解淀粉芽孢杆菌果聚糖的化学修饰与抗氧化、抗肿瘤活性研究

对解淀粉芽孢杆菌果聚糖(L)进行乙酰化、磺酰化、硫酸化修饰,对获得的相应化学修饰产物(YL,HL,SL)进行抗氧化与抗肿瘤活性研究。发现经化学修饰后,解淀粉芽孢杆菌果聚糖的抗氧化性与抗肿瘤活性显著提高(p<0.05),不同化学修饰的影响不同。各果聚糖通过ABTS自由基清除能力、DPPH自由基清除能力和铁还原力测试的抗氧性顺序为SL>HL>YL>L,硫酸化修饰产物的抗氧化效果最明显。各果聚糖对对宫颈癌细胞Hela的抑制活性顺序为YL>HL>SL>L,乙酰化修饰产物的抗肿瘤活性效果最明显。上述结果说明化学修饰对微生物多糖的功能活性提升具有积极的作用。 

Chemical modification of levan from Bacillus amyloliquefaciens and antioxidant and antitumor activity of its products

Using levan from Bacillus amyloliquefaciens as raw material,acetylated levan( YL),sulfonylated levan( HL),and sulfated levan( SL) were prepared through chemical modification. Their antioxidant and antitumor activities were further studied.The result showed that after modification,the antioxidant and antitumor ability of levan from Bacillus amyloliquefaciens was improved significantly( p < 0.05),and different chemical modification had different effects.The antioxidant activity detected by ABTS and DPPH radical scavenging activity as well as iron reducing ability,was in the order of SL > HL > YL > L.The modified product SL showed the best antioxidant activity in the four polysaccharides.The antitumor activity tested on Hela in vitro was in the order of YL > HL > SL > L. The modified product YL showed the best antitumor activity in the four polysaccharides. These results demonstrated that chemical modification played an active role in improving functional activities of microbial polysaccharides.