Article ID Journal Published Year Pages File Type
8881279 Journal of Cereal Science 2018 46 Pages PDF
Abstract
The barley was used as material. The effects of germination time on the inhibition on α-glucosidase and saccharides properties of barley malt were explored. The inhibition on α-glucosidase of crude saccharides was the highest and the proportion of low molecular weight saccharides was the highest (86.72%) in 4 d. A novel oligosaccharide was separated from the crude saccharides of 4 d with column chromatography. The structure of the oligosaccharide was analyzed with HPLC, MALDI-TOF-MS, FT-IR, NMR. The oligosaccharide was α-pyran glucosan which composed of four glucoses with (1 → 3) linkage. And its specific optical rotation and molecular weight were +45° and 666 Da, respectively. The half maximal inhibitory concentrations (IC50) of crude oligosaccharide, pure oligosaccharide and acarbose were 1.30 mg/mL, 0.48 mg/mL and 0.26 mg/mL, respectively. All the results demonstrated that the pure oligosaccharide has in vitro inhibition on α-glucosidase. The achievement of this study not only developed a new oligosaccharide but only demonstrated the inhibition on α-glucosidase. It provided new orientation on development of barley and had significant importance to the utilization of barley.
Related Topics
Life Sciences Agricultural and Biological Sciences Agronomy and Crop Science
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