文献类型：期刊文献

中文题名：固定化酶技术评价枸杞多糖降血糖活性研究

英文题名：Hypoglycemic Activities of Lycium Barbarum Polysaccharide by Immobilized Enzyme Technology

作者：刘旭霞[1];王欣[1];陈正君[1];南丹慧[1];杨扶德[1]

第一作者：刘旭霞

机构：[1]甘肃中医药大学药学院,甘肃兰州730000

第一机构：甘肃中医药大学药学院（西北中藏药协同创新中心办公室）

年份：2024

卷号：37

期号：3

起止页码：212

中文期刊名：解放军药学学报

外文期刊名：Pharmaceutical Journal of Chinese People's Liberation Army

基金：国家科技部重点研发计划项目,No.2018YFC1706305;甘肃省科技计划项目,No.21JR1RA271;2021年度甘肃高等学校产业支撑计划项目,No.2021CYZC-40;甘肃省教育厅2023年高校“创新之星”项目,No.2023CXZX-740。

语种：中文

中文关键词：枸杞多糖;固定化α-葡萄糖苷酶;降血糖活性

外文关键词：Lycium barbarum polysaccharide;immobilizedα-glucosidase;hypoglycemic activity

摘要：目的研究不同分子量段的枸杞多糖对α-葡萄糖苷酶活性的抑制作用,评价其降血糖活性。方法利用固定化酶技术,将α-葡萄糖苷酶固定到Fe3O4磁性纳米材料上,以对硝基苯基-α-D-吡喃葡萄糖苷为底物,通过高效液相色谱法测定酶解产物对硝基苯酚的含量,并计算酶抑制率,检测不同分子量段枸杞多糖对α-葡萄糖苷酶活性的影响。结果不同分子量段枸杞多糖均表现出一定的α-葡萄糖苷酶抑制性。其中枸杞多糖3和枸杞多糖1的抑制作用最好,当浓度为2.5mg·ml^(-1)时,枸杞多糖3的抑制率可达到74%,枸杞多糖1的抑制率为42%,是潜在的α-葡萄糖苷酶抑制剂药物来源。结论该方法评价了不同分子量段枸杞多糖对α-葡萄糖苷酶活性的抑制作用,为寻找潜在的枸杞降血糖成分提供了理论参考。
Objective To study the inhibitory effect of Lycium barbarum polysaccharides of different molecular weight segments onα-glucosidase activity and evaluate the hypoglycemic activity.Methodsα-glucosidase was immobilized on Fe3O4 magnetic nanomaterials.The content of p-Nitrophenol was determined by HPLC with p-Nitrophenyl-α-D-glucopyranoside as the substrate.The effects of lycium barbarum polysaccharides of different molecular weights onα-glucosidase activity were detected.Results All Lycium barbarum polysaccharides with different molecular weights showedα-glucosidase inhibition.Lycium barbarum polysaccharide 3 and lycium barbarum polysaccharides 1 had the best inhibitory effect.When the concentration was 2.5 mg·ml^(-1),the inhibition rate of Lycium barbarum polysaccharide 3 and Lycium barbarum polysaccharide 1 was 74%and 42%,respectively,which were potential sources ofα-glucosidase inhibitors.Conclusion This method can be used to evaluate the inhibitory effect of Lycium barbarum polysaccharides of different molecular weight segments onα-glucosidase activity,which provides evidence for searching for potential hypoglycemic components of Lycium barbarum L.