石榴瓤多糖提取工艺的优化及其抑制透明质酸酶活性

目的优化石榴瓤多糖提取工艺,并评价其抑制透明质酸酶活性。方法在单因素试验基础上,以料液比、超声时间、超声温度为影响因素,多糖得率为评价指标,Box-Behnken设计优化提取工艺。Elson-Morgan法检测多糖对透明质酸酶活性的抑制作用。结果最佳条件为料液比1∶22,超声时间35 min,超声温度48.5℃,多糖得率7.13%。多糖对透明质酸酶的最大抑制率为67.2%,IC50为1.723 mg/mL,其抑制机理属于可逆性抑制和非竞争性抑制。结论该方法稳定可靠,可用于提取抑制透明质酸酶活性较强的石榴瓤多糖。

Extraction process optimization and anti-hyaluronidase activity of polysaccharides from Punica granatum pericarp

AIM To optimize the extraction process for polysaccharides from Punica granatum pericarp and to evaluate their anti-hyaluronidase activity.METHODS With solid-liquid ratio,ultrasonic time and ultrasonic temperature as influencing factors,polysaccharides yield as an evaluation index,the extraction process was optimized by Box-Behnken design on the basis of single factor test.Elson-Morgan method was applied to dectcting the effects of polysaccharides on inhibiting hyaluronidase activity.RESULTS The optimal conditions were determined to be 1∶22 for solid-liquid ratio,35 min for ultrasonic time,and 48.5℃for ultrasonic temperature,the polysaccharides yield was 7.13%.The maximal inhibition rate of polysaccharides on hyaluronidase was 67.2%with the IC50 of 1.723 mg/mL,whose inhibition mechanisms belonged to reversible inhibition and non-competitive inhibition.CONCLUSION This stable and reliable method can be used for the extraction of polysaccharides with strong anti-hyaluronidase activity from P.granatum pericarp.