Ji Ning, Liu Peng, Zhang Ni, Yang Shengyan, Zhang Mingsheng
Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering(CICMEAB), College of Life Sciences/Institute of Agro-bioengineering, Guizhou University, Guiyang, China.
Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, China.
Front Chem. 2022 Jul 22;10:956724. doi: 10.3389/fchem.2022.956724. eCollection 2022.
The composition, physicochemical properties, biological activity, and hypoglycemic activity exhibited by polysaccharides from four varieties of were investigated in this study; the four extracted GaE polysaccharides were termed as GaE-B ( polysaccharides), GaE-R ( polysaccharides), GaE-Hyb (hybridization of and polysaccharides), and GaE-G ( polysaccharides). As revealed by the results, the GaE polysaccharides were found with the same monosaccharide composition, primarily including glucose, whereas the content of each variety was significantly different. In addition, different degrees of differences were found in the antioxidant and hypoglycemic activity, molecular weight, yield, and chemical composition exhibited by the abovementioned varieties. However, GaE-B and GaE-Hyb were found with similar physical properties, chemical composition, and antioxidant and hypoglycemic activity. GaE-R had the lowest yield, total sugar content, and molecular weight, whereas it involved higher xylose, binding protein, and polyphenols as well as higher antioxidant and hypoglycemic activity. In contrast, GaE-G was found with the highest yield, total sugar content, and molecular weight, whereas it contained the lowest xylose, binding protein, and polyphenols, as well as the weakest antioxidant and hypoglycemic activity. In brief, the polysaccharide of , a plant resource for homology of medicine and food, could more significantly enhance the biological activity of as it was released in the process of decocting and stewing. To be specific, the assessment of polysaccharide activity alone suggested that GaE-R was the best.
本研究对四种[植物名称]多糖的组成、理化性质、生物活性和降血糖活性进行了研究；四种提取的[植物名称]多糖分别命名为GaE - B（[多糖类型1]多糖）、GaE - R（[多糖类型2]多糖）、GaE - Hyb（[多糖类型1]和[多糖类型2]多糖的杂交体）和GaE - G（[多糖类型3]多糖）。结果表明，[植物名称]多糖具有相同的单糖组成，主要包括葡萄糖，但其各自的含量存在显著差异。此外，上述品种在抗氧化和降血糖活性、分子量、产率和化学组成方面存在不同程度的差异。然而，发现GaE - B和GaE - Hyb具有相似的物理性质、化学组成以及抗氧化和降血糖活性。GaE - R的产率、总糖含量和分子量最低，但其木糖、结合蛋白和多酚含量较高，抗氧化和降血糖活性也较高。相比之下，GaE - G的产率、总糖含量和分子量最高，但其木糖、结合蛋白和多酚含量最低，抗氧化和降血糖活性最弱。简而言之，作为药食同源的植物资源[植物名称]的多糖，在煎煮和炖煮过程中释放出来时，能更显著地增强[植物名称]的生物活性。具体而言，仅对多糖活性的评估表明GaE - R是最佳的。
