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Research Article | Open Access

Purification, characterization and hypoglycemic activity of glycoproteins obtained from pea (Pisum sativum L.)

Gaoyixin Qina, Wu Xua, Junping Liua, Liyan Zhaob, Guitang Chena( )
Department of Food Quality and Safety/National R & D Center for Chinese Herbal Medicine Processing, China Pharmaceutical University, Nanjing 210009, China
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Peer review under responsibility of KeAi Communications Co., Ltd

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Abstract

This study aimed to isolate and characterize the structures of glycoproteins from peas and determine their hypoglycemic activity. The crude pea glycoproteins (PGP) were extracted by hot water and purified by diethylaminoethyl (DEAE)-Sepharose chromatography and Sephadex G-100 size-exclusion chromatography in sequence. Then three main fractions were obtained, namely PGP1, PGP2 and PGP3, with molecular weights of 897615, 846740 and 1194692Da, respectively. The physical and chemical properties of the three fractions were evaluated and compared by Fourier transform infrared spectroscopy (FT-IR), nuclear magnetic resonance (NMR), scanning electron microscope (SEM), high performance liquid chromatography (HPLC) and other analytical techniques. The fraction PGP2 with the highest hypoglycemic activity, was screened using the Caco-2 monolayer cell model. It can inhibit the uptake of glucose in the small intestine, as well as the activities of maltase and sucrase. After simulated gastrointestinal digestion, PGP2 significantly enhanced the inhibitory effect of α-glucosidase, and slightly reduced the inhibitory ability of α-amylase. In summary, PGP2 possessed strong hypoglycemic activity after digestion. These results indicated that PGP2 has the potential to be developed into a functional food or natural medicine for the treatment of type 2 diabetes mellitus.

Keywords

Structural characterizationGlycoproteinPea (Pisum sativum L.)Hypoglycemic activitySimulated gastrointestinal digestion

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Food Science and Human Wellness
Volume 10 Issue 3,
May 2021
Pages 297-307
DOI: 10.1016/j.fshw.2021.02.021
Cite this article:
Qin G, Xu W, Liu J, et al. Purification, characterization and hypoglycemic activity of glycoproteins obtained from pea (Pisum sativum L.). Food Science and Human Wellness, 2021, 10(3): 297-307. https://doi.org/10.1016/j.fshw.2021.02.021

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Received: 27 May 2020
Revised: 19 July 2020
Accepted: 07 August 2020
Published: 16 April 2021
© 2021 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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