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Moisture and caking resistant Tremella fuciformis polysaccharides microcapsules with hypoglycemic activity

文献类型： 外文期刊

作者： Niu, Ben 1 ; Feng, Simin 2 ; Xuan, Shuangqing 2 ; Shao, Ping 2 ;

作者机构： 1.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310021, Peoples R China

2.Zhejiang Univ Technol, Dept Food Sci & Technol, Hangzhou 310014, Zhejiang, Peoples R China

3.Zhejiang Univ Technol, China Natl Light Ind, Key Lab Food Macromol Resources Proc Technol Res, Hangzhou 310014, Zhejiang, Peoples R China

关键词： Tremella fuciformis; Polysaccharides microcapsules; Maltodextrin; Caking; Hypoglycemic

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2021 年 146 卷

页码：

收录情况： SCI

摘要： Tremella fuciformis polysaccharides (TPs) have attracted extensive attention as functional food constituents due to their bioactivity. However, beta-D-glucan obtained from TPs is readily degraded by oxidation and easy to absorb water and agglomerate. The purpose of this study was to reduce moisture adsorption and caking strength through spray drying by using maltodextrin as wall materials and explore the hypoglycemic effect and molecular mechanism of TPs microcapsules. It was observed that dextrose equivalent (DE) value and concentration of maltodextrin (MD) affect the morphology, encapsulation efficiency, loading capacity, water adsorption and caking strength of TPs microcapsules powder. The administration of TPs microcapsules powder prevented body weight and serum insulin loss, and significantly decreased the blood glucose level, serum triglycerides, as well as total cholesterol levels, which seemed to be related to increasing the glycogen synthesis and facilitating the glucose transportation by regulating the PI3K/Akt pathway.

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