Antioxidation and α-glucosidase inhibitory activities of barley polysaccharides modified with sulfation

Qian, Jian‐Ya; Bai, Ye-Yu; Tang, Jing; Chen, Wei

doi:10.1016/j.lwt.2015.05.034

Cited by 45 publications

(16 citation statements)

References 29 publications

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“…The sulfation can significantly raise the enzyme inhibitory activity with increases in dose and the degree of substitution of sulfate group. However, the mechanism of sulfated polysaccharides against α-glucosidase was reversible as a mixed one (Qian et al, 2015).…”

Section: Nonstarch Polysaccharidesmentioning

confidence: 99%

Inhibitors of α‐amylase and α‐glucosidase: Potential linkage for whole cereal foods on prevention of hyperglycemia

Gong

Feng

Wang

et al. 2020

Food Science & Nutrition

271

117

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Section: Nonstarch Polysaccharidesmentioning

confidence: 99%

Inhibitors of α‐amylase and α‐glucosidase: Potential linkage for whole cereal foods on prevention of hyperglycemia

Gong

Feng

Wang

et al. 2020

Food Science & Nutrition

271

117

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“…As with α‐amylase, molecular weight and sulfate content are important factors in enzyme inhibition, while the composition of monosaccharides, glycosidic linkage, and the site of sulfate groups have no apparent impact . For example, barley polysaccharide (BP) and BP with different degrees of substitution (sulfate degree from 1 to 4) exhibited IC 50 values of 22.49, 13.70, 9.03, 8.10, and 6.05 mg/mL, respectively …”

Section: α‐Glucosidasementioning

confidence: 99%

Plant non‐starch polysaccharides that inhibit key enzymes linked to type 2 diabetes mellitus

Liú

Tang

et al. 2017

Annals of the New York Academy of Sciences

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Type 2 diabetes mellitus (T2DM), a metabolic disease becoming ever more common, is the result of disturbed glyco- and lipid metabolism. On the basis of their inhibitory effects against several key enzymes linked to T2DM, synthetic antidiabetic agents have been developed and used for diabetic therapy, some with adverse side effects. Fortunately, many plant non-starch polysaccharides (NSPs) have been shown to possess inhibitory effects on the same T2DM-related enzymes. Through a simple literature search we found that α-amylase, α-glucosidase, lipase, and dipeptidyl-peptidase IV are the enzymes most often reported in the context of T2DM. In this short review we discuss published evidence for inhibition of these enzymes and the implications for treating T2DM.

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“…Epidemiological studies have associated the regular consumption of the whole barley flour with its potential to reduce the risk of certain diseases, such as hyperlipidemia, diabetes, colonic cancer, high blood pressure, and gallstones [ 3 ]. Generally, β-glucans, composed of d -glucopyranose units linked through (1 → 4) and (1 → 3) glycosidic bonds, are considered the major bioactive components in barley [ 4 , 5 , 6 ], which have various bioactivities, such as antioxidant [ 7 ], anti-inflammatory [ 8 , 9 ], anti-cancer [ 10 , 11 ], immunomodulatory [ 12 ], cardioprotective [ 13 ], anti-diabetic [ 7 , 14 ], and anti-obesity effects [ 15 ]. Indeed, β-glucans are regarded as important functional ingredients to lower plasma cholesterol, reduce glycemic response, and promote weight management [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Correlations of Molecular Weights of β-Glucans from Qingke (Tibetan Hulless Barley) to Their Multiple Bioactivities

et al. 2018

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β-glucans have been considered the major bioactive components in Qingke (Tibetan hulless barley). However, the structure–function relationships of β-glucans from Qingke have seldom been investigated. Whether the bioactivities of Qingke β-glucans are closely correlated to their molecular weights remains unknown. Therefore, in order to explore Qingke β-glucans as functional/healthy food ingredients for industrial applications, and to better understand their structure–function relationships, correlations of molecular weights of Qingke β-glucans to their in vitro binding properties, inhibitory activities on digestive enzymes (α-amylase and pancreatic lipase), anti-inflammatory activities, and anticancer activities were systematically investigated. Results showed that the in vitro binding properties and the inhibitory activities on α-amylase and pancreatic lipase of Qingke β-glucans were positively correlated to their molecular weights. However, the anti-inflammatory activities of Qingke β-glucans increased as their molecular weights decreased. Furthermore, Qingke β-glucans exhibited selectively anti-cancer activities in vitro. Positive and negative correlations of molecular weights to inhibitory effects against A549 cells and MDA-MB-231 cells were observed, respectively. However, the inhibitory effects of Qingke β-glucans against HCT116 cells were not associated with their molecular weights. Results suggested that the molecular weights of Qingke β-glucans significantly affected their bioactivities, which was beneficial for a better understanding of their structure–function relationships. Moreover, results showed that Qingke β-glucans could be further explored as functional/healthy food ingredients for industrial applications due to their multiple health benefits.

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Antioxidation and α-glucosidase inhibitory activities of barley polysaccharides modified with sulfation

Cited by 45 publications

References 29 publications

Inhibitors of α‐amylase and α‐glucosidase: Potential linkage for whole cereal foods on prevention of hyperglycemia

Inhibitors of α‐amylase and α‐glucosidase: Potential linkage for whole cereal foods on prevention of hyperglycemia

Plant non‐starch polysaccharides that inhibit key enzymes linked to type 2 diabetes mellitus

Correlations of Molecular Weights of β-Glucans from Qingke (Tibetan Hulless Barley) to Their Multiple Bioactivities

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