The effect of ultrasound irradiation on the physicochemical properties and α-glucosidase inhibitory effect of blackberry fruit polysaccharide

By Zuman Dou, Chun Chen, Xiong Fu. Food Hydrocolloids, 2019

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Abstract In this study, the influence of ultrasound irradiation on the characterization and α-glucosidase inhibitory effect of polysaccharide from blackberry fruit (BBP, molecular weight of 591.39 kDa) was investigated. After degraded, BBP-8, BBP-16 and BBP-24 three fractions were obtained with molecular weight of 363.93, 249.51 and 177.42 KDa, respectively. Moreover, compared with the particle size of BBP (1070.5 nm), that of BBP-8, BBP-16 and BBP-24 were decreased to 679.9, 548.8 and 395.4 nm, respectively. However, the monosaccharide composition test, FT-IR, and tertiary structure analysis all indicated that the ultrasound did not destroy the primary structure of the original polysaccharide. In addition, the degraded polysaccharide (BBP-24) exhibited the stronger α-glucosidase inhibitory activity than that of BBP. By fluorescence spectrum and circular dichroism spectrum analysis, we found that the polysaccharide could induce the structure change like rigidity structure (α-helixe) and loop structure (random coil) of α-glucosidase to inhibit its activity by binding to the α-glucosidase. The polysaccharide with different molecular weight showed different binding capacity which was related to its inhibitory effect on the α-glucosidase. In general, the results suggested that appropriate degradation was benefit for the enhancement of the inhibitory effect on α-glucosidase of blackberry polysaccharide, and ultrasound irradiation was a green and efficient method to produce bioactivity-added polysaccharide for use in the functional food.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/742a05089c0e9ce6f68dd776d5dc6ac7241941cd