【作者】 郭悦； 余强；

【Author】 Guo Yue;Yu Qiang;State Key Laboratory of Food Science and Resources,Nanchang University;

【机构】 南昌大学食品科学与资源挖掘全国重点实验室；

【摘要】 金溪黄栀子作为中国国家地理标志产品广泛应用于食品工业。栀子多糖是其主要活性成分之一,目前对其的结构和生物活性研究较少。本研究采用水提醇沉法提取栀子粗多糖,去除蛋白质及小分子杂质后利用分级醇沉的方法进行初步分离纯化,采用DEAE-52阴离子交换柱和Sephadex G-200进一步分离纯化得到两个均一组分GJP70-1和GJP70-2A,并对其进行结构表征和免疫活性研究。结果表明,GJP70-1和GJP70-2A的分子量分别为49.1kDa和104.5 kDa,两者单糖组成均主要由半乳糖醛酸以及少量的鼠李糖、阿拉伯糖、半乳糖和葡萄糖组成。SEM结果表明两种多糖表现出光滑、多孔、不规则的片状结构。经FT-IR、GC-MS和NMR分析,表明这两种多糖为典型的果胶多糖。在体外,GJP70-1和GJP70-2A可刺激RAW 264.7巨噬细胞增殖并促进NO的释放。本研究将有助于丰富多栀子多糖结构信息,为栀子果胶类多糖作为功能性食品的开发与应用提供理论依据。更多还原

【Abstract】 Jinxi Gerdenia jasminoides Eills is widely available in food industry as a national geographical indication product in China.Gardenia jasminoides Eills polysaccharide is one of its main active ingredients,the structure and biological activity of which are less studied currently.In this study,the crude polysaccharide of Gardenia jasminoides Eills was extracted by aqueous alcoholic precipitation method,and the protein and small molecule impurities were removed and then initially separated and purified by using graded alcoholic precipitation.Two homogeneous fractions,GJP70-1 and GJP70-2A were obtained by further separation and purification with the DEAE-52 anion-exchange columns and Sephadex G-200.Moreover,the structural characterisation and immunoactivity study was carried out on them.The molecular weights of GJP70-1 and GJP70-2A were49.1 kDa and 104.5 kDa,respectively.Both monosaccharides were mainly composed of galacturonic acid and a small amount of rhamnose,arabinose,galactose,and glucose,respectively.The SEM results showed that the two polysaccharides exhibited smooth,porous,and irregular sheet-like structures.Analyses by FT-IR,GC-MS and NMR indicated that the two polysaccharides were typical pectic polysaccharides.In vitro,GJP70-1 and GJP70-2A stimulated the proliferation of RAW 264.7macrophages and promoted NO release.This study will help to enrich the structural information of polysaccharides of Gardenia jasminoides Eills and provide theoretical basis for the development and application of pectin-like polysaccharides of Gardenia jasminoides Eills as functional food.更多还原