Characterization of squash polysaccharide and the anti-diabetic effect on type 2 diabetic rat revealed by urine metabolomics analysis

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外文摘要：The present study reports the structural characteristics of 3 polysaccharide fractions(SPS-F1,SPS-F2 and SPS-F3)isolated and purified from squash.SPS-F1(molecular weight(Mw)=12.30 kDa)and SPS-F2(Mw=19.40 kDa)were likely to contain HG and RG-I domain of pectic polysaccharide,respectively.SPS-F2(Mw=270.4 kDa)was mainly composed of rhamnose,galactose and arabinose.The treatment with SPS decreased body weight gain,glucose and TG levels in type 2 diabetes rats.Besides,25 differential metabolites were identified based on urinary metabolomics analysis,which are crucial to the anti-diabetic effect of SPS.The regulation of nicotinamide N-oxide,histamine,cis-aconitate,citrate,L-malic acid,3-(3-hydroxyphenyl)propanoic acid and N-acetyl-L-aspartic acid were mainly associated with energy metabolism,gut microbiota and inflammation.Study of surface plasmon resonance revealed the binding kinetics with galectin-3(Gal-3)and fibroblast growth factor 2(FGF2).The KD values of SPS-F2 and SPS-F3 to Gal-3 were 4.97×10-3 and 1.48×10-3 mol/L,indicating a weak binding affinity.All 3 fractions showed moderate binding to FGF2 and the affinity was SPS-F3>SPS-F2>SPS-F1.Thus,the metabolomics and SPR approach were proved to be a promising tool in exploring the anti-diabetes effects of SPS and provided a deep understanding of the mechanisms.

外文关键词：

PolysaccharideMetabolomicsType 2 diabetesSurface plasmon resonance

作者：

Li Liang、Fuming Zhang、Quanhong Li、Baoguo Sun、Yuyu Zhang、Robert J.Linhardt

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作者单位：

Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Key Laboratory of Flavor Chemistry,Beijing Technology and Business University(BTBU),Beijing 100048,China

Departments of Chemical and Biological Engineering,Chemistry and Chemical Biology,Biomedical Engineering and Biological Science,Center for Biotechnology and Interdisciplinary Studies,Rensselaer Polytechnic Institute,Troy 12180,USA

College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China

China National Engineering Research Center for Fruit and Vegetable Processing,Beijing 100083,China

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基金：

National Natural Science Foundation of ChinaNational Natural Science Foundation of ChinaBeijing Outstanding Young Scientist ProgramNational Institutes of Health GrantsNational Institutes of Health Grants

项目编号：

3212206931972191BJJWZYJH01201910011025DK111958AG062344

出版年：

2024

DOI：

10.26599/FSHW.2022.9250237

食品科学与人类健康(英文)

CSTPCD

ISSN：

年,卷(期)：2024.13(5)