Characterization and hypoglycemic effect of a polysaccharide extracted from the fruit of Lycium barbarum L.
Characterization and hypoglycemic effect of a polysaccharide extracted from the fruit of Lycium barbarum L.
复制标题
枸杞子多糖的表征及其降血糖作用。
DOI：
10.1016/j.carbpol.2013.04.057
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发表时间：
2013-10
影响因子：
11.2
通讯作者：
Xiangdong Gao
中科院分区：
文献类型：
--
作者：
Jing Zhu;Wei Liu;Juping Yu;Shan Zou;Jiajia Wang;Wenbing Yao;Xiangdong Gao
糖尿病是由于糖代谢减少、胰腺β细胞数量减少或β细胞功能障碍引起的高血糖和胰岛素分泌能力不正常的一组复杂的代谢紊乱。因此，改善葡萄糖代谢和保持β细胞质量和功能可能对糖尿病的治疗有用。本研究从枸杞中提取了一种新的酸性多糖LBP-s-1。采用大孔树脂和离子交换柱纯化得到。单糖组成分析表明，LBP-s-1由鼠李糖、阿拉伯糖、木糖、甘露糖、葡萄糖、半乳糖、半乳糖醛酸组成，摩尔比为1.00:8.34:1.25:1.26:1.91:7.05:15.28。通过FT-IR、1H NMR和13c NMR对LBP-s-1的初步结构特征进行了表征。体外降血糖实验表明，LBP-s-1通过增加葡萄糖代谢和胰岛素分泌，促进胰腺β细胞增殖，具有显著的降血糖作用和胰岛素增敏活性。初步的机理也进行了阐述。
Diabetes mellitus is a group of complicated metabolic disorders characterized by high blood glucose level and inappropriate insulin secreting capacity due to decreased glucose metabolism and pancreatic β cell mass or dysfunction of β cells. Thus, improving glucose metabolism and preserving β cell mass and function might be useful for the treatment of diabetes. In this study, a novel acidic polysaccharide LBP-s-1 extracted fromLycium barbarumL. was obtained by purification using macroporous resin and ion-exchanged column. Monosaccharide composition analysis indicated that LBP-s-1 was comprised of rhamnose, arabinose, xylose, mannose, glucose, galactose, galacturonic acid in the molar ratio of 1.00:8.34:1.25:1.26:1.91:7.05:15.28. The preliminary structure features of LBP-s-1 were investigated by FT-IR,1H NMR and13C NMR.In vitroandin vivohypoglycemic experiments showed that LBP-s-1 had significant hypoglycemic effects and insulin-sensitizing activity through increasing glucose metabolism and insulin secretion and promoting pancreatic β cell proliferation. Preliminary mechanisms were also elucidated.
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DOI：
10.1016/j.biopha.2011.04.022
发表时间：
2011-09
期刊：
Biomedicine & pharmacotherapy = Biomedecine & pharmacotherapie
影响因子：
--
作者：
Y. Sogame;Atsushi Kitamura;M. Yabuki;S. Komuro
通讯作者：
Y. Sogame;Atsushi Kitamura;M. Yabuki;S. Komuro
影响因子：
2.9
作者：
FU, DT;ONEILL, RA
通讯作者：
ONEILL, RA
影响因子：
3.4
作者：
Ying Wang;Hongping Yin;Xiaobo Lv;Yufeng Wang;Hongyan Gao;Min Wang
通讯作者：
Ying Wang;Hongping Yin;Xiaobo Lv;Yufeng Wang;Hongyan Gao;Min Wang
影响因子：
3.1
作者：
E. Zdorovenko;O. A. Valueva;V. Kachala;A. Shashkov;Y. Knirel;I. Komaniecka;A. Choma
通讯作者：
E. Zdorovenko;O. A. Valueva;V. Kachala;A. Shashkov;Y. Knirel;I. Komaniecka;A. Choma
影响因子：
3.9
作者：
Li-Pin Chang;Jia-hui Cheng;S. Hsu;B. Liau;Tzong‐Ming Wu;Chiehming J. Chang
通讯作者：
Li-Pin Chang;Jia-hui Cheng;S. Hsu;B. Liau;Tzong‐Ming Wu;Chiehming J. Chang