Rong Li, Changyi Wu, Dongmei Wang, Cheng Tan, Muhammad Fattah Fazel, Huani Chen, Weiyun Chew, Venkata Sathya Saiappala Raju Velaga, Li Qian
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引用次数: 0
Abstract
Murraya tetramera Huang (MTH) is a traditional medicinal plant in western Guangxi and southeastern Yunnan, China. Residents commonly use it as tea. Preliminary experiments conducted by our research team revealed that the Murraya tetramera Huang polysaccharides (MTHPs) exhibit significant inhibitory effects on alpha-glucosidase (α-glucosidase) and alpha-amylase (α-amylase). In this study, MTHPs were purified using diethylaminoethyl cellulose-52 (DEAE-52) anion-exchange chromatography and Sephadex G-75 gel chromatography, resulting in a homogeneous polysaccharide named MTHP-2-a. Structural analysis indicates that MTHP-2-a has a weight-average molecular weight (Mw) of 62.25 kDa. It primarily consists of rhamnose (Rha), arabinose (Ara), galactose (Gal), and glucose (Glc). The backbone fragments include Araf-(1 ⟶, ⟶ 3)-Rhap-(1 ⟶, ⟶ 3)-Araf-(1 ⟶, ⟶ 5)-Araf-(1 ⟶, Glcp-(1 ⟶, ⟶ 2)-Araf-(1 ⟶, ⟶ 2,5)-Araf-(1 ⟶, Galp-(1 ⟶, ⟶ 4)-Galp-(1 ⟶, ⟶ 3)-Galp-(1 ⟶, ⟶ 6)-Glcp-(1 ⟶, ⟶ 6)-Galp-(1 ⟶, and ⟶ 3,6)-Galp-(1 ⟶. In vitro antidiabetic activity assays demonstrate that MTHP-2-a effectively inhibits α-amylase and α-glucosidase, with IC50 values of 1.24 ± 0.02 and 0.32 ± 0.004 mg/mL, respectively. For comparison, the well-known antidiabetic drug acarbose exhibited similar inhibitory effects, with IC50 values of 1.80 ± 0.06 mg/mL for α-amylase and 0.21 ± 0.006 mg/mL for α-glucosidase. These results suggest that MTHP-2-a exhibits comparable inhibitory potency to acarbose, a widely used antidiabetic agent. Furthermore, through both in vitro and in vivo experiments, MTHP-2-a can significantly exhibit hypoglycemic effects. The molecular structure and sugar composition of MTHP-2-a were purified and elucidated for the first time, revealing its strong potential for antihyperglycemic activity. These findings provide new insights into the pharmacological properties of MTHP and lay the foundation for its future development as an antidiabetic drug, supporting further pharmacological studies and preclinical trials.
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