Sun Liqin, Wang Changhai, Shi Quanjian, Ma Cuihua
Marine Biochemical Engineering Lab, Dalian University of Technology, Dalian, Liaoning, PR China.
Int J Biol Macromol. 2009 Jul 1;45(1):42-7. doi: 10.1016/j.ijbiomac.2009.03.013. Epub 2009 Apr 5.
Hermetical microwave was used to degrade Porphyridium cruentum polysaccharides from 2918 to 256.2, 60.66 and 6.55kDa. The antioxidant properties of different molecular weight polysaccharides were evaluated by determining the scavenging ability of free radicals, inhibitory effects on lipid peroxidation in liver homogenates and hemolysis of mouse erythrocytes. Analysis of physicochemical properties confirmed that microwave degradation might not markedly change the chemical components of the polysaccharides. High-molecular-weight polysaccharides from P. cruentum had no obvious antioxidant activity, but low-molecular-weight fragments after degradation exerted an inhibitory effect on oxidative damage. The 6.55-kDa fragment had stronger antioxidant activity than the 60.66 and 256-kDa fragments.
采用密闭微波法将紫球藻多糖降解为分子量分别为2918、256.2、60.66和6.55 kDa的多糖。通过测定自由基清除能力、对肝匀浆脂质过氧化的抑制作用以及对小鼠红细胞溶血的影响，评估了不同分子量多糖的抗氧化性能。理化性质分析证实，微波降解可能不会显著改变多糖的化学成分。紫球藻的高分子量多糖没有明显的抗氧化活性，但降解后的低分子量片段对氧化损伤有抑制作用。6.55 kDa的片段比60.66和256 kDa的片段具有更强的抗氧化活性。
