Study On The Preparation And Antioxidant Activity Of Sulfated Cantharellus Cibarius Polysaccharide

Cantharelles cibarius alias yellow silk fungus, apricot fungus, Cantharellus, is used inmedicine and food. It is rich in various nutrients of polysaccharide, amino acids, and traceelements. The Cantharelles cibarius polysaccharide has excellent effects at the aspects ofreducing blood sugar and blood fat, antioxidation, strengthening organism immune system, andpreventing tumor, etc. Cantharellus as raw materials, Cantharellus polysaccharide was extracted,which was isolated and purified. And Cantharellus cibarius polysaccharide was sulfated with themolecule modification technology. Comparison of the inhibitory effect on α-glucosidase andantioxidant activity of Cantharelles cibarius polysaccharides with sulfated Cantharelles cibariuspolysaccharides relatively, which provided a theoretical basis and basic data for expanding theapplicaton of natural Cantharellus cibarius polysaccharides.(1) Ultrasonic wave extraction of Cantharellus cibarius polysaccharide was optimized byorthogonal experiments on the basis of single factor test. To fully understand the optimalextraction yield of polysaccharides Cantharellus, the influence of solid-liquid ratio, extractialtime, extraction temperature and extraction power were investigated. The experimental resultsshowed that the optimal experimental parameters were65℃extraction temperature,35:1ratio ofwater to material,2.5hour extraction time, and800W power, Polysaccharide yield was4.72%.(2)Prepared by water extraction of Cantharellus crude polysaccharide, through Sevagemethod Removal of proteins, macroporous resin decolorization, after dialysis and freeze-dried,the light yellow powder was obtained. The polysaccharide content was71.8%.(3)The sulfated Cantharellus cibarius polysaccharide was produced by concentratedsulfuric acid method. The degree of substitution (DS) is one of investigation indexes. Optimizeby orthogonal experiments on the basis of single factor test. To fully understand the optimalpreparation method of sulfated Cantharellus polysaccharides, the influence of solid-liquid,esterification time, esterification temperature were investigated.. On the condition that in theice-bath, mCCP/VH2SO4=0.25/7.5g/ml, esterification time2.0h, the DS was1.45. Through thecomparison of physical and chemical characteristic, it indicated that sulfated Cantharelluscibarius polysaccharide S-CCP had higher solubility(at room temperature, S-CCP was8.27mg/mL and approaches saturation, CCP was0.91mg/mL), and a few phenolic substance emerged. IR results showed that sulfuric acid groups have been linked polysaccharidesmolecules.（4）With α-glucosidase for target, study on the effects of S-CCP and CCP on α-glucosidasethrough the enzyme-inhibitor model. This paper investigated the mechanisms of hpyerglycemicof Cantharelles cibarius polysaccharide and the stability of the inhibitory activity of S-CCP andCCP on α-glucosidase. The results showed that CCP could inbit on α-glucosidase effectively,which may be one reason that Cantharelles cibarius polysaccharide could fall blood sugar. Whenthe concentration of S-CCP and CCP was2mg/mL, the inhitiory rates were67.17%and50%,respectively. The inhibitory effects of S-CCP and CCP on α-glucosidase were reversibleinhibitions, and S-CCP was mixed type, CCP was noncompetitive inhibitory. The inhibitoryactivities on α-glucosidase of S-CCP and CCP tend to stably.(5) In order to study the inoxidizability of S-CCP and CCP, the capacity of scavengingradical, total reducing ability and resisting lipid peroxide were determined. The result showedthat the sulfating Cantharellus cibarius polysaccharide had higher inoxidizability.