红松松仁多糖对脂多糖诱导RAW264.7细胞炎症反应的抑制作用

目的:探讨红松松仁多糖PNP40c-1对脂多糖(Lipopolysaccharides,LPS)诱导RAW264.7细胞炎症反应的抑制作用及可能机制。方法:以LPS刺激RAW264.7细胞诱导炎症模型,分别采用MTT法、比色法、酶联免疫法、RT-PCR和Western Blot等方法,比较LPS诱导前后巨噬细胞的细胞活力、吞噬能力、一氧化氮(nitric oxide,NO)/一氧化氮合酶(nitric oxide synthase,iNOS)和细胞因子表达的变化;同时对Nrf2/HO-1信号通路中关键蛋白核因子E2相关因子2(nuclear factor(erythroid-derived 2)-like 2 protein,Nrf2)和血红素氧化酶-1(heme oxygenase-1,HO-1)的mRNA和蛋白表达水平进行研究,以探讨PNP40c-1的具体作用机制。结果:在LPS诱导RAW264.7细胞的炎症反应中,PNP40c-1以剂量依赖性显著提高巨噬细胞的吞噬能力(P<0.05),抑制LPS诱导的NO和iNOS过量表达;PNP40c-1还可通过Nrf2/HO-1信号通路调节炎症因子如肿瘤坏死因子(tumor necrosis factor-α,TNF-α),白介素-1β(interleukin-1β,IL-1β)、白介素-6(IL-6)的分泌,缓解炎症反应。结论:红松松仁多糖PNP40c-1对LPS诱导的炎症反应具有一定的抑制作用,其作用机制与调节Nrf2/HO-1信号通路有关。     

绿豆寡肽对脂多糖诱导巨噬细胞RAW264.7的抗炎作用

目的:将绿豆寡肽(MBPs)用于脂多糖(LPS)诱导巨噬细胞RAW264.7的炎症反应中,观察其对炎症是否有抑制作用。方法:用LPS构建细胞炎症模型,采用WST-1法检测细胞增殖能力,中性红法检测细胞吞噬能力,试剂盒法检测巨噬细胞髓过氧化物酶(MPO)、乳酸脱氢酶(LDH)活性及还原型谷胱甘肽(GSH)含量,ELISA法检测巨噬细胞细胞因子TNF-α、白介素-1α(IL-1α)、白介素-6(IL-6)的分泌量。结果:MBPs能显著缓解LPS对巨噬细胞增殖的抑制作用并下调其吞噬能力(P0.05);MBPs能显著改善LPS诱导巨噬细胞MPO、LDH、GSH的水平(P0.05);MBPs能显著抑制促炎性细胞因子TNF-αIL-1α、IL-6水平的上升。结论:MBPs通过调节巨噬细胞趋化吞噬能力、胞内酶解消化和降低促炎性细胞因子的水平达到缓解LPS诱导巨噬细胞炎症的作用,且呈现量效关系,具有一定的抗炎活性。     

混合乳杆菌对脂多糖诱导RAW264.7巨噬细胞的抗炎作用

利用细菌脂多糖(Lipopolysaccharide,LPS)刺激RAW264.7巨噬细胞形成炎症模型,评价混合乳杆菌对RAW264.7细胞的抗炎效果.在LPS刺激的RAW264.7细胞培养基中,添加混合乳杆菌,分析一氧化氮(Nitric oxide,NO)、前列腺素E2(PGE2)、白介素(Interleukin,I...     

5种食用菌多糖及复配多糖对RAW264.7细胞的免疫调节作用

探究银耳多糖、茯苓多糖、香菇多糖、猴头菇多糖和竹荪多糖5种食用菌多糖及其两两复配得到的10种复配多糖对小鼠巨噬细胞RAW264.7的免疫调节作用.将RAW264.7细胞分为正常对照组、阳性组和样品(不同浓度的银耳多糖、茯苓多糖、香菇多糖、猴头菇多糖和竹荪多糖及其10种复配多糖)处理组,通过检测巨噬细胞的细胞活力、肿瘤坏...     

草珊瑚多糖对经脂多糖刺激的RAW264.7巨噬细胞的免疫调节作用研究

为研究草珊瑚多糖对RAW264.7巨噬细胞的免疫调节作用,建立LPS刺激的RAW264.7细胞模型,通过MTT法测定,观察草珊瑚多糖对RAW264.7细胞增殖影响并评价细胞毒性。同时,对草珊瑚多糖抑制模型细胞炎症因子一氧化氮(NO)表达及吞噬活性进行研究。结果表明,草珊瑚多糖可显著抑制RAW264.7细胞增殖水平,其细胞毒性分级为1级或以下。同时,草珊瑚多糖可显著抑制模型细胞NO表达及巨噬细胞吞噬活性。此研究将为深入研究草珊瑚抗炎活性作用机制及草珊瑚资源开发提供理论依据。     

兜唇石斛发酵多肽Asp-Asp-Asp-Tyr和Asp-Tyr- Asp-Asp对LPS诱导RAW264.7细胞的抗炎作用

为了研究兜唇石斛发酵多肽Asp-Asp-Asp-Tyr（DDDY）、Asp-Tyr-Asp-Asp（DYDD）对LPS诱导的RAW264.7巨噬细胞抗炎活性。以合成的兜唇石斛发酵多肽为研究对象,采用噻唑蓝法筛选增殖活性最高的发酵多肽浓度,通过中性红吞噬实验和倒置显微镜观察发酵多肽对细胞的吞噬作用和分化形态变化,使用ELISA试剂盒测定细胞中NO及细胞因子IL-1β、IL-6、IL-10和肿瘤坏死因子TNF-α的分泌量。结果表明：12.5、25、50和100 μg/mL四组质量浓度的发酵多肽对细胞无毒性并有增殖作用;100 μg/mL的DDDY和DYDD和1 μg/mL的LPS处理可以激活细胞,增强细胞吞噬能力,相对吞噬率为2.05%、1.97%和2.19%;构建LPS诱导的RAW264.7细胞炎症模型,发现两种发酵多肽处理有效抑制细胞分化,使细胞恢复正常形态;抑制细胞NO分泌能力,100 μg/mL DDDY和DYDD处理组的NO分泌能力降低到LPS组的0.41倍和0.49倍;并且对抑炎细胞因子分泌能力的提高和促炎细胞因子的降低有显著效果,均表现出剂量反应关系。由此可知,DDDY和DYDD对LPS诱导的RAW264.7巨噬细胞炎症反应具有抗炎作用,为后面探究发酵多肽的炎症机制提供理论支持。     

南极磷虾油对脂多糖诱导RAW264.7细胞炎症反应的抑制作用

为研究南极磷虾油的抗炎作用,以脂多糖(LPS)诱导的RAW264.7细胞为炎症模型,通过细胞形态、细胞吞噬能力、髓过氧化物酶(MPO)活力、促炎细胞因子(TNF-α、IL-1β和IL-6)等指标,评价南极磷虾油的抗炎能力,并通过炎症因子及炎症关键酶(iNOS和COX-2)基因的表达,研究其抗炎机理。结果表明,南极磷虾油可以显著缓解LPS引起的细胞分化,抑制细胞吞噬能力和MPO活力的增强,以及炎症因子分泌量的升高(尤其是TNF-α)。实时荧光定量PCR(qRT-PCR)的检测结果表明,南极磷虾油可以显著平息LPS引发的炎症关键酶和炎症因子基因的活化。结论:南极磷虾油具备抗炎活性,该活性与其对iNOS和COX-2的调控作用相关。     

琼胶寡糖对脂多糖诱导的巨噬细胞RAW264.7炎症反应的抑制作用

目的:研究琼胶寡糖对脂多糖(LPS)诱导巨噬细胞RAW264.7炎症反应的抑制作用。方法:采用傅里叶红外光谱法、核磁共振和高效液相色谱法解析琼胶寡糖的分子结构;采用LPS诱导巨噬细胞RAW264.7建立炎症反应模型,测定琼胶寡糖对RAW264.7细胞活力、细胞内一氧化氮(NO)、肿瘤坏死因子(TNF-α)和活性氧簇(ROS)水平的影响;采用Western blot分析丝裂原活化蛋白激酶(MAPK)信号通路中c-Jun氨基末端激酶(JNK)、细胞外信号调节激酶(ERK)和蛋白激酶p38的表达和磷酸化水平。结果:分子结构鉴定结果显示琼胶寡糖具有β构型半乳糖糖环结构,分子质量范围为1 065.5~1 308.2 u。琼胶寡糖可以提高LPS诱导巨噬细胞系RAW264.7炎症反应后的细胞活力,在0~250 μg/mL剂量下呈浓度依赖性地降低细胞内NO、TNF-α和ROS水平,对LPS诱导MAPK家族激酶JNK、ERK、p38磷酸化水平的升高具有抑制作用。结论:琼胶寡糖能够抑制LPS诱导的巨噬细胞RAW264.7炎症反应,可能与阻碍MAPK信号转导有关。     

山楂酸调控STAT3磷酸化保护LPS致RAW264.7细胞炎症反应的研究

探讨山楂酸对脂多糖诱导的RAW264.7细胞炎症反应的保护作用及其对信号转导和转录活化因子3(STAT3)磷酸化的抑制作用.采用Griess法检测一氧化氮(NO)的生成,ELISA法检测细胞中白介素6(IL-6)、白介素1β(IL-1β)和白介素10(IL-10)的释放量;Western blot法检测诱导型一氧化氮合...     

姬松茸多糖诱导巨噬细胞释放NO的机制

以小鼠巨噬细胞RAW264.7为研究对象,研究姬松茸多糖对其NO释放和iNOS表达的作用,并通过检测IκBα蛋白磷酸化水平的变化来探究姬松茸多糖诱导巨噬细胞释放NO的分子机制。结果表明,姬松茸多糖可剂量依赖性增强RAW264.7细胞NO的释放与iNOS蛋白的表达,且两者趋势一致。此外,25μg/mL姬松茸多糖能够增强RAW264.7细胞中p-IκBα蛋白的表达量,且在45min时达到最高,证明其能够激活NF-κB信号转导通路。综上,姬松茸多糖通过NF-κB途径上调巨噬细胞iNOS的表达,进而促进NO释放。     

野葛与粉葛淀粉的结构及物化特性比较

本文对比野葛和粉葛两种葛根淀粉成分、物化特性,两种淀粉及其各自直链淀粉和支链淀粉结构特性,结果表明:野葛、粉葛淀粉的脂肪、粗纤维、灰分含量存在显著差异(p<0.05),淀粉、蛋白质、直链淀粉含量无显著差异(p>0.05);野葛、粉葛淀粉平均粒径分别为26.15μm、8.65μm,野葛、粉葛淀粉晶型均为C型,野葛、粉葛直...     

Physicochemical,crystalline, and thermal properties of native and enzyme hydrolyzed Pueraria lobata (Willd.) Ohwi and Pueraria thomsonii Benth. starches

Starches isolated from the bulbs of Pueraria lobata (Willd.) Ohwi (PLO) and Pueraria thomsonii Benth. (PTB) were hydrolysed by glucoamylase for different lengths of time (2, 4, 8, 12, and 24 h). The hydrolysis results were compared by scanning electron microscope (SEM), X‐ray power diffractometer (XRD), and differential scanning calorimetry (DSC). The SEM results revealed that both of the PLO and PTB starches showed the same hydrolysis mechanism, which indicated that the glucoamylase primarily attacking the exterior of starch granules and then the interior. The results of XRD revealed the crystalline type of PTB starch changed from C‐type to A‐type with crystallinity reducing from 43.5 to 20.9% during the hydrolysis. Unlike PTB starch, the PLO starch did not show marked changes in crystalline style but lower degree of crystallinity was obtained from 32.4 to 13.7% during the hydrolysis. All the XRD results demonstrated that B‐type polymorph was preferentially degraded than A‐type polymorph in the C‐type starch. The DSC results revealed that both of the PLO and PTB starches showed decreased enthalpy of gelatinization (ΔH_gel) and gelatinization temperature range (R)‐value after hydrolysis, while the gelatinization temperature (T_p) indicated different tendency, initially ranging from 68.6 to 64.3°C and then increasing to 67.8°C for PLO starch. While for PTB starch, the T_p‐value showed progressive reduction from 85.4 to 74.3°C during the whole process.     

The morphology and characterization of starch from Pueraria lobata (Willd.) Ohwi

Pueraria lobata (Willd.) Ohwi starch and its components were characterized. Scanning electron microscopy of the starch granules showed they were oval and polygonal in shape. Centric birefringence was clearly observed when viewed under polarized light. The gelatinization temperature range was 61–64–70.5 °C. The iodine affinity value (4.12%) indicated an amylose content of 21.68%. Brabender amylograms showed a fairly high maximum viscosity and very low breakdown, indicating high hot stability of the viscosity. The starch underwent a single-stage swelling power pattern over one temperature range, and the solubility pattern paralleled the swelling power. The X-ray diffraction pattern of the starch showed a Ca-type crystallite. The gel chromatogram of the starch demonstrated the polydispersity of its molecular weight distribution.     

葛根直链淀粉和支链淀粉分离纯化的研究

用重结晶的方法对葛根淀粉中直链淀粉和支链淀粉组分进行分离和纯化，并利用碘亲和力测定，凝胶过滤层析，Ｘ－射线衍射等方法对产品的纯度进行了鉴定。结果表明通过重结晶８次可得到完全纯化的葛根直链淀粉；反复３次加入正丁醇去除残留的直链淀粉可得到完全纯化的葛根支链淀粉。     

中心组合设计优化野葛糖化工艺

以野葛为原料,采用葡萄糖当量值（DE值）为评价指标,在单因素试验的基础上,利用中心组合设计试验优化野葛糖化工艺条件并建立回归方程。结果表明,野葛糖化的最佳工艺参数依次为酶解时间220 min、pH 4.2、酶添加量528 U/g、酶解温度58 ℃。在此工艺条件下糖化液DE值可达到（79.93±0.20）%。     

葛根及葛根素脑保护作用的研究进展

葛根为我国传统的药食两用植物,葛根素为其主要药效成分之一。依据中医药理论,葛根具有解表退热、生津止渴的功效。现代药理学研究表明,葛根及葛根素均具有显著的脑保护活性,对阿尔茨海默病、帕金森病及脑卒中等模型动物或细胞产生保护作用,其机制与调节GSK-3β/Nrf2、PI3K/Akt、cAMP/PKA等神经细胞凋亡信号转导通路有关。提示葛根具备开发为抗神经系统疾病保健食品的潜在价值。     

Molecular Structure of Starch from Pueraria lobata (Willd.) Ohwi Relative to Kuzu Starch

The molecular structures of starches from Pueraria lobata (Willd.) Ohwi were examined and compared with those of other tuberous and root starches. The fresh tubers were collected from three Chinese main Pueraria lobata (Willd.) Ohwi growing regions. The chain distributions of the amylopectins as determined by gel permeation chromatography were similar to those of the amylopectins of other starches. Among the three amylopectins studied, the respective β‐amylolysis limits were 55%, 56% and 58% which were similar to that of kuzu amylopectin. The number average degree of polymerization ( ) values of the amylopectins were 8.7‐9.7×10³, lower than those of sweet potato and potato amylopectins (9.9×10³ and 11.2×10³, respectively). The number of branch chains per amylose molecule was 5.0. The average chain length ( ) of the Pueraria lobata (Willd.) Ohwi amyloses was similar to those of kuzu (310), sweet potato (310) and tapioca amyloses (340), but lower than those of lily (475) and potato (670).     

酶法测定葛根支链淀粉分支化度

通过异淀粉酶和普鲁兰酶分别对葛根支链淀粉β 限制糊精进行彻底的脱支水解 ,测得葛根支链淀粉的分支化度为 1 2∶1。 2种酶对脱支反应作用有不同的影响 ,异淀粉酶的酶活对脱支反应的影响较大 ,而普鲁兰酶的酶活影响相对较小。为保证脱支反应进行完全 ,对保温时间进行了研究。结果表明 ,在酶促反应条件下 ,使反应液中的还原力达到一定值 ,对于1mg/mL葛根支链淀粉 β 限制糊精 ,异淀粉酶和普鲁兰酶的用量分别不得少于 1 2U/mL和0 4U/mL ,保温时间分别不得少于 15h和 2 0h。     

葛根营养粉的研制

以葛根为主料,辅以大米、玉米等制备葛根营养粉。对葛根进行深加工,探讨护色液质量浓度、葛根熟化方法、粉碎粒度等葛根全粉的制备工艺条件以及葛根营养粉的配方。结果表明：制备葛根全粉的适宜制备工艺条件为采用0.1g/100mL柠檬酸溶液作为护色剂、105℃蒸汽蒸制15min、60℃热风干燥、粉碎后过100目筛;葛根营养粉的最佳配方为葛根全粉56%、白砂糖20%、麦芽糊精10%、大米粉7.2%、玉米粉4.8%、β-环状糊精2%。制得的葛根营养粉成品感官优良、冲调性好。     

Determining the effects of annealing time on the glass transition temperature of Pueraria lobata (Willd.) Ohwi starch

To probe the effects of annealing time on the glass transition temperature (T_g) and digestibility of Pueraria lobata (Willd.) Ohwi starch, the starch crystal structure and moisture distribution through the components of P. lobata (Willd.) Ohwi starch were investigated. Annealing times of 0, 1, 3, 6, 12 and 24 h were employed to determine the effect of starch T_g using differential scanning calorimetry (DSC) with the support of ¹H low‐field NMR, polarised light microscopy and ¹³C CP/MAS NMR. The T_g values of the starch increased with longer annealing times. The ¹H low‐field NMR results showed that the T₂ relaxation time decreased and starch–water interactions increased as the annealing time increased. Compared with native starch, annealed starch had higher contents of slowly digested starch (SDS) and resistant starch (RS). The starch crystal structure was not destroyed after annealing, but the relative crystallinity percentage increased slightly.