Optimization of Polysaccharide Extraction Technology From Perilla frutescens Leaves and Its α-Glucosidase Inhibition Activity

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Xiaocui Liu, Zhongqiao Li, Lin Xu, Yinzhen Pan, Wenlong Li, Xialin Ran, Zhengyang Meng, Jiaorui Zhang, Yage Xing
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Abstract

Perilla frutescens (PF) processes medicinal and edible properties, making its flowers, stems, leaves, and fruits versatile and valuable. This study optimizes extraction and evaluates the α-glucosidase inhibitory activity of Perilla frutescens leaf (PFL) polysaccharides. It compared PFL polysaccharides extraction efficiency using hot water, cellulase-assisted, and microwave-assisted extraction. The experimental results demonstrated that the enzymatic extraction method yielded the highest extraction yield, reaching 4.64%. We used response surface methodology to investigate the four main influencing factors to optimize the enzymatic extraction. The optimized conditions resulted in an improved extraction yield of 6.29%. For optimal enzymatic extraction, use a solid-liquid ratio of 1:35 g·mL−1, a temperature of 50°C, a time of 120 min, and an enzyme content of 1500 U/g. This study also investigated the α-glucosidase inhibition by Perilla frutescens leaf polysaccharides (PFLPs). The results confirmed that PFLP exhibited an inhibitory effect on α-glucosidase, indicating their potential to be utilized as α-glucosidase inhibitor. The study found reversible noncompetitive inhibition, providing valuable clues for finding new potential hypoglycemic drugs from natural sources.

Abstract Image

紫苏叶多糖提取工艺优化及其α-葡萄糖苷酶抑制活性研究
紫苏(Perilla frutescens, PF)具有药用和食用的特性,使其花、茎、叶和果实用途广泛,价值不菲。本研究对紫苏叶多糖的提取工艺进行了优化,并对其α-葡萄糖苷酶抑制活性进行了评价。比较了热水提取法、纤维素酶辅助提取法和微波辅助提取法对PFL多糖的提取效率。实验结果表明,酶提法提取率最高,达4.64%。采用响应面法考察了4个主要影响因素对酶提工艺的影响。优化后的工艺条件使其提取率提高到6.29%。最佳酶解条件为:料液比1:35 g·mL−1,温度50℃,时间120 min,酶含量1500 U/g。研究了紫苏叶多糖(PFLPs)对α-葡萄糖苷酶的抑制作用。结果表明,PFLP对α-葡萄糖苷酶具有抑制作用,具有作为α-葡萄糖苷酶抑制剂的潜力。该研究发现了可逆的非竞争性抑制作用,为从天然资源中寻找新的潜在降糖药提供了有价值的线索。
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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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