论文部分内容阅读
从角叉菜中提取卡拉胶,分级得到κ-卡拉胶(KC),采用氯磺酸-吡啶法对其进行硫酸化修饰得到硫酸化卡拉胶(SKC),并测定了κ-卡拉胶硫酸化前后硫酸基的含量;通过体外试验比较了KC及其硫酸化衍生物SKC对淋巴细胞增殖、巨噬细胞增殖活性以及NO释放活性的影响。结果表明,KC和SKC都能促进淋巴细胞和巨噬细胞的增殖活性,在样品实验浓度范围100~400 mg/L内,SKC对T淋巴细胞和巨噬细胞的具有促增殖作用,增殖率分别为158.76%和153.63%,与KC相比具有显著性差异(P<0.01)。SKC促进巨噬细胞产生NO的活性较KC更强,并呈一定的剂量的依赖性,SKC在400 mg/L时,可促使巨噬细胞产生NO量为21.385μmol/mL。对KC进行硫酸化修饰,可以提高其对淋巴细胞巨噬细胞的免疫活性,能促进机体的免疫调节。
The carrageenan was extracted from the carrageenan, and the kappa-carrageenan (KC) was fractionated to obtain the sulfated carrageenan (SKC) by sulfating with chlorosulfonic acid-pyridine method. The kappa-carrageenan sulfation Before and after the content of sulfate groups; in vitro experiments were compared KC and its sulfated derivatives SKC on lymphocyte proliferation, macrophage proliferation activity and NO release activity. The results showed that both KC and SKC could promote the proliferation activity of lymphocytes and macrophages. SKC could promote proliferation of T lymphocytes and macrophages in the concentration range of 100 ~ 400 mg / L 158.76% and 153.63%, respectively, with significant difference (P <0.01) compared with KC. SKC promoted the production of NO by macrophages stronger than KC in a dose-dependent manner. When SKC was 400 mg / L, the amount of NO produced by macrophages was 21.385 μmol / mL. KC sulfated modification can increase its immune activity of lymphocyte macrophages, can promote the body’s immune regulation.