不同加工工艺鹿茸的蛋白成分和活性比较

比较冻干、冷冻和传统热加工工艺制备的鹿茸药材的蛋白成分和活性差异,并探讨加工工艺对鹿茸药效的影响.用Folin-酚法测定冻干鹿茸水溶性蛋白含量最高(126.54 mg/g),为热炸茸的13.1倍;蛋白在SDS-PAGE电泳上分布广,以分子量60.0 kDa～50.0 kDa的蛋白浓度最高.冻干鹿茸水提物促大鼠成骨样细胞增殖活性(MTT法)高达245.25%,是传统热炸鹿茸的2.2倍;IGF-I分泌量也高达66.3 ng/ml,是热炸茸的1.2倍;抑制肝癌细胞活性为47.64%,是热炸茸的1.4倍.冷冻鲜茸的活性虽低于冻干茸,但也远高于热炸茸.结果说明冻干有可能最大限度地保存鹿茸的活性蛋白,有利于提高鹿茸的药效.

Comparison of Protein Composition and Activities of Pilose Antler Processed by Different Methods

To elucidate the influence of processing conditions on pilose antler? therapic effects, the protein composition and activities were compared on three kinds of pilose antler processed by lyophilization, freezing and traditional short-time heating, respectively. The concentration of the water soluble protein in freeze-dried pilose antler was 126.54 mg/g (Folin-Phenol assay), which was 13.1 times higher than that of heating processed antler. These proteins distributed widely in SDS-PAGE electrophoresis and the protein band between 50.0 kDa approximately 60.0 kDa achieved the highest concentration. The water extract of freeze-dried antler promoted the proliferation and IGF-I secretion of rat osteogenic-like cell UMR-106 by 245.25% ( MTT assay) and 66.36 ng/ml, which was respectively 2.2 times and 1.2 times of those of heating processed antler. The same candidate inhibited the growth of human hepatic carcinoma cell BEL-7402 by the highest rate of 47.64% , which was 1.4 times of heating processed antler. The activities of frozen fresh pilose antler were lower than those of its freeze-dried counterpart, but were much higher than those of heating processed antler. The results indicated that lyophilization help to remain the activity of pilose antler? proteins as much as possible and improve its efficacy.