Effects of Ultrasonic Degradation on Physicochemical Properties and In Vitro Immunological Activity of Hericium erinaceus Polysaccharide
Polysaccharide H6PC20 was a beta glucan isolated from Hericium erinaceus fruit bodies.Its weight average molecular weight (Mw) was 2.39 × 106 and immunological activity was reported in previous studies.However,the application of H6PC20 was restricted due to its high viscosity and low solubility.Degradation is an important approach to modify polysaccharides for improved viscosity,solubility,emulsifying properties,and biological activities.In this study polysaccharide H6PC20 was degraded by ultrasonic treatment for 10,20,30,40 and 50 min,respectively.The resultant polysaccharide H6PC20 samples of different ultrasonic treatment time groups were evaluated for their physicochemical properties and NO release stimulating activity on macrophages.After ultrasonic degradation,the Mw of H6PC20 was decreased from 2.39 × 106 to 2～5 ×105.As the ultrasonic treating time increased,the intrinsic viscosity of H6PC20 also gradually decreased from 1231.99 mL/g before degradation to 97.72 mg/L after ultrasonic degradation for 50 min.On the other hand,the polydispersity index (Mw/Mn) increased first,and then decreased.The infrared spectrogram results showed that the main functional groups of polysaccharides did not change after ultrasonic degradation for different times.The H6PC20 polysaccharides remained a triple helix structure under the ultrasonic treatment.The NO release from macrophages upon H6PC20 stimulation increased after ultrasonictreatments,among which the 30 min treatment group showed the highest stimulating activity.
Weight average molecular weightintrinsic viscosityinfrared spectrumtriple helixmacrophage
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万方数据
维普
