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酵母多糖化水凝的形成,结构特征和低血糖活性在体外

Chengyun Gan¹, Xiaoxue Yin¹, Yixuan He¹

¹School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

International journal of biological macromolecules

|March 30, 2025

概括

研究人员使用环保溶剂开发了新的酵母多糖化水凝 (H-YPs). 这些H-YP由于其结构和低血糖特性,对健康食品应用有很大的希望.

科学领域:

生物材料科学生物材料科学
食品科学食品科学食品科学
生物化学生物化学

背景情况:

酵母多糖具有有益的特性,如抗氧化剂和增强免疫力的作用.
酵母多糖的有限溶解性阻碍了它们的实际应用.
开发新的输送系统对于利用酵母多糖的潜力至关重要.

研究的目的:

从原始酵母多糖 (C-YP) 开发创新的酵母多糖水凝 (H-YPs).
描述准备好的H-YPs的结构和机械性能.
评估H-YP的体外低血糖活性和安全性.

主要方法:

作为原材料,使用了原始酵母多糖化物 (C-YP).
14%重量%的NaOH水溶液作为水凝制备的环保溶剂.
评估了机械性能 (硬度,凝强度),水含量和非细胞毒性.
进行了体外测试,以评估对α-葡萄糖酶和α-氨基酶的抑制活性.

主要成果:

准备好的H-YP具有多孔的网络结构和高含水量.
酵母多糖度的增加导致硬度 (665.0 gf) 和凝强度 (155.0 g*cm) 的提高.
H-YPs表现出非细胞毒性特征,维持细胞活力超过80%,以及对α-葡萄糖酶和α-氨基酶的显著抑制活性.

结论:

通过使用环保的NaOH溶液,成功开发了新型酵母多糖化水凝 (H-YPs).
H-YPs具有有利的机械性能和良好的生物相容性.
观察到的低血糖活性表明H-YPs在健康食品产品开发中的潜在应用.

关键词:

水凝是一种水凝.低血糖活动低血糖活动酵母中的多糖是酵母中的多糖.

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