食品与发酵工业 >

2022 , Vol. 48 >Issue 7: 43 - 49

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028911

研究报告

发酵巴戟天中多糖和寡糖降血糖作用研究

  • 黄少杰 ,
  • 罗志锋 ,
  • 陶倩 ,
  • 黎攀 ,
  • 杜冰
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  • 1(华南农业大学 食品学院,广东 广州,510642)
    2(无限极(中国)有限公司,广东 广州,510623)
硕士研究生(杜冰教授为通信作者,E-mail:gzdubing@163.com)

收稿日期: 2021-08-04

  修回日期: 2021-11-29

  网络出版日期: 2022-04-27

基金资助

广东省重点领域研发计划项目(2020B020226008);广东省自然科学基金面上项目(2020A1515011268)

收起

Hypoglycemic effect of polysaccharides and oligosaccharides from fermented Morinda officinalis

  • HUANG Shaojie ,
  • LUO Zhifeng ,
  • TAO Qian ,
  • LI Pan ,
  • DU Bing
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  • 1(College of Food Science,South China Agricultural University,Guangzhou 510642,China)
    2(Infinitus(China) Co.LTD.,Guangzhou 510623,China)

Received date: 2021-08-04

  Revised date: 2021-11-29

  Online published: 2022-04-27

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摘要

多糖和寡糖是巴戟天的重要活性成分,对巴戟天的药用功效起着重要影响。该研究以发酵巴戟天为原料,通过探究发酵巴戟天中多糖和寡糖对α-葡萄糖苷酶和α-淀粉酶活性的抑制效果,并结合IR-HepG2细胞实验来评价这2种有效成分的降血糖作用。结果表明:发酵巴戟天中的多糖和寡糖单独或复配使用时,都能较好地抑制α-葡萄糖苷酶和α-淀粉酶的活性,且多糖的酶活性抑制能力强于寡糖。当多糖和寡糖复配的质量浓度大于0.5 IC50时,其对α-葡萄糖苷酶活性抑制存在显著的协同作用。此外,这2种有效组分都可一定程度地改善IR-HepG2细胞的胰岛素抵抗作用,促进IR-HepG2细胞对葡萄糖的摄取,且与质量浓度成正相关关系。该研究为发酵巴戟天活性成分的降血糖作用机制及效果提供了有价值的科学依据。

关键词： 发酵巴戟天; 多糖; 寡糖; α-葡萄糖苷酶; α-淀粉酶; IR-HepG2细胞; 降血糖

本文引用格式

黄少杰 , 罗志锋 , 陶倩 , 黎攀 , 杜冰 . 发酵巴戟天中多糖和寡糖降血糖作用研究[J]. 食品与发酵工业, 2022 , 48(7) : 43 -49 . DOI: 10.13995/j.cnki.11-1802/ts.028911

Abstract

Polysaccharides and oligosaccharides are the important active components of Morinda officinalis, which plays an important role in medicinal efficacy of M. officinalis. In order to evaluate the hypoglycemic effects of polysaccharides and oligosaccharides from fermented M. officinalis, the inhibitory effects of polysaccharides and oligosaccharides on the activities of α-glucosidase and α-amylase and the IR-HepG2 cell experiment were performed. The results showed that polysaccharides and oligosaccharides could inhibit the activities of α-glucosidase and α-amylase when polysaccharides and oligosaccharides were used alone or in combination. Interestingly, the inhibitory ability of polysaccharides was stronger than oligosaccharides. Furthermore, it had a significant synergistic effect on the inhibition of α-glucosidase activity when the mass concentration of polysaccharide and oligosaccharide compounds was greater than 0.5 IC50. Meanwhile, the two active components could improve the insulin resistance of IR-HepG2 cells to a certain extent and promote the glucose uptake of IR-HepG2 cells, which were accompanied by a positive correlation with mass concentration. This study provides a valuable scientific basis for the hypoglycemic mechanism and effect of fermented active components of M. officinalis.

Key words： fermented Morinda officinalis; polysaccharides; oligosaccharides; α-glucosidase; α-amylase; IR-HepG2 cells; hypoglycemic

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