Li Siqian, Shah Nagendra P
Food and Nutritional Sciences, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong.
Food and Nutritional Sciences, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong.
Food Chem. 2017 Jun 15;225:246-257. doi: 10.1016/j.foodchem.2017.01.037. Epub 2017 Jan 10.
Polysaccharides extracted from Pleurotus eryngii (PEPS) and Streptococcus thermophilus ASCC 1275 (EPS) were sulphonated and their composition determined. Antioxidant activities of crude and sulphonated polysaccharides (S.PEPS and S.EPS) were investigated using the ABTS radical scavenging test and CCD and Caco-2 cell models. Degrees of sulphonation for S.PEPS and S.EPS were 0.73 and 0.37, respectively. Results showed that S.PEPS and S.EPS had significantly higher scavenging capacities than PEPS and EPS in the ABTS radical scavenging test. Reactive oxygen species and malondialdehyde in HO treated CCD 841 CoN (CCD) and Caco-2 cells were significantly inhibited by PEPS, EPS, S.PEPS and S.EPS compared to the control group. Additionally, S.PEPS and S.EPS significantly improved superoxide dismutase, catalase and glutathione peroxidase activities in HO treated CCD and Caco-2 cells compared to PEPS, EPS and control groups. Results indicated that sulphonation was effective in improving antioxidant activities of both PEPS and EPS.
对从杏鲍菇中提取的多糖（PEPS）和嗜热链球菌ASCC 1275（EPS）进行磺化处理并测定其组成。使用ABTS自由基清除试验以及CCD和Caco-2细胞模型研究了粗多糖和磺化多糖（S.PEPS和S.EPS）的抗氧化活性。S.PEPS和S.EPS的磺化度分别为0.73和0.37。结果表明，在ABTS自由基清除试验中，S.PEPS和S.EPS的清除能力明显高于PEPS和EPS。与对照组相比，PEPS、EPS、S.PEPS和S.EPS显著抑制了过氧化氢处理的CCD 841 CoN（CCD）和Caco-2细胞中的活性氧和丙二醛。此外，与PEPS、EPS和对照组相比，S.PEPS和S.EPS显著提高了过氧化氢处理的CCD和Caco-2细胞中的超氧化物歧化酶、过氧化氢酶和谷胱甘肽过氧化物酶活性。结果表明，磺化处理有效地提高了PEPS和EPS的抗氧化活性。
