太敏瑞,蔡泓滢,李瑞,贾学静,刘晓菲,吉宏武,钟赛意

• 1:广东海洋大学食品科技学院//广东省海洋生物制品工程实验室//广东省海洋食品工程技术研究中心//广东省水产品加工与安全重点实验室//广东省亚热带果蔬加工科技创新中心
• 2:海洋食品精深加工关键技术省部共建协同创新中心大连工业大学

摘要(Abstract)：

【目的】探讨不同褐藻来源岩藻多糖（Fucoidan,Fuc）理化性质的差异及其对免疫调节活性的影响。【方法】以3种不同褐藻来源（裙带菜Undaria pitnnaifida、墨角藻Fucus vesiculosus、海带Laminaria japonica）的5个Fuc样品为原料，采用高效凝胶色谱、傅里叶红外光谱仪（FTIR）、扫描电子显微镜（SEM）、纳米粒度电位仪和同步热分析仪（TG-DSC）等测定分子质量、微观形态、粒径和电位、热稳定性等指标以及对RAW264.7细胞NO生成量的影响。【结果】5个Fuc样品的总糖含量、硫酸基含量、粒径与电位、糖醛酸含量及单糖组成和含量存在一定差异。5个Fuc样品溶液均带负电荷，均具有明显的含硫基团红外吸收特征峰；SEM结果显示，裙带菜来源的Fuc呈球形或片状形态，墨角藻来源的呈片状形态，而海带来源的Fuc呈絮状结构；TG-DSC分析表明，不同样品分解温度不同，分别在175～237℃之间；5个Fuc样品在质量浓度0.50～1.00 mg/mL范围内均具有一定程度的免疫调节活性，其中1.00 mg/mL Fuc刺激RAW264.7细胞产生的NO含量显著高于脂多糖LPS组（P <0.05），表明3种来源的Fuc在此浓度下均具有强烈的免疫刺激活性，并与其分子质量具有明显相关性，且以裙带菜来源的3个Fuc样品免疫刺激活性最强。【结论】不同来源的Fuc其基本组成总糖含量、硫酸基含量、糖醛酸含量、粒径、单糖组成和种类均存在差异。岩藻多糖的分子质量及硫酸基含量对热稳定性和免疫调节作用存在一定影响。

关键词(KeyWords)： 褐藻;岩藻多糖;理化性质;免疫调节作用

Abstract:

Keywords:

基金项目(Foundation): 广东省自然科学基金面上项目（2021A1515010868）;; 广东省普通高校特色创新项目（自然科学）（2020KTSCX051）;; 广东省重点领域研发计划资助（2020B1111030004）;; 国家重点研发计划（2020YFD0901101）;; 广东科技计划“海外名师”项目（2020A1414010069）;; 广东省高等学校科技创新团队项目（2021KCXTD021）

作者(Author): 太敏瑞,蔡泓滢,李瑞,贾学静,刘晓菲,吉宏武,钟赛意

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