油绚孔菌菌丝多糖的进一步综合开发提供理论支持。     

NMR analyses of polysaccharide derivatives containing amine groups

Amylose, amylopectin, hydroxyethylcellulose, methylcellulose, and cellulose were reacted with diethylaminoethyl chloride HCl salt and 3-chloro-2-hydroxy-propyltrimethylammonium chloride under aqueous alkaline conditions in order to introduce tertiary amine and quaternary ammonium groups into polysaccharides. Degrees of substitution were obtained from ¹H- or ¹³C-NMR spectra of hydrolyzates, and distributions of diethylaminoethyl groups in polysaccharides were measured by ¹³C-NMR. Since amylose, amylopectin, and hydroxyethylcellulose were soluble in the reaction media, these three polysaccharides had higher reactivity for etherifications than cellulose. Methyl-cellulose, which has hydrophobic methyl groups, had as much reactivity as cellulose. Primary hydroxyl groups, C-6, of polysaccharides had the highest reactivity for diethylaminoethylation.     

石韦孢子叶和营养叶中活性成分含量分析

对石韦孢子叶和营养叶中的多糖、总黄酮和总皂甙含量进行测定和分析。结果表明:(1)孢子叶中活性成分含量的高低顺序为总黄酮多糖总皂甙,其中,总黄酮与多糖和总皂甙含量的差异均达到极显著水平(P0.01),而多糖与总皂甙含量的差异则不显著(P0.05);营养叶则是多糖总黄酮总皂甙,且各活性成分含量间的差异均达到极显著水平(P0.01)。(2)孢子叶与营养叶相比,多糖和总黄酮含量的差异均达到极显著水平(P0.01),而总皂甙含量的差异不显著(P0.05)。其中,多糖含量是营养叶高于孢子叶,而总黄酮含量则是孢子叶高于营养叶。(3)石韦叶片中多糖含量与总黄酮含量间存在极显著的负相关关系(P0.01),而总皂甙含量与多糖和总黄酮含量的相关性均未达到显著水平(P0.05)。     

Structure of Plant Cell Walls : XXVI. The Walls of Suspension-Cultured Sycamore Cells Contain a Family of Rhamnogalacturonan-I-Like Pectic Polysaccharides

Considerable information has been obtained about the primary structures of suspension-cultured sycamore (Acer pseudoplatanus) cell-wall pectic polysaccharides, i.e. rhamnogalacturonan I, rhamnogalacturonan II, and homogalacturonan. However, these polysaccharides, which are solubilized from the walls by endo-α-1,4-polygalacturonase, account for only about half of the pectic polysaccharides known to be present in sycamore cell walls. We now report that, after exhaustive treatment with endo-α-1,4-polygalacturonase, additional pectic polysaccharides were extracted from sycamore cell walls by treatment with Na₂CO₃ at 1 and 22°C. These previously uncharacterized polysaccharides accounted for ~4% of the cell wall. Based on the glycosyl and glycosyl-linkage compositions and the nature of the products obtained by treating the quantitatively predominant NaCO₃-extracted polysaccharides with lithium metal dissolved in ethylenediamine, the polysaccharides were found to strongly resemble rhamnogalacturonan I. However, unlike rhamnogalacturonan I that characteristically had equal amounts of 2- and 2,4-linked rhamnosyl residues in its backbone, the polysaccharides extracted in Na₂CO₃ at 1°C had markedly disparate ratios of 2- to 2,4-linked rhamnosyl residues. We concluded that polysaccharides similar to rhamnogalacturonan I but with different degrees of branching are present in the walls of suspension-cultured sycamore cells.     

黑曲霉及其多糖组分诱导红豆杉叶子产生抗病反应之比较

用一种从中国红豆杉树皮内分离得到的黑曲霉及其酸解物多糖组分处理离体红豆杉叶子,发现经过两种不同处理的叶子干重和叶绿素含量均比对照下降。而丙二醛含量上升,但黑曲霉处理的呈现更为明显的趋势,说明多糖和黑曲霉孢子对叶片均有损伤,但多糖造成的损伤较小,多糖组分处理提高酚类物质和可溶性蛋白的含量并激活过氧化物酶和苯丙氨酸解氨酶的活性。而黑曲霉却导致了相反的现象,因此认为多糖组分具有诱导红豆杉叶子产生抗病反应的能力。而黑曲霉却具有致病性。     

Preparation of different molecular weight polysaccharides from Porphyridium cruentum and their antioxidant activities

Hermetical microwave was used to degrade Porphyridium cruentum polysaccharides from 2918 to 256.2, 60.66 and 6.55 kDa. The antioxidant properties of different molecular weight polysaccharides were evaluated by determining the scavenging ability of free radicals, inhibitory effects on lipid peroxidation in liver homogenates and hemolysis of mouse erythrocytes. Analysis of physicochemical properties confirmed that microwave degradation might not markedly change the chemical components of the polysaccharides. High-molecular-weight polysaccharides from P. cruentum had no obvious antioxidant activity, but low-molecular-weight fragments after degradation exerted an inhibitory effect on oxidative damage. The 6.55-kDa fragment had stronger antioxidant activity than the 60.66 and 256-kDa fragments.     

Systematics of the genusTorulopsis: proton magnetic resonance spectra of the mannose-containing polysaccharides as an aid in classification

The proton magnetic resonance spectra of the mannose-containing polysaccharides of 42Torulopsis species were determined and used as a basis for placing these species in seven groups. Five of the groups consisted of species which formed mannose-containing polysaccharides with spectra whose H-1 regions were like those of the mannans and galactomannans of species ofSaccharomyces, Pichia, Hansenula, Debaryomyces orMetschnikowia. The sixth group consisted ofTorulopsis bombicola, Torulopsis apicola and a number of other yeasts which were mostly sugar- and salt-tolerant. The seventh group consisted of species whose mannose-containing polysaccharides had spectra unlike those in the preceding groups. Some of the spectra had similarities to those of the mannose-containing polysaccharides of a miscellany of yeast species.     

平菇菌粗多糖的抗氧化活性研究

采用深层发酵技术生产平菇粗多糖,时其清除DPPH自由基、羟自由基的能力、铁离子螯合能力以及还原力进行了比较分析。结果表明：菌丝体粗多糖和发酵液粗多糖均具有较强的抗氧化能力,但2种多糖的抗氧化能力存在差异;茵丝体粗多糖清除DPPH自由基的能力较强,其EC。。值为2．20mg／mL;发酵液粗多糖清除羟自由基的能力、铁离子螯合能力以及还原力较强,其EC50值分别为0．72mg／mL、3．32mg／mL和7．91mg／mL。在一定的浓度范围内,多糖的浓度增加,其抗氧化能力也随之增强,呈量效依赖关系。