红毛藻多糖组分纯化及其抑制α-淀粉酶和α-葡萄糖苷酶活性的研究
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- 英文论文题名：Purification and Inhibition Effects of Polysaccharide from Bangia fusco-purpure on α-Amylase and α-Glucosidase
- 论文作者：宋田源 ; 韦敬柳乙 ; 陈艳红 ; 倪辉 ; 蔡慧农 ; 姜泽东
- 英文论文作者：Song Tianyuan ; Wei Jingliuyi ; Chen Yanhong ; Ni Hui ; Cai Huinong ; Jiang Zedong ; College of Food and Biology Engineering ; Jimei University ; Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed ; Xiamen Southern ; Ocean Technology Center of China ; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology ; Research Center of Food Biotechnology of Xiamen City
- 年：2016
- 作者机构：集美大学食品与生物工程学院;厦门南方海洋研究中心经济海藻资源化利用重点实验室;福建省食品微生物与酶工程重点实验室;厦门市食品生物工程技术研究中心;
- 论文关键词：红毛藻多糖 ; α-淀粉酶 ; α-葡萄糖苷酶 ; 抑制机制
- 英文论文关键词：bangia fusco-purpure polysaccharide ; α-amylase ; α-glucosidase ; inhibition mechanism
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS201.2
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：111k
- 原文格式：O
- 会议级别：全国
摘要
红毛藻是福建省特有的重要经济红藻,具有降血糖、血脂等食用功效。本项目对红毛藻多糖组分进行提取纯化,并分析其对α-淀粉酶和α-葡萄糖苷酶的抑制活性,从酶学角度阐述红毛藻的降血糖的活性机制,为红毛藻在功能性食品领域的开发利用奠定理论基础。本研究采用热水抽提和乙醇沉淀的方法对红毛藻粗多糖组分进行提取、分离,经Sephadex G75凝胶层析柱纯化后,获得纯化多糖BFP。利用HPLC法,硫酸咔唑法和离子色谱法对BFP中的单糖组分和硫酸基团含量进行分析,结果表明BFP主要有葡萄糖(34.21±0.06%)、半乳糖(22.33±0.02%)、鼠李糖(17.48±0.04%)、阿拉伯糖(11.56±0.04%)等单糖组成,硫酸基团含量为0.07±0.02%。酶活性分析结果表明,BFP对α-淀粉酶和α-葡萄糖苷酶酶活均有抑制活性并随着多糖浓度增加而增强,其IC_(50)分别为1.26mg/ml和1.34mg/ml。酶促动力学和Lineweaver-Burk作图分析结果表明BFP对α-淀粉酶和α-葡萄糖苷酶的抑制类型分别为可逆竞争性抑制和可逆非竞争性抑制。
Bangia Jusco-purpure,an important typical edible red seaweed in Fujian province,is well-known to capable of exerting anti-hyperglycemic and hypolipidemic efficacy as food consumption.In present study,a polysaccharide fraction,BFP,was extracted from B.Jusco-purpure by using hot water extraction-ethanol precipitation method and further purified by using gel chromatography equipped with Sephadex G75 column(16mm × 100 mm,ID).The chemical structural analysis revealed that BFP mainly consisted of glucose(34.21 ± 0.06%,w/w),galactose(22.33 ± 0.02%,w/w),rhamnose(17.48 ±0.04%,w/w),arabinose(11.56 ±0.04%,w/w),and trace levels of fucose,xylose and mannose,and sulfate ester groups(0.07 ±0.02%,w/w).The results of enzyme activity analysis revealed that BFP inhibited the enzyme activities of both α-amylase and a-glycosidase in a concentration-dependent manner,and its IC_(50) values on a-amylase and a-glycosidase were estimated to 1.26mg/ml and 1.34mg/ml,respectively.To further investigate the inhibitory types and mechanisms of BFP on a-amylase or a-glucosidase,the kinetic analysis was conducted by using Lineweaver-Burk method.Our results showed that BFP exhibited a reversible competitive inhibition mechanism against a-amylase,while the inhibition mechanism of BFP against a-glucosidase was reversible non-competitive inhibition.Our study provides a helpful foundation for the further development and utilization of B.Jusco-purpure in the field of functional foods.
Bangia Jusco-purpure,an important typical edible red seaweed in Fujian province,is well-known to capable of exerting anti-hyperglycemic and hypolipidemic efficacy as food consumption.In present study,a polysaccharide fraction,BFP,was extracted from B.Jusco-purpure by using hot water extraction-ethanol precipitation method and further purified by using gel chromatography equipped with Sephadex G75 column(16mm × 100 mm,ID).The chemical structural analysis revealed that BFP mainly consisted of glucose(34.21 ± 0.06%,w/w),galactose(22.33 ± 0.02%,w/w),rhamnose(17.48 ±0.04%,w/w),arabinose(11.56 ±0.04%,w/w),and trace levels of fucose,xylose and mannose,and sulfate ester groups(0.07 ±0.02%,w/w).The results of enzyme activity analysis revealed that BFP inhibited the enzyme activities of both α-amylase and a-glycosidase in a concentration-dependent manner,and its IC_(50) values on a-amylase and a-glycosidase were estimated to 1.26mg/ml and 1.34mg/ml,respectively.To further investigate the inhibitory types and mechanisms of BFP on a-amylase or a-glucosidase,the kinetic analysis was conducted by using Lineweaver-Burk method.Our results showed that BFP exhibited a reversible competitive inhibition mechanism against a-amylase,while the inhibition mechanism of BFP against a-glucosidase was reversible non-competitive inhibition.Our study provides a helpful foundation for the further development and utilization of B.Jusco-purpure in the field of functional foods.
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