Effect of Acetylation of Polyssaccharide from Zizyphus jujuba Fruit on Its alpha-Glycosidase and Hyaluronidase Inhibitory Activities

文献类型: 外文期刊

第一作者: Jiao Zhonggao

作者: Jiao Zhonggao;Liu Jie-chao;Zhou Hongping;Wang Sixin

作者机构:

关键词: Zizyphus jujuba;polysaccharide;acetylation;alpha-glycosidase;hyaluronidase

期刊名称:PROCEEDINGS OF 2009 INTERNATIONAL CONFERENCE OF NATURAL PRODUCT AND TRADITIONAL MEDICINE, VOLS 1 AND 2

ISSN:

年卷期: 2009 年

页码:

收录情况: SCI

摘要: In order to understand the effect of acetylation on the biological activities of Zizyphus jujuba fruit polysaccharide, the Zizyphus jujuba fruit polysaccharide (ZJP) was acetylated by using glacial acetic acid method and acetic anhydride method respectively, and the inhibitory effects of acetylated Zizyphus jujuba fruit polysaccharide (Ace-ZJP) on the activity of (x-glycosidase and hyaluronidase were investigated using in vitro model system. Results indicated that all of Zizyphus jujuba fruit polysaccharide and its acetylated derivatives showed some degree of inhibitory activity towards alpha-glycosidase and hyaluronidase, and these findings may account for the traditionally use of its dry fruit as medicine for curing diseases and health care. Acetylation could significantly improve the inhibitory effect of ZJP on alpha-glycosidase but had reverse effect towards hyaluronidase. These results suggest that acetylation can alter the biological activities of Zizyphus jujuba fruit polysaccharide diversely. While adding new information valuable for a better understanding of the structure-activity relationship of Zizyphus jujuba fruit polysaccharide, these findings are of significance in the discovery and development of new and stronger biological activities of Zizyphus jujuba fruit polysaccharide to be utilized in both health food and medicine.

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