Acidic polysaccharides from black ear and silver ear mushrooms modulated the release and transport of glucose from gelatinised sorghum starch during digestion

This study investigated the ability of acidic polysaccharides from Auricularia auricula-judae (AAP) and Tremella fuciformis (TFP) mushrooms to modulate starch digestion and absorption. Gelatinised sorghum starch was used as starch-rich material, and its digestion and glucose transport were determined through in vitro digestion/Caco-2 cells model. Results showed that fortification with 0.6% AAP/TFP increased the proportion of high molecular weight a-dextrin and delayed glucose diffusion from digested starch gels. Gelatinisation of sorghum starch with AAP and TFP reduced the amount of transported glucose by 34.2% and 38.7%, respectively. This reduction was related to the inhibition of AAP/TFP on a-glucosidase and the difficulty in the hydrolysis of high molecular weight maltooligosaccharides. The potential bonding of AAP/TFP to glucose transporter (SGLT1) also impeded glucose transport. The findings suggest that AAP/TFP could act as natural hypoglycaemic agents used in starch based foods and provide a better understanding of the hypoglycaemic mechanism of mushroom polysaccharides.

Automated summary

This study found that adding 0.6% acidic polysaccharides from Auricularia auricula-judae and Tremella fuciformis mushrooms to gelatinised sorghum starch increased the proportion of high molecular weight a-dextrin and delayed glucose diffusion. The transportation of glucose was reduced by 34.2% and 38.7% when sorghum starch was gelatinised with AAP and TFP, respectively. This reduction was due to the inhibition of α-glucosidase by AAP/TFP and the difficulty in hydrolyzing high molecular weight maltooligosaccharides. Additionally, AAP/TFP could bond to the glucose transporter (SGLT1) and impede glucose transport.