Yemei Dai , Yujing He , Yuan Ma, Xuan Yang, Yongli Huang, Hongmei Min, Xiaocui Liu
{"title":"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","authors":"Yemei Dai , Yujing He , Yuan Ma, Xuan Yang, Yongli Huang, Hongmei Min, Xiaocui Liu","doi":"10.1016/j.jff.2024.106524","DOIUrl":null,"url":null,"abstract":"<div><div>The <em>in vitro</em> research found that <em>Auricularia auricula-judae (A. auricula</em>) crude polysaccharides showed hypoglycemic and antioxidant properties, whereas purified polysaccharides were more effective. <em>A. auricula</em> 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. <em>A. auricula</em> polysaccharide showed smooth, flaky structures, with a small portion exhibiting a filamentous and spherical morphology. <em>A. auricula</em> 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 <em>A. auricula</em> polysaccharides could be used as natural hypoglycemic agents.</div></div>","PeriodicalId":360,"journal":{"name":"Journal of Functional Foods","volume":"122 ","pages":"Article 106524"},"PeriodicalIF":3.8000,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Purification, structural analysis, and hypoglycemic activity of Auricularia auricula-judae polysaccharides extracted with natural deep eutectic solvents\",\"authors\":\"Yemei Dai , Yujing He , Yuan Ma, Xuan Yang, Yongli Huang, Hongmei Min, Xiaocui Liu\",\"doi\":\"10.1016/j.jff.2024.106524\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>The <em>in vitro</em> research found that <em>Auricularia auricula-judae (A. auricula</em>) crude polysaccharides showed hypoglycemic and antioxidant properties, whereas purified polysaccharides were more effective. <em>A. auricula</em> 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. <em>A. auricula</em> polysaccharide showed smooth, flaky structures, with a small portion exhibiting a filamentous and spherical morphology. <em>A. auricula</em> 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 <em>A. auricula</em> polysaccharides could be used as natural hypoglycemic agents.</div></div>\",\"PeriodicalId\":360,\"journal\":{\"name\":\"Journal of Functional Foods\",\"volume\":\"122 \",\"pages\":\"Article 106524\"},\"PeriodicalIF\":3.8000,\"publicationDate\":\"2024-11-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Functional Foods\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1756464624005267\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Functional Foods","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1756464624005267","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Purification, structural analysis, and hypoglycemic activity of Auricularia auricula-judae polysaccharides extracted with natural deep eutectic solvents
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.
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.
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