文章摘要
乙酰化修饰对黑穗醋栗果实多糖结构特性及活性的影响
Effects of acetylation modification on structural characteristics and bioactivities of polysaccharides from black currant
投稿时间:2019-04-04  修订日期:2019-06-06
DOI:
中文关键词: 黑穗醋栗多糖  乙酰化  活性  α-葡萄糖苷酶抑制动力学
英文关键词: blackcurrant polysaccharide  acetylation  activities  α-glucosidase inhibition kinetics
基金项目:国家自然科学青年基金资助项目(31600276);黑龙江省博士后启动基金资助项目(LBH-Q17030)
作者单位E-mail
徐雅琴 东北农业大学 xu-yaqin@163.com 
付雪婷 东北农业大学理学院  
王丽波 东北农业大学理学院  
刘博 东北农业大学理学院  
车发 东北农业大学理学院  
杨昱 东北农业大学 yangyu_002@163.com 
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中文摘要:
      利用乙酸酐对黑穗醋栗果实多糖(BP)进行乙酰化修饰,选择其中低、中、高三种取代度(DS)的乙酰化多糖ABP-1(DS = 0.14±0.02)、ABP-2(DS = 0.28±0.02)和ABP-3(DS =0.55±0.01),考察了乙酰化对BP单糖组成、形貌特征等结构特性及活性的影响。FTIR和GC结果表明,乙酰化修饰对BP碳链主要特征没有影响,ABP-1、ABP-2、ABP-3和BP均含有半乳糖醛酸、鼠李糖、阿拉伯糖、木糖、甘露糖、葡萄糖、半乳糖,但其物质的量分数不同。刚果红实验显示,乙酰化多糖和BP均无三螺旋结构;SEM结果表明,乙酰化多糖和BP外观形状不同。活性实验结果表明,乙酰化多糖有较强的自由基(DPPH·、OH·、O2-·)清除活性,及α-淀粉酶和α-葡萄糖苷酶的抑制活性,大小顺序为:BP < ABP-1 < ABP-2 < ABP-3 < 阳性对照(Vc或 阿卡波糖)。α-葡萄糖苷酶抑制动力学结果表明,BP和乙酰化多糖对α-葡萄糖苷酶的抑制属于竞争性抑制。
英文摘要:
      The acetylation modification of blackcurrant fruit polysaccharide (BP) was carried out by using acetic anhydride. The acetylated polysaccharides with low, medium and high degrees of substitution including ABP-1 (DS = 0.14±0.02) , ABP-2 (DS = 0.28±0.02) and ABP-3 (DS = 0.55±0.01) , were selected to study the effects of acetylation modification on the structural characteristics (monosaccharide composition and morphological features) and bioactivities of BP. FT-IR analysis and GC analysis confirmed that the acetylation modification had no effect on the main structure of BP, and ABP-1, ABP-2, ABP-3 contained the same monosaccharide species (galacturonic acid, rhamnose, arabinose, xylose, mannose, glucose, galactose) as those of BP but at different molar ratios. The Congo red test showed that the acetylated polysaccharides and BP had no triple helix structure, SEM analysis indicated that the surface morphology of acetylated polysaccharides was different from that of BP. The activity test results showed that the acetylated polysaccharides had strong free radical (DPPH·, OH·, O2-·) scavenging ,α-amylase and α-glucosidase inhibitory activities. The order was: BP < ABP-1 < ABP-2 < ABP-3 < positive control(Vc or acarbose). The results of α-glucosidase inhibition kinetics showed that the inhibitory effects of BP and acetylated polysaccharides on α-amylase were reversible and exhibited a competitively inhibitory process.
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