摘要
以孔石莼多糖为参照,采用气相色谱-质谱联用法、凝胶渗透色谱-多角度激光光散射-示差检测器联用法、刚果红实验、紫外-可见光谱、傅里叶变换红外光谱、X射线衍射、扫描电子显微镜、原子力显微镜等手段对孔石莼多糖锌络合物的理化性质与结构进行检测分析,并考察其对α-葡萄糖苷酶与α-淀粉酶的抑制作用。结果表明:孔石莼多糖是由鼠李糖、岩藻糖、木糖、甘露糖、葡萄糖、半乳糖组成的杂多糖,其单糖基的物质的量比为1.00∶0.06∶0.93∶0.45∶2.29∶0.07;经过络合锌改性后产物中孔石莼多糖的分子质量及其含量均明显下降,三螺旋结构消失,糖链中的-COO^-、-CH3、-OSO3^-等基团与Zn^2+发生了结合;孔石莼多糖锌的表面形貌变化明显,其分子尺寸较原多糖的减小,但其分子团聚性增强;且孔石莼多糖锌对α-葡萄糖苷酶与α-淀粉酶的抑制效果均强于原多糖。说明孔石莼多糖经过络合锌改性后,结构发生了明显的变化,体外降血糖活性增强。
The physicochemical properties and structure of Ulva pertusa polysaccharides before and after complexation with zinc ions were determined by gas chromatography-mass spectroscopy, gel permeation chromatography-multi-angle laser light scattering-refractive index detection, Congo-red test, ultraviolet-visible(UV-VIS) spectroscopy, infrared spectroscopy, X-ray diffraction, scanning electron microscopy(SEM) and atomic force microscopy. The inhibitory effect of the polysaccharidezinc complex on α-glucosidase and α-amylase was investigated. Results showed that Ulva pertusa polysaccharides were composed of rhamnose, fucose, xylose, mannose, glucose and galactose, with a molar ratio of 1.00:0.06:0.93:0.45:2.29:0.07. After the complexation reaction, the molecular mass and total sugar content of the polysaccharides were decreased, and the triple-helical structure disappeared. Zn2+ reacted with –COO^-, –CH3, –OSO3^-in the polysaccharides. The surface morphology of Ulva pertusa polysaccharides changed apparently, the molecular size was decreased, and the molecular aggregation ability was enhanced after complexation with zinc ions. The inhibitory effect of Ulva pertusa polysaccharides-zinc complex on α-glucosidase and α-amylase was stronger than that of the native polysaccharides. These results confirmed that the structure of Ulva pertusa polysaccharides changed obviously after complexation with zinc ions, and the hypoglycemic activity in vitro was enhanced.
作者
汤陈鹏
吕峰
王蓉琳
TANG Chenpeng;LüFeng;WANG Ronglin(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第7期52-58,共7页
Food Science
基金
福建省自然科学基金项目(2018J01695)。
关键词
孔石莼多糖锌
结构表征
体外降血糖活性
Ulva pertusa polysaccharide-zinc complex
structural characterization
hypoglycemic activities in vitro
