中国农业科学 ›› 2023, Vol. 56 ›› Issue (2): 357-367.doi: 10.3864/j.issn.0578-1752.2023.02.012

• 食品科学与工程 • 上一篇    下一篇

杏鲍菇多糖及其消化产物对淀粉消化酶的抑制及相互作用

徐倩(),王晗,马赛,胡秋辉,马宁,苏安祥,李辰,马高兴()   

  1. 南京财经大学食品科学与工程学院/江苏省现代粮食流通与安全协同创新中心/江苏高校粮油质量安全控制及深加工重点实验室,南京 210023
  • 收稿日期:2022-03-31 接受日期:2022-06-24 出版日期:2023-01-16 发布日期:2023-02-07
  • 通讯作者: 马高兴,E-mail:magaoxing@nufe.edu.cn
  • 作者简介:徐倩,E-mail:XuQian_email@163.com
  • 基金资助:
    国家自然科学基金(31901623);江苏省研究生科研与实践创新计划(KYCX21_1516);江苏高校优势学科建设工程资助项目(PAPD)

Inhibition and Interaction of Pleurotus eryngii Polysaccharide and Its Digestion Products on Starch Digestive Enzymes

XU Qian(),WANG Han,MA Sai,HU QiuHui,MA Ning,SU AnXiang,LI Chen,MA GaoXing()   

  1. College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023
  • Received:2022-03-31 Accepted:2022-06-24 Online:2023-01-16 Published:2023-02-07

摘要:

【目的】以杏鲍菇多糖(PEP)为原料,探究其基本理化性质和对葡萄糖扩散和吸附能力的影响。利用体外模拟消化模型制备PEP模拟消化产物(D-PEP),探究PEP和D-PEP对与糖代谢相关的消化酶活性的影响,并进一步评价其与α-葡萄糖苷酶的相互作用。【方法】首先基于前人的研究方法对PEP的基本理化性质进行评价;然后采用DNS法测定PEP和D-PEP对α-淀粉酶活力的抑制效果,采用对硝基苯-α-D-吡喃葡萄糖苷(PNPG)法测定对α-葡萄糖苷酶抑制率;最后采用荧光光谱法研究PEP和D-PEP与α-葡萄糖苷酶的相互作用。【结果】PEP具备良好的溶解/溶胀性、持水/持油性,且其对葡萄糖扩散和吸附能力具有一定的抑制作用。PEP对麦芽糖酶和α-葡萄糖苷酶具有显著的抑制作用,对α-淀粉酶没有抑制作用,当PEP浓度为4 mg·mL-1时,其对麦芽糖酶和α-葡萄糖苷酶的抑制率分别为(77.20±2.71)%和(78.91±0.51)%。然而消化产物D-PEP对3种酶都有显著的抑制作用,4 mg·mL-1的D-PEP对α-淀粉酶、麦芽糖酶和α-葡萄糖苷酶的抑制率分别为(84.08±1.79)%、(20.58±1.20)%和(95.58±0.12)%。荧光光谱法结果表明,随着PEP和D-PEP浓度增大,α-葡萄糖苷酶的内源荧光逐渐减弱,且其对α-葡萄糖苷酶的内源荧光淬灭以静态淬灭为主,其结合位点大于等于1。【结论】与PEP相比,D-PEP不仅能抑制麦芽糖酶和α-葡萄糖苷酶活性,对α-淀粉酶活力也有显著的抑制效果,D-PEP对淀粉消化酶表现出更好的抑制效果,可在一定程度上影响机体糖代谢。

关键词: 杏鲍菇多糖, 消化产物, α-葡萄糖苷酶, 荧光淬灭

Abstract:

【Objective】In the present study, the investigation on the basic physicochemical properties of Pleurotus eryngii polysaccharide (PEP) and its related effects on diffusion and adsorption of glucose were conducted. PEP mimetic digestion products (D-PEP) were prepared using an in vitro stimulated digestion model to explore the effects of PEP and D-PEP on the digestive enzymes activities associated with glucose metabolism, as well as the interaction between PEP/D-PEP and α-glucosidase. 【Method】Firstly, the basic physicochemical properties of PEP were detected based on the methods in previous studies. Then the inhibitory effects of PEP/D-PEP on α-amylase and α-glucosidase activities were evaluated by DNS method and 4-Nitrophenyl α-D-glucopyranoside (PNPG) method, respectively. Finally, the relationship between PEP/D-PEP and α-glucosidase was studied with the utilization of the fluorescence spectroscopy technique. 【Result】 PEP displayed great potential on the solubility, swelling property, water and oil holding capacities, and favorable inhibition on glucose diffusion and adsorption. Moreover, PEP had obvious inhibitory effects on maltase and α-glucosidase, while it did not suppress the activity of α-amylase. Specifically, PEP with its concentration of 4 mg·mL-1 exhibited (77.20±2.71)% inhibition ratio on maltase activity, while (78.91±0.51)% inhibition ratio on α-glucosidase activity. However, the digestion product D-PEP showed significant inhibition on the activities of all these three enzymes, with 4 mg·mL-1 of D-PEP inhibiting α-amylase, maltase, and α-glucosidase by (84.08±1.79)%, (20.58±1.20)%, and (95.58±0.12)%, respectively. The outcomes of fluorescence spectroscopy showed that the endogenous fluorescence of α-glucosidase was gradually decreased along with the increasing of the PEP/D-PEP concentration, and the quenching of the endogenous fluorescence of α-glucosidase by PEP/D-PEP was mainly static quenching, with the number of binding sites greater than or equal to 1. 【Conclusion】In summary, D-PEP not only inhibited maltase and α-glucosidase activities but also showed great potential inhibition effects on α-amylase activity compared with PEP. Herein, D-PEP displayed stronger inhibitory effect on amylase and could be considered affect glucose metabolism to a certain degree.

Key words: Pleurotus eryngii polysaccharides, digestion product, α -glucosidase, fluorescence quenching