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多糖及其降解产物的结构表征与降血脂活性

Structural characterization and hypolipidemic activity of polysaccharide and its degradation products.

作者信息

Long Xiaoshan, Hu Xiao, Xiang Huan, Chen Shengjun, Li Laihao, Qi Bo, Li Chunsheng, Liu Shucheng, Yang Xianqing

机构信息

College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China.

Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.

出版信息

Food Chem X. 2022 Apr 20;14:100314. doi: 10.1016/j.fochx.2022.100314. eCollection 2022 Jun 30.

DOI:10.1016/j.fochx.2022.100314
PMID:35492254
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9046617/
Abstract

This research aimed to analyze structural characterization and hypolipidemic activity of G. polysaccharide (GLP) and its degradation products. The results presented that the content of galacturonic acid declined and glucuronic acid level enhanced, average particle size decreased from 99.9 μm to 25.7 μm, and color brightness of polysaccharide strengthened after degraded by HO-Vc. There was no significant change in thermal stability of polysaccharide before and after degradation. It was observed in AFM analysis, polysaccharide changed to smaller, delicacy and dispersion after degradation. As seen in FT-IR, HO-Vc degradation never change the structure of polysaccharide. Polysaccharide and its degradation products showed a significant inhibition effect on pancreatic lipase and cholesterol esterase in a dose-dependent manner, which presented the mixed type of competitive and non-competitive for pancreatic lipase, and non-competitive for cholesterol esterase, respectively. The fluorescence quenching type was static on pancreatic lipase and dynamic on cholesterol esterase.

摘要

本研究旨在分析枸杞多糖（GLP）及其降解产物的结构特征和降血脂活性。结果表明，经HO-Vc降解后，半乳糖醛酸含量下降，葡萄糖醛酸水平升高，平均粒径从99.9μm降至25.7μm，多糖的颜色亮度增强。多糖降解前后的热稳定性无显著变化。原子力显微镜分析表明，降解后多糖变得更小、更精细且分散性更好。傅里叶变换红外光谱显示，HO-Vc降解未改变多糖的结构。多糖及其降解产物对胰脂肪酶和胆固醇酯酶具有显著的剂量依赖性抑制作用，对胰脂肪酶分别表现为竞争性和非竞争性混合型抑制，对胆固醇酯酶表现为非竞争性抑制。对胰脂肪酶的荧光猝灭类型为静态，对胆固醇酯酶为动态。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d6c5/9046617/859dca8b0acb/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d6c5/9046617/73268040ceeb/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d6c5/9046617/055dcb859509/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d6c5/9046617/bb07ab9c88c5/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d6c5/9046617/77e7c507a958/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d6c5/9046617/5f80be5742d3/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d6c5/9046617/859dca8b0acb/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d6c5/9046617/73268040ceeb/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d6c5/9046617/055dcb859509/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d6c5/9046617/bb07ab9c88c5/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d6c5/9046617/77e7c507a958/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d6c5/9046617/5f80be5742d3/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d6c5/9046617/859dca8b0acb/gr6.jpg

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