Purification, Preliminary Structural Characterization, and In Vitro Inhibitory Effect on Digestive Enzymes by β-Glucan from Qingke (Tibetan Hulless Barley)
Background and Objective. Qingke (Tibetan hulless barley, Hordeum vulgare L.) contains a high content of β-glucan among all the cereal varieties. Although β-glucan has multiple physiological functions, the physiological function of qingke β-glucan was few studied. In this study, the β-glucan was iso...
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | Advances in Polymer Technology |
| Online Access: | http://dx.doi.org/10.1155/2020/2709536 |
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| author | Jialiang Hu Yue Wu Huifang Xie Wanyin Shi Zhiyuan Chen Dan Jiang Hui Hu Xiangwei Zheng Jian Xu Yuejun Yang Yuancai Liu |
| author_facet | Jialiang Hu Yue Wu Huifang Xie Wanyin Shi Zhiyuan Chen Dan Jiang Hui Hu Xiangwei Zheng Jian Xu Yuejun Yang Yuancai Liu |
| author_sort | Jialiang Hu |
| collection | DOAJ |
| description | Background and Objective. Qingke (Tibetan hulless barley, Hordeum vulgare L.) contains a high content of β-glucan among all the cereal varieties. Although β-glucan has multiple physiological functions, the physiological function of qingke β-glucan was few studied. In this study, the β-glucan was isolated, purified, determined the structural characterization, and measured the inhibitory activity to enzymes correlating blood sugar and lipid. Methods. β-Glucan was isolated from enzymatic aqueous extract of qingke by using deproteinization, decolorization, DEAE-52 column chromatography, and sepharose CL-4B agarose gel column chromatography. The structure of the β-glucan was determined using FT-IR and 13C-NMR spectra analysis, and molecular mass by use of HPSEC-dRI-LS. The kinematic viscosity was measured. The inhibitory effects of this β-glucan on four enzymes were investigated. Results. This β-glucan had a uniform molecular weight of 201,000 Da with β-(1⟶4) as the main chain and β-(1⟶3) as a side chain. The β-glucan presented a relatively strong inhibitory activity on α-glucosidase, moderate inhibition on invertase, and a weak inhibition on α-amylase, whereas it did not inhibit lipase. Conclusion. The study indicates that the enzymatic β-glucan from qingke has the potential as natural auxiliary hypoglycemic additives in functional medicine or foods. |
| format | Article |
| id | doaj-art-d9323ef3fe3e47a5b8d47b025c19931e |
| institution | Kabale University |
| issn | 0730-6679 1098-2329 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Advances in Polymer Technology |
| spelling | doaj-art-d9323ef3fe3e47a5b8d47b025c19931e2025-02-03T01:27:03ZengWileyAdvances in Polymer Technology0730-66791098-23292020-01-01202010.1155/2020/27095362709536Purification, Preliminary Structural Characterization, and In Vitro Inhibitory Effect on Digestive Enzymes by β-Glucan from Qingke (Tibetan Hulless Barley)Jialiang Hu0Yue Wu1Huifang Xie2Wanyin Shi3Zhiyuan Chen4Dan Jiang5Hui Hu6Xiangwei Zheng7Jian Xu8Yuejun Yang9Yuancai Liu10Shanghai University of Traditional Chinese Medicine Engineering Research Center of Modern Preparation Technology of TCM, Ministry of Education, ChinaHubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co. Ltd., ChinaBiotechnology Research & Innovation Department, Shanghai Huangdian Investment Co., Ltd, ChinaHubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co. Ltd., ChinaJing Brand Chizhengtang Pharmaceutical Co., Ltd., ChinaJing Brand Chizhengtang Pharmaceutical Co., Ltd., ChinaHubei Provincial Traditional Chinese Medicine Formula Granule Engineering Technology Research Center, Huangshi, ChinaShanghai University of Traditional Chinese Medicine Engineering Research Center of Modern Preparation Technology of TCM, Ministry of Education, ChinaHubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co. Ltd., ChinaHubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co. Ltd., ChinaHubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co. Ltd., ChinaBackground and Objective. Qingke (Tibetan hulless barley, Hordeum vulgare L.) contains a high content of β-glucan among all the cereal varieties. Although β-glucan has multiple physiological functions, the physiological function of qingke β-glucan was few studied. In this study, the β-glucan was isolated, purified, determined the structural characterization, and measured the inhibitory activity to enzymes correlating blood sugar and lipid. Methods. β-Glucan was isolated from enzymatic aqueous extract of qingke by using deproteinization, decolorization, DEAE-52 column chromatography, and sepharose CL-4B agarose gel column chromatography. The structure of the β-glucan was determined using FT-IR and 13C-NMR spectra analysis, and molecular mass by use of HPSEC-dRI-LS. The kinematic viscosity was measured. The inhibitory effects of this β-glucan on four enzymes were investigated. Results. This β-glucan had a uniform molecular weight of 201,000 Da with β-(1⟶4) as the main chain and β-(1⟶3) as a side chain. The β-glucan presented a relatively strong inhibitory activity on α-glucosidase, moderate inhibition on invertase, and a weak inhibition on α-amylase, whereas it did not inhibit lipase. Conclusion. The study indicates that the enzymatic β-glucan from qingke has the potential as natural auxiliary hypoglycemic additives in functional medicine or foods.http://dx.doi.org/10.1155/2020/2709536 |
| spellingShingle | Jialiang Hu Yue Wu Huifang Xie Wanyin Shi Zhiyuan Chen Dan Jiang Hui Hu Xiangwei Zheng Jian Xu Yuejun Yang Yuancai Liu Purification, Preliminary Structural Characterization, and In Vitro Inhibitory Effect on Digestive Enzymes by β-Glucan from Qingke (Tibetan Hulless Barley) Advances in Polymer Technology |
| title | Purification, Preliminary Structural Characterization, and In Vitro Inhibitory Effect on Digestive Enzymes by β-Glucan from Qingke (Tibetan Hulless Barley) |
| title_full | Purification, Preliminary Structural Characterization, and In Vitro Inhibitory Effect on Digestive Enzymes by β-Glucan from Qingke (Tibetan Hulless Barley) |
| title_fullStr | Purification, Preliminary Structural Characterization, and In Vitro Inhibitory Effect on Digestive Enzymes by β-Glucan from Qingke (Tibetan Hulless Barley) |
| title_full_unstemmed | Purification, Preliminary Structural Characterization, and In Vitro Inhibitory Effect on Digestive Enzymes by β-Glucan from Qingke (Tibetan Hulless Barley) |
| title_short | Purification, Preliminary Structural Characterization, and In Vitro Inhibitory Effect on Digestive Enzymes by β-Glucan from Qingke (Tibetan Hulless Barley) |
| title_sort | purification preliminary structural characterization and in vitro inhibitory effect on digestive enzymes by β glucan from qingke tibetan hulless barley |
| url | http://dx.doi.org/10.1155/2020/2709536 |
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