Acetylation of the polysaccharide from Houttuynia cordata rhizome and their α-glucosidase inhibition mechanism.
J Food Sci
; 89(5): 2672-2683, 2024 May.
Article
en En
| MEDLINE
| ID: mdl-38602052
ABSTRACT
In this study, the polysaccharide (RHCP) extracted from Houttuynia cordata rhizome was acetylated through the acetic anhydride method. The physicochemical properties of RHCP and its acetylated derivatives (Ac-RHCP) were determined by infrared spectra, scanning electron microscopy, and Congo red test. Meanwhile, the α-glucosidase inhibition mechanism of RHCP and Ac-RHCP was analyzed by inhibition kinetics, and circular dichroism and fluorescence spectroscopy. Ac-RHCP resulted in a more porous surface structure and 1.83-fold higher solubility compared with RHCP. At a concentration of 6 mg/mL, the α-glucosidase inhibition rate of Ac-RHCP was 75.40%, while that of RHCP was 44.68%. RHCP and Ac-RHCP inhibited α-glucosidase in a mixed-type manner, reduced the endogenous fluorescence of α-glucosidase, affected the microenvironment of amino acid residues, and changed the conformation of α-glucosidase. The study indicates that Ac-RHCP exhibits a certain level of α-glucosidase inhibition, demonstrating its potential as a functional food for glycemic control.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Polisacáridos
/
Rizoma
/
Alfa-Glucosidasas
/
Houttuynia
/
Inhibidores de Glicósido Hidrolasas
Idioma:
En
Revista:
J Food Sci
Año:
2024
Tipo del documento:
Article
País de afiliación:
China
Pais de publicación:
Estados Unidos