Abstract
Phycocyanin (PC) has significant anti-diabetic activity. However, research on the impact of digestion on the anti-diabetic properties of PC is still rare. In this study, we successfully extracted food-grade PC with a purity of 1.64 ± 0.06 from Ge Xian Mi. The results of antioxidant and enzyme activity inhibition experiments indicate that the biological activity of PC is positively correlated with its purity. Fluorescence and UV–Vis spectroscopy revealed the degradation of apolipoprotein and chromophore structures in PC during digestion. During digestion, the characteristic peaks of chromophores gradually disappeared, accompanied by a continuous decrease in antioxidant activity. The results of secondary structure determination indicate that after 0.5 h of digestion, the α-helix content decreased by approximately 50%, while the β-sheet content decreased by 6.87%. At the end of digestion, the α-helix structure was completely lost. The inhibitory effect of PC on the two enzymes decreased by approximately 20% after digestion started, followed by a rebound at 1.0 h, and then declined again at 3.0 h. At the end of digestion, the inhibition rates against α-amylase and α-glucosidase were only 22.09% and 25.76%, respectively. Digestion significantly decreased the antidiabetic ability of PC.
Published Version
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