盐炙前后关黄柏多糖基本含量测定及对免疫功能的影响

发布时间：2018-07-28 12:06

【摘要】：目的:比较盐炙前后关黄柏多糖中总糖、蛋白及糖醛酸含量,考察对小鼠免疫功能的影响,以探讨关黄柏多糖组分的盐炙机理。方法:采用苯酚-硫酸法、考马斯亮蓝法、硫酸-咔唑法分别测定总糖、蛋白及糖醛酸含量,采用经典小鼠免疫实验以检测盐炙前后总多糖对小鼠免疫功能的影响。结果:盐炙前后关黄柏多糖总糖、蛋白及糖醛酸含量具有一定差异,关黄柏多糖中剂量及盐炙品多糖中、高剂量能降低小鼠碳粒廓清指数;盐炙关黄柏多糖中、高剂量对DNFB所致迟发型超敏反应有明显的抑制作用;盐炙关黄柏多糖中、高剂量能明显降低小鼠溶血素抗体生成能力且呈量效关系。结论:关黄柏经盐炙后多糖类成分发生明显变化,且盐炙前后关黄柏多糖能从非特异性免疫、细胞免疫和体液免疫方面抑制小鼠的免疫功能,盐炙后效果更显著,说明关黄柏方法中盐炙对于发挥免疫抑制功能有较重要的作用。
[Abstract]:Aim: to compare the contents of total sugar, protein and uronic acid in polysaccharides of Phellodendron officinalis before and after salt-burning, and to investigate the effect on the immune function of mice, and to explore the mechanism of salt-burning of polysaccharides from Phellodendron mandshurica. Methods: the contents of total sugar, protein and uronic acid were determined by phenol-sulfuric acid method, Coomassie brilliant blue method and sulfuric acid-carbazole method respectively. Results: the content of total sugar, protein and uronic acid in polysaccharide of Phellodendron officinalis was different before and after salt treatment. The middle dose and high dose of polysaccharide of Phellodendron mandshurica could reduce the clearance index of carbon particles in mice, and the content of polysaccharide of Phellodendron officinalis in salt-burning was higher than that of control group. The high dose could obviously inhibit the delayed hypersensitivity induced by DNFB, and the high dose could obviously decrease the production ability of hemolysin antibody in mice in a dose-effect manner. Conclusion: the polysaccharide of Phellodendron mandshurica can inhibit the immune function of mice from the aspects of non-specific immunity, cellular immunity and humoral immunity. The results showed that salt-broiling plays an important role in the immunosuppressive function of Phellodendron officinalis.
【作者单位】： 黑龙江中医药大学教育部北药基础与应用研究重点实验室黑龙江省中药及天然药物药效物质基础研究重点实验室;
【基金】：国家自然科学基金面上项目(81473351) 黑龙江中医药大学研究生创新科研项目(2015010)
【分类号】：R245
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