Preparation, structure and α-glucosidase inhibitory of oligosaccharides by enzymatic hydrolysis from Annona squamosa polysaccharide

Structurally Modified Polysaccharides: Physicochemical Properties, Biological Activities, Structure–Activity Relationship, and Applications

“…This process inhibits the activity of α-glucosidase. 88 Following complex enzymatic hydrolysis, the polysaccharide found in sweet potato stems and leaves markedly increased the inhibition rate of αglucosidase and α-amylase, and this inhibition rate increased in a concentration-dependent manner as the polysaccharide concentration increased. Due to the enzymatic treatment, intermolecular forces and microstructures were altered along with the intermolecular aggregation state and chemical composition of polysaccharides.…”

“…Enzymes can alleviate hypoglycemia by binding the exposed hydroxyl groups to amino acid residues in digestive enzymes by breaking the glycosidic bonds of polysaccharides. This process inhibits the activity of α-glucosidase . Following complex enzymatic hydrolysis, the polysaccharide found in sweet potato stems and leaves markedly increased the inhibition rate of α-glucosidase and α-amylase, and this inhibition rate increased in a concentration-dependent manner as the polysaccharide concentration increased.…”

Preparation, Structural Analysis, and Intestinal Probiotic Properties of a Novel Oligosaccharide from Enzymatic Degradation of Huangshui Polysaccharide

“…Traditional degradation methods, such as chemical and physical degradation, suffer from various disadvantages such as byproduct formation, low target product yield, complex operations, and significant environmental pollution. 6 Recently, many functional oligosaccharides have been produced via enzymatic degradation methods, which offer advantages such as high yield, low environmental impact, mild reaction conditions, and minimal byproduct formation. 7 Baijiu, the national alcohol of China, is produced through a solid-state fermentation process that yields a brownish-yellow and viscous liquid called Huangshui (HS).…”

“…Currently, the industrial production of functional oligosaccharides mainly relies on monosaccharide synthesis and/or polysaccharide degradation methods. Traditional degradation methods, such as chemical and physical degradation, suffer from various disadvantages such as byproduct formation, low target product yield, complex operations, and significant environmental pollution . Recently, many functional oligosaccharides have been produced via enzymatic degradation methods, which offer advantages such as high yield, low environmental impact, mild reaction conditions, and minimal byproduct formation …”