Characterization of sweet corncob polysaccharide-chromium (III) complex and its digestion properties and hypoglycemic effect

• Published in: Food science & technology 2023-09, Vol.187, p.115291, Article 115291
• Main Authors: Xiu, Weiye, Wang, Xin, Yu, Shiyou, Li, Chenchen, Na, Zhiguo, Luo, Yu, Zhou, Zhuo, Wang, Jingyang, Li, Yumeng, Ma, Yongqiang
• Format: Article
• Language: English
• Subjects: alpha-amylase; arabinose; byproducts; chemical composition; chromium; corn cobs; digestion; functional foods; galactose; glucose; glycemic effect; in vitro digestion; Inhibition of α-glucosidase and α-amylase effect; polysaccharides; Simulated digestion; Structural characterization; Sweet corncob polysaccharide-chromium (III) complex; xylose
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2023.115291

Sweet corncobs, an agricultural byproduct, undergo limited processing post-harvest. To enhance the utilization of sweet corncobs and amplify their hypoglycemic activity, polysaccharides (SCP) were extracted, purified, and subsequently modified using trivalent chromium ions, resulting in the formation of SCP-Cr(III) with a weight percentage of Cr(III) at 21.99%. The chemical composition and structure of SCP-Cr(III) were analyzed using various techniques, including SEM-EDS, FT-IR, XPS, XRD, AFM, TG, and HPLC. The findings revealed that the binding mode of SCP-Cr(III) involved the formation of Cr–OH and Cr–O bonds with the glycan chains. The major constituents were glucose, galactose, xylose, and arabinose, with molar ratios of 95.66:1.94:0.43:1.31. Furthermore, it was observed that the fundamental structure of SCP-Cr(III) remained unaltered after simulated digestion. In vitro hypoglycemic experiments demonstrated that SCP-Cr(III) exhibited significant inhibitory effects on α-glucosidase and α-amylase, with a mixed pattern predominantly driven by competitive inhibition. These findings suggest that SCP-Cr(III) possesses greater hypoglycemic potential compared to SCP alone. Thus, this study provides a theoretical basis for the application of sweet corncob, an agricultural byproduct from processing, in the development of hypoglycemic functional food products. [Display omitted] •SCP-Cr (III) complexes was formed and the weight percentage of Cr (III) was 21.99%.•The binding mode of SCP-Cr (III) was the formation of Cr–OH and Cr–O in chains.•The basic structure of the SCP-Cr (III) remained after digestion.•The inhibition of α-glucosidase and α-amylase in SCP-Cr (III) was a mixed type.