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Structural Characterization and Hypoglycemic Activity of a Novel Pumpkin Peel Polysaccharide-Chromium(III) Complex.
- Source :
- Foods; Jul2022, Vol. 11 Issue 13, p1821-N.PAG, 16p
- Publication Year :
- 2022
-
Abstract
- The aim of our study was to synthesize a pumpkin peel polysaccharide (PPP)-Cr(III) complex and investigate its hypoglycemic activity. Firstly, a novel PPP-Cr(III) complex with a Cr content of 23.77 mg/g was synthesized and characterized. Physicochemical characterization indicated that PPP-Cr(III) had some changes in chemical composition, monosaccharide composition, and morphological structure compared with PPP. The molecular weights of PPP-Cr(III) and PPP were 1.398 × 10<superscript>6</superscript> g/mol and 3.386 × 10<superscript>6</superscript> g/mol, respectively, showing a lower molecular weight after the introduction of Cr(III). Fourier transform infrared spectroscopy showed that a new characteristic absorption peak of Cr-O appeared at 534 cm<superscript>−1</superscript> in PPP-Cr(III), indicating that Cr(III) was successfully complexed with PPP. Secondly, the hypoglycemic activity of PPP-Cr(III) based on α-glucosidase inhibitory and insulin resistance (IR)-HepG2 cells was evaluated. Compared with PPP, PPP-Cr(III) exhibited a more significantly α-glucosidase inhibitory activity. The IR-HepG2 cells confirmed an obvious increase in glucose consumption. Western blot analysis demonstrated that the treated IR-HepG2 cells were able to increase the protein levels of p-AMPK and p-GSK-3β, indicating that IR-HepG2 cells exerted hypoglycemic activity via the AMPK/GSK-3β signaling pathway. These results suggested that PPP-Cr(III) had good hypoglycemic activity, which could provide theoretical support for the development of novel hypoglycemic products. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 23048158
- Volume :
- 11
- Issue :
- 13
- Database :
- Complementary Index
- Journal :
- Foods
- Publication Type :
- Academic Journal
- Accession number :
- 157999404
- Full Text :
- https://doi.org/10.3390/foods11131821