乳酸菌发酵对麒麟菜多糖的影响：特性分析及其肥大细胞细胞膜稳定性活性。
Effects of Lactobacillus fermentation on Eucheuma spinosum polysaccharides: Characterization and mast cell membrane stabilizing activity.
机构信息
College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen 361021, Fujian, China.
College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen 361021, Fujian, China; Department of Allergy, State Key Laboratory of Complex Severe and Rare Diseases, Peking Union Medical College Hospital, Chinese Academy of Medical Science and Peking Union Medical College, Beijing 100005, China.
出版信息
Carbohydr Polym. 2023 Jun 15;310:120742. doi: 10.1016/j.carbpol.2023.120742. Epub 2023 Feb 26.
Eucheuma polysaccharides have varieties of biological activities. However, it is accompanied by problems like large molecular weight, high viscosity, and low utilization. Here, we first prepared fermented Eucheuma spinosum polysaccharides (F-ESP) by Lactobacillus fermentation, compared with low-temperature freeze-thaw ESP (L-ESP) prepared by the freeze-thaw method, explored the composition and structural characteristics of F-ESP and L-ESP, and evaluation of the ability of different samples to inhibit mast cell degranulation using classical mast cell model. Then, the activity of L-ESP and F-ESP in vivo was preliminarily evaluated using a passive cutaneous anaphylaxis model. Two kinds of F-ESP named F1-ESP-3 and F2-ESP-3 were obtained by fermentation of Eucheuma spinosum with the selected strains of Lactobacillus.sakei subsp.sakei and Lactobacillus.rhamnosus. Compared with the purified component L-ESP-3, the monosaccharide composition of F1-ESP-3 contains more glucuronic acid, the molecular weight reduced from >600 kDa (L-ESP-3) to 28.30 kDa (F1-ESP-3) and 33.58 kDa (F2-ESP-3), F1-ESP-3 has higher solubility and lower apparent viscosity. Fermentation did not destroy the functional groups and structure of ESP. Moreover, F1-ESP-3 significantly inhibited RBL-2H3 cell degranulation by reducing depolymerization of F-actin and Ca influx. F1-ESP-3 reduced the symptoms of mast cell-mediated passive cutaneous anaphylaxis, indicating that F1-ESP-3 may have better anti-allergic activity in vivo.
麒麟菜多糖具有多种生物活性。然而，它伴随着分子量较大、粘度高、利用率低等问题。在这里，我们首次通过乳酸菌发酵制备了发酵麒麟菜多糖（F-ESP），并与通过冻融法制备的低温冻融麒麟菜多糖（L-ESP）进行了比较，探讨了 F-ESP 和 L-ESP 的组成和结构特征，并利用经典肥大细胞模型评价了不同样品抑制肥大细胞脱颗粒的能力。然后，采用被动皮肤过敏反应模型初步评价了 L-ESP 和 F-ESP 的体内活性。通过用选定的清酒乳杆菌亚种和鼠李糖乳杆菌发酵麒麟菜，得到了两种名为 F1-ESP-3 和 F2-ESP-3 的 F-ESP。与纯化成分 L-ESP-3 相比，F1-ESP-3 的单糖组成含有更多的葡萄糖醛酸，分子量从>600 kDa（L-ESP-3）降低到 28.30 kDa（F1-ESP-3）和 33.58 kDa（F2-ESP-3），F1-ESP-3 的溶解度更高，表观粘度更低。发酵并没有破坏 ESP 的功能基团和结构。此外，F1-ESP-3 通过减少 F-肌动蛋白的解聚和 Ca 内流，显著抑制了 RBL-2H3 细胞脱颗粒。F1-ESP-3 减轻了肥大细胞介导的被动皮肤过敏反应的症状，表明 F1-ESP-3 在体内可能具有更好的抗过敏活性。
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