硫酸酯化扇贝多糖结构表征与生物活性研究

Study on Structural Characterization and Bioactivity of Sulfated Scallop Polysaccharides

摘要:

目的 为了改善扇贝多糖的生物活性，明确海洋贝类多糖的构效关系。方法 以扇贝多糖为原料，采用氯磺酸-吡啶法制备不同取代度的硫酸酯化多糖，对其基本成分、结构、抗氧化活性、免疫活性等指标进行对比。结果 硫酸酯化扇贝多糖SSP1、SSP2的硫酸根质量分数分别为22%、32%，且主要由葡萄糖组成，是一种不具有三螺旋结构的α-吡喃环酸性多糖。体外抗氧化活性结果表明，SSP1、SSP2具有较好的DPPH自由基清除能力，对ABTS和羟基自由基清除能力较弱。免疫调节活性结果表明，经硫酸酯化修饰后多糖的免疫活性较弱。结论 经硫酸酯化修饰后扇贝多糖结构发生改变，提高了对DPPH自由基的清除能力，且随硫酸根质量分数的增加，清除能力增强并降低了原有多糖的免疫活性，但对细胞无毒副作用。该研究为硫酸酯化改善扇贝多糖的生物活性提供了参考。

Abstract:

Objective In order to improve the bioactivities of scallop polysaccharides and clarify the structure-activity relationship of polysaccharides derived from marine mollusk.Method Sulfated polysaccharides with different degrees of substitution were prepared from scallop polysaccharides by the chlorosulfonic acid-pyridine method. The basic components, structure, antioxidant activity, and immune activity were compared between the polysaccharides with and without sulfation.Result The mass fractions of sulfate groups in SSP1 and SSP2 were 22% and 32%, respectively. SSP1 and SSP2 were mainly composed of glucose, and they were acidic polysaccharides with α?-pyranose rings and no triple helical structure. SSP1 and SSP2 had strong scavenging abilities against DPPH free radicals but weak scavenging abilities for ABTS and hydroxyl free radicals in vitro. The immune activity of the polysaccharides was weakened after sulfation.Conclusion Sulfation changed the structures of scallop polysaccharides, enhancing the scavenging ability against DPPH free radicals. Moreover, the scavenging ability increased with the increase in sulfate group content. In addition, sulfation weakened the immune activity of the polysaccharides, which, however, had no toxic or side effects on cells. This study provides a reference for improving the bioactivities of scallop polysaccharides through sulfation.