Hypoglycemic Effect of Chinese Yam (Dioscorea opposita rhizoma) Polysaccharide in Different Structure and Molecular Weight

文献类型： 外文期刊

第一作者： Li, Qian

作者： Li, Qian;Li, Wenzhi;Gao, Qunyu;Li, Qian;Zou, Yuxiao;Li, Wenzhi

作者机构：

关键词： Chinese yam;hypoglycemic effect;polysaccharides;structural characteristics

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）

ISSN： 0022-1147

年卷期： 2017 年 82 卷 10 期

页码：

收录情况： SCI

摘要： Three new Chinese yam polysaccharides (namely HSY, huaishanyao in Chinese) were isolated using the methods of boiled water extraction and stepwise ethanolic precipitation, combined with the tangential flow ultrafiltration membrane system. Their molecular weights were determined by high performance gel permeation chromatography. Three type yam polysaccharides in different molecular weight were isolated: HSY-I (>50 kDa), HSY-II (10 to 50 kDa), HSY-III (<10 kDa). The monosaccharide and glycosidic bond links composition were analyzed with GC and Smith degradation. The structure characteristics were further discussed combined with infrared spectrophotometry. Dexamethasone-induced insulin resistance glucose/lipid metabolism diabetic mice model was established to evaluate the hypoglycemic effect of different concentration of HSY and different molecular weights polysaccharide HSY-I, HSY-II, and HSY-III. The results indicated that the HSY polysaccharide mixture, HSY-I and HSY-II had hypoglycemic effect.

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