Preparation, Structural Characterization and in Vitro Activity of Chromium Complexes of Sweet Corn Cob Polysaccharide

Weiye XIU; Xin WANG; Yumeng LI; Shiyou YU; Chenchen LI; Yu LUO; Zhuo ZHOU; Yongqiang MA

doi:10.13386/j.issn1002-0306.2022080338

Shipin gongye ke-ji (Jul 2023)

Preparation, Structural Characterization and in Vitro Activity of Chromium Complexes of Sweet Corn Cob Polysaccharide

Weiye XIU,
Xin WANG,
Yumeng LI,
Shiyou YU,
Chenchen LI,
Yu LUO,
Zhuo ZHOU,
Yongqiang MA

Affiliations

Weiye XIU: Key Laboratory of Cereal Food and Cereal Resources in Heilongjiang Province, School of Food Engineering, Harbin University of Commerce, Harbin 150028, China
Xin WANG: Key Laboratory of Cereal Food and Cereal Resources in Heilongjiang Province, School of Food Engineering, Harbin University of Commerce, Harbin 150028, China
Yumeng LI: Key Laboratory of Cereal Food and Cereal Resources in Heilongjiang Province, School of Food Engineering, Harbin University of Commerce, Harbin 150028, China
Shiyou YU: Key Laboratory of Cereal Food and Cereal Resources in Heilongjiang Province, School of Food Engineering, Harbin University of Commerce, Harbin 150028, China
Chenchen LI: Key Laboratory of Cereal Food and Cereal Resources in Heilongjiang Province, School of Food Engineering, Harbin University of Commerce, Harbin 150028, China
Yu LUO: Key Laboratory of Cereal Food and Cereal Resources in Heilongjiang Province, School of Food Engineering, Harbin University of Commerce, Harbin 150028, China
Zhuo ZHOU: Key Laboratory of Cereal Food and Cereal Resources in Heilongjiang Province, School of Food Engineering, Harbin University of Commerce, Harbin 150028, China
Yongqiang MA: Key Laboratory of Cereal Food and Cereal Resources in Heilongjiang Province, School of Food Engineering, Harbin University of Commerce, Harbin 150028, China

DOI: https://doi.org/10.13386/j.issn1002-0306.2022080338
Journal volume & issue: Vol. 44, no. 13
pp. 186 – 196

Abstract

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To enhance the biological activity of sweet corn cob polysaccharide, a sweet corn cob polysaccharide chromium complex (SCP80-Cr) was prepared, characterized and its in vitro activity was also explored. The results showed that the optimal process conditions for the preparation were pH10.1, reaction temperature 74 ℃, polysaccharide concentration of 3 mg/mL, and the reaction time of 60 min. The weight percentage of Cr(III) in SCP80-Cr was 21.08% and the elemental percentage was 6.67%. The characterization revealed that SCP80-Cr contained almost no protein, nucleic acid or pigment, while Cr was conjugated with SCP80 in the form of Cr-O and Cr-OH and had strong molecular agglomeration properties. The molar percentage of the monosaccharide composition of SCP80-Cr was mannose: glucose: galactose: xylose: arabinose = 0.58: 89.50: 4.65: 1.33: 3.58. The results of in vitro hypoglycemia experiments showed that the IC50 of SCP80-Cr on α-amylase and α-glucosidase inhibitions were 4.70±0.38 mg/mL and 3.99±0.26 mg/mL, respectively. Moreover, the results of in vitro antioxidant experiments showed that SCP80-Cr scavenged DPPH radicals and hydroxyl radicals with IC50 of 4.80±0.34 mg/mL and 4.99±0.28 mg/mL, respectively, indicating that SCP80-Cr had better in vitro hypoglycemic and antioxidant activities compared with SCP80. The results of the study provided some references for the study of sweet corn cob polysaccharides in functional foods.

Published in Shipin gongye ke-ji

ISSN: 1002-0306 (Print)
Publisher: The editorial department of Science and Technology of Food Industry
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.spgykj.com/indexen.htm

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