Degradation of blue honeysuckle polysaccharides, structural characteristics and antiglycation and hypoglycemic activities of degraded products. (May 2021)

• Record Type: Journal Article
• Authors: Ma, Conglei; Bai, Jingwen; Shao, Chuntian; Liu, Junwen; Zhang, Yu; Li, Xiaoqing; Yang, Yu; Xu, Yaqin; Wang, Libo
• Is Part Of: Food research international. Volume 143(2021)
• Publication Date: 2021-05
• Subjects: Blue honeysuckle polysaccharides -- H2O2-Vc -- Degradation kinetics -- Structural characteristics -- Antiglycation activities -- Hypoglycemic effects; H2O2-Vc hydrogen peroxide-ascorbic acid -- AGEs glycation end products -- HO hydroxyl radical -- DPPH 1, 1-diphenyl-2-picrylhydrazyl -- BHP blue honeysuckle polysaccharide -- D50 degraded polysaccharide at 50 °C -- D70 degraded polysaccharide at 70 °C -- PBHP purified blue honeysuckle polysaccharide -- PD50 purified degraded polysaccharide at 50 °C -- PD70 purified degraded polysaccharide at 70 °C -- RS reducing sugar -- DNS 3, 5-dinitrosalicylic acid -- TFA trifluoroacetic acid -- GC gas chromatography -- HPLC high performance liquid chromatography -- FT-IR fourier transform infrared -- NMR nuclear magnetic resonance -- SEM scanning electron microscope -- AG aminoguanidine -- IR inhibition rate; 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.2021.110281
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Degradation kinetics models of blue honeysuckle polysaccharides were set up. Two degraded polysaccharides (D50 and D70) were obtained by H2 O2 -Vc treatment. Physicochemical and structural characteristics of two polysaccharides were analyzed. D50 and D70 exerted significant antiglycation activities and hypoglycemic effects. Abstract: In this study, H2 O2 -Vc (hydrogen peroxide-ascorbic acid) oxidation system under 50 and 70 °C was developed to degrade blue honeysuckle polysaccharides. The results suggested that viscosity-average molecular weight was decreased and reducing sugar content was raised with the rise of time or temperature. The degradation was fitted to the second-order reaction kinetics. The gas chromatography revealed two degraded polysaccharides were consisted of six monosaccharides (Gal A, Rha, Ala, Gal, Glu, Man) with different ratios, and eight types of sugar residues were confirmed using nuclear magnetic resonance. Based on the linearity ( R 1 ), branching ( R 2 ), branch size ( R 3 ) calculation, PD70 (purified degraded polysaccharide at 70 °C) had a more linear structure and longer side chains comparing to PD50 (purified degraded polysaccharide at 50 °C). The absence of triple helical structure and sheet-like aggregation with rough surface were confirmed by the Congo red test and scanning electron. Rheological characterization proved the two degraded polysaccharides exhibited shear-thinning behavior and viscoelastic property. Besides, the two degraded polysaccharides displayed strong antiglycation activities, inhibitory effects against α -amylase and α -glucosidase, and exhibited competitive inhibitory kinetics. These findings support the potential application of blue honeysuckle polysaccharides as the treatment of diabetes.