Zhang Qiuqiu, Huang Renshuai, Chen Guangjing, Guo Fen, Hu Yan
College of Food Science and Engineering, Guiyang University, Guiyang 550005, China.
Foods. 2025 Jan 14;14(2):238. doi: 10.3390/foods14020238.
Suitable planting systems are critical for the physicochemical and bioactivities of strawberry ( Duch.) polysaccharides (SPs). In this study, SPs were prepared through hot water extraction, and the differences in physicochemical characteristics and bioactivities between SPs derived from elevated matrix soilless planting strawberries (EP-SP) and those from and conventional soil planting strawberries (GP-SP) were investigated. A higher extraction yield was observed for EP-SP (5.88%) than for GP-SP (4.67%), and slightly higher values were measured for the average molecular weight (632.10 kDa vs. 611.88 kDa) and total sugar content (39.38% vs. 34.92%) in EP-SP. In contrast, a higher protein content (2.12% vs. 1.65%) and a more ordered molecular arrangement were exhibited by GP-SP. Monosaccharide composition analysis revealed that EP-SP contained higher levels of rhamnose (12.33%) and glucose (49.29%), whereas GP-SP was richer in galactose (11.06%) and galacturonic acid (19.12%). Thermal analysis indicated only minor differences in decomposition temperatures (approximately 225-226 °C) and thermal stability between the samples. However, GP-SP showed a higher enthalpy change (Δ = 18.74 J/g) compared to EP-SP (13.93 J/g). Biological activity assays revealed that GP-SP generally exerted stronger non-enzymatic glycation inhibition at both early and final stages (IC: 7.47 mg/mL vs. 7.82 mg/mL and 11.18 mg/mL vs. 11.87 mg/mL, respectively), whereas EP-SP was more effective against intermediate α-dicarbonyl compounds (maximum inhibition of 75.32%). Additionally, GP-SP exerted superior α-glucosidase inhibition (IC = 2.4583 mg/mL), in line with kinetic and fluorescence quenching analyses showing a higher enzyme-substrate complex binding affinity ( = 1.6682 mg/mL; = 5.1352 × 10 M). Rheological measurements demonstrated that EP-SP solutions exhibited a pronounced increase in apparent viscosity at higher concentrations (reaching 3477.30 mPa·s at 0.1 s and 70 mg/mL) and a stronger shear-thinning behavior, while GP-SP showed a comparatively lower viscosity and lower network order. These findings suggest that different planting systems significantly affect both the molecular structures and functionalities of SPs, with GP-SP demonstrating enhanced hypoglycemic and anti-glycation properties. It is therefore recommended that suitable planting systems be selected to optimize the functionality of plant-derived polysaccharides for potential applications in the food and pharmaceutical industries.
合适的种植系统对草莓（Fragaria × ananassa Duch.）多糖（SPs）的物理化学性质和生物活性至关重要。本研究通过热水提取制备了SPs，并研究了高架基质无土栽培草莓（EP-SP）和传统土壤栽培草莓（GP-SP）中SPs的物理化学特性和生物活性差异。观察到EP-SP的提取率（5.88%）高于GP-SP（4.67%），且EP-SP的平均分子量（632.10 kDa对611.88 kDa）和总糖含量（39.38%对34.92%）略高。相比之下，GP-SP的蛋白质含量更高（2.12%对1.65%），分子排列更有序。单糖组成分析表明，EP-SP含有较高水平的鼠李糖（12.33%）和葡萄糖（49.29%），而GP-SP富含半乳糖（11.06%）和半乳糖醛酸（19.12%）。热分析表明，样品之间的分解温度（约225-226℃）和热稳定性仅存在微小差异。然而，与EP-SP（13.93 J/g）相比，GP-SP的焓变更高（Δ = 18.74 J/g）。生物活性测定表明，GP-SP在早期和最终阶段通常具有更强的非酶糖基化抑制作用（IC：分别为7.47 mg/mL对7.82 mg/mL和11.18 mg/mL对11.87 mg/mL），而EP-SP对中间α-二羰基化合物更有效（最大抑制率为75.32%）。此外，GP-SP具有优异的α-葡萄糖苷酶抑制作用（IC = 2.4583 mg/mL），这与动力学和荧光猝灭分析结果一致，表明其酶-底物复合物结合亲和力更高（ = 1.6682 mg/mL； = 5.1352 × 10 M）。流变学测量表明，EP-SP溶液在较高浓度下（在0.1 s和70 mg/mL时达到3477.30 mPa·s）表观粘度显著增加，且具有更强的剪切变稀行为，而GP-SP的粘度相对较低，网络有序度较低。这些发现表明，不同的种植系统显著影响SPs的分子结构和功能，GP-SP表现出增强的降血糖和抗糖基化特性。因此，建议选择合适的种植系统以优化植物源多糖的功能，以便在食品和制药行业中潜在应用。
