A preliminary study of monosaccharide composition and α-glucosidase inhibitory effect of polysaccharides from pumpkin (Cucurbita moschata) fruit

Authors

  • Yi Song,

    1.  College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
    2.  National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
    3.  Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
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  • Yuyu Zhang,

    1.  College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
    2.  National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
    3.  Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
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  • Tingting Zhou,

    1.  College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
    2.  National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
    3.  Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
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  • Hua Zhang,

    1.  College of Environmental Science and Engineering, Beijing Forestry University, Beijing, China
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  • Xiaosong Hu,

    1.  College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
    2.  National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
    3.  Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
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  • Quanhong Li

    Corresponding author
    1.  College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
    2.  National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
    3.  Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
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Fax: +86 10 62737761; e-mail: quanhong_li@hotmail.com

Summary

In this work, crude polysaccharide extracts were extracted from pumpkin (Cucurbita moschata) fruit by hot water. After removal of proteins and purification, polysaccharides of pumpkin fruit (PP1-1) were subjected to structural identification. Gas chromatography analysis indicated that PP1-1 comprised of galactose (86.4%), and glucose (13.6%). The molecular weight of PP1-1 was measured to be 0.87 × 10Da by gel permeation chromatography. The inhibitory kinetic evaluation showed that it was non-competitive inhibition of PP1-1 on the α-glucosidase-catalysed hydrolysis of PNPG. The Michaelis–Menten constant (Km) was 0.106 m, and the inhibitory constants (Ki), 0.435 mg.

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