Ultrasound-induced modifications of Auricularia auricula polysaccharides: Implications for antioxidant and glucose-lowering activities
文献类型： 外文期刊
作者： Yu, Te 1 ; Dai, Yonggang 2 ; Wang, Zifei 1 ; Gao, Yang 2 ; Wu, Qiong 1 ;
作者机构： 1.Changchun Univ, Coll Food Sci & Engn, Dept Food Sci & Engn, 6543 Satellite Rd, Changchun 130022, Peoples R China
2.Jilin Acad Agr Sci, Changchun 130033, Jilin, Peoples R China
关键词： Auricularia auricula polysaccharides; Ultrasonic degradation; Antioxidant activity; Hypoglycemic activity; Hypolipidemic activity; Functional food
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 25 卷
页码：
收录情况： SCI
摘要： High molecular mass and poor solubility of Auricularia auricula polysaccharides (AAP) limit their physiological activity. This study employed ultrasonic degradation to address these challenges. Ultrasonic treatment reduced the molecular mass of AAP from 1 x 105 Da to 3.8 x 103-8 x 104 Da, enhanced hydroxyl group exposure, and significantly improved solubility, with dissolution time reduced to one-ninth of the pre-degradation level at 20 degrees C. The antioxidant activities of AAP were enhanced after ultrasonic degradation, with DPPH scavenging IC50 reduced from 3.58 mg/mL to 2.07 mg/mL and hydroxyl radical IC50 from 2.28 mg/mL to 1.77 mg/mL. Hypoglycemic effects were improved, with alpha-amylase and alpha-glucosidase inhibition rates increasing by 5.06 % and 5.81 %, respectively. Bile acid binding for MBS improved by 28.6 %, indicating ultrasonic degradation enhanced hypolipidemic activity. This study demonstrates ultrasonic degradation is a green, efficient method to improve AAP's functional properties, which broadens its applications in functional foods and health supplements.
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