银耳多糖超声波提取工艺优化及抗BV2细胞炎症的作用研究

以银耳为原料, 采用超声波辅助热水浸提法提取银耳多糖, 以多糖提取率为指标, 以超声波功率、提取料液比、提取温度和提取时间为影响因素, 设计单因素试验, 并通过正交试验得到较佳提取工艺。通过用TRPV1(Transient Receptor Potential Vanilloid1)试剂盒检测了小胶质细胞TRPV1的释放水平, 与脂多糖(Lipopolysaccharide, LPS)对照组相比, 不同质量浓度的银耳多糖组(62.5, 250, 1000 μg/mL)均能不同程度地抑制TRPV1的释放量。说明了银耳多糖对于BV2小胶质细胞炎症具有良好的抑制作用。

An Optimization of Ultrasonic Extraction Process of Tremella Polysaccharides and its Anti-inflammation Effect on BV2 cell

In this study, the tremella polysaccharide was extracted by ultrasonic-assisted hot-water extraction from Tremellafuciformis. The polysaccharide extraction rate was used as an indicator. The ultrasonic frequency, the ratio of extraction material to liquid, the extraction temperature, and the extraction time were the influencing factors. A single factor experiment was designed. A better extraction process was obtained through orthogonal experiments. By using the TRPV1 kit to detect the release level of microglial TRPV1, compared with the LPS control group, different concentrations of the Tremella polysaccharide group (62.5, 250, 1000 μg/mL) can be different to varying degrees Inhibition of TRPV1 release. It shows that Tremella polysaccharide has a good inhibitory effect on BV2 microglia inflammation.