徐勇亮;徐军伟;

• 1:昆明理工大学生命科学与技术学院

摘要(Abstract)：

灵芝多糖是药用真菌灵芝的主要活性成分之一。早期研究发现不同灵芝子实体多糖的单糖组成和活性存在差异，但不同灵芝菌株胞外多糖的单糖组成和活性是否有区别仍不清楚。本研究通过液体发酵获得灵芝菌株5.26和5.616的胞外多糖，使用DEAE-cellulose和Sephadex G-200柱色谱分离纯化得到了两种多糖(5.26-2-1和5.616-2-1)，并对5.26-2-1,5.616-2-1的单糖组成和抗氧化活性进行了分析。结果表明，5.26-2-1主要由甘露糖、半乳糖醛酸、半乳糖和葡萄糖组成，而5.616-2-1主要由甘露糖、半乳糖和葡萄糖组成。5.26-2-1中葡萄糖的摩尔百分比为63.97%，显著高于5.616-2-1(29.3%)，但半乳糖的摩尔百分比为9.34%，显著低于5.616-2-1 (42.78%)。当多糖质量浓度为2 mg/mL时，5.26-2-1的Fe⁽²⁺⁾螯合能力、对1,1-二苯基-2-三硝基苯肼(DPPH)和羟自由基(·OH)的最大清除率分别为71.9%、71.3%和60.8%，显著高于5.616-2-1的值(63.5%、60.4%和51.8%)。本研究有助于灵芝多糖的开发与利用，为进一步探究灵芝多糖的构效关系提供了重要信息。

关键词(KeyWords)： 灵芝;胞外多糖;单糖组成;抗氧化活性

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金(81860668);; 云南省万人计划青年拔尖人才计划项目~~

作者(Authors): 徐勇亮;徐军伟;

DOI: 10.13346/j.mycosystema.210447

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