Phenolic acid-polysaccharide conjugates, produced in plant food and medicine processing, are thought to account for the α-glucosidase inhibitory activity of the final products. However, this speculation lacks experimental support because of the complexity of the plant system and the polysaccharide structure. In this study, with dextran (average molecular weight, 1000) as the skeleton, a gallic acid-dextran conjugate was synthesized and confirmed by ultraviolet, infrared, and nuclear magnetic resonance spectroscopic analysis for the first time. Furthermore, this gallic acid-dextran conjugate showed inhibition of α-glucosidase due to galloyl groups in a mixed competitive and noncompetitive inhibition mode, whose performance was superior to that of acarbose.

人们认为，在植物食品和药物加工过程中产生的酚酸-多糖共轭物可解释最终产品对α-葡萄糖苷酶的抑制活性。然而，由于植物系统和多糖结构的复杂性，这种推测缺乏实验支持。在这项研究中，以葡聚糖（平均分子量为1000）为骨架，首次合成了没食子酸-葡聚糖偶联物，并通过紫外，红外和核磁共振波谱分析对其进行了确认。此外，这种没食子酸-葡聚糖缀合物在竞争性和非竞争性混合抑制模式中由于镓酰基而显示出对α-葡糖苷酶的抑制，其性能优于阿卡波糖。