来自不同物种的β-葡萄糖在结构,风质,抗氧化和α-葡萄糖酶抑制活性上的区别
Yanmin Cui1, Xuedong Han1, Xiaopei Hu1
1College of Food Science, Shenyang Agricultural University, Shenyang 110161, China.
International journal of biological macromolecules
|October 27, 2023
概括
不同的物种产生不同的β-葡萄糖 (LG,YG,OG),具有独特的结构和特性. 这些变异影响它们的抗氧化和α-葡萄糖酶抑制活性,这对于有针对性的应用至关重要.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- β-葡萄糖是一种具有多种生物活性的多糖体.
- 了解来自不同来源的β-葡萄糖之间的结构和功能差异对于它们的最佳利用至关重要.
研究的目的:
- 为了比较Lentinula的结构,物理化学和生理特性,Edodes测试了β-葡萄糖 (LG),酵母β-葡萄糖 (YG) 和麦β-葡萄糖 (OG).
- 阐明这些β-葡萄糖的分子量,结构和功能活动之间的关系.
主要方法:
- 使用热水提取β-葡萄糖.
- 通过HPLC,FT-IR,SEM,XRD进行表征,刚果红色分析,AFM.
- 评估抗氧化活性 (DPPH,ABTS,HO激素清除,降低功率) 和α-葡萄糖酶抑制活性.
主要成果:
- LG,YG和OG具有不同的分子重量 (670,341,66 kDa) 和表面微观结构.
- LG和YG具有三螺旋结构;YG显示了最高的结晶度.
- 较高的分子量与增加的粘度和粘弹性相关;LG表现出优越的DPPH清除能力,而OG在α-葡萄糖酶抑制方面表现出色.
结论:
- 来自Lentinula edodes,酵母和麦的β-葡萄糖在它们的结构特征和物理化学性质上有显著差异.
- 这些结构变异导致明显的抗氧化和酶抑制功能.
- 这些发现为不同的β-葡萄糖来源的定制加工和应用提供了理论基础.
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