CN113229496B - Compound of lotus root polysaccharide and polyphenol and preparation method thereof - Google Patents
Compound of lotus root polysaccharide and polyphenol and preparation method thereof Download PDFInfo
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- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 description 8
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- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
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- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0003—General processes for their isolation or fractionation, e.g. purification or extraction from biomass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Sustainable Development (AREA)
- Botany (AREA)
- Materials Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to the technical field of deep processing of fruits and vegetables and development of functional foods, and particularly relates to a lotus root polysaccharide and polyphenol compound and a preparation method thereof. The preparation method of the lotus root polysaccharide-polyphenol compound comprises the following steps: and compounding exogenous polyphenol or lotus root polyphenol with lotus root polysaccharide to obtain the lotus root polysaccharide-polyphenol compound. Based on the technical scheme, the compound of lotus root polysaccharide and polyphenol can be obtained, and has obvious antioxidant and immunoregulatory activities.
Description
Technical Field
The invention belongs to the technical field of deep processing of fruits and vegetables and development of functional foods, and particularly relates to a lotus root polysaccharide and polyphenol compound and a preparation method thereof.
Background
Lotus root is a hypertrophied rhizome of lotus (Nelumbo nucifera Gaertn.) and has a cultivation history of about two thousands of years in China, and is the aquatic vegetable with the largest planting area and highest yield in China. According to statistics, the planting area of lotus roots in China reaches 40 ten thousand hm in 2016 years 2 The yield reaches 1210 ten thousand tons, and the industrial development has a good agricultural basis. As a special vegetable with homology of medicine and food, lotus root has good flavor and nutrition, can be cooked and grown, and has the functions of strengthening spleen, supplementing qi and clearing away heatHas effects of stopping bleeding, nourishing, tranquilizing, resolving food stagnation, relieving diarrhea, and promoting granulation. At present, processed products of lotus roots mainly comprise starch, drinks, pickled products, cans and leisure products, the types of the products are rich and the forms of the products are various, but the development and the application of functional components of the functional products are limited.
A great deal of researches show that the lotus root has the effects of regulating immunity, resisting oxidation, reducing blood sugar, resisting obesity and the like, and is indistinguishable from the functional activities of polysaccharide and polyphenol. The lotus root contains rich polysaccharide and polyphenol, and the processing byproducts (lotus root residues, lotus root skin and lotus node) also have good development value, but the development and utilization of the lotus root polysaccharide and polyphenol still have certain restrictions. The molecular weight of lotus root polysaccharide is low (about 34 kDa), and 58% of the fractions have a molecular weight below 6kDa, which may not form a highly active structure or conformation, resulting in weak functional activity. At present, the structure-activity relationship and the structural modification of lotus root polysaccharide have not been reported yet. The polyphenol in lotus root exists in free form, has poor chemical stability and low bioavailability, so that the application of the polyphenol in functional food as an active ingredient is limited. The polyphenol and the polysaccharide can form a non-covalent complex, and the combination can increase the physical stability, the biological activity and the bioavailability of the polyphenol, possibly increase the active site and change the conformation of the polysaccharide, and simultaneously can form a synergistic effect, thereby increasing the application range of the polysaccharide and the polyphenol in functional foods.
The problems of the prior art are summarized as the following four points:
(1) After the lotus root tissue is crushed, phenolic substances are free and combined with polysaccharide through non-covalent interaction, so that the extraction rate of the polysaccharide and the polyphenol is reduced.
(2) The lotus root polysaccharide has smaller molecular weight and weaker biological activity overall, and the high-activity fraction obtained by the activity tracking screening method has lower content and can not meet the development and utilization requirements.
(3) Although the traditional chemical modification methods such as carboxymethylation, acetylation, sulfation and the like can improve the biological activity of lotus root polysaccharide, the traditional chemical modification methods have potential safety hazards of toxic and harmful reagent residues.
(4) The lotus root polyphenol has poor physical and chemical stability and low bioavailability, and has certain defects in the direct addition and application as a functional food component.
Disclosure of Invention
In order to solve the defects in the prior art, the invention provides a lotus root polysaccharide and polyphenol compound and a preparation method thereof.
The technical scheme provided by the invention is as follows:
a preparation method of a lotus root polysaccharide-polyphenol compound comprises the following steps: and compounding exogenous polyphenol or lotus root polyphenol with lotus root polysaccharide to obtain the lotus root polysaccharide-polyphenol compound.
Based on the technical scheme, the compound of lotus root polysaccharide and polyphenol can be obtained, and has obvious antioxidant and immunoregulatory activities.
Further, the preparation method of the lotus root polyphenol comprises the following steps: inhibiting non-covalent interaction of lotus root polyphenol and lotus root polysaccharide to obtain a leaching system containing free lotus root polyphenol, and separating lotus root polyphenol from the leaching system.
Specifically, the preparation method of the lotus root polyphenol specifically comprises the following steps:
1) Obtaining lotus root polyphenol to be extracted liquid, wherein the solvent is 80% -90% ethanol preheated to 55-65 ℃;
2) Stirring and leaching the lotus root polyphenol to-be-extracted liquid obtained in the step 1) for 2-4 hours at 45-55 ℃ to obtain a leaching liquid;
3) Centrifuging the leaching solution obtained in the step 2) at 45-55 ℃ to obtain supernatant;
4) Concentrating the supernatant obtained in the step 3) at 55-65 ℃ in vacuum until ethanol is completely volatilized, adding ethyl acetate for extraction, and separating to obtain an ethyl acetate extract phase;
5) Concentrating the extract phase obtained in the step 4) at 55-65 ℃ in vacuum until ethyl acetate is completely volatilized, and freeze-drying the concentrated solution to obtain the lotus root polyphenol.
The technical scheme is based on non-covalent interaction inhibition of polysaccharide-polyphenol, so that the extraction rate of lotus root polyphenol is improved: in the lotus root polyphenol extraction process, the temperature of a leaching system is kept between 45 and 55 ℃, the precipitation loss after the polyphenol and polysaccharide are combined through non-covalent interaction is prevented, and the oxidation and degradation of the polyphenol caused by high temperature are avoided as much as possible
More specifically, taking fresh lotus roots or processing byproducts (lotus root residues, lotus root barks, lotus node and the like), cleaning, crushing, adding 80% -90% ethanol which is 5 times of the mass and preheated to 60 ℃ for homogenizing, stirring and leaching for 3 hours at 45-55 ℃, centrifuging (4500 r/min,10 min) while the supernatant is hot, and separating; concentrating the supernatant at 60deg.C under vacuum until ethanol is completely volatilized, extracting with ethyl acetate, and separating ethyl acetate extract phase; concentrating the extractive solution at 60deg.C under vacuum until ethyl acetate is completely volatilized, lyophilizing the concentrated solution to obtain lotus root polyphenol, evaporating, condensing and recovering ethanol and ethyl acetate, and reusing.
Further, the preparation method of the lotus root polysaccharide comprises the following steps: inhibiting non-covalent interaction of lotus polyphenol and lotus polysaccharide to obtain a leaching system containing free lotus polysaccharide, and separating lotus polysaccharide from the leaching system.
Specifically, the preparation method of the lotus root polysaccharide specifically comprises the following steps:
1) Obtaining lotus root polysaccharide to-be-extracted liquid, wherein the solvent is water preheated to 55-65 ℃;
2) Stirring and leaching the lotus root polysaccharide to-be-extracted liquid obtained in the step 1) for 1-3 hours at the temperature of 85-95 ℃ to obtain leaching liquid;
3) Filtering and separating the leaching solution obtained in the step 2) at 85-95 ℃, adding ethanol into the separation solution, keeping the mixed solution at 35-45 ℃ for standing for 2-4 hours, and precipitating starch and insoluble particles, wherein the volume ratio of the extraction solution to the added ethanol is 2:8-4:6;
4) Centrifuging the supernatant obtained in the step 3), adding ethanol into the supernatant, standing for 10-18 h at the temperature of 3-5 ℃, and centrifuging to separate precipitate, wherein the volume ratio of the supernatant to the added ethanol is 7:3-8:2;
5) And (3) washing the precipitate obtained in the step (4) with alcohol, and carrying out vacuum drying at 45-55 ℃ to obtain lotus root polysaccharide.
The technical scheme is based on non-covalent interaction inhibition of polysaccharide-polyphenol, so that the extraction rate of lotus root polysaccharide is improved: in the lotus root polyphenol extraction and separation process, 30% ethanol is added into the leaching supernatant and then the temperature is kept at 45 ℃, so that on one hand, the macromolecular compound of polysaccharide and polyphenol which is not covalently bound is prevented from precipitating in an ethanol system at 35-45 ℃, and on the other hand, the starch is ensured to be fully precipitated and removed in the ethanol system.
More specifically, fresh lotus roots or processing byproducts (lotus root residues, lotus root peels, lotus node and the like) are taken, washed and crushed, added with 5 times of pure water preheated to 60 ℃ for homogenization, heated to about 90 ℃ and stirred for leaching for 2 hours; filtering and separating the extracting solution by adopting a filter screen with 100-200 meshes while the extracting solution is hot, adding ethanol into the extracting solution until the volume concentration is 30%, and standing for 3 hours at 35-45 ℃ to precipitate starch and insoluble particles; centrifuging for 10min at 4500r/min to separate supernatant, adding ethanol to volume concentration of 75%, standing at 4deg.C for 12 hr, centrifuging to separate precipitate, washing precipitate with 75% and 100% ethanol sequentially, and vacuum drying at 50deg.C to obtain lotus root polysaccharide; the ethanol solution is combined and then is heated in vacuum at 50 ℃, and the ethanol is recovered by condensation for reuse.
Specifically, the exogenous polyphenol is selected from catechin or chlorogenic acid.
Specifically, the compounding mode is non-covalent bonding.
Specifically, the non-covalent bonding method specifically comprises the following steps: mixing an exogenous polyphenol aqueous solution or a lotus root polyphenol aqueous solution with a lotus root polysaccharide aqueous solution, adding NaCl to a concentration of 0-50 mmol/L, regulating the pH value to 5-7, stirring in 0-30 ℃ (0 ℃ can adopt ice bath), concentrating by adopting a membrane separation device with a molecular weight cut-off of 1000Da after stirring, and freeze-drying the concentrate to obtain the lotus root polysaccharide and polyphenol compound.
The temperature, the pH, the mass ratio of the polysaccharide to the polyphenol and the ion concentration are important factors influencing the noncovalent interaction of the lotus root polysaccharide and the polyphenol, and the technical scheme improves the binding rate of the polyphenol through specific parameters to prepare the lotus root polysaccharide-polyphenol compound with high activity, so that the enhanced antioxidant and immunoregulatory activity can be obtained.
More specifically, preparing lotus root polyphenol or commodity phenolic compounds (catechin, chlorogenic acid and the like) extracted by the method into 2mg/mL of aqueous solution A, preparing lotus root polysaccharide in the second step into 2mg/mL of aqueous solution B, mixing the solution A and the solution B according to the volume ratio of 4:1 to 1:1, regulating the pH value to 5 to 7, and stirring the mixture at a low speed for 30min at room temperature or in an ice water bath; concentrating by membrane separation device with molecular weight cut-off of 1000Da after stirring, and lyophilizing the concentrate to obtain lotus root polysaccharide-polyphenol compound.
The invention also provides a compound of lotus root polysaccharide and polyphenol.
The compound of lotus root polysaccharide and polyphenol obtained based on the scheme shows excellent antioxidant and immunoregulatory activity and is superior to the corresponding lotus root polysaccharide. Especially in the aspect of macrophage function regulation, compared with corresponding polysaccharide or polysaccharide-polyphenol mixture, the polysaccharide-polyphenol compound has an immunostimulation effect on normal macrophages, and has an anti-inflammatory effect on inflammation-induced macrophages, so that the immune function of the macrophages can be better regulated. And, the macrophage immunoregulatory activity of the polysaccharide complex of catechin and chlorogenic acid is superior to that of the polysaccharide complex of caffeic acid, gallic acid, ferulic acid and endogenous polyphenol.
Drawings
FIG. 1 shows the IR spectrum characteristics of lotus root polysaccharide and its five polyphenol compounds and mixtures according to the present invention.
Fig. 2 is an atomic force microscope image of lotus root polysaccharide and five polyphenol complexes and mixtures thereof provided by the embodiment of the invention.
Fig. 3 shows antioxidant activity of lotus root polysaccharide and five polyphenol complexes and mixtures thereof provided by the embodiment of the invention.
FIG. 4 shows the effect of lotus root polysaccharide and its five polyphenol complexes and mixtures on NO production by macrophages in normal and lipopolysaccharide-induced inflammatory states, as provided by the examples of the present invention.
Detailed Description
The principles and features of the present invention are described below with examples only to illustrate the present invention and not to limit the scope of the present invention.
It is noted that when an element or component is referred to as being "connected," "positioned," "assembled" to another element or component, it can be directly on the other element or component or intervening elements and components may also be present. The terms "left", "right", "upper", "lower" and the like are used herein for illustrative purposes only.
Example 1
Step one, taking fresh lotus roots or processing byproducts (lotus root residues, lotus root barks, lotus node and the like), cleaning, crushing, adding 85% ethanol which is 5 times of the mass and is preheated to 60 ℃ for homogenizing, stirring and leaching for 3 hours at 50 ℃, and centrifuging (4500 r/min,10 min) while the supernatant is hot, and separating; concentrating the supernatant in vacuum at 60 ℃ until ethanol is completely volatilized, adding ethyl acetate for extraction, separating to obtain an ethyl acetate extract phase, concentrating the extract phase in vacuum at 55-65 ℃ until the ethyl acetate is completely volatilized, and freeze-drying the concentrated solution to obtain lotus root polyphenol, condensing and recycling the ethanol solution for reuse.
Step two, taking fresh lotus roots or processing byproducts (lotus root residues, lotus root barks, lotus node and the like), cleaning, crushing, adding 5 times of pure water preheated to 60 ℃ for homogenizing, heating to about 90 ℃, stirring and leaching for 2 hours; filtering and separating the extracting solution by adopting a 150-mesh filter screen while the extracting solution is hot, adding ethanol into the extracting solution until the volume concentration is 30%, and standing for 3 hours at 40 ℃ to precipitate starch and insoluble particles; centrifuging for 10min at 4500r/min to separate supernatant, adding ethanol to volume concentration of 75%, standing at 4deg.C for 12 hr, centrifuging to separate precipitate, washing precipitate with 75% and 100% ethanol sequentially, and vacuum drying at 50deg.C to obtain lotus root polysaccharide; the ethanol solution is combined and then is heated in vacuum at 50 ℃, and the ethanol is recovered by condensation for reuse.
Step three, preparing the lotus root polyphenol in the step one into 1g/mL of aqueous solution A, preparing the lotus root polysaccharide in the step two into 2mg/mL of aqueous solution B, mixing the solution A and the solution B according to the volume ratio of 1:1, adjusting the pH to 6, and stirring the mixture at a low speed in room temperature or an ice-water bath for 30min; concentrating by membrane separation device with molecular weight cut-off of 1000Da after stirring, and lyophilizing the concentrated solution to obtain lotus root polysaccharide-lotus root polyphenol compound.
Examples 2 to 6
The procedure is as in example 1, and commercial polyphenols are used for the polyphenols: catechin, gallic acid, chlorogenic acid, caffeic acid, ferulic acid.
As shown in Table 1, the molecular weight distribution of lotus root polysaccharide and five compounds thereof is determined by combining high-efficiency size exclusion chromatography with differential refractive detection and multi-angle laser scattering.
TABLE 1
As shown in FIG. 1, the embodiment of the invention provides the infrared spectrum characteristics of lotus root polysaccharide and five polyphenol compounds and mixtures thereof. As can be seen from the figures:
the phenols (including catechin, gallic acid, chlorogenic acid, ferulic acid and caffeic acid) are 1120cm in length -1 And 617cm -1 The characteristic absorption at this point, which does not appear in the infrared spectrum of the polysaccharide-polyphenol complex, suggests that the polysaccharide and polyphenol form a non-covalent bond.
As shown in FIG. 2, the lotus root polysaccharide and the five polyphenol compounds and mixtures thereof provided by the embodiment of the invention are shown in an atomic force microscope. Different phenols have different non-covalent binding mechanisms with lotus root polysaccharide, so that aggregation behaviors among molecules are different. It can be seen that the polysaccharide complex of catechin and caffeic acid has similar molecular morphology to that of lotus root polysaccharide, and is gathered into a disc shape, but the diameter and the height of the disc of the complex are larger; polysaccharide complexes of ferulic acid and chlorogenic acid form random clusters; the binding rate of gallic acid is low, and the binding leads to the increase of the rigidity of lotus root polysaccharide molecules, so that the compound is in a loose aggregation state.
As shown in FIG. 3, the lotus root polysaccharide and the antioxidant activity of the six polyphenol compounds thereof provided by the embodiment of the invention.
The test method of DPPH free radical scavenging IC50 value is:
50 mu L of sample solutions with different concentration gradients are taken, 0.7mL of 100 mu mol/LDPPH solution is added into the sample solutions, and the mixture is uniformly mixed and then reacted for 30min at room temperature in a dark place. The absorbance of the reaction solution was measured at 517min, methanol was used as a blank control, and three groups of replicates were used for different sample concentrations and measurements. The DPPH radical scavenging capacity was calculated as follows.
Wherein: a0 is the absorbance at 517nm of a mixture of 50. Mu.L of methanol and 0.7ml of 100. Mu. Mol/L DPPH solution; ai is the absorbance at 517nm of a mixture of 50. Mu.L of the sample solution and 0.7ml of 100. Mu. Mol/L DPPH solution; aj is the absorbance at 517nm of 50. Mu.L of the sample solution with 0.7mL of methanol.
And (3) fitting a linear regression equation according to the DPPH free radical clearance corresponding to the concentration of the sample solution, and calculating the corresponding sample concentration when the DPPH free radical clearance is 50%, namely the IC50 value (mg/mL). The lower the IC50 value of the sample, the more resistant it to oxidation.
The method for testing the FRAP total oxidation resistance comprises the following steps: the total antioxidant capacity detection kit (FRAP method) is adopted, and the antioxidant capacity (mmol/g) of the sample is measured according to the specification of the kit, wherein the higher the value is, the stronger the antioxidant capacity of the sample is.
As can be seen from FIG. 3, the complexes of lotus root polysaccharide and polyphenol are significantly higher in oxidation resistance than the lotus root polysaccharide.
As shown in FIG. 4, the lotus root polysaccharide and the macrophage NO generation regulating activity of the six polyphenol compounds thereof provided by the embodiment of the invention.
The method for testing the NO generation amount of normal macrophages comprises the following steps:
RAW264.7 cells were adjusted to a concentration of 5X 10 in DMEM medium (containing 10% by volume of fetal bovine serum) 5 cells/mL, 400. Mu.L/well in 24 well plates, at 37℃in 5% CO 2 Is cultured in the presence of a culture mediumAfter the culture was carried out in the tank for 3 hours, the culture solution was removed by suction. 200. Mu.L of a solution of lotus root polysaccharide or a complex thereof prepared by dissolving in a culture medium was added to each well, and the concentration was 200. Mu.g/mL. A blank control well was added with 200. Mu.L of medium and a Lipopolysaccharide (LPS) control well was added with 200. Mu.L of LPS medium solution at 1. Mu.g/mL. 4 duplicate wells were set for each concentration. After incubation of the plates in the incubator for 24h, the cell supernatant was aspirated into a 1.5mL centrifuge tube and 300g/L ZnSO was added 4 The protein was precipitated from the solution, centrifuged at 12 000r/min for 4min, 100. Mu.L of the supernatant was placed in 96-well plates, 100. Mu.L of Grignard reagent was added, and after shaking gently at room temperature for 10min, the optical density was measured on a microplate reader at 492nm wavelength and the measurement was repeated 3 times per well. With NaNO 2 And establishing a standard curve to calculate the NO generation amount of the macrophage.
The method for testing the NO production of macrophages under lipopolysaccharide-induced inflammation comprises the following steps:
RAW264.7 cells were adjusted to a concentration of 5X 10 in DMEM medium (containing 10% by volume of fetal bovine serum) 5 cells/mL, 400. Mu.L/well in 24 well plates, at 37℃in 5% CO 2 After the culture was carried out in the incubator for 3 hours, the culture medium was aspirated. 100 mu L of solution of lotus root polysaccharide or compound thereof prepared by dissolving culture medium is added into each hole, the concentration is 400 mu g/mL, and 100 mu L of LPS culture medium solution with the concentration of 2 mu g/mL is added into each hole. A blank control well was added with 200. Mu.L of medium and a Lipopolysaccharide (LPS) control well was added with 200. Mu.L of LPS medium solution at 1. Mu.g/mL. 4 duplicate wells were set for each concentration. After incubation of the plates in the incubator for 24h, the cell supernatant was aspirated into a 1.5mL centrifuge tube and 300g/L ZnSO was added 4 The protein was precipitated from the solution, centrifuged at 12 000r/min for 4min, 100. Mu.L of the supernatant was placed in 96-well plates, 100. Mu.L of Grignard reagent was added, and after shaking gently at room temperature for 10min, the optical density was measured on a microplate reader at 492nm wavelength and the measurement was repeated 3 times per well. With NaNO 2 And establishing a standard curve to calculate the NO generation amount of the macrophage.
As can be seen from FIG. 4A, lotus root polysaccharide and polyphenol complexes thereof all stimulate NO production by normal macrophages. As can be seen from fig. 4B, lotus root polysaccharide can promote inflammation of macrophages induced by lipopolysaccharide, but catechin complex and chlorogenic acid complex can significantly inhibit the production of inflammatory factor NO. The result shows that the noncovalent combination of catechin and chlorogenic acid can endow lotus root polysaccharide with macrophage bidirectional regulation function, and can produce better immunoregulation effect.
The above is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way; those skilled in the art can smoothly practice the invention as shown in the drawings and described above; however, those skilled in the art will appreciate that many modifications, adaptations, and variations of the present invention are possible in light of the above teachings without departing from the scope of the invention; meanwhile, any equivalent changes, modifications and evolution of the above embodiments according to the essential technology of the present invention still fall within the scope of the present invention.
Claims (3)
1. A preparation method of a lotus root polysaccharide-polyphenol compound is characterized by comprising the following specific steps: mixing an aqueous solution of exogenous polyphenol or an aqueous solution of lotus root polyphenol with an aqueous solution of lotus root polysaccharide, adding NaCl to the concentration of 0-50 mmol/L, regulating the pH to 5-7, stirring at 0-30 ℃, concentrating by a membrane separation device with the molecular weight cut-off of 1000Da after stirring is finished, and freeze-drying the concentrated solution to obtain a compound of the lotus root polysaccharide and polyphenol, wherein the exogenous polyphenol is selected from catechin or chlorogenic acid, and the mass ratio of the polyphenol to the polysaccharide is (4:1) - (1:1) after the aqueous solution of exogenous polyphenol or the aqueous solution of lotus root polyphenol is mixed with the aqueous solution of lotus root polysaccharide; the preparation method of the lotus root polysaccharide specifically comprises the following steps:
1) Obtaining lotus root polysaccharide to-be-extracted liquid, wherein the solvent is water preheated to 55-65 ℃;
2) Stirring and leaching the lotus root polysaccharide to-be-extracted liquid obtained in the step 1) for 1-3 hours at the temperature of 85-95 ℃ to obtain leaching liquid;
3) Filtering and separating the leaching solution obtained in the step 2) at 85-95 ℃, adding ethanol into the separation solution, keeping the mixed solution at 35-45 ℃ for standing for 2-4 hours, and precipitating starch and insoluble particles, wherein the volume ratio of the extraction solution to the added ethanol is 2:8-4:6;
4) Centrifuging the supernatant obtained in the step 3), adding ethanol into the supernatant, standing for 10-18 h at the temperature of 3-5 ℃, and centrifuging to separate precipitate, wherein the volume ratio of the supernatant to the added ethanol is 7:3-8:2;
5) And (3) washing the precipitate obtained in the step (4) with alcohol, and carrying out vacuum drying at 45-55 ℃ to obtain lotus root polysaccharide.
2. The preparation method of the lotus root polysaccharide-polyphenol compound according to claim 1, which is characterized by comprising the following steps:
1) Obtaining lotus root polyphenol to be extracted liquid, wherein the solvent is 80% -90% ethanol preheated to 55-65 ℃;
2) Stirring and leaching the lotus root polyphenol to-be-extracted liquid obtained in the step 1) for 2-4 hours at 45-55 ℃ to obtain a leaching liquid;
3) Centrifuging the leaching solution obtained in the step 2) at 45-55 ℃ to obtain supernatant;
4) Concentrating the supernatant obtained in the step 3) at 55-65 ℃ in vacuum until ethanol is completely volatilized, adding ethyl acetate for extraction, and separating to obtain an ethyl acetate extract phase;
5) Concentrating the extract phase obtained in the step 4) at 55-65 ℃ in vacuum until ethyl acetate is completely volatilized, and freeze-drying the concentrated solution to obtain the lotus root polyphenol.
3. A complex of lotus root polysaccharide and polyphenol prepared by the preparation method according to any one of claims 1 to 2.
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