School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China.
Int J Biol Macromol. 2022 Jan 1;194:602-610. doi: 10.1016/j.ijbiomac.2021.11.103. Epub 2021 Nov 20.
Sargassum fusiforme polysaccharides (SFPs), including SFP-3-40, SFP-3-60, SFP-3-80, SFP-7-40, SFP-7-60, SFP-7-80, SFP-10-40, SFP-10-60, and SFP-10-80, were extracted at different pH (3, 7, and 10), and then precipitated with graded precipitation of 40%, 60% and 80% (v/v) ethanol solution, respectively. Their physicochemical properties and α-glucosidase inhibitory activity were determined. Results showed that SFPs significantly differed in the contents of total sugar, protein, uronic acid, sulfate, the zeta potential, and molecular weight distribution. SFPs, including SFP-10-40, SFP-10-60, and SFP-10-80, had bigger absolute zeta potential value and higher respective average molecular weight in the same ethanol concentration precipitate. All samples were mainly composed of fucose, glucuronic acid, and mannose with different molar ratios. The extraction pH and precipitation ethanol solution concentration caused little changes in functional groups, but significantly altered surface morphology of SFPs. Congo red test revealed that all polysaccharides were not helical polysaccharides. Rheological measurements indicated that SFPs were pseudoplastic fluids and showed elastic behavior of the gel. Except SFP-3-40 and SFP-3-60, all other samples had a stronger α-glucosidase inhibitory activity than that of acarbose. The inhibition type of SFPs against α-glucosidase varied owing to different extraction pH and precipitation ethyl concentration. This study shows that extraction pH can significantly affect the structure and hypoglycemic activity of SFPs and provide a data support for the scientific use of Sargassum fusiforme in industrial production.
采用不同 pH 值（3、7 和 10）提取羊栖菜多糖（SFPs），包括 SFP-3-40、SFP-3-60、SFP-3-80、SFP-7-40、SFP-7-60、SFP-7-80、SFP-10-40、SFP-10-60 和 SFP-10-80，然后分别用 40%、60%和 80%（v/v）乙醇溶液分级沉淀。测定其理化性质和α-葡萄糖苷酶抑制活性。结果表明，SFPs 在总糖、蛋白质、糖醛酸、硫酸根、ζ电位和分子量分布等方面存在显著差异。在相同乙醇浓度沉淀中，SFP-10-40、SFP-10-60 和 SFP-10-80 具有更大的绝对ζ电位值和各自的平均分子量。所有样品主要由岩藻糖、葡萄糖醛酸和甘露糖组成，摩尔比不同。提取 pH 值和沉淀乙醇溶液浓度对功能基团的影响较小，但对 SFPs 的表面形态有显著影响。刚果红试验表明，所有多糖均不是螺旋多糖。流变测量表明 SFPs 是假塑性流体，并表现出凝胶的弹性行为。除 SFP-3-40 和 SFP-3-60 外，其他所有样品对α-葡萄糖苷酶的抑制活性均强于阿卡波糖。SFPs 对α-葡萄糖苷酶的抑制类型因提取 pH 值和沉淀乙基浓度的不同而有所不同。本研究表明，提取 pH 值可显著影响 SFPs 的结构和降血糖活性，为羊栖菜在工业生产中的科学应用提供数据支持。
