响应面优化碱降解红树莓籽高聚原花青素及对降血糖酶活性抑制作用
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摘要
采用响应面优化碱降解红树莓籽高聚原花青素工艺,并探究高聚原花青素及其水解后的低聚原花青素对降血糖酶活性抑制能力。在单因素基础上,以平均聚合度为响应值,采用Box-Behnken设计优化碱降解工艺,并通过α-Glu和α-Amy抑制率评价高聚原花青素降解前后降血糖效果。结果表明碱液浓度2.13%、料液比1∶10.25 (g/m L)、反应时间42 min、反应温度60℃条件下,原花青素平均聚合度由5.44降为2.14±0.11。红树莓籽高聚原花青素降解前后对α-Glu的IC50分别为0.730、0.291 mg/m L,对α-Amy的IC_(50)分别为0.578、0.342 mg/m L。红树莓籽高聚原花青素降解后提高了降血糖酶活性抑制效果,具有较好的体外降血糖作用,为天然降血糖药物开发提供依据。
The alkaline degradation on red raspberry seed high polymeric proanthocyanidins was optimized by response surface methodology The hypoglycemic enzyme inhibitory ability of high polymeric polyproanthocyanidins and oligomeric procyanidins were evaluated in this research. Based on single-factor test,average polymerization degree of proanthocyanidins was taken as index.Alkaline degradation conditions of high polymeric proanthocyanidins were optimized by Box-Behnken of response surface experiment.And the inhibition effect on α-glucosidase and α-amylase ability of high polymeric polyproanthocyanidins and oligomeric procyanidins were evaluated while inhibition rate was taken as index. The results showed that alkali concentration2.13%,solid-liquid ratio 1 ∶ 10.25( mg/m L),Degradation time 42 min,degradation temperature 60 ℃ made the average polymerization degree of proanthocyanidins dropped from 5.44 to 2.14 ± 0.11.The IC50 values of α-glucosidase for high polymeric polyproanthocyanidins and oligomeric procyanidins were 0.730 and 0.291 mg/m L,and their IC50 for α-amylase were0.578 and 0.342 mg/m L,respectively.The degradation products of high polymeric proanthocyanidins showed a good inhibitory effect on α-glucosidase and α-amylase. And the activity was higher than that of high polymeric polyproanthocyanidins. Thus oligomeric proanthocyanidins have good hypoglycemic activity and are a natural herb with potential hypoglycemic activities.
The alkaline degradation on red raspberry seed high polymeric proanthocyanidins was optimized by response surface methodology The hypoglycemic enzyme inhibitory ability of high polymeric polyproanthocyanidins and oligomeric procyanidins were evaluated in this research. Based on single-factor test,average polymerization degree of proanthocyanidins was taken as index.Alkaline degradation conditions of high polymeric proanthocyanidins were optimized by Box-Behnken of response surface experiment.And the inhibition effect on α-glucosidase and α-amylase ability of high polymeric polyproanthocyanidins and oligomeric procyanidins were evaluated while inhibition rate was taken as index. The results showed that alkali concentration2.13%,solid-liquid ratio 1 ∶ 10.25( mg/m L),Degradation time 42 min,degradation temperature 60 ℃ made the average polymerization degree of proanthocyanidins dropped from 5.44 to 2.14 ± 0.11.The IC50 values of α-glucosidase for high polymeric polyproanthocyanidins and oligomeric procyanidins were 0.730 and 0.291 mg/m L,and their IC50 for α-amylase were0.578 and 0.342 mg/m L,respectively.The degradation products of high polymeric proanthocyanidins showed a good inhibitory effect on α-glucosidase and α-amylase. And the activity was higher than that of high polymeric polyproanthocyanidins. Thus oligomeric proanthocyanidins have good hypoglycemic activity and are a natural herb with potential hypoglycemic activities.
引文
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[15]王佳音,张守文.玉米醒酒肽的脱苦工艺研究及表征分析[J].中国食品添加剂,2014,5:105-113.
[16]靳晓明,尤玲玲,冯超,等.苦瓜皂苷提取物微胶囊化缓释性能及体外对糖苷酶活性影响研究[J].食品工业科技,2014,35(16):145-148.
[17]李萌萌,吕长鑫,芦宇,等.纤维素酶辅助提取红树莓籽黄酮及其对α-葡萄糖苷酶和α-淀粉酶的抑制作用[J].中国食品学报,2017,17(11):99-107.
[18]Krentz A J,Bailey C J.Oral antidiabetic agents:Current role intype 2 diabetes mellitus[J].Drugs,2005,65:385-411.
[2]旷慧,王金玲,姚丽敏,等.6种东北地区红树莓果渣提取物的抗氧化活性差异[J].食品科学,2016,37(1):63-68.
[3]赵平,张月萍,刘俊英,等.原花青素分级分离[J].中国食品添加剂,2011(6):75-79.
[4]赵平,张月萍,任鹏.原花青素高聚体水解[J].中国食品添加剂,2012,5:124-128.
[5]苏现义.植物多糖降血糖作用研究进展[J].食品与药品,2014,16(4):7-8.
[6]Gonalez-abuin N,Pinen M,Casanova-marti A,et al.Procyanidins and their healthy protective effects against type 2diabetes[J].Current Medicinal Chemistry,2015,22(1):39-50.
[7]林珠灿,郭素华.中药多酚提取物对α-葡萄糖苷酶抑制作用的研究[J].中国现代医药杂志,2011,13(2):8-9.
[8]吴迪.树莓籽原花青素的降解及抗氧化研究[D].沈阳:沈阳农业大学,2014.
[9]施雅,雍克岚,汪凌波,等.金荞麦高聚原花青素的氢化降解反应[J].食品研究与开发,2010,31(3):138-141.
[10]苏惠娟.葡萄籽原花青素的降解工艺研究[D].北京:北京化工大学,2016.
[11]曹清丽,吕玉姣,林强.葡萄籽中原花青素降解工艺研究[J].化学世界,2014(8):475-478,504,508.
[12]魏冠红,魏作君,苏宝根,等.测定原花青素平均聚合度的一种新方法[J].中国食品学报,2006,6(6):112-116.
[13]Kwon Y,Apostolidis E,Shetty K.Inhibitory potential of wine and tea againstα-glucosidase andα-amylasefor management of hyperglycemia linked to type 2 diabetes[J].Journal of Food Biochemistry,2008,32:15-31.
[14]李胜华,伍贤进,曾军英,等.蛇含委陵菜总黄酮的体外和体内降血糖效果研究[J].食品科学,2014,35(11):246-250.
[15]王佳音,张守文.玉米醒酒肽的脱苦工艺研究及表征分析[J].中国食品添加剂,2014,5:105-113.
[16]靳晓明,尤玲玲,冯超,等.苦瓜皂苷提取物微胶囊化缓释性能及体外对糖苷酶活性影响研究[J].食品工业科技,2014,35(16):145-148.
[17]李萌萌,吕长鑫,芦宇,等.纤维素酶辅助提取红树莓籽黄酮及其对α-葡萄糖苷酶和α-淀粉酶的抑制作用[J].中国食品学报,2017,17(11):99-107.
[18]Krentz A J,Bailey C J.Oral antidiabetic agents:Current role intype 2 diabetes mellitus[J].Drugs,2005,65:385-411.