The Character Analysis of the Anti-oxidation and Anti-mutagenicity of the Polysaccharide from Nostoc flagelliforme
Huang Hui
Abstract
Huang Hui
Abstract
Polysaccharide of wild Nostoc flagelliforme was isolated by hot water extraction, ethanol precipitation, and proteins were removed from it by chloroform-isoamyl alcohol. One component was got through gel filtration chromatography from the purified polysaccharide. The antioxidant activity, anti-mutagenicity and the effect to the activities of antioxidant enzymes of this component were analyzed. The results showed that the polysaccharide had strong ability of scavenging·O2-, which increased with the content of polysaccharide. The scavenge rate was linearly with the conten(ty=2.991x-0.003, R2=0.998)when which was below 0.075 g/L. The polysaccharide also had obvious ability of anti-mutagenicity. It could effectively suppress the production of micronucleus, which was induced by mitomycin. The suppressing rate increased with the polysaccharide concentration and the maximum was 68.4 % in the experiment. The activities of SOD and POD were both inhibited by this polysaccharide and the inhibition was stronger to SOD.
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Polysaccharide of wild Nostoc flagelliforme was isolated by hot water extraction, ethanol precipitation, and proteins were removed from it by chloroform-isoamyl alcohol. One component was got through gel filtration chromatography from the purified polysaccharide. The antioxidant activity, anti-mutagenicity and the effect to the activities of antioxidant enzymes of this component were analyzed. The results showed that the polysaccharide had strong ability of scavenging·O2-, which increased with the content of polysaccharide. The scavenge rate was linearly with the conten(ty=2.991x-0.003, R2=0.998)when which was below 0.075 g/L. The polysaccharide also had obvious ability of anti-mutagenicity. It could effectively suppress the production of micronucleus, which was induced by mitomycin. The suppressing rate increased with the polysaccharide concentration and the maximum was 68.4 % in the experiment. The activities of SOD and POD were both inhibited by this polysaccharide and the inhibition was stronger to SOD.
Key concepts: Polysaccharide, Chemistry, Ethanol precipitation, Antioxidant, Isoamyl alcohol, Food science, Ethanol, Nostoc