摘要
从香菇子实体中提取香菇粗多糖Len,采用Sevage法脱蛋白得香菇多糖Len1,对两种多糖的抗氧化性及抑菌作用进行了比较。结果表明,Len和Len1均具有还原能力,对超氧阴离子自由基、羟基自由基有清除作用,且Len高于Len1。Len和Len1对枯草芽孢杆菌、大肠杆菌、金黄色葡萄球菌、酿酒酵母均有一定的抑制作用,最小抑制浓度在0.625～2.5mg/mL之间,对根霉和黑曲霉无抑制作用。
The crude polysaccharide Len was extracted from Lentinula edodes fruitbody. Lenl was prepared after deprotein processing with Sevage method. The antioxidative and antimicrobial activities of Len and Lenl were investigated. The experimental results showed： both Len and Lenl had the capability of reducing power, and they had antioxidation effect on the O2^-·and·OH, but Len was stronger than Lenl. They also had some antimicrobial activities on Bacillus subtilis, Escherichia coli, Staphylococcus. aureus and Saccharomyces cerevisiae. The MIC was in the rang of 0.625～2.5mg/mL. Len and Lenl had no effect on Rhizopus sp. and Aspergillus niger.
出处
《食品科技》
CAS
北大核心
2007年第7期141-144,共4页
Food Science and Technology
关键词
香菇多糖
抗氧化性
抑菌作用
Lentinan
antioxidative activities
antimicrobial activities
