Food and Fermentation Industries >

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

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

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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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

Cite this article

HUANG Shaojie , LUO Zhifeng , TAO Qian , LI Pan , DU Bing . Hypoglycemic effect of polysaccharides and oligosaccharides from fermented Morinda officinalis[J]. Food and Fermentation Industries, 2022 , 48(7) : 43 -49 . DOI: 10.13995/j.cnki.11-1802/ts.028911

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