机械活化酿酒酵母葡聚糖改善其水溶性

doi:10.3969/j.issn.1673-1689.2015.05.015

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机械活化酿酒酵母葡聚糖改善其水溶性
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                        10.3969/j.issn.1673-1689.2015.05.015
                    
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Improve Water-Solubility of β-D-Glucan from Saccharomyces cerevisiae by Mechanical Activation

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酿酒酵母葡聚糖是一种良好的免疫效应应答剂,但是不溶于水,这严重影响了它在食品、医药等行业中的应用。对酿酒酵母葡聚糖进行机械改性,显著提高了它的溶解性。随着机械强度和活化时间的增加,葡聚糖的溶解率从11%提高到37%。活化之后的葡聚糖的粒径明显变小,比表面积增大；微观形态结构规整性降低,表面呈现粗糙状。红外光谱分析证实,活化之后葡聚糖的主体化学结构没有改变,但羟基吸收峰位置向低频方向发生较大偏移,氢键键能降低,氢键相互作用减弱。这些变化有利于葡聚糖分子与水分子相互作用,提高酵母葡聚糖的溶解性。由此制备的水溶性葡聚糖具有良好的免疫活性,可以显著刺激巨噬细胞产生TNF-α、IL-6、NO,它们的分泌量分别是阴性对照组的29.3、28.3、5.6倍。因此机械活化是一种提高酿酒酵母葡聚糖溶解性的高效、简便、环保方法。

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The β-D-glucan from Saccharomyces cerevisiae is a potent biological response modifier. But it is insoluble in water. This is the major obstacle for its application in the food and medical fields. In order to improve the water-solubility of β-D-glucan from S. cerevisiae,mechanical activation was performed here in the solid state by using a planetary ball miller. The water-solubility of β-D-glucan increased sharply from 11% to 37%,as the mechanical force and activation time increased. After mechanical activation,the particle size of β-D-glucan decreased obviously and its morphological structure became to be irregular and rough. The basic chemical structure of β-D-glucan was not destroyed based on FTIR analysis,but the energy of hydrogen bond decreased. These changes would be benefit for β-D-glucan to interact with water molecule and therefore to increase its solubility. Most importantly,the soluble β-D-glucan prepared by this method could significantly stimulate the macrophage cells to secrete TNF-α,IL-6 and NO. Their concentrations were 29.3-,28.3- and 5.6-folds that of the controls,respectively. These results indicate that mechanical activation is a simple,environmentally friendly and efficient method to improve water-solubility of β-D-glucan.

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石纪奎,李永富,史锋.机械活化酿酒酵母葡聚糖改善其水溶性[J].食品与生物技术学报,2015,34(5):536-541.

SHI Jikui, LI Yongfu, SHI Feng. Improve Water-Solubility of β-D-Glucan from Saccharomyces cerevisiae by Mechanical Activation[J]. Journal of Food Science and Biotechnology,2015,34(5):536-541.

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在线发布日期: 2015-08-09
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