Purification, structural analysis, and hypoglycemic activity of Auricularia auricula-judae polysaccharides extracted with natural deep eutectic solvents

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2024-11-01 DOI:10.1016/j.jff.2024.106524

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Abstract

The in vitro research found that Auricularia auricula-judae (A. auricula) crude polysaccharides showed hypoglycemic and antioxidant properties, whereas purified polysaccharides were more effective. A. auricula polysaccharide was identified as a typical heteropolysaccharide, with a pyran-type sugar ring coupled via α- and β-type glycosidic linkage. The monosaccharide composition includes Man, Xyl, Ara, Glc, Rha, and galactose (Gal), at a molar ratio of 61.36:37.92:36.27:25.79:24.30:20.38, while also containing a small amount of galacturonic and glucuronic acid. A. auricula polysaccharide showed smooth, flaky structures, with a small portion exhibiting a filamentous and spherical morphology. A. auricula polysaccharides activate glycogen synthetase kinase 3β (GSK3β) phosphorylation, leading to increased hepatic glycogen production, and they reduce glucose synthesis and lower blood sugar levels by decreasing phosphoenolpyruvate carboxykinase (PEPCK) and glucose-6-phosphatase (G6Pase) enzyme activity, and enhancing FOXO1 phosphorylation. The findings suggested that A. auricula polysaccharides could be used as natural hypoglycemic agents.

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用天然深共晶溶剂提取的 Auricularia auricula-judae 多糖的纯化、结构分析和降血糖活性

体外研究发现，Auricularia auricula-judae（A. auricula）粗多糖具有降血糖和抗氧化特性，而纯化的多糖则更有效。经鉴定，枳实多糖是一种典型的杂多糖，由吡喃型糖环通过α型和β型糖苷键连接而成。单糖成分包括 Man、Xyl、Ara、Glc、Rha 和半乳糖（Gal），摩尔比为 61.36:37.92:36.27:25.79:24.30:20.38，同时还含有少量半乳糖醛酸和葡萄糖醛酸。金盏花多糖呈光滑的片状结构，小部分呈丝状和球状形态。枳壳多糖能激活糖原合成酶激酶 3β （GSK3β）的磷酸化，导致肝糖原生成增加，并通过降低磷酸烯醇丙酮酸羧激酶（PEPCK）和葡萄糖-6-磷酸酶（G6Pase）的酶活性，增强 FOXO1 的磷酸化，从而减少葡萄糖合成，降低血糖水平。研究结果表明，枳壳多糖可用作天然降血糖药。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.