Zhang Qiuqiu, Huang Renshuai, Wang Lisha, Ge Yonghui, Fang Honggang, Chen Guangjing
College of Food Science and Engineering, Guiyang University, Guiyang, Guizhou 550005, PR China.
Experimental Center, Guizhou Police College, Guiyang, Guizhou 550005, PR China.
Food Chem X. 2025 Mar 7;26:102348. doi: 10.1016/j.fochx.2025.102348. eCollection 2025 Feb.
To extract oil, the fruits of Maxim (IPM) must first undergo a drying process. This study aimed to investigate how different industrial drying techniques-microwave vacuum drying (MVD), microwave drying, infrared drying, and hot air drying-affect the structural characteristics and bioactivities of IPM cake meal polysaccharides (IPMPs). The results revealed significant differences in the structure and composition of the four IPMPs. MVD-IPMP, dried using MVD, exhibited a lower molecular weight (346.26 kDa), higher uronic acid content (30.74 %), and a distinct triple-helix structure. These structural features contributed to its enhanced antioxidant activity, α-glucosidase inhibition, and prevention of glycation. IPMPs induced secondary conformational changes in α-glucosidase, leading to decreased enzyme activity. Additionally, IPMPs caused static quenching of the enzyme's intrinsic fluorescence, suggesting a specific interaction mechanism, with MVD-IPMP demonstrating the highest binding affinity. These findings suggest that MVD is an effective technique for the large-scale production of high-quality IPMPs.
为了提取油脂，马克西姆（IPM）的果实必须首先经过干燥处理。本研究旨在探究不同的工业干燥技术——微波真空干燥（MVD）、微波干燥、红外干燥和热风干燥——如何影响IPM饼粕多糖（IPMPs）的结构特征和生物活性。结果显示，四种IPMPs在结构和组成上存在显著差异。采用MVD干燥的MVD-IPMP表现出较低的分子量（346.26 kDa）、较高的糖醛酸含量（30.74%）以及独特的三螺旋结构。这些结构特征使其抗氧化活性、α-葡萄糖苷酶抑制活性和抗糖化能力增强。IPMPs诱导α-葡萄糖苷酶发生二级构象变化，导致酶活性降低。此外，IPMPs引起该酶固有荧光的静态猝灭，表明存在特定的相互作用机制，其中MVD-IPMP表现出最高的结合亲和力。这些发现表明，MVD是大规模生产高质量IPMPs的有效技术。
