Mansour Mohammed, Khoder Ramy M, Xiang Lin, Zhang Lan Lan, Taha Ahmed, Yahya Alsadig, Wu Ting, Barakat Hassan, Khalifa Ibrahim, Xiaoyun Xu
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, 430070, China; Desert Research Center (DRC), Matariya, Cairo, Egypt.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Ultrason Sonochem. 2025 May;116:107331. doi: 10.1016/j.ultsonch.2025.107331. Epub 2025 Mar 26.
This study aimed to evaluate the influence of ultrasonic degradation on Houttuynia cordata polysaccharide (HCP) physicochemical properties, structure characterization, and bioactivities. The results indicated that the ultrasonic degradation could significantly decrease HCP's molecular weight (MW). Total polysaccharide, uronic acid content, solubility, and thermal stability of HCP increased gradually with the increase in ultrasonication power. Fourier transform infrared (FTIR) and Nuclear magnetic resonance spectroscopy (NMR) spectra proved that the primary structure of HCP had not been changed via ultrasonic degradation. Antioxidant and hypoglycemic activity results confirmed that ultrasonication enhanced the ability to scavenge free radicals (DPPH, ABTS, and OH) and improved α-glycosidase and α-amylase inhibition with the increase of ultrasonic power, which was increased in order HCP <U200 < U400 < U600. The degraded HCP produced via 600 W presented the best physicochemical properties and bioactivities. U600, α-amylase and α-glycosidase inhibition activities were 43.80 ± 0.68 and 83.28 ± 2.56 %, which were higher than those of native HCP 38.40 ± 0.53 and 65.67 ± 0.54 %, respectively, at a concentration of 10 mg/mL HCP solution. These results suggested that ultrasonication could be used as a green method for polysaccharide degradation and showed potential application for enhancing polysaccharide bioactivities for functional foods and pharmaceutical applications.
本研究旨在评估超声降解对鱼腥草多糖（HCP）理化性质、结构表征及生物活性的影响。结果表明，超声降解可显著降低HCP的分子量（MW）。随着超声功率的增加，HCP的总多糖、糖醛酸含量、溶解度及热稳定性逐渐升高。傅里叶变换红外光谱（FTIR）和核磁共振光谱（NMR）证实，超声降解未改变HCP的一级结构。抗氧化和降血糖活性结果表明，随着超声功率的增加，超声处理增强了清除自由基（DPPH、ABTS和OH）的能力，提高了α-糖苷酶和α-淀粉酶抑制活性，其顺序为HCP <U200 < U400 < U600。600W超声降解得到的HCP具有最佳的理化性质和生物活性。在10mg/mL HCP溶液浓度下，U600对α-淀粉酶和α-糖苷酶的抑制活性分别为43.80±0.68%和83.28±2.56%，分别高于天然HCP的38.40±0.53%和65.67±0.54%。这些结果表明，超声处理可作为一种绿色的多糖降解方法，在增强多糖生物活性以用于功能性食品和药物应用方面具有潜在应用价值。
