云芝总发酵物及其多糖抗氧化活性比较研究
Comparison of antioxidation activities of the fermentation products of Coriolus versicolor and its polysaccharide
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摘要: 采用羟自由基和超氧阴离子自由基清除实验以及氧化损伤酵母细胞保护实验模型,研究了云芝总发酵物和云芝多糖的抗氧化活性。云芝总发酵物对于羟自由基清除的半最大效应浓度(EC50)为0.13mg/mL,其清除能力显著优于云芝多糖的0.16mg/mL和阳性对照VC的0.25mg/mL(p<0.05);云芝总发酵物对于超氧阴离子自由基清除的EC50为0.34mg/mL,优于云芝多糖(0.35mg/mL)。氧化损伤酵母细胞保护实验结果显示,与空白对照相比,云芝总发酵物可显著提高氧化损伤酵母细胞存活率(47.4%),其效果与添加的剂量呈正相关性(R>0.9)。这表明,云芝总发酵物对酵母细胞的氧化损伤有明显保护作用,且其作用优于云芝多糖。Abstract: The differences of antioxidation activities between the fermentation products of Coriolus versicolor (CVFP) and its polysaccharide (CVPS) were investigated by measuring the scavenging activity to hydroxyl radicals and superoxide anion radicals, followed by a protection test model of oxidative damaged yeast cells. Radical scavenging experiment showed that the hydroxyl radicals scavenging activity of CVFP ( EC50 , 0.13mg/mL) was higher than CVPS (EC50 , 0.16mg/mL) and positive control VC (EC50 , 0.25mg /mL, p < 0.05) .The scavenging activity of CVFP to superoxide anion radicals (EC50 , 0.34mg /mL) was better than CVPS ( 0.35mg/mL) .Protection test of oxidative damaged yeast cells showed that compared with the blank control, the survival rate of yeast cells (47.4%) was increased significantly by the addition of CVFP with a concentration-dependent manner (R>0.9) .The results indicated that CVFP had protective effect against cellular oxidation damage, and its performance was better than CVPS.
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