摘要
以黄芩多糖(SBP)为原料、磷酸根含量与体外降血糖活性的加权值(Q)为考察指标,通过单因素实验优选了SBP磷酸化的工艺参数,比较了磷酸化修饰前后黄芩多糖的理化特性和体外降血糖活性。结果表明,在SBP与磷酸化试剂物质的量比1∶10、反应时间2 h、反应温度80℃的条件下,磷酸化黄芩多糖(SBP-P)的Q值最大,磷酸化修饰未影响SBP的基本结构,SBP-P的磷酸根含量为2.74%±0.07%,相对分子质量增至4225615±56.69,粒径减至(307.87±63.06)nm,Zeta电位的绝对值增至(16.63±1.37)mV,微观形貌从光滑的薄片状变为粗糙的块状堆积。在测试质量浓度范围内,SBP-P的降血糖活性明显增强(p<0.05),且呈质量浓度依赖性。当质量浓度为4 g/L时,SBP和SBP-P对α-淀粉酶和α-葡萄糖苷酶的抑制率分别为65.13%、65.19%和89.39%、90.29%,半抑制浓度(IC_(50))分别为0.676、0.654 g/L和0.085、0.080 g/L,SBP-P的IC_(50)更接近于阳性对照阿卡波糖(0.021和0.042 g/L)。磷酸化修饰可能通过改变SBP的相对分子质量、粒径、Zeta电位和微观结构等理化特性以增强其水溶性、分散性和稳定性,进而提升了其降血糖活性。
The Scutellaria baicalensis polysaccharide(SBP)phosphorylation parameters were optimized by single-factor experiments using the weighted value(Q)of phosphate content and in vitro hypoglycemic activity as evaluation index.The physicochemical properties and in vitro hypoglycemic activity of SBP before and after phosphorylation were then compared.The results showed that,under the conditions of molar ratio of SBP to phosphorylated reagent 1∶10,reaction time 2 h and reaction temperature 80℃,the phosphorylated Scutellaria baicalensis polysaccharide(SBP-P)exhibited the highest Q value,with the basic structure of SBP not affected,phosphate content of 2.74%±0.07%,relative molecular mass increased to 4225615±56.69,particle size decreased to(307.87±63.06)nm,the absolute value of Zeta potential increased to(16.63±1.37)mV,and the microstructure changed from smooth sheet to rough bulk.Within the tested mass concentration range,the SBP-P displayed significantly enhanced hypoglycemic activity(p<0.05)positively related to mass concentration.When the mass concentration was 4 g/L,SBP and SBP-P showed inhibition rate onα-amylase andα-glucosidase of 65.13%,65.19%and 89.39%,90.29%,respectively,and half maximal inhibitory concentration(IC_(50))of 0.676,0.654 g/L and 0.085,0.080 g/L,respectively,with the IC_(50)of SBP-P closer to that of the positive control acarbose(0.021 and 0.042 g/L).Phosphorylation might enhance the water solubility,dispersibility and stability of SBP by changing its relative molecular mass,particle size,Zeta potential and microstructure,thus enhancing its hypoglycemic activity.
作者
惠和平
凌梅
吴海彦
陈淋
谭思远
王学军
HUI Heping;LING Mei;WU Haiyan;CHEN Lin;TAN Siyuan;WANG Xuejun(College of Biology Pharmacy and Food Engineering,Shangluo University,Shangluo 726000,Shaanxi,China)
出处
《精细化工》
北大核心
2025年第10期2190-2197,共8页
Fine Chemicals
基金
陕西省科技厅“十大商药”饮片加工关键技术“科学家+工程师”队伍项目(2023KXJ-180)
商洛学院博士启动基金项目(22SKY106)
商洛市科技局计划项目(2023-C-0004)
商洛大宗中药材规范化种植及品质提升重点研究室项目(SLPT2301)
陕西省教育厅一般专项项目(20JK0617)。
关键词
黄芩多糖
磷酸化修饰
理化特性
α-淀粉酶抑制活性
α-葡萄糖苷酶抑制活性
中药现代化技术
Scutellaria baicalensis polysaccharides
phosphorylation modification
physicochemical properties
α-amylase inhibitory activity
α-glucosidase inhibitory activity
modernization technology of traditional Chinese medicines
