School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China.
Food Funct. 2021 Jun 21;12(12):5451-5464. doi: 10.1039/d1fo00741f.
A novel heteropolysaccharide fraction (BBP-24-3) with a relative molecular weight of 145.1 kDa was isolated from blackberry fruits. The BBP-24-3 was mainly composed of arabinose, glucose, and galacturonic acid with a ratio of 5.30 : 3.60 : 91.10 mol%. Structural analysis showed that BBP-24-3 possessed a 1,6-linked β-d-Glcp, 1, 2, 3, 5 linked α-l-Araf, and 1, 4 linked α-d-GalpA backbone with branches substituted at the C-2 and C-5 positions of arabinose units, which included 1, 2, 3, 4 linked β-d-Glcp and T-linked β-d-GalpA. The conformation analysis indicated that BBP-24-3 exhibited a solid spherical structure with a uniform distribution in 0.1 M NaCl solution. The BBP-24-3 exhibited excellent α-glucosidase inhibitory activity with an IC50 value of 3.70 mg mL-1, which was due to the structural change, including α-helix and random coil of α-glucosidase caused by BBP-24-3. The current work suggests the potential utilization of BBP-24-3 as an α-glucosidase inhibitor in healthy food for reducing the postprandial blood glucose level.
从黑莓果实中分离得到一种新型杂多糖组分（BBP-24-3），其相对分子质量为 145.1 kDa。BBP-24-3 主要由阿拉伯糖、葡萄糖和半乳糖醛酸组成，摩尔比为 5.30：3.60：91.10。结构分析表明，BBP-24-3 具有 1,6 连接的β-d-Glcp、1,2,3,5 连接的α-l-Araf 和 1,4 连接的α-d-GalpA 主链，阿拉伯糖单元的 C-2 和 C-5 位取代有支链，包括 1,2,3,4 连接的β-d-Glcp 和 T 连接的β-d-GalpA。构象分析表明，BBP-24-3 在 0.1 M NaCl 溶液中呈现出均匀分布的固态球形结构。BBP-24-3 对α-葡萄糖苷酶具有优异的抑制活性，IC50 值为 3.70 mg mL-1，这归因于 BBP-24-3 引起的α-葡萄糖苷酶结构变化，包括α-螺旋和无规卷曲。本研究提示 BBP-24-3 有望作为一种用于降低餐后血糖水平的健康食品中的α-葡萄糖苷酶抑制剂。
