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author：

Li, L. (Li, L..) [1] | Xu, J.-X. (Xu, J.-X..) [2] | Cao, Y.-J. (Cao, Y.-J..) [3] | Lin, Y.-C. (Lin, Y.-C..) [4] | Guo, W.-L. (Guo, W.-L..) [5] | Liu, J.-Y. (Liu, J.-Y..) [6] | Bai, W.-D. (Bai, W.-D..) [7] | Zhang, Y.-Y. (Zhang, Y.-Y..) [8] | Ni, L. (Ni, L..) [9] | Liu, B. (Liu, B..) [10] | Rao, P.-F. (Rao, P.-F..) [11] | Lv, X.-C. (Lv, X.-C..) [12]

Indexed by：

Scopus

Abstract：

Polysaccharide　from　Ganoderma　lucidum　is　one　of　the　best　metal-ion　chelating　agents　because　of　its　structural　characteristics　and　excellent　functional　activities.　In　this　study,　we　synthesized　and　characterized　a　novel　G.　lucidum　polysaccharide‑chromium　(III)　[GLP-Cr(III)]　complex.　Response　surface　methodology　(RSM)　was　used　to　optimize　the　reaction　conditions　for　the　maximum　chelation　rate　of　GLP-Cr(III)　complex.　The　optimal　reaction　conditions　obtained　from　RSM　were　as　follows:　concentration　of　CrCl3　5.71　mg/mL,　pH　6.36,　temperature　66.4　°C　and　time　2.0　h,　respectively.　The　pH　was　the　most　significant　factor,　followed　by　reaction　temperature　and　CrCl3　concentration.　Under　the　optimal　conditions,　the　experimental　chelation　rate　was　94.17　±　1.0%　for　GLP-Cr(III)　complex,　which　agreed　closely　with　the　predicted　value　(94.60%).　Fourier　transform　infrared　(FT-IR)　spectroscopy　revealed　that　the　primary　sites　of　chromium　(III)-binding　in　G.　lucidum　polysaccharide　were　O–H　and　C–O　groups,　which　induce　the　morphology　change　from　flat　sheet　to　rough　surface.　Meanwhile,　according　to　the　result　of　X-ray　diffraction　(XRD),　the　crystal　degree　of　GLP　was　disappeared　after　chelation　with　Cr(III).　The　presence　of　a　“blind　zone”　in　the　1H　NMR　spectrum　obviously　indicated　the　binding　of　Cr(III)　to　GLP.　Additionally,　the　effects　of　GLP-Cr(III)　complex　on　hyperglycemia　and　hyperlipidemia　in　high　fructose　and　fat　diet-induced　pre-diabetic　mice　were　also　investigated.　Results　showed　that　the　serum　total　cholesterol　(TC),　triglyceride　(TG),　low　density　lipoprotein　cholesterol　(LDL-C),　fasting　blood　glucose　levels　and　glucose　tolerance　in　mice　supplemented　with　GLP-Cr(III)　complex　(50　mg/kg　day)　were　significantly　lower　than　the　model　group　(P　<　0.01).　More　importantly,　the　GLP-Cr(III)　complex　had　no　significant　adverse　effects　on　the　physiological　metabolism,　organ　index,　and　liver　tissue　morphology　of　mice　fed　a　normal　diet.　These　results　suggest　that　GLP-Cr(III)　complex　could　be　used　as　potential　functional　food　ingredients　for　the　prevention　or　treatment　of　hyperglycemia　and　hyperlipidemia.　©　2019　Elsevier　B.V.

Keyword：

Ganoderma lucidum; Hypoglycemic and hypolipidemic activity; Polysaccharide‑chromium (III) complex; Response surface methodology (RSM)

Community：

  • [ 1 ] [Li, L.]National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
  • [ 2 ] [Li, L.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
  • [ 3 ] [Xu, J.-X.]National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
  • [ 4 ] [Xu, J.-X.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
  • [ 5 ] [Cao, Y.-J.]National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
  • [ 6 ] [Cao, Y.-J.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
  • [ 7 ] [Lin, Y.-C.]National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
  • [ 8 ] [Lin, Y.-C.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
  • [ 9 ] [Guo, W.-L.]National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
  • [ 10 ] [Guo, W.-L.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
  • [ 11 ] [Liu, J.-Y.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
  • [ 12 ] [Bai, W.-D.]College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
  • [ 13 ] [Zhang, Y.-Y.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
  • [ 14 ] [Zhang, Y.-Y.]Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, 70599, Germany
  • [ 15 ] [Ni, L.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
  • [ 16 ] [Liu, B.]National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
  • [ 17 ] [Liu, B.]College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
  • [ 18 ] [Rao, P.-F.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
  • [ 19 ] [Lv, X.-C.]National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
  • [ 20 ] [Lv, X.-C.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
  • [ 21 ] [Lv, X.-C.]College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
  • [ 22 ] [Lv, X.-C.]Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, 70599, Germany
  • [ 23 ] [Lv, X.-C.]College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China

Reprint 's Address：

  • [Lv, X.-C.]National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, No. 15 Shangxiadian Rd., Cangshan District, China

Email：


xucong1154@163.com
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Source ：

International Journal of Biological Macromolecules

ISSN： 0141-8130

Year： 2019

Volume： 140

Page： 782-793

5 . 1 6 2

JCR@2019

7 . 7 0 0

JCR@2023

ESI HC Threshold：189

JCR Journal Grade：1

CAS Journal Grade：2

Cited Count：

WoS CC Cited Count：

SCOPUS Cited Count： 54

ESI Highly Cited Papers on the List： 0 Unfold All

WanFang Cited Count：

Chinese Cited Count：

30 Days PV： 1

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