食品科学 ›› 2021, Vol. 42 ›› Issue (15): 37-43.doi: 10.7506/spkx1002-6630-20200725-344

• 基础研究 • 上一篇    下一篇

黑加仑果实降解多糖理化特性、结构及体外降血糖活性

徐雅琴,杨海红,李大龙,陈哲,王丽波,杨昱   

  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:2021-08-15 发布日期:2021-08-27
  • 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)

Physicochemical Properties, Structural Characterization and Hypoglycemic Activity in Vitro of Degraded Polysaccharides from Blackcurrants

XU Yaqin, YANG Haihong, LI Dalong, CHEN Zhe, WANG Libo, YANG Yu   

  1. (1. College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China; 2. College of Horticulture and?Landscape?Architecture, Northeast Agricultural University, Harbin 150030, China)
  • Online:2021-08-15 Published:2021-08-27

摘要: 本实验以微波辅助溶剂法提取的黑加仑果实多糖为原料,采用超声辅助Fe2+-VC-H2O2降解,经Sepharose 6B柱层析法分离,得到两种多糖(DP-1和DP-2)。经液相色谱测定DP-1和DP-2分子质量分别为1.29×106 Da和1.07×106 Da;气相色谱测定结果表明,DP-1和DP-2由相同的6 种单糖构成,但组成比例不同。傅里叶变换红外光谱、高碘酸氧化及核磁共振分析结果表明,DP-1和DP-2糖链上都含有α-、β-吡喃环,且主要是由6 种糖残基构成。功能特性测定结果显示DP-1和DP-2具有一定的吸湿性、保湿性及热稳定性。活性实验结果证实多糖DP-1和DP-2对α-葡萄糖苷酶和α-淀粉酶具有显著的抑制活性,质量浓度为2.0 mg/mL时,对α-葡萄糖苷酶抑制率最高,分别为(67.45±3.45)%和(73.22±0.48)%;对α-淀粉酶抑制率也最高,分别为(64.74±2.08)%和(73.28±2.52)%。此外,两种多糖对α-淀粉酶的抑制属于可逆竞争型。本研究可为黑加仑果实多糖的进一步利用提供理论参考。

关键词: 黑加仑;降解多糖;结构特征;吸湿和保湿性;降血糖活性

Abstract: The polysaccharide from blackcurrant fruit obtained by microwave-assisted solvent extraction was degraded by the Fe2+-VC-H2O2 method under ultrasonic assistance, and purified by Sepharose 6B column chromatography inton two fractions (DP-1 and DP-2). The results of liquid chromatography showed that the molecular masses of DP-1 and DP-2 were 1.29 × 106 and 1.07 × 106 Da, respectively. Gas chromatography indicated that both polysaccharides were composed of six monosaccharides but with different molar ratios. Fourier transform infrared (FTIR) spectroscopy, periodate oxidation and nuclear magnetic resonance (NMR) spectroscopy proved the existence of α- and β-pyranose rings in the chains of both polysaccharides and that each was mainly composed of six sugar residues. The functional characterization showed that DP-1 and DP-2 had definite moisture absorption and retention abilities and thermal stability. The two polysaccharides had significant inhibitory activity on α-glucosidase and α-amylase with maximum inhibition percentages of (67.45 ± 3.45)% and (73.22 ± 0.48)% for α-glucosidase, and (64.74 ± 2.08)% and (73.28 ± 2.52)% for α-amylase being observed at a concentration of 2.0 mg/mL respectively. Besides, the inhibitory effects of the two polysaccharides on α-amylase were reversible and competitive. Therefore, this study may provide a theoretical basis for further utilization of polysaccharides from blackcurrant fruit.

Key words: blackcurrant; degraded polysaccharide; structure characteristics; moisture absorption and moisture retention capacity; hypoglycemic activity

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