文章摘要
张华峰,王艺,杨晓华,彭磊,王喆之.滇黄精多糖的结构及对葡萄糖苷酶的抑制作用[J].精细化工,2019,36(4):
滇黄精多糖的结构及对葡萄糖苷酶的抑制作用
Structure and Inhibitory Activity against α-glucosidase of Polygonatum kingjanttm Polysaccharides
投稿时间:2018-09-01  修订日期:2018-11-23
DOI:
中文关键词: 滇黄精  多糖  结构表征  α-葡萄糖苷酶  热重分析  中药现代化技术
英文关键词: Polygonatum kingjanttm  polysaccharides  structural characterization  α-glucosidase  thermogravimetric analysis  modernization technology of traditional Chinese medicines
基金项目:国家自然科学基金项目(面上项目,重点项目,重大项目)
作者单位E-mail
张华峰 陕西师范大学 isaacsau@sohu.com 
王艺 陕西师范大学  
杨晓华 西安交通大学  
彭磊 云南省澜沧澎勃生物药业公司  
王喆之 陕西师范大学  
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中文摘要:
      采用FTIR、CD等技术分析了滇黄精(Polygonatum kingjanttm)多糖的化学结构,运用SEM方法观察了多糖的微观形貌,使用TGA技术探讨了多糖的热稳定性,分析了滇黄精多糖对α-葡萄糖苷酶、α-淀粉酶活力的效应。结果发现:滇黄精多糖中存在吡喃糖苷键,可能是含有糖醛酸的酸性多糖。多糖样品在210nm波长处有明显的正cotton效应。多糖主要包括多网孔片状结构和多分支链聚集结构两种微观形貌。在248~350℃内,多糖样品的损失率最大,在30~200℃内次之,在400~700℃内最小。滇黄精多糖不会抑制α-淀粉酶活力,但能明显抑制α-葡萄糖苷酶活力,其半抑制浓度(IC50)为4.572g/L。
英文摘要:
      Chemical structure of Polygonatum kingjanttm polysaccharides was determined Fourier-transform infrared spectroscopy (FTIR) and circular dichroism (CD). Micromorphology of polysaccharides was observed by scanning electron microscopy (SEM). Thermal stability of polysaccharides was evaluated by thermogravimetric analysis (TGA). And effects of Polygonatum kingjanttm polysaccharides on α-glucosidase and α-amylase were investigated. The results suggested that there were pyranosidic linkages in Polygonatum kingjanttm polysaccharides. And Polygonatum kingjanttm polysaccharides might be acidic polysaccharides containing uronic acids. Polysaccharides exhibited positive cotton effect at wavelength of 210 nm. Micromorphology of polysaccharides included porous sheet-like structure and multichain aggregation structure. The loss rate of polysaccharides was high at 248~350 ℃, followed by 30~200 ℃ and 400~700 ℃. Polygonatum kingjanttm polysaccharides did not effectively inhibit α-amylase, but drastically inhibit α-glucosidase with IC50 (concentration that inhibited enzyme activity by 50%) of 4.572 g/L.
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