黑木耳多糖的磷酸化修饰、结构表征及体外降糖活性

doi:10.7506/spkx1002-6630-20210908-091

食品科学 ›› 2022, Vol. 43 ›› Issue (8): 29-35.doi: 10.7506/spkx1002-6630-20210908-091

• 食品化学 • 上一篇

黑木耳多糖的磷酸化修饰、结构表征及体外降糖活性

陈玥彤，张闪闪，李文意，于文浩，赵晓芳，刘婷婷

（1.吉林农业大学食品科学与工程学院，吉林长春 130118；2.吉林省粮食精深加工与高效利用工程研究中心，吉林长春 130118；3.吉林省粮食精深加工与副产物高效利用技术创新重点实验室，吉林长春 130118；4.农业农村部食用菌加工技术集成科研基地，吉林长春 130118）

发布日期:2022-04-26
基金资助:
“十三五”国家重点研发计划重点专项（2018YFD0400204）

Structural Characterization and Hypoglycemic Effect in Vitro of Phosphorylated Auricularia auriculata Polysaccharide

CHEN Yuetong, ZHANG Shanshan, LI Wenyi, YU Wenhao, ZHAO Xiaofang, LIU Tingting

(1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; 2. Engineering Research Center of Grain Deep-processing and High-efficiency Utilization of Jilin Province, Changchun 130118, China; 3. Key Laboratory of Technological Innovations for Grain Deep-processing and High-efficiency Utilization of By-products of Jilin Province, Changchun 130118, China; 4. Scientific Research Base of Edible Mushroom Processing Technology Integration, Ministry of Agriculture and Rural Affairs, Changchun 130118, China)

Published:2022-04-26

摘要/Abstract

摘要： 利用加压剪切联合萃取技术提取的黑木耳多糖为原料，以三偏磷酸钠为交联剂，不同温度下进行磷酸化修饰，并对其进行结构表征及体外降血糖活性研究。结果表明：磷酸化黑木耳多糖主要由木糖、果糖、甘露糖以及葡萄糖组成的杂多糖，随着温度的升高磷酸化黑木耳多糖相对分子质量明显下降，并出现三股螺旋结构。红外图谱显示在1 205、898 cm－1处出现了P＝O及P—O—C的特征吸收峰。核磁共振光谱分析表明磷酸化修饰主要发生在C6位的羟基上，且在δ 0～1.5范围内出现了磷酸基团中P的信号峰。扫描电镜结果表明修饰后黑木耳多糖表面形貌变化明显，相比修饰前多糖更加细小、破碎。且对α-葡萄糖苷酶和α-淀粉酶具有较强的抑制作用，当PAAP-4质量浓度为5.0 mg/mL时，α-葡萄糖苷酶抑制率为56.89%，体外降血糖活性增强。

关键词: 磷酸化修饰；黑木耳多糖；结构表征；体外降血糖活性

Abstract: In this study, the Auricularia auriculata polysaccharides extracted using high pressure-shearing extraction method were phosphorylated at different temperatures using sodium trimetaphosphite as a crosslinking agent, and the structure and in vitro hypoglycemic activity of the modified polysaccharides were characterized.?The results showed that the phosphorylated polysaccharides were heteropolysaccharides mainly composed of xylose, fructose, mannose and glucose. With the increase of temperature, the molecular mass of the phosphorylated polysaccharides decreased significantly and a triple-stranded helical structure was observed. Infrared (IR) spectra showed that the characteristic absorption peaks of P＝O and P–O–C appeared at 1 205 and 898 cm-1. Nuclear magnetic resonance (NMR) spectra showed that the phosphorylation mainly occurred on the C6 hydroxyl groups, and the signal peak of P in the phosphate group appeared in the range of δ 0–1.5. Scanning electron microscopic (SEM) results showed that the surface morphology of the modified polysaccharides changed significantly, and it was finer and more broken compared to the original polysaccharides. In addition, 5.0 mg/mL of the phosphorylated polysaccharide PAAP-4 had strong inhibitory effect on α-glucosidase and α-amylase. The inhibitory rate of α-glucosidase was 56.89%, and the in vitro hypoglycemic activity was enhanced compared to that of the original polysaccharides.

Key words: phosphorylation; polysaccharides; characterization; hypoglycemic activity in vitro

中图分类号:

TS255.1

陈玥彤，张闪闪，李文意，于文浩，赵晓芳，刘婷婷. 黑木耳多糖的磷酸化修饰、结构表征及体外降糖活性[J]. 食品科学, 2022, 43(8): 29-35.

CHEN Yuetong, ZHANG Shanshan, LI Wenyi, YU Wenhao, ZHAO Xiaofang, LIU Tingting. Structural Characterization and Hypoglycemic Effect in Vitro of Phosphorylated Auricularia auriculata Polysaccharide[J]. FOOD SCIENCE, 2022, 43(8): 29-35.

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黑木耳多糖的磷酸化修饰、结构表征及体外降糖活性

Structural Characterization and Hypoglycemic Effect in Vitro of Phosphorylated Auricularia auriculata Polysaccharide

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