The impact of ultrasonic-assisted extraction on the in vitro hypoglycemic activity of peach gum polysaccharide in relation to its conformational conversion
文献类型: 外文期刊
第一作者: Chen, Jiaxin
作者: Chen, Jiaxin;Xin, Guang;Bi, Jinfeng;Chen, Jiaxin;Zhou, Mo;Bi, Jinfeng
作者机构:
关键词: peach gum; polysaccharide; ultrasonic assisted extraction; conformation; alpha-glucosidase
期刊名称:JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE ( 影响因子:4.1; 五年影响因子:4.2 )
ISSN: 0022-5142
年卷期: 2024 年
页码:
收录情况: SCI
摘要: BackgroundPeach gum (PG) is an exudate of the peach tree (Prunus persica of the Rosaceae family), which consists primarily of polysaccharides with a large molecular weight and branching structure. Consequently, PG can only swell in water and does not dissolve easily, which severely limits its application. Current conventional extraction methods for PG polysaccharide (PGPS) are time consuming and inefficient. This study investigated the impact of ultrasonic-assisted extraction (UAE) on PGPS structure and conformation, and their relationship to hypoglycemic activity in vitro. ResultsIn comparison with conventional aqueous extraction, UAE enhanced PGPS yielded from 28.07-32.83% to 80.37-84.90% (w/w) in 2 h. It drastically decreased the molecular size and conformational parameters of PGPS, including weight-average molecular weight (Mw), number-average molecular weight (Mn), z-average radius of gyration (Rg), hydrodynamic radius (Rh) and instrinsic viscosity ([eta]) values. Peach gum polysaccharide conformation converted extended molecules to flexible random coil chains or compact spheres with no obvious primary structure alteration. Furthermore, UAE altered the flow behavior of PGPS solution from that of a non-Newtonian fluid to that of a Newtonian fluid. As a result, PGPS treated with UAE displayed weaker inhibitory activity than untreated PGPS, mostly because UAE weakens the binding strength of PGPS to alpha-glucosidase. However, this negative effect of UAE on PGPS activity was compensated by the increased solubility of polysaccharide. This enabled PGPS to achieve a wider range of doses. ConclusionUltrasonic-assisted extraction is capable of degrading PGPS efficiently while preserving its primary structure, resulting in a Newtonian fluid solution. The degraded PGPS conformations displayed a consistent correlation with their inhibitory effect on alpha-glucosidase activity. (c) 2024 Society of Chemical Industry.
分类号:
- 相关文献
作者其他论文 更多>>
-
Osmotic dehydration with different agents induced pectin diversity: Physicochemical and structural properties of pectin from instant controlled pressure drop dried peach chips
作者:Wang, Fengzhao;Bi, Jinfeng;Xie, Jin;Wang, Jingxuan;Lyu, Jian;Wang, Fengzhao;Bi, Jinfeng;Wang, Jingxuan
关键词:Osmotic dehydration; Pectin; Trehalose; Thermal stability; Rheological properties
-
Synergistic mechanism of steam blanching and freezing conditions on the texture of frozen yellow peaches based on macroscopic and microscopic properties
作者:Xian, Meilin;Bi, Jinfeng;Hu, Lina;Xie, Yitong;Zhao, Yinuo;Jin, Xin
关键词:blanching; freezing conditions; microstructure; textural quality; water holding capacity; yellow peaches
-
Disparity Mechanisms in Browning of Golden Nectarine and Chun Xue Peach Fruit during Postharvest Storage and Pulping: Biochemical Characteristics and Oxidative Stress
作者:Xie, Yitong;Bi, Jinfeng;Xie, Yitong;Bi, Jinfeng;Jin, Xin
关键词:Peach pulp; Browning discrepancy; Reactive oxygen species; Polyphenol metabolism; Carotenoid
-
The potential of glucosidase and glucose oxidase for aroma improvement in concentrated peach puree based on volatilomics and metabolomics
作者:Liu, Gege;Chen, Qinqin;Gou, Min;Bi, Jinfeng
关键词:Enzyme treatments; Off-flavor; Cooked; 1-octen-3-one; Grassy; Floral
-
Higher molecular weight pectin inhibits ice crystal growth and its effect on the microstructural and physical properties of pectin cryogels
作者:Ma, Youchuan;Bi, Jinfeng;Feng, Shuhan;Yi, Jianyong;Ma, Youchuan;Wu, Zhonghua
关键词:Pectin; Molecular weight; Ice crystal; Freeze drying; Texture
-
Effect of pectin structure on the in vitro bioaccessibility of carotenoids in simulated juice model
作者:Liu, Jianing;Bi, Jinfeng;Liu, Xuan;Liu, Dazhi;Liu, Xuan;Liu, Jianing;Fogliano, Vincenzo;Dekker, Matthijs;Verkerk, Ruud;Liu, Dazhi
关键词:beta-Carotene bioaccessibility; Pectic polymers; Homogalacturonan; Rhamnogalacturonan-I; Rhamnogalacturonan-II; Digestive fluids
-
Effect of different food matrices on the bioaccessibility of vitamin D3 3 in beverage systems: Comparison between juice and liquid milk
作者:Fu, Shaojie;Bi, Jinfeng;Jiang, Xiyu;Liu, Meng;Liu, Xuan;Bi, Jinfeng;Liu, Xuan;Jiang, Xiyu;Liu, Meng
关键词:Vitamin D 3; Bioaccessibility; Food matrices; Juice; Liquid milk; In vitro digestion