Wang Rui, Liu Siling, Chen Yin, Xu Li, Zhang Leifang
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引用次数: 0
Abstract
Nostoc sphaeroides polysaccharides exhibit diverse bioactivities, but the link between their structural features and functional properties remains underexplored. In this study, a novel heteropolysaccharide, NS0-1, was extracted and purified from Nostoc sphaeroides Kütz., and characterized using FT-IR, AFM, GC-MS, HPLC, and NMR. The backbone consists of (1 → 4)-β-D-Glcp, (1 → 4)-α-D-Manp, and (1 → 4)-β-D-Xylp, with branches containing α-D-GlcUA, α-D-Galp, and (1 → 3,5)-β-D-Galf. Rare structural features such as O-2 acetylated mannose and galactofuranose were identified. NS0-1 showed moderate α-amylase inhibitory activity (36.11 % at 1 mg/mL), along with shear-thickening and weak gel-like rheological behavior. Molecular docking and 50 ns molecular dynamics simulations revealed stable binding with α-amylase through multiple hydrogen bonds, suggesting a structure-based inhibitory mechanism. These results highlight the importance of acetylation and branching in determining bioactivity and physicochemical properties. NS0-1 holds promise as a multifunctional ingredient in functional foods, particularly for glycemic control and texture modification. Further kinetic and in vivo studies are needed to confirm its therapeutic relevance.
期刊介绍:
Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.