松茸蛋白的制备、结构表征及其保湿功效研究

doi:10.3969/j.issn.2097-2806.2026.01.012

摘要/Abstract

摘要：

为探究松茸蛋白的保湿效果，通过热水浸提和（NH₄）₂SO₄盐析从松茸菌丝得到松茸总蛋白（TMPS），再经过DEAE-52和Sephadex G-100柱层析纯化得到了一种蛋白组分（TMPS1-2）。通过Tricine-SDS-PAGE、氨基酸自动分析仪和圆二色谱仪分析了蛋白结构；通过体外保湿和吸湿性试验以及AEW诱导的小鼠皮肤干燥模型研究了TMPS1-2的保湿活性。结果表明：TMPS1-2为分子量12.4 kDa、无规则卷曲的蛋白，氨基酸以谷氨酸、脯氨酸和甘氨酸为主；体外保湿试验中，TMPS1-2在第24 h的保湿、吸湿率分别约75%，22%；小鼠皮肤外观、病理分析、免疫组化、水分和羟脯氨酸含量结果表明，外用TMPS1-2治疗的小鼠皮肤对比模型组能减缓表皮增厚、过度角化和水分流失现象，增强AQP3的表达，有效改善皮肤干燥问题，具有保湿、修护皮肤屏障的功效。

关键词: 松茸, 蛋白, 保湿, 皮肤屏障

Abstract:

Tricholoma matsutake is a rare fungus with medicinal and edible origin, and its protein has been relatively little studied. In order to investigate the moisturizing effect of matsutake proteins, in this study, total matsutake proteins （TMPS） were obtained from matsutake mycelia using hot water extraction and （NH₄）₂SO₄ salting out, and then a protein fraction （TMPS1-2） was obtained by purification by column chromatography with DEAE-52 and Sephadex G-100. The experimental results of Tricine-SDS-PAGE and infrared spectroscopy show that TMPS1-2 is a protein with a molecular weight of about 12.4 kDa, irregularly coiled, and with amino acids dominated by glutamic acid, proline and glycine. Mouse experiments show that TMPS1-2 can alleviate the phenomena of epidermal thickening, hyperkeratosis and water loss, enhance the expression of AQP3, and effectively improve the problem of skin dryness, with the efficacy of moisturizing and repairing the skin barrier.

Key words: Tricholoma matsutake, protein, moisturizing, skin barrier

中图分类号:

TQ658

李佳明, 邱晓锋, 郭惠珊, 罗建锟, 甘礼社, 徐学涛. 松茸蛋白的制备、结构表征及其保湿功效研究[J]. 日用化学工业（中英文）, 2026, 56(1): 98-106.

Jiaming Li, Xiaofeng Qiu, Huishan Guo, Jiankun Luo, Lishe Gan, Xuetao Xu. Preparation, structural characterization and moisturizing efficacy of proteins from Tricholoma matsutake[J]. China Surfactant Detergent & Cosmetics, 2026, 56(1): 98-106.

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	16.5%分离胶	10%夹层胶	4%浓缩胶
V（AB-3）/mL	-	0.407	0.16
V（AB-6）/mL	3	-	-
V（GB）/mL	3	0.667	0.496
V（50%甘油）/mL	1.92	-	-
V（ddH₂O）/mL	1.08	0.925	1.25
V（10% APS）/μL	80	20	20
V（TEMED）/μL	10	5.2	5

氨基酸种类	w（TMPS）/%	w（TMPS1-2）/%
酪氨酸	0.33	0.44
精氨酸	5.13	7.37
苯丙氨酸^*	1.28	1.93
组氨酸	0.79	0.93
蛋氨酸	0.38	0.43
甘氨酸	7.88	10.68
赖氨酸^*	2.67	3.61
天冬氨酸	4.32	5.89
异亮氨酸^*	1.19	1.52
亮氨酸^*	1.73	3.41
苏氨酸^*	1.35	2.77
缬氨酸^*	1.86	2.43
脯氨酸	9.59	13.00
丝氨酸	2.31	3.11
丙氨酸	6.31	8.97
谷氨酸	16.00	23.78