Structural characteristics of neutral polysaccharides purified from coix seed and its anti‐insulin resistance effects on HepG2 cells

IF 3.5 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Science & Nutrition Pub Date : 2024-09-09 DOI:10.1002/fsn3.4402

Guozhen Wu, Shuang Liu, Zhenqiang Wang, Xiao Wang

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Abstract

Coix seed is recognized as a functional medicinal food due to its valuable biological activities, with polysaccharides being the primary active compounds. In this study, an ultrasonic‐assisted enzymatic extraction technique was employed, and response surface methodology was used to optimize the yield of polysaccharides to 9.55 ± 0.26%. A novel neutral polysaccharide, CSPsN‐1, was purified with a molecular weight of 7.75 kDa. CSPsN‐1 was composed of arabinose, galactose, glucose, xylose, and mannose in molar ratios of 0.48: 7.92: 86.39: 2.42: 2.79. Its backbone composed of →4)‐α‐D‐Glcp‐(1→ and →3,4)‐α‐D‐Glcp‐(1→ units, with terminal residues of α‐D‐Glcp. In vitro experiments, CSPsN‐1 enhanced glucose consumption in insulin‐resistant HepG2 cells and upregulated GLUT4 expression by activating the PI3K/AKT signaling pathway. These findings suggest that CSPsN‐1 holds significant promise as a functional ingredient for treating insulin resistance and related metabolic disorders.

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从薏苡仁中提纯的中性多糖的结构特征及其对 HepG2 细胞的抗胰岛素抵抗作用

薏苡仁具有宝贵的生物活性，是公认的功能性药用食品，其中多糖是主要的活性化合物。本研究采用超声波辅助酶解萃取技术，并利用响应面法将多糖的得率优化至 9.55 ± 0.26%。纯化出分子量为 7.75 kDa 的新型中性多糖 CSPsN-1。CSPsN-1 由阿拉伯糖、半乳糖、葡萄糖、木糖和甘露糖组成，摩尔比为 0.48：7.92：86.39：2.42：2.79。其骨架由→4)-α-D-Glcp-(1→和→3,4)-α-D-Glcp-(1→单元组成，末端残基为α-D-Glcp。在体外实验中，CSPsN-1 通过激活 PI3K/AKT 信号通路，增强了耐胰岛素 HepG2 细胞的葡萄糖消耗，并上调了 GLUT4 的表达。这些研究结果表明，CSPsN-1 作为一种治疗胰岛素抵抗和相关代谢紊乱的功能性成分，具有广阔的前景。

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来源期刊

Food Science & Nutrition Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

5.10%

发文量

434

审稿时长

24 weeks

期刊介绍： Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.

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