不同取代度羧甲基化罗汉果多糖的制备及生理活性研究

刘贵珍; 杨志伟

doi:10.13386/j.issn1002-0306.2022090194

不同取代度羧甲基化罗汉果多糖的制备及生理活性研究

doi: 10.13386/j.issn1002-0306.2022090194

刘贵珍,
杨志伟^,

广西大学轻工与食品工程学院，广西南宁 530004

详细信息

作者简介:
刘贵珍（1998−），女，硕士研究生，研究方向：功能食品，E-mail：1943338971@qq.com

通讯作者:
杨志伟（1973−），男，博士，副教授，研究方向：食品工程，E-mail：zhiwei_yang@sina.com

中图分类号: TS201.1
计量
- 文章访问数: 20
- HTML全文浏览量: 19
- PDF下载量: 2
- 被引次数: 0
出版历程
- 收稿日期: 2022-09-19
- 网络出版日期: 2023-05-22
- 刊出日期: 2023-07-01

Preparation and Physiological Activity of Carboxymethylated Siraitia grosvenorii Polysaccharide with Different Degrees of Substitution

Guizhen LIU,
Zhiwei YANG^,

Guangxi University, College of Light Industry and Food Engineering, Nanning 530004, China

摘要

摘要: 为探讨不同羧甲基化取代度对罗汉果多糖（Siraitia grosvenorii polysaccharide，SGP）生理活性的影响，以SGP为原料，采用溶媒法制备羧甲基化罗汉果多糖（carboxymethylated Siraitia grosvenorii polysaccharide，CSGP）。分析氯乙酸浓度、反应时间、氢氧化钠浓度对取代度的影响，制备得到取代度为0.28~1.09的CSGP。对不同取代度的CSGP进行理化性质表征，并采用体外生理活性实验探讨不同取代度对降血糖活性和抗氧化活性的影响。结果表明：高效凝胶渗透色谱结果显示经过修饰的CSGP分子质量小于SGP；红外图谱在1317 cm⁻¹处出现新的吸收峰，表明羧甲基成功引入多糖中；扫描电镜结果表明随着取代度的增加，CSGP微观表面形态变得更加破碎并出现卷曲化现象；刚果红实验显示高取代度的CSGP-H三股螺旋结构消失。体外生理活性实验表明：在质量浓度为6 mg/mL时具有中等取代度的CSGP-M对α-淀粉酶的抑制率、DPPH自由基、羟基自由基的清除率最高分别达到44.36%±1.30%、63.17%±2.07%、70.21%±1.89%，相较于SGP、CSGP-L、CSGP-H具有更好的降血糖活性和体外抗氧化活性。随着取代度的增加，CSGP-H对α-淀粉酶的抑制率、DPPH自由基、羟基自由基的清除率分别降到11.65%±0.26%、47.45%±0.79%、34.85%±0.78%。论文研究结果表明具有中等取代度的CSGP才可以发挥最佳的生理活性。
- 罗汉果 /
- 多糖 /
- 羧甲基化 /
- 取代度 /
- 生理活性
Abstract: To investigate the effect of carboxymethylated with different degrees of substitution on the properties of Siraitia grosvenorii polysaccharide (SGP), carboxymethylated Siraitia grosvenorii polysaccharide (CSGP) was prepared by solvent method by using the raw material of SGP. The effects of chloroacetic acid concentration, reaction time, and sodium hydroxide concentration on the degree of substitution were analyzed, and the CSGP with the degree of substitution ranging from 0.28 to 1.09 was prepared. The physicochemical properties of CSGP with different substitution degrees were characterized, and the effects of substitution degrees on hypoglycemic activity and antioxidant activity were investigated by in vitro physiological activity experiments. The high-performance gel permeation chromatography revealed that the molecular mass of CSGP was smaller than that of SGP. The results of FTIR manifested a new absorption peak at 1317 cm⁻¹, indicating that carboxymethyl was successfully introduced into the polysaccharide. The results of scanning electron microscopy showed that with the increase of substitution degree, the surface morphology of CSGP became more fragmented and appeared to curl. Congo red experiment revealed that the triple helix structure of CSGP with high substitution degree disappeared. In vitro physiological activity experiment showed that 6 mg/mL of the CSGP-M had the highest α-amylase inhibition, DPPH, and hydroxyl radical scavenging rates of 44.36%±1.30%, 63.17%±2.07%, and 70.21%±1.89%, respectively. Compared with SGP, CSGP-L and CSGP-H, CSGP-M with medium degree of substitution has the best hypoglycemic activity and antioxidant activity in vitro. When the degree of substitution was increased to 1.09, the inhibition rate of α-amylase, DPPH and hydroxyl radical scavenging rate of CSGP-H decreased to 11.65%±0.26%, 47.45%±0.79%, and 34.85%±0.78%, respectively. The results indicated that CSGP with medium degree of substitution could exert the best physiological activity.
- Siraitia grosvenorii /
- polysaccharide /
- carboxymethylation /
- substitution degree /
- physiological activity

HTML全文

图 1 氢氧化钠浓度对取代度的影响

Figure 1. Effect of sodium hydroxide concentration on the degree of substitution

注：不同字母表示差异显著（P<0.05），图2~图3同。

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图 2 氯乙酸浓度对取代度的影响

Figure 2. Effect of chloroacetic acid addition on the degree of substitution

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图 3 反应时间对取代度的影响

Figure 3. Effect of reaction time on the degree of substitution

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图 4 不同取代度CSGP在不同NaOH浓度下最大吸收波长变化

Figure 4. Changes in absorption maximum （λ_max） of CSGP with different degrees of substitution at various NaOH

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图 5 不同取代度CSGP红外图谱

Figure 5. Infrared spectra of CSGP with different degrees of substitution

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图 6 不同取代度CSGP扫描电镜图

Figure 6. SEM microscopy of CSGP with different degrees of substitution

注：A：SGP；B：CSGP-L；C：CSGP-M；D：CSGP-H；下标1：1000×；2：2000×。

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图 7 不同取代度CSGP对α-淀粉酶的抑制作用

Figure 7. Inhibition of α-amylase by CSGP with different degrees of substitution

注：图中不同大写字母表示同组样品不同浓度之间有显著差异（P<0.05），不同小写字母表示同一浓度不同样品之间有显著差异（P<0.05）；图8、图9同。

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图 8 不同取代度CSGP的DPPH自由基清除率

Figure 8. Scavenging rate of DPPH free radical by CSGP with different degrees of substitution

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图 9 不同取代度CSGP的羟基自由基清除率

Figure 9. Hydroxyl radical scavenging rate of CSGP with different degrees of substitution

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表 1 SGP羧甲基化修饰前后理化性质分析

Table 1. Analysis of physicochemical properties before and after SGP carboxymethylated modification

样品	总糖含量（%）	糖醛酸含量（%）	取代度	分子量（kDa）
SGP	47.60±1.83^a	21.94±0.48^a	−	3.44×10^3a
CSGP-L	38.96±0.56^b	19.75±0.32^b	0.28±0.09^c	2.50×10^3d
CSGP-M	31.21±1.60^d	22.60±0.64^a	0.66±0.04^b	2.53×10^3c
CSGP-H	36.35±0.87^c	12.15±0.90^c	1.09±0.04^a	2.77×10^3b
注：同列不同字母表示差异显著（P<0.05）。

下载: 导出CSV

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