Structural characterization, physicochemical properties and hypoglycemic activity of sulfated polysaccharides from Porphyra yezoensis

文献类型： 外文期刊

第一作者： Teng, Cong

作者： Teng, Cong;Li, Suling;Xu, Lujing;Ma, Kaiyang;Lu, Yifei;Feng, Jin;Chai, Zhi;Hu, Xindi;Li, Ying;Zhou, Wei

作者机构：

关键词： Sulfated polysaccharides; Physicochemical properties; Structural characterization; alpha-glucosidase inhibition; Insulin resistant; Porphyra yezoensis

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）

ISSN： 2212-4292

年卷期： 2024 年 62 卷

页码：

收录情况： SCI

摘要： A sulfate polysaccharide fraction (PYSP) was extracted and purified through DEAE cellucose-52 and Sephadex G-100 from Porphyra yezoensis. . The PYSP is an acidic polysaccharide with a Mw of 152.93 kDa. PYSP was composed of galactose, glucose, and Glc-UA sugars with a molar ratio of 82.38:5.02:12.59. PYSP has an irregular fragmentation structure, with a sulfuric acid group content of 43.93% +/- 0.47%. It suggested that PYSP has effective cholate and cholesterol adsorption capacity, alpha-glucosidase inhibition activity. When the concentration of PYSP was 1.0 mg/mL, the inhibition rates of alpha-glucosidase were 45.02%. PYSP could decrease alpha-helix and increase beta-fold and random curl of alpha-glucosidase. In addition, the in vitro hypoglycemic activities of PYSP were dose-dependent. PYSP could improve glucose consumption, glycogen synthesis, and pyruvate kinase activity in insulin-resistant HepG2 cells. These results suggested that PYSP is a novel material for functional hypoglycemic foods.

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