Antioxidant and antibacterial activities of sulphated polysaccharides from Pleurotus eryngii and Streptococcus thermophilus ASCC 1275
Antioxidant and antibacterial activities of sulphated polysaccharides from Pleurotus eryngii and Streptococcus thermophilus ASCC 1275
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DOI：
10.1016/j.foodchem.2014.05.110
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发表时间：
2014-12-15
期刊：
影响因子：
8.8
通讯作者：
Shah, Nagendra P.
中科院分区：
文献类型：
--
作者：
Li, Siqian;Shah, Nagendra P.
对侧耳多糖（PEPS）和嗜热链球菌（Streptococcus thermophilus）ASCC 1275胞外多糖（ST 1275 EPS）进行了硫酸化处理，并对硫酸化多糖和粗多糖的抗氧化活性和抗菌活性进行了测定。PEPS和ST 1275 EPS的磺化度分别为0.69和0.31。FT-IR光谱中的特征谱带表明，硫酸酯基团位于半乳糖骨架的C6位。磺化后PEPS和ST 1275 EPS的抗氧化活性显著提高（P < 0.05）。对于测试的粗多糖和硫酸化多糖，硫酸化PEPS对大肠杆菌ATCC 25922和金黄色葡萄球菌CMCC 26003具有最大的抑制区，而硫酸化ST 1275 EPS对单核细胞增生李斯特菌CMCC 54001具有最大的抑制区。硫酸化PEPS对大肠杆菌的最低抑菌浓度（MIC）最低。coli ATCC 25922，硫酸化PEPS和硫酸化ST 1275 EPS对S. aureus CMCC 26003和L.单核细胞增多症CMCC 54001。(C)2014爱思唯尔有限公司版权所有。
Polysaccharides from Pleurotus eryngii (PEPS) and exopolysaccharides from Streptococcus thermophilus ASCC 1275 (ST1275 EPS) were sulphated, and antioxidant and antibacterial activities of sulphated and crude polysaccharides were determined. Degree of sulphonation of PEPS and ST1275 EPS was 0.69 and 0.31, respectively. Characteristic bands in FT-IR spectra indicated that the sulphate group was at the C6 position of the galactose skeleton. Antioxidant activities of PEPS and ST1275 EPS were significantly (P < 0.05) improved after sulphonation. For tested crude and sulphated polysaccharides, sulphated PEPS had the largest inhibition zone against Escherichia coli ATCC 25922 and Staphylococcus aureus CMCC 26003 while sulphated ST1275 EPS had the largest inhibition zone against Listeria monocytogenes CMCC 54001. Furthermore, sulphated PEPS had the lowest minimum inhibitory concentration (MIC) for E. coli ATCC 25922, and both sulphated PEPS and sulphated ST1275 EPS had the lowest MICs on S. aureus CMCC 26003 and L. monocytogenes CMCC 54001. (C) 2014 Elsevier Ltd. All rights reserved.