Effects of simulated gastrointestinal digestion in vitro on the chemical properties, antioxidant activity, α-amylase and α-glucosidase inhibitory activity of polysaccharides from Inonotus obliquus. (January 2018)

• Record Type: Journal Article
• Authors: Wang, Cong; Li, Weiwei; Chen, Zhongqin; Gao, Xudong; Yuan, Guoqi; Pan, Yuxiang; Chen, Haixia
• Is Part Of: Food research international. Volume 103(2018)
• Page Start: 280
• Page End: 288
• Publication Date: 2018-01
• Subjects: Inonotus obliquus polysaccharides -- Gastrointestinal digestion -- Physiochemical property -- Antioxidant activity -- α-amylase and α-glucosidase inhibitory activities; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2017.10.058
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: This study was aimed to investigate the impacts of gastrointestinal digestion in vitro on the physicochemical properties and the biological activities of polysaccharides from Inonotus obliquus (UIOPS-1). Results showed that the monosaccharides composition, structure and conformation of polysaccharides were remarkably altered, and the molecular weight (Mw) of UIOPS-1 was steadily decreased from 105.02 kDa to 88.97 kDa and 36.74 kDa after simulated digestion. The reducing ends were increased and the free monosaccharides includingd -glucose, d -galactose andd -xylose were released suggested that the degradation of UIOPS-1 was caused by disrupting the aggregates and glycosidic bonds. The antioxidant activities of UIOPS-1 were significantly increased after gastric digestion ( P < 0.05), however, they were decreased after intestinal digestion. The α-amylase and α-glucosidase inhibitory activities of UIOPS-1 were significantly increased after digestion indicating a good control of postprandial hyperglycemia ( P < 0.001). The results indicated that UIOPS-1 still exhibited antioxidant and antihyperglycemic potential after gastrointestinal digestion, which could be considered as a promising candidate for functional foods. Graphical abstract: Highlights: The molecular weight of UIOPS-1 was decreased in the three digestion phases. The chemical composition, structure and conformation of UIOPS-1 were obviously altered after digestion. The antioxidant activities of UIOPS-1 were remarkably changed after digestion ( P < 0.05). The α-amylase and α-glucosidase inhibitory activities of UIOPS-1 were significantly increased after digestion ( P < 0.05).