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The Inhibitory Effects of Hericium erinaceus beta-glucan on in vitro Starch Digestion

文献类型： 外文期刊

作者： Ma, Bowen 1 ; Feng, Tao 2 ; Zhang, Sanfeng 2 ; Zhuang, Haining 1 ; Chen, Da 3 ; Yao, Lingyun 2 ; Zhang, Jingsong 1 ;

作者机构： 1.Shanghai Acad Agr Sci, Natl Engn Res Ctr Edible Fungi, Shanghai, Peoples R China

2.Shanghai Inst Technol, Sch Perfume & Aroma Technol, Shanghai, Peoples R China

3.Ohio State Univ, Dept Food Sci & Technol, Columbus, OH 43210 USA

关键词： Hericium erinaceus; beta-glucan; starch digestion; structure; mechanism

期刊名称：FRONTIERS IN NUTRITION （ 影响因子：6.576； ）

ISSN： 2296-861X

年卷期： 2021 年 7 卷

页码：

收录情况： SCI

摘要： beta-glucan has attracted extensive attention due to its health promoting effects, such as lowering the blood sugar and lipids levels, and enhancing immunity. In this study, three different beta-glucans (HEBG-1, HEBG-2, HEBG-3) were obtained from Hericium erinaceus by sodium hydroxide, beta-1,3-glucanase and beta-1,6-glucanase, respectively. The effects of the glucans on in vitro digestion of wheat starch were investigated by Englyst method. We found that addition of HEBGs significantly reduced the digestibility of starch, showing as decreased RDS and pGI, and increased SDS and RS content. In addition, the inhibitory effects positively correlated with the molecular weight of HEBG. The triple helix structure in HEBG plays important roles in inhibiting starch digestion. And beta-1,3- glucan showed stronger inhibitor effects than those of beta-1,6- glucan. This study unravels the mechanism of HEBG on inhibition of starch digestion and provides a theoretical understanding for the application of edible mushroom beta-glucan to the development of low glycemic index starchy foods.

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