摘要
Phycocyanin(PC)has significant anti-diabetic activity.However,research on the impact of digestion on the antidiabetic properties of PC is still rare.In this study,we successfully extracted food-grade PC with a purity of 1.64±0.06 from Ge Xian Mi.The results of antioxidant and enzyme activity inhibition experiments indicate that the biological activity of PC is positively correlated with its purity.Fluorescence and UV-Vis spectroscopy revealed the degradation of apolipoprotein and chromophore structures in PC during digestion.During digestion,the characteristic peaks of chromophores gradually disappeared,accompanied by a continuous decrease in antioxidant activity.The results of secondary structure determination indicate that after 0.5 h of digestion,the α-helix content decreased by approximately 50%,while the β-sheet content decreased by 6.87%.At the end of digestion,the α-helix structure was completely lost.The inhibitory effect of PC on the two enzymes decreased by approximately 20% after digestion started,followed by a rebound at 1.0 h,and then declined again at 3.0 h.At the end of digestion,the inhibition rates against α-amylase andα-glucosidase were only 22.09% and 25.76%,respectively.Digestion significantly decreased the antidiabetic ability of PC.
基金
funded by the National Key R&D Program of China(2021YFD2100104).
