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Publishing Language: Chinese

Inhibition and Interaction of Pleurotus eryngii Polysaccharide and Its Digestion Products on Starch Digestive Enzymes

Qian XU(), Han WANG, Sai MA, QiuHui HU, Ning MA, AnXiang SU, Chen LI, GaoXing MA()
College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023
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Abstract

【Objective】

In the present study, the investigation on the basic physicochemical properties of Pleurotus eryngii polysaccharide (PEP) and its related effects on diffusion and adsorption of glucose were conducted. PEP mimetic digestion products (D-PEP) were prepared using an in vitro stimulated digestion model to explore the effects of PEP and D-PEP on the digestive enzymes activities associated with glucose metabolism, as well as the interaction between PEP/D-PEP and α-glucosidase.

【Method】

Firstly, the basic physicochemical properties of PEP were detected based on the methods in previous studies. Then the inhibitory effects of PEP/D-PEP on α-amylase and α-glucosidase activities were evaluated by DNS method and 4-Nitrophenyl α-D-glucopyranoside (PNPG) method, respectively. Finally, the relationship between PEP/D-PEP and α-glucosidase was studied with the utilization of the fluorescence spectroscopy technique.

【Result】

PEP displayed great potential on the solubility, swelling property, water and oil holding capacities, and favorable inhibition on glucose diffusion and adsorption. Moreover, PEP had obvious inhibitory effects on maltase and α-glucosidase, while it did not suppress the activity of α-amylase. Specifically, PEP with its concentration of 4 mg∙mL-1 exhibited (77.20±2.71)% inhibition ratio on maltase activity, while (78.91±0.51)% inhibition ratio on α-glucosidase activity. However, the digestion product D-PEP showed significant inhibition on the activities of all these three enzymes, with 4 mg∙mL-1 of D-PEP inhibiting α-amylase, maltase, and α-glucosidase by (84.08±1.79)%, (20.58±1.20)%, and (95.58±0.12)%, respectively. The outcomes of fluorescence spectroscopy showed that the endogenous fluorescence of α-glucosidase was gradually decreased along with the increasing of the PEP/D-PEP concentration, and the quenching of the endogenous fluorescence of α-glucosidase by PEP/D-PEP was mainly static quenching, with the number of binding sites greater than or equal to 1.

【Conclusion】

In summary, D-PEP not only inhibited maltase and α-glucosidase activities but also showed great potential inhibition effects on α-amylase activity compared with PEP. Herein, D-PEP displayed stronger inhibitory effect on amylase and could be considered affect glucose metabolism to a certain degree.

Keywords

Pleurotus eryngii polysaccharidesdigestion productα -glucosidasefluorescence quenching

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Scientia Agricultura Sinica
Volume 56 Issue 2,
January 2023
Pages 357-367
DOI: 10.3864/j.issn.0578-1752.2023.02.012
Cite this article:
XU Q, WANG H, MA S, et al. Inhibition and Interaction of Pleurotus eryngii Polysaccharide and Its Digestion Products on Starch Digestive Enzymes. Scientia Agricultura Sinica, 2023, 56(2): 357-367. https://doi.org/10.3864/j.issn.0578-1752.2023.02.012
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