Hypoglycemic Activity of Self-Assembled Gellan Gum-Soybean Isolate Composite Hydrogel-Embedded Active Substance-Saponin

Tao Wu; Jinghuan Cheng; Jinxuan Zhang; Hongxi Zhao; Wenjie Sui; Qiaomei Zhu; Yan Jin; Min Zhang

doi:10.3390/foods11223729

Foods (Nov 2022)

Hypoglycemic Activity of Self-Assembled Gellan Gum-Soybean Isolate Composite Hydrogel-Embedded Active Substance-Saponin

Tao Wu,
Jinghuan Cheng,
Jinxuan Zhang,
Hongxi Zhao,
Wenjie Sui,
Qiaomei Zhu,
Yan Jin,
Min Zhang

Affiliations

Tao Wu: State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Jinghuan Cheng: State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Jinxuan Zhang: State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Hongxi Zhao: State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Wenjie Sui: State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Qiaomei Zhu: State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Yan Jin: State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Min Zhang: China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin 300392, China

DOI: https://doi.org/10.3390/foods11223729
Journal volume & issue: Vol. 11, no. 22
p. 3729

Abstract

Read online

In order to avoid hemolysis caused by direct dietary of kidney tea saponin, complex gels based on gellan gum (GG) and soybean isolate protein (SPI) loaded with saponin were created in the present study by using a self-assembly technique. Studies were conducted on the rheological characteristics, encapsulation effectiveness, molecular structure, microstructure, and hypoglycemic activity of GG/SPI-saponin gels. Increasing the concentration of SPI helped to enhance the strength and energy storage modulus (G′) of the gels, and the incorporation of high acylated saponin allowed the whole gel to undergo sol–gel interconversion. The encapsulation efficiency showed that GG/SPI-saponin was 84.52 ± 0.78% for saponin. Microstructural analysis results suggested that GG and SPI were bound by hydrogen bonds. The in vitro digestion results also indicated that saponin could be well retained in the stomach and subsequently released slowly in the intestine. In addition, the in vitro hypoglycemic activity results showed that the IC50 of encapsulated saponin against α-glucosidase and α-amylase were at 2.4790 mg/mL and 1.4317 mg/mL, respectively, and may be used to replace acarbose for hypoglycemia.

Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

About the journal

Abstract

Keywords