Jia-Qin Fang, Tong Zhang, Chang-Li Hu, Ping-Ping Wang, Chin-Ping Tan, Chuang Liu, Wei-Ting Feng, Xiong Fu, Chun Chen
SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China; Guangzhou Restaurant Group Likofu Food Company Ltd., Guangzhou 510640, China.
SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China.
Int J Biol Macromol. 2025 Jun;311(Pt 2):143940. doi: 10.1016/j.ijbiomac.2025.143940. Epub 2025 May 5.
Ultrasound-assisted flash extraction was used to rapidly extract polysaccharides from Phyllanthus emblica L. fruits (PEPs) with a good yield of 9.73 % ± 0.75 %. Furthermore, the PEPs were fractionated by graded precipitation of 30 %, 60 %, and 90 % (v/v) ethanol solution, and the respective molecular weight polysaccharide fractions, namely PEP-30 (166.88 kDa), PEP-60 (109.14 kDa), and PEP-90 (34.59 kDa) were obtained. The three fractions were composed of similar monosaccharides with galacturonic acid as the main constituent. The slope of R.M.S. radius-Mw curve showed that the three polysaccharide fractions were high-branched molecules with solid spherical conformation, and PEP-90 adopted a more compact conformation in aqueous solution. The three polysaccharide fractions had strong antioxidant activity, with PEP-60 showing the strongest antioxidant effect in vitro. PEP-30 (IC = 1.56 ± 0.14 mg/mL), PEP-60 (IC = 0.99 ± 0.09 mg/mL), and PEP-90 (IC = 0.63 ± 0.09 mg/mL) all exhibited mixed-type inhibition of α-glucosidase. Notably, PEP-90 showed the strongest inhibitory effect on α-glucosidase with the strongest binding ability to α-glucosidase and α-glucosidase-substrate complex, which are mainly related to different molecular weight. The results suggest the molecular weight of PEPs had great impact on their biological activities, providing important theoretical guiding for developing Phyllanthus emblica L. food products with the functional activity.
采用超声辅助快速提取法从余甘子果实中快速提取多糖（PEPs），得率良好，为9.73%±0.75%。此外，通过用30%、60%和90%（v/v）乙醇溶液分级沉淀对PEPs进行分离，得到了各自分子量的多糖级分，即PEP - 30（166.88 kDa）、PEP - 60（109.14 kDa）和PEP - 90（34.59 kDa）。这三个级分由相似的单糖组成，以半乳糖醛酸为主要成分。均方根半径 - 分子量曲线的斜率表明，这三个多糖级分是具有实心球形构象的高分支分子，并且PEP - 90在水溶液中采用更紧凑的构象。这三个多糖级分具有较强的抗氧化活性，其中PEP - 60在体外表现出最强的抗氧化作用。PEP - 30（IC = 1.56±0.14 mg/mL）、PEP - 60（IC = 0.99±0.09 mg/mL）和PEP - 90（IC = 0.63±0.09 mg/mL）均表现出对α - 葡萄糖苷酶的混合型抑制作用。值得注意的是，PEP - 90对α - 葡萄糖苷酶表现出最强的抑制作用，对α - 葡萄糖苷酶和α - 葡萄糖苷酶 - 底物复合物具有最强的结合能力，这主要与不同的分子量有关。结果表明，PEPs的分子量对其生物活性有很大影响，为开发具有功能活性的余甘子食品提供了重要的理论指导。
