Physicochemical characteristics and biological activities of polysaccharides from the leaves of different loquat (Eriobotrya japonica) cultivars.

Autor: Fu Y; Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China., Yuan Q; Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China., Lin S; Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China., Liu W; Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China., Du G; Sichuan Provincial Institute for Food and Drug Control, Chengdu, Sichuan, China., Zhao L; Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China., Zhang Q; Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China., Lin DR; Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China., Liu YT; Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China., Qin W; Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China., Li DQ; Department of Pharmacy, the Second Hospital of Hebei Medical University, Shijiazhuang, China. Electronic address: deqli@163.com., Wu DT; Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China. Electronic address: DT_Wu@sicau.edu.cn.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2019 Aug 15; Vol. 135, pp. 274-281. Date of Electronic Publication: 2019 May 22.
DOI: 10.1016/j.ijbiomac.2019.05.157
Abstrakt: In order to explore polysaccharides from loquat leaves (LLPs) as functional food ingredients for prevention and treatment of obesity and type 2 diabetes, the physicochemical characteristics, in vitro binding properties, and inhibitory effects on α-amylase and α-glucosidase of polysaccharides from the leaves of different loquat cultivars, including 'Baiyu', 'Chuannong8', 'Yuanbao', and 'Dawuxing', were investigated and compared. Results showed that the contents of total uronic acids and degree of esterification in LLPs ranged from (27.04 ± 1.76)% to (41.46 ± 1.91)%, and from (20.54 ± 0.11)% to (26.90 ± 0.10)%, respectively. The weight-average molecular weights of LLPs ranged from 4.307 × 10 6  Da to 5.101 × 10 6  Da, and the major constituent monosaccharides of LLPs were rhamnose, galacturonic acid, arabinose, and galactose. Furthermore, LLPs exerted strong in vitro fat binding, cholesterol binding, and bile acid binding capacities, as well as remarkable inhibitory effects on α-amylase and α-glucosidase, which might be attributed to their molecular weights, molecular weight distributions, and degree of esterification. Results are helpful for better understanding of chemical structures and bioactivities of polysaccharides from loquat leaves, and LLPs had good potential to be explored as functional food ingredients for prevention and treatment of obesity and type 2 diabetes.
(Copyright © 2019 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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