| 北沙参多糖铁配合物的制备、结构特征及生物活性 |
| |
| 引用本文： | 景永帅,张瑞娟,吴兰芳,苏蕾,李超,张丹参.北沙参多糖铁配合物的制备、结构特征及生物活性[J].食品科学,2018,39(24):65-70. |
| |
| 作者姓名： | 景永帅 张瑞娟 吴兰芳 苏蕾 李超 张丹参 |
| |
| 作者单位： | （1.河北科技大学化学与制药工程学院，河北?石家庄 050018；2.河北中医学院药学院，河北?石家庄 050200） |
| |
| 基金项目： | 河北省自然科学基金项目（H2016208059；H2016208058；H2017423023）；
河北省高等学校科学技术研究项目（ZD2016009；QN2016187） |
| |
| 摘 要： | 目的:制备北沙参多糖及其铁配合物,对其理化性质、结构特征和生物活性进行研究。方法:采用水提醇沉法制备北沙参多糖,经三氯化铁共热合成得到多糖铁配合物,利用紫外-可见光谱、红外光谱、高效阴离子交换色谱、透射电镜、差热-热重联用热分析仪等对多糖及其铁配合物的理化性质和结构特征进行测定,并考察其清除羟自由基和对α-葡萄糖苷酶的抑制作用。结果:北沙参多糖的提取率为18.4%,是由葡萄糖和甘露糖组成,其物质的量比为1.00:4.25,制备得到的多糖铁配合物中铁离子质量分数为19.31%,是以聚合的β-FeOOH微核为核心,多糖在其表面配合形成的多糖铁(Fe~(3+))表面配合物。结果表明,北沙参多糖及其铁配合物均具有清除羟自由基和对α-葡萄糖苷酶的抑制作用,且经铁修饰后的多糖对羟自由基清除作用和对α-葡萄糖苷酶的抑制能力明显增强。结论:北沙参多糖经铁修饰后,对羟自由基清除作用和对α-葡萄糖苷酶的抑制能力均得到提高。
|
| 关 键 词： | 北沙参 多糖 铁配合物 羟自由基 α-葡萄糖苷酶抑制剂 |
Preparation,Structural Characteristics and Bioactivity of Polysaccharide-Iron Complex from Radix Glehniae |
| |
| JING Yongshuai,ZHANG Ruijuan,WU Lanfang,SU Lei,LI Chao,ZHANG Danshen.Preparation,Structural Characteristics and Bioactivity of Polysaccharide-Iron Complex from Radix Glehniae[J].Food Science,2018,39(24):65-70. |
| |
| Authors: | JING Yongshuai ZHANG Ruijuan WU Lanfang SU Lei LI Chao ZHANG Danshen |
| |
| Affiliation: | (1. College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, Shijiazhuang 050018, China; 2. College of Pharmacology, Hebei University of Chinese Medicine, Shijiazhuang 050200, China) |
| |
| Abstract: | Objective: To prepare a water-soluble polysaccharide and its iron complex from Radix Glehniae and to study their physicochemical properties, structural characteristics and biological activity. Methods: The polysaccharide was obtained by water extraction and alcohol precipitation and it was reacted with ferric chloride upon heating to synthesize polysaccharide-iron complex. The physicochemical properties and structural characteristics of the polysaccharides and its iron complex were determined by UV-Vis spectroscopy, infrared spectroscopy, high performance anion-exchange chromatography, transmission electron microscopy, and differential scanning calorimetry coupled with thermogravimetric analysis. The hydroxyl radical scavenging capacity and the inhibitory activity against α-glucosidase were also investigated. Results: The polysaccharide yield was 18.4%. The polysaccharide was composed of glucose and mannose with a molar ratio of 1.00:4.25. The polysaccharide-iron complex contained 19.31% iron ions, and it was based on polymerized β-FeOOH micronucleus as the core with surface complexation of polysaccharide. Both the polysaccharide from Radix Glehniae (GLP) and its iron complex (GLP-Fe) had hydroxyl radical scavenging activity and inhibitory effect against α-glucosidase, with the latter being more effective. Conclusion: The hydroxyl radical scavenging effect and α-glucosidase inhibitory effect of the water-soluble polysaccharide from Radix Glehniae were improved after being complexed with iron ions. |
| |
| Keywords: | Radix Glehniae polysaccharide iron complex hydroxyl radicals α-glucosidase inhibitor |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
