摘要
采用深层发酵技术生产平菇粗多糖,对其清除DPPH自由基、羟自由基的能力、铁离子螯合能力以及还原力进行了比较分析。结果表明:菌丝体粗多糖和发酵液粗多糖均具有较强的抗氧化能力,但2种多糖的抗氧化能力存在差异;菌丝体粗多糖清除DPPH自由基的能力较强,其EC50值为2.20 mg/mL;发酵液粗多糖清除羟自由基的能力、铁离子螯合能力以及还原力较强,其EC50值分别为0.72 mg/mL、3.32 mg/mL和7.91 mg/mL。在一定的浓度范围内,多糖的浓度增加,其抗氧化能力也随之增强,呈量效依赖关系。
Crude polysaccharides were prepared from Pleurotus ostreatus by submerged fermentation technology, and its a- bility to remove the free radical of DPPH and hydroxyl, iron ion chelating ability and reducing power were analyzed com- paratively. The results showed that a strong antioxidant capacity was presented in both of crude polysaccharides from myce- lium and crude polysaccharides from fermentation medium, however there were differences on antioxidant capacity between the two kinds of polysaccharides. The ability of removing DPPH free radical for crude polysaccharides from mycelium in- tracellular was stronger, and its ECs0value was 2.20 mg/mL; however, crude polysaccharides from fermentation medium had stronger capacity of removing hydroxyl free radical, iron ion chelating ability and reducing powers, and its EC50values were 0. 72 mg/mL, 3.32 mg/mL and 7.91 mg/mL, respectively. Within a certain range of polysaccharide concentration, the antioxidant ability of polysaccharides would enhance with the increase of polysaccharide concentration in the manner of dose-dependent.
出处
《生物学杂志》
CAS
CSCD
2014年第1期15-19,共5页
Journal of Biology
基金
省级重点实验室与重点学科联合开放基金资助
安徽师范大学生命科学学院生态学重点学科科研基金
关键词
平菇
多糖
抗氧化
Pleurotus ostreatus
polysaccharides
antioxidantion
