Extraction of polysaccharide of oceanic red yeast and the study of it’s influence upon immunological activite enzymes of Charybdis japonica (A. Milne-Edwards)

Abstract:

The polysaccharide from oceanic red yeast were purified using chemical extraction method. The classical Sevag mothed was carried out in order to deprotein and the pure sugar was obtained through multi stage precipitation. The content of glucose was determined by sulfuric acid anthrone method, and the content of protein was analysis by coomassie brilliant blue staining. After artificial infection by the quantitative polysaccharide of oceanic red yeast, the activities of the immunological activite enzymes in the serum of the Charybdis Japonica were measured periodically. Meanwhile, infection by the equivalent normal saline was served as control. Experiment show: The purified polysaccharide was proteoglycan. Including 3.6% of glucose and 1.9% of protein. It also contained many kinds of amino acids and the content of aspartate was the highest. After artificial infection, Total SOD (T-SOD) in the serum of the Charybdis japonica had maximum enzyme activity in 12 hours and acid phosphatases (ACP) in 24 hours, alkaline phosphatase (AKP) in 48 hours, catalase (CAT) in 48 hours, lysozyme (LZM) in 12 hours. The highest point was higher than those in the control group (24%, 43%, 25%, 35%, 95%). And the enzyme activities recovered to the corresponding control levels. Conclusion: The activities of the immunity active factors in the serum of the Charybdis Japonica have different degrees of the enhancement in 48 hours after infected with the polysaccharide of oceanic red yeast. The polysaccharide has stronger immune stimulation.

Key words:Red yeast, Purification of polysaccharide, Charybdis Japonica (A. Milne-Edwards), Immune activity