Inhibitory Effect of Selenium Sweet Corncob Polysaccharide on Non-Enzymatic Glycosylation

WANG Xin; ZHOU Zhuo; WANG Zhili; XIU Weiye; LUO Yu; MA Yongqiang

doi:10.13386/j.issn1002-0306.2022100014

Volume 44 Issue 19

Oct. 2023

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Science and Technology of Food Industry > 2023 > 44(19): 17-23. > DOI: 10.13386/j.issn1002-0306.2022100014

WANG Xin, ZHOU Zhuo, WANG Zhili, et al. Inhibitory Effect of Selenium Sweet Corncob Polysaccharide on Non-Enzymatic Glycosylation[J]. Science and Technology of Food Industry, 2023, 44(19): 17−23. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100014.

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Inhibitory Effect of Selenium Sweet Corncob Polysaccharide on Non-Enzymatic Glycosylation

Key Laboratory of Cereal Food and Cereal Resources in Heilongjiang Province, School of Food Engineering, Harbin University of Commerce, Harbin 150028, China

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Received Date: October 07, 2022
Available Online: July 26, 2023

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Abstract

Abstract

A selenized polysaccharide (Se-SCP) with selenium content of (7.19±0.067) mg/g was synthesized by imidazole-mediated method using sweet corncob polysaccharide (SCP) as raw material. In order to explore the inhibitory effect of Se-SCP on non-enzymatic glycosylation reaction, fructose and bovine serum albumin (BSA) were selected as substrates to establish albumin/fructose simulation system. Fructosamine→α-dicarbonyl compounds→advanced glycation end products (AGEs), the three characteristic products in the non-enzymatic glycosylation process, were determined and analyzed by transmission electron microscopy (TEM) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The effects of protopolysaccharides and selenium polysaccharides on the non-enzymatic glycosylation process were compared and analyzed in terms of microstructure. The results showed that Se-SCP had different degrees of inhibition on the three stages of protein non-enzymatic glycosylation process, and the inhibition rates of characteristic products in non-enzymatic glycosylation process reached 89.5%, 74.9% and 71.7%, respectively. In terms of inhibiting protein cross-linking structure, compared with the SCP group, the texture of Se-SCP was relatively clear, the structural density was small, and the inhibition effect was obvious. The results of SDS-PAGE showed that Se-SCP reduced the formation of high molecular weight cross-linked protein induced by fructose, and the effect of Se-SCP was better, which was similar to that of positive drug. In summary, Se-SCP has good anti-nonenzymatic glycation activity and has great potential in inhibiting diabetes and its complications.
- sweet corncob polysaccharide,
- selenium polysaccharide,
- non-enzymatic glycosylation,
- inhibitory effect

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