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鲍鱼性腺多糖的抗凝活性：结合蛋白的作用。

Anticoagulant Activity of the Polysaccharide Fromgonad of Abalone Ino: The Role of Conjugate Protein.

作者信息

Liu Qinhao, Yao Siyu, Ma Siyuan, Zhao Ting, Wang Zhenyu, Sun Liming, Du Ming

机构信息

National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

出版信息

Foods. 2024 Dec 11;13(24):4003. doi: 10.3390/foods13244003.

DOI:10.3390/foods13244003
PMID:39766946
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11675823/
Abstract

Few studies are concerned with the effect of the conjugat protein on the bioactivities of the abalone gonad polysaccharide (AGP). In this study, a series of treatments, including raw material (female and male) defatting, extraction temperature (25-121 °C), proteolysis, ultrafiltration, and ethanol precipitation, was conducted to investigate the role of the conjugate protein on AGP anticoagulant activity. All AGP extracts significantly prolonged activated partial thromboplastin time (APTT) and thrombin time (TT). The strongest was observed in the female AGPs prepared at 50 and 121 °C. The most active is located at 30-300 kDa by ultrafiltration. After being exposed to neutral protease, quick shortening of APTT and TT was found in all AGPs. Further ethanol precipitating of found the longest APTT in the sediment, which contains most polysaccharides and proteins. Defatting lowered the activity of female AGP but increased that of males. Proteolysis also significantly weakened the clotting factor inhibition effect of the 50 °C female AGP, but heating seemed not affect the effect. Five fractions were obtained after the 50 °C female AGP was subjected to ion exchange column. Fraction V, with the highest protein and medium polysaccharide content, showed the strongest anticoagulant effect and was also much higher than AGSP, which was obtained by multi-step proteolysis. The findings supported positive effect of the conjugate protein in AGP anticoagulant activity.

摘要

很少有研究关注结合蛋白对鲍鱼性腺多糖（AGP）生物活性的影响。在本研究中，进行了一系列处理，包括原料（雌性和雄性）脱脂、提取温度（25 - 121℃）、蛋白水解、超滤和乙醇沉淀，以研究结合蛋白对AGP抗凝活性的作用。所有AGP提取物均显著延长活化部分凝血活酶时间（APTT）和凝血酶时间（TT）。在50℃和121℃制备的雌性AGP中观察到最强效果。通过超滤发现最活跃的部分位于30 - 300 kDa。在所有AGP中，经中性蛋白酶处理后，APTT和TT迅速缩短。进一步乙醇沉淀发现沉淀物中APTT最长，沉淀物中多糖和蛋白质含量最高。脱脂降低了雌性AGP的活性，但提高了雄性AGP的活性。蛋白水解也显著削弱了50℃雌性AGP对凝血因子的抑制作用，但加热似乎不影响该效果。50℃雌性AGP经离子交换柱分离后得到五个组分。组分V蛋白质含量最高且多糖含量中等，显示出最强的抗凝作用，也远高于通过多步蛋白水解获得的AGSP。这些发现支持结合蛋白对AGP抗凝活性具有积极作用。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f279/11675823/eb193e361b5c/foods-13-04003-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f279/11675823/ccadddb9bdef/foods-13-04003-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f279/11675823/312118786621/foods-13-04003-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f279/11675823/9c2f5ea21b5e/foods-13-04003-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f279/11675823/30db9b1331f4/foods-13-04003-g004a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f279/11675823/8909a5ed4f6c/foods-13-04003-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f279/11675823/47e200ecfef3/foods-13-04003-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f279/11675823/16b0866bbce0/foods-13-04003-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f279/11675823/26d92a871785/foods-13-04003-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f279/11675823/e0cd39427f78/foods-13-04003-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f279/11675823/eb193e361b5c/foods-13-04003-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f279/11675823/ccadddb9bdef/foods-13-04003-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f279/11675823/312118786621/foods-13-04003-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f279/11675823/9c2f5ea21b5e/foods-13-04003-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f279/11675823/30db9b1331f4/foods-13-04003-g004a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f279/11675823/8909a5ed4f6c/foods-13-04003-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f279/11675823/47e200ecfef3/foods-13-04003-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f279/11675823/16b0866bbce0/foods-13-04003-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f279/11675823/26d92a871785/foods-13-04003-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f279/11675823/e0cd39427f78/foods-13-04003-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f279/11675823/eb193e361b5c/foods-13-04003-g010.jpg

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