苦瓜多糖的制备、理化特征及降血糖作用  

Preparation,physicochemical characteristics and hypoglycemic effect of polysaccharides from Momordica charantia

作　　者：严学迎 梁秋萍 YAN Xueying;LIANG Qiuping(Krirk University,Bangkok 10220;Guangxi City Vocational University,Chongzuo 532200)

机构地区：[1]泰国格乐大学,曼谷10220 [2]广西城市职业大学,崇左532200

出　　处：《中国食品添加剂》2023年第3期135-141,共7页China Food Additives

基　　金：广西城市职业大学校级科研项目:健康中国背景下高血糖患者的膳食干预研究(编号:GXCVUKY2020B009)。

摘　　要：以苦瓜为原料,采用热水浸提,经DEAE-52离子交换树脂分离纯化得到两种苦瓜多糖(MCP-1和MCP-2)。经液相色谱测定MCP-1和MCP-2分子质量分别为5.62×10^(4)Da和4.13×10^(4)Da。理化特征结果表明,相比MCP-1,MCP-2的粒径和pH更低,溶解度更高。气相色谱分析结果表明,MCP-1和MCP-2由相同的7种单糖构成,但各单糖的相对含量比例不同。傅里叶红外光谱测定结果表明,MCP-1和MCP-2均含有5种糖残基。生物活性实验结果证实MCP-1和MCP-2对α-葡萄糖苷酶具有明显的抑制作用,二者的半抑制浓度分别为0.9 mg/mL和0.55 mg/mL。此外,MCP-1和MCP-2可通过提高胰岛素抵抗模型中HepG2细胞中己糖激酶和丙酮酸激酶的酶活力,从而增加葡萄糖消耗量。本研究可为苦瓜多糖的开发利用提供理论依据。Momordica charantia was used as raw materials,the polysaccharide from Momordica charantia was extracted by hot water,separated and purified by DEAE-52 ion exchange resin into two fractions(MCP-1 and MCP-2). The results of liquid chromatography showed that molecular masses of MCP-1 and MCP-2 were 5.62×10^(4)and 4.13 Da×10^(4)Da,respectively. Physicochemical characterization showed that compared with MCP-1,MCP-2 had lower particle size and pH,and higher solubility. Gas chromatography showed that both polysaccharides were composed of seven monosaccharides,but with different relative content ratios. The results of Fourier transform infrared(FTIR)spectroscopy indicated that both polysaccharides were composed of five sugar residues. Biological activity experiments confirmed that MCP-1 and MCP-2 had significant inhibitory effects on α-glucosidase,and their half-inhibitory concentrations were 0.9 mg/mL and 0.55 mg/mL,respectively. Furthermore,MCP-1 and MCP-2 could increase glucose consumption by increasing the enzymatic activities of hexokinase and pyruvate kinase in HepG2 cells through a model of insulin resistance. This study provides a theoretical basis for the development and utilization of Momordica charantia polysaccharides.

关 键 词：苦瓜 多糖 理化特性 降血糖作用 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS255.1[轻工技术与工程—食品科学与工程]