摘要
实验目的:通过南瓜多糖(Pumpkin Polysaccharide,PP)对α-葡萄糖苷酶活性的影响,探讨南瓜多糖降血糖作用的可能机制。实验方法:实验依次采用加热浸提、有机溶剂分步萃取、减压浓缩、冷冻干燥等工艺方法制备南瓜多糖;提取正常大鼠小肠上段α-葡萄糖苷酶,酶活力采用p-硝基苯麦芽庚糖(PNPG)比色法进行测定,优化α-葡萄糖苷酶作用的最佳实验条件,考察南瓜多糖对α-葡萄糖苷酶活性的影响。实验结果:在实验优化的α-葡萄糖苷酶作用的反应条件下,即在反应时间2h、反应温度49℃、缓冲液pH6.0、底物PNPG浓度为10mmol/L的实验条件下,南瓜多糖对α-葡萄糖苷酶的抑制作用较弱。结论:南瓜多糖的降血糖作用不是通过抑制α-葡萄糖苷酶的活性实现的,而是通过其它途径实现的。
Objective：To investigate a possible mechanism of pumpkin polysaccharide on the hypoglycemic effect by studying the effect of pumpkin polysaccharide on α-glucosidase activity.Methods：The pumpkin polysaccharide was heat extraction,extracted by Organic solvent step with step,vacuum concentration and freeze dryness.Extract α-glucosidase from the upper small intestine of the normal rats.Glucosidase activity was assayed by using the PNPG substrate.Optimize the best experimental conditions while investigating the effect of pumpkin polysaccharide on α-glucosidase enzyme activity.Results：The pumpkin polysaccharide has a faintish inhibition on α-glucosidase while on the experimental conditions as follows：2hours reaction time,49℃ reaction temperature,buffer pH 6.0,PNPG substrate concentration of 10mmol/L.Conclusion：The hypoglycemic effect of pumpkin polysaccharide has not the inhibition to α-glucosidase activity,but another function.
出处
《中国食品添加剂》
CAS
北大核心
2011年第2期111-114,共4页
China Food Additives
基金
浙江省自然科学基金项目(Y3100532)
