Acidic polysaccharides from black ear and silver ear mushrooms modulated the release and transport of glucose from gelatinised sorghum starch during digestion. (15th June 2023)

• Record Type: Journal Article
• Authors: Tu, Juncai; Adhikari, Benu; Brennan, Margaret Anne; Luo, Siyuan; Cheng, Ping; Bai, Weidong; Brennan, Charles Stephen
• Is Part Of: Food chemistry. Volume 411(2023)
• Publication Date: 2023-06-15
• Subjects: Acidic mushroom polysaccharides -- Sorghum starch -- Glucose diffusion -- Glucose transport -- Caco-2 cells -- α-Glucosidase; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2023.135426
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: In vitro digestion/Caco-2 cells model was used for glucose transport study. Acidic mushroom polysaccharides reduced the amount of transported glucose. Acidic mushroom polysaccharides inhibited α-glucosidase activity through mixed type. Hypoglycaemic function of mushroom polysaccharides is related to their structure. Abstract: This study investigated the ability of acidic polysaccharides from Auricularia auricula-judae (AAP) and Tremella fuciformis (TFP) mushrooms to modulate starch digestion and absorption. Gelatinised sorghum starch was used as starch-rich material, and its digestion and glucose transport were determined through in vitro digestion/Caco-2 cells model. Results showed that fortification with 0.6% AAP/TFP increased the proportion of high molecular weight α-dextrin and delayed glucose diffusion from digested starch gels. Gelatinisation of sorghum starch with AAP and TFP reduced the amount of transported glucose by 34.2% and 38.7%, respectively. This reduction was related to the inhibition of AAP/TFP on α-glucosidase and the difficulty in the hydrolysis of high molecular weight maltooligosaccharides. The potential bonding of AAP/TFP to glucose transporter (SGLT1) also impeded glucose transport. The findings suggest that AAP/TFP could act as natural hypoglycaemic agents used in starch-based foods and provide a better understanding of the hypoglycaemic mechanism of mushroom polysaccharides.