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来自Alpiniae oxyphyllae的多糖体的物理化学特征和生物特性果

Risi Wang^1,2, Xinmei Ruan², Jun Chen²

¹School of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.

|June 27, 2024

概括

提取方法显著影响Alpinia oxyphylla多糖 (AOPs) 的特性. 不同的AOP表现出不同的抗氧化剂和α-氨酶抑制活性,指导特定工业应用的选择.

科学领域:

自然产品化学自然产品化学
食品科学与技术食品科学与技术
生物化学生物化学

背景情况:

阿尔皮尼亚氧果实是一种生物活性多糖的来源.
多糖具有多种生物活性,包括抗氧化剂和酶抑制作用.
提取方法可以显著改变多糖的物理化学和功能性质.

研究的目的:

用三种不同的方法从Alpiniae oxyphylla fructus中提取多糖:热水 (AOP-HW),盐酸 (AOP-AC) 和NaOH/NaBH4 (AOP-AL).
系统地比较提取的AOPs的物理化学性质,结构特征,抗氧化活性和α-amylase抑制活性.
为了确定提取溶剂对针对性应用的AOP特性的影响.

主要方法:

使用热水,盐酸和NaOH/NaBH4.4提取多糖.
物理化学性质的表征 (产量,糖成分,分子量).
对抗氧化活性 (DPPH,基,ABTS激素清除) 和α-氨酶抑制活性的评估.

主要成果:

AOP-AC显示出最高的产量 (13.76%) 和中性糖含量 (80.57%),但分子量最低 (121.28 kDa).
AOP-HW的产量最低 (4.54%),但分子量最高 (385.42 kDa).
AOP-AL富含阿拉比诺斯,银河酸和银河糖;AOP-HW和AOP-AC富含葡萄糖.
AOP-AL表现出优越的基因清除活动,而AOP-AC表现出最强的α-氨酶抑制.

结论:

提取方法极大地影响了Alpiniae oxyphylla多糖的物理化学和生物特性.
AOP-AL具有显著的抗氧化潜力,而AOP-AC是一种有前途的α-氨基酶抑制剂.
这些发现指导了针对特定工业应用,如功能性食品或营养保健品的适当AOP提取方法的选择.

关键词:

阿尔皮尼亚氧基基果果植物.抗氧化作用的抗氧化作用.提取方法提取方法物理化学特性物理化学特性聚糖类是一种多糖类.抑制α-氨基酶的抑制.

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