作　　者： ; ; ;

机构地区： 汕头大学理学院生物系

出　　处： 《食品科学》 2008年第8期587-590,共4页

摘　　要： 本实验利用MTT法研究不同硫酸基含量的龙须菜精多糖(RPGL)、纯多糖、脱硫多糖和硫酸化多糖抗流感病毒H1-364的作用,探讨龙须菜多糖硫酸基含量对其抗病毒活性的影响。结果表明,不同龙须菜多糖均具有抗H1-364作用,其中RPGL的作用最强,对H1-364抑制率高达88.82%;龙须菜多糖抗H1-364病毒的能力在一定范围内随硫酸基含量的增加而增大,当硫酸基含量在13%附近时,其抗病毒的能力最强,而硫酸根含量过高或过低对H1-364病毒的抑制作用均有所下降。 Different sulfate group contents of polysaccharides from Gracilaria lemaneiformis （PGL）, namely refine polysaccharides （RPGL）, purified polysaccharides （GL-1, GL-2 and GL-3）, desthio-PGL, and sufation polysaccharides （S1, S2 and S3）, their antinfluenza virus H1-364 activities and the effects on sulfate group content on antiviral activities of H1-364 were studied by MTT method. Results showed that different polysaccharides from Gracilaria lemaneiformis have antiinfluenza virus H1-364 activities, and RPGL＇s inhibiting effect is the best of them and its max virus inhibition ratio is 88.82%. The antiviral abilities of the polysaccharides are better when sulfate group content is higher within limits. While sulfate group content is near 13%, the polysaccharides samples get the best antiviral abilities, while sulfate group content is higher or lower than 13%, the antiviral abilities reduce.

关 键 词： 龙须菜多糖 硫酸基 抗病毒活性

领　　域： [生物学]