Characterization of selenized polysaccharides from Ribes nigrum L. and its inhibitory effects on α-amylase and α-glucosidase

Zhao, Minshou; Bai, Jingwen; Bu, Xianyong; Yin, Yuting; Wang, Libo; Yang, Yu; Xu, Yaqin

doi:10.1016/j.carbpol.2021.117729

Cited by 62 publications

(13 citation statements)

References 59 publications

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“…As shown in the DTG curve, the maximum weight loss rate was 0.00741%/min for PPP at 308.11 • C, while the PPP-Cr(III) was 0.00955%/min at 310.55 • C. In addition, the curve was stabilized after 600 • C, and the residual weight was 24.61%, while PPP-Cr(III) was 20.28%. Additionally, the DSC curve of PPP showed that there were two endothermic peaks at 97.82 • C and 260.4 • C, while the PPP-Cr(III) at 64.4 • C and 312.8 • C. From these results, both PPP and PPP-Cr(III) have good thermal stability, while the thermal stability was slightly decreased after complexing Cr(III), which was consistent with the results of Zhao et al [40] and Gao et al [12]. In the polysaccharide-Cr(III) complex, the O-H groups in the natural polysaccharide could combine with CrCl 3 to form Cr-O groups [41].…”

Section: Thermal Analysissupporting

confidence: 90%

Structural Characterization and Hypoglycemic Activity of a Novel Pumpkin Peel Polysaccharide-Chromium(III) Complex

Zhang

et al. 2022

Foods

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The aim of our study was to synthesize a pumpkin peel polysaccharide (PPP)-Cr(III) complex and investigate its hypoglycemic activity. Firstly, a novel PPP-Cr(III) complex with a Cr content of 23.77 mg/g was synthesized and characterized. Physicochemical characterization indicated that PPP-Cr(III) had some changes in chemical composition, monosaccharide composition, and morphological structure compared with PPP. The molecular weights of PPP-Cr(III) and PPP were 1.398 × 106 g/mol and 3.386 × 106 g/mol, respectively, showing a lower molecular weight after the introduction of Cr(III). Fourier transform infrared spectroscopy showed that a new characteristic absorption peak of Cr-O appeared at 534 cm−1 in PPP-Cr(III), indicating that Cr(III) was successfully complexed with PPP. Secondly, the hypoglycemic activity of PPP-Cr(III) based on α-glucosidase inhibitory and insulin resistance (IR)-HepG2 cells was evaluated. Compared with PPP, PPP-Cr(III) exhibited a more significantly α-glucosidase inhibitory activity. The IR-HepG2 cells confirmed an obvious increase in glucose consumption. Western blot analysis demonstrated that the treated IR-HepG2 cells were able to increase the protein levels of p-AMPK and p-GSK-3β, indicating that IR-HepG2 cells exerted hypoglycemic activity via the AMPK/GSK-3β signaling pathway. These results suggested that PPP-Cr(III) had good hypoglycemic activity, which could provide theoretical support for the development of novel hypoglycemic products.

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Section: Thermal Analysissupporting

confidence: 90%

Structural Characterization and Hypoglycemic Activity of a Novel Pumpkin Peel Polysaccharide-Chromium(III) Complex

Zhang

et al. 2022

Foods

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“…The in vitro hypoglycemic activity of natural polysaccharides can be efficiently evaluated through the determination of their inhibitory rates on the activities of α-amylase and α-glucosidase [20,31,32]. Therefore, inhibitory effects of LLP-D and LLP-W against α-amylase and α-glucosidase were investigated.…”

Section: In Vitro Hypoglycemic Effects Of Llpsmentioning

confidence: 99%

“…Notably, compare LLP-W, LLP-D exhibited much stronger immunomodulatory effects, suggesting t In general, natural polysaccharides can inhibit enzymatic activities of α-amylase and α-glucosidase through binding to the enzymes and changing their structures [22,23]. Polysaccharides with low molecular weight are easy to bind with the active sites of enzymes [31,33]. Besides, acidic polysaccharides can increase the binding capacity due to the presence of electrophilic groups, such as keto or aldehyde [22].…”

Section: Immunomodulatory Effects Of Llpsmentioning

confidence: 99%

Deep Eutectic Solvent-Assisted Extraction, Partially Structural Characterization, and Bioactivities of Acidic Polysaccharides from Lotus Leaves

Feng

Huang

et al. 2021

Foods

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Lotus leaves are often discarded as byproducts in the lotus industry. Polysaccharides are regarded as one of the essentially bioactive components in lotus leaves. Therefore, in order to promote the application of lotus leaves in the functional food industry, the deep eutectic solvent (DES) assisted extraction of polysaccharides from lotus leaves (LLPs) was optimized, and structural and biological properties of LLPs extracted by DES and hot water were further investigated. At the optimal extraction conditions (water content of 61.0% in DES, extraction temperature of 92 °C, liquid-solid ratio of 31.0 mL/g and extraction time of 126 min), the maximum extraction yield (5.38%) was obtained. Furthermore, LLP-D extracted by DES and LLP-W extracted by hot water possessed the same sugar residues, such as 1,4-α-D-GalAp, 1,4-α-D-GalAMep, 1,3,6-β-D-Galp, 1,4-β-D-Galp, 1,5-α-L-Araf, and 1,2-α-L-Rhap, suggesting the presence of homogalacturonan (HG), rhamnogalacturonan I and arabinogalactan in both LLP-W and LLP-D. Notably, LLP-D was much richer in HG fraction than that of LLP-W, suggesting that the DES could assist to specifically extract HG from lotus leaves. Additionally, the lower molecular weight and higher content of uronic acids were observed in LLP-D, which might contribute to its much stronger in vitro antioxidant, hypoglycemic, and immunomodulatory effects. These findings suggest that the optimized DES assisted extraction method can be a potential approach for specific extraction of acidic polysaccharides with good bioactivities from lotus leaves for applications in the functional food industry.

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“…Simultaneously, polysaccharides may also bind to enzyme-substrate complexes. Naturally, polysaccharides may act in multiple ways simultaneously to achieve the inhibition of enzyme activity [ 36 , 37 ]. After binding with iron to form polysaccharide-iron complexes, this activity enhanced.…”

Section: Resultsmentioning

confidence: 99%

Structural Characterization, In Vitro Digestion Property, and Biological Activity of Sweet Corn Cob Polysaccharide Iron (III) Complexes

Xiu

Wang

et al. 2023

Molecules

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This study aimed to enhance the utilization value of sweet corn cob, an agricultural cereal byproduct. Sweet corn cob polysaccharide-ron (III) complexes were prepared at four different temperatures (40 °C, 50 °C, 60 °C, and 70 °C). It was demonstrated that the complexes prepared at different temperatures were successfully bound to iron (III), and there was no significant difference in chemical composition; and SCCP-Fe-C demonstrated the highest iron content. The structural characterization suggested that sweet corn cob polysaccharide (SCCP) formed stable β-FeOOH iron nuclei with −OH and −OOH. All the four complexes’ thermal stability was enhanced, especially in SCCP-Fe-C. In vitro iron (III) release experiments revealed that all four complexes were rapidly released and acted as iron (III) supplements. Moreover, in vitro antioxidant, α-glucosidase, and α-amylase inhibition studies revealed that the biological activities of all four complexes were enhanced compared with those of SCCP. SCCP-Fe-B and SCCP-Fe-C exhibited the highest in vitro antioxidant, α-glucosidase, and α-amylase inhibition abilities. This study will suggest using sweet corn cobs, a natural agricultural cereal byproduct, in functional foods. Furthermore, we proposed that the complexes prepared from agricultural byproducts can be used as a potential iron supplement.

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Characterization of selenized polysaccharides from Ribes nigrum L. and its inhibitory effects on α-amylase and α-glucosidase

Cited by 62 publications

References 59 publications

Structural Characterization and Hypoglycemic Activity of a Novel Pumpkin Peel Polysaccharide-Chromium(III) Complex

Structural Characterization and Hypoglycemic Activity of a Novel Pumpkin Peel Polysaccharide-Chromium(III) Complex

Deep Eutectic Solvent-Assisted Extraction, Partially Structural Characterization, and Bioactivities of Acidic Polysaccharides from Lotus Leaves

Structural Characterization, In Vitro Digestion Property, and Biological Activity of Sweet Corn Cob Polysaccharide Iron (III) Complexes

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