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Optimized enzyme-assisted microwave extraction and potential inhibitory action against α-glucosidase of polysaccharides from sweet corncobs

Ma YQ, X Wang, SH Gao, J Zhang
Key Laboratory Food Science and Engineering, School of Food Engineering, Harbin University of Commerce, Harbin 150076, China.
Address correspondence to: Xin Wang, Fax 086-0451-84844281, Phone 086-18345054550, e-mail:

Phyton-International Journal of Experimental Botany 2016, 85(all), 79-86. https://doi.org/10.32604/phyton.2016.85.079

Abstract

The conditions for extracting polysaccharides from sweet corncobs (SCP) were studied. Four parameters (ratio of water to raw material, compound enzyme concentration, temperature of enzymolysis and duration of enzymolysis) affecting the extraction of SCP were optimized using response surface methodology (RSM). Under the optimized conditions, the yield of SCP was 17.58 %. SCP had inhibitory effects on α-amylase and α-glucosidase activities, and the IC50 was 20.91 mg/mL and 12.47 mg/mL. SCP may therefore have prevention and treatment effects on postprandial hyperglycemia in diabetes. The inhibitory effects of SCP were improved after fractionation, and were strongest in the fraction SCP80. The fraction of SCP belong to β-glycosides heteropolysaccharides with a pyran group.

Keywords

Sweet corncobs, Polysaccharides, α-Glucosidase inhibition.

Cite This Article

YQ, M., Wang, X., Gao, S., Zhang, J. (2016). Optimized enzyme-assisted microwave extraction and potential inhibitory action against α-glucosidase of polysaccharides from sweet corncobs. Phyton-International Journal of Experimental Botany, 85(all), 79–86.



This work is licensed under a Creative Commons Attribution 4.0 International License , which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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