食品科学 ›› 2020, Vol. 41 ›› Issue (2): 8-14.doi: 10.7506/spkx1002-6630-20190105-069

• 食品化学 • 上一篇    下一篇

蓝靛果多糖功能特性、结构及抗糖基化活性

徐雅琴,刘柠月,李大龙,任耀宇,董晓彤,杨昱,王丽波   

  1. (1.东北农业大学文理学院,黑龙江 哈尔滨 150030;2.东北农业大学园艺园林学院,黑龙江 哈尔滨 150030)
  • 出版日期:2020-01-25 发布日期:2020-01-19
  • 基金资助:
    国家自然科学基金青年科学基金项目(31600276);黑龙江省博士后项目(LBH-Q17030); 东北农业大学SITP计划项目(201810224250)

Functional Properties, Structure and Anti-Glycosylation Activity of Polysaccharide from Blue Honeysuckle Fruit (Lonicera caerulea L.)

XU Yaqin, LIU Ningyue, LI Dalong, REN Yaoyu, DONG Xiaotong, YANG Yu, WANG Libo   

  1. (1. College of Art and Science, Northeast Agricultural University, Harbin 150030, China; 2. College of Horticulture and Garden, Northeast Agricultural University, Harbin 150030, China)
  • Online:2020-01-25 Published:2020-01-19

摘要: 以蓝靛果果实为原料,采用超声波辅助复合酶法提取,经D4006大孔树脂纯化,制得蓝靛果多糖。并对多糖的功能特性、结构特征和抗糖基化反应活性进行研究。结果表明蓝靛果多糖具有一定的持水性、持油性、乳化性及乳化稳定性;蓝靛果多糖为典型的非牛顿流体,呈现剪切稀释现象,具有作为食品或者生物医药的质地改性剂或增稠剂的潜力;同时蓝靛果多糖热稳定性较好,可作为功能性添加剂应用到食品工业中。气相色谱法测定结果表明,蓝靛果多糖为酸性杂多糖,单糖组成及物质的量比为:半乳糖醛酸-鼠李糖-阿拉伯糖-甘露糖-葡萄糖-半乳糖=2.84∶10.02∶15.47∶1.00∶2.48∶36.12。红外光谱、紫外-可见光谱表明,蓝靛果多糖具有多糖的特征吸收峰,不含核酸、蛋白质和花色苷。刚果红实验、扫描电镜和X射线衍射测定结果显示:蓝靛果多糖不具有三股螺旋结构,呈现无定形片状结构。体外抗糖基化活性测定结果表明蓝靛果多糖对糖基化反应3 个阶段产物(Amadori产物、二羰基化合物和糖基化终产物)的形成均表现出良好的抑制作用,质量浓度为0.5 mg/mL时,最大抑制率分别为(35.24±1.44)%、(33.41±1.01)%和(42.62±0.70)%,均高于对照氨基胍。研究结果可为进一步开发利用蓝靛果资源提供一定的理论依据。

关键词: 蓝靛果, 多糖, 功能特性, 结构表征, 抗糖基化

Abstract: In this study, an acidic heteropolysaccharide was isolated from the fruits of blue honeysuckle (Lonicera caerulea L.) through ultrasonic-assisted enzymatic extraction with an enzyme mixture followed by purification with D4006 macroporous resin. The functional properties, structural characteristics and anti-glycosylation activity of the polysaccharide were investigated. It turned out that the polysaccharide had good water- and oil-holding capacity, and exhibited great emulsifying property and emulsion stability. The polysaccharide exhibited typical shear-thinning behavior and viscoelastic properties. It might be used as a texture modifier or thickener for food and biomedicine. In addition, the polysaccharide showed desirable thermal stability, and thus it had the potential to be applied in the food industry as a functional additive. The polysaccharide was composed of galacturonic acid, rhamnose, arabinose, mannose, glucose, and galactose with a molar ratio of 2.84:10.02:15.47:1.00:2.48:36.12 by gas chromatography. Infrared and ultraviolet-visible spectra demonstrated that the polysaccharide had characteristic absorption peaks of polysaccharide, and nucleic acid, protein and anthocyanin were absent in it. Based on the analyses of congo red test, scanning electron microscopy, and X-ray diffraction, the polysaccharide had no triple helix structure, and exhibited an irregular flake-like structure. In addition, anti-glycosylation activities of the polysaccharide in vitro were investigated. The results showed that it exhibited good inhibitory activity on the formation of the three stages of glycosylation (Amadori products, dicarbonyl compounds and advanced glycosylation end products (AGEs)). At a concentration of 0.5 mg/mL, the maximum inhibitory rates for these stages were (35.24 ± 1.44)%, (33.41 ± 1.01)%, and (42.62 ± 0.70)%, respectively. This study provides a theoretical basis for the utilization of blue honeysuckle fruits.

Key words: blue honeysuckle, polysaccharide, functional properties, structural characteristics, anti-glycosylation activity

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