Qian Li
Guangdong Academy of Agricultural Sciences, China
Title: Antidiabetic functional food technology research of mulberry fruit with microbial biotransformation
Biography
Biography: Qian Li
Abstract
Chinese yam polysaccharides were isolated using the method of boiled water extraction and stepwise ethanolic precipitation, combined with the tangential flow ultrafiltration membrane system. Their molecular weights were determined by high performance gel permeation chromatography. Three type yam polysaccharides in different molecular weight were isolated: HSY-I (> 50 kDa), HSY-II (10 ~ 50 kDa), HSY-III (< 10 kDa). The monosaccharide and glycosidic bond links composition were analyzed with GC and Smith degradation. The structure characteristics were further discussed combined with infrared spectrophotometry. Dexamethasone-induced insulin resistance glucose/ lipid metabolism diabetic mice model was established to evaluate the hypoglycemic effect of different concentration of HSY and different molecular weights polysaccharide HSY-I, HSY-II, HSY-III. The results indicated that the HSY polysaccharide mixture, HSY-I and HSY-II had auxiliary hypoglycemic effect.