数字农科院2.0

Insights into the mechanism of hyaluronic acid and its derivatives reducing starch digestibility: Gelatinization, multiscale structures, and enzyme activity

文献类型： 外文期刊

作者： Kangyu Wang;Xiaojie Qin;Yue Liu;Liwei Qi;Yujie Guo;Chunhui Zhang

作者机构：

关键词： Hyaluronic acid;Molecular interaction;Starch digestibility;Starch gelatinization;α-Amylase and amyloglucosidase inhibition

期刊名称： LWT

ISSN： 0023-6438

年卷期： 2025 年 226 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Non-starch polysaccharides are known to reduce starch digestibility and modulate postprandial blood glucose levels. Hyaluronic acid (HA) and its derivatives may exert similar effects, although their mechanisms remain unclear. To elucidate the molecular mechanism of their starch digestibility reduction, the HA radical degradation products (HAO) and enzymatic hydrolysates (HAE) were prepared and characterized. The analysis revealed that in HAO, the reducing end of GlcA was oxidized to form hexendioic acid, while HAE maintained a saturated polysaccharide structure. Their impacts on wheat starch (WS) gelatinization, multiscale structure, and enzyme activities were investigated. The results indicated that the addition of HA, HAO, and HAE reduced starch digestibility to 71.11 ± 1.23 %, 61.78 ± 0.67 %, and 69.20 ± 1.04 %, respectively. HA primarily inhibited starch gelatinization, promoted more ordered molecular and crystalline structures, and prevented enzyme-starch interactions. Enzyme activity was inhibited by HAO and HAE through binding to the enzyme. Notably, HAO exhibited a stronger affinity for α-amylase (−7.3 kcal/mol) and amyloglucosidase (−7.7 kcal/mol) compared to HAE (−7.1 and −7.4 kcal/mol), likely due to hydrogen bonds formed between its carboxyl groups and the enzymes. This suggests that directly targeting starch-digesting enzymes is a more effective approach to influence starch digestibility.

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