Acetylation of the polysaccharide from Houttuynia cordata rhizome and their α‐glucosidase inhibition mechanism

Abstract In this study, the polysaccharide (RHCP) extracted from Houttuynia cordata rhizome was acetylated through the acetic anhydride method. The physicochemical properties of RHCP and its acetylated derivatives (Ac‐RHCP) were determined by infrared spectra, scanning electron microscopy, and Congo red test. Meanwhile, the α‐glucosidase inhibition mechanism of RHCP and Ac‐RHCP was analyzed by inhibition kinetics, and circular dichroism and fluorescence spectroscopy. Ac‐RHCP resulted in a more porous surface structure and 1.83‐fold higher solubility compared with RHCP. At a concentration of 6 mg/mL, the α‐glucosidase inhibition rate of Ac‐RHCP was 75.40%, while that of RHCP was 44.68%. RHCP and Ac‐RHCP inhibited α‐glucosidase in a mixed‐type manner, reduced the endogenous fluorescence of α‐glucosidase, affected the microenvironment of amino acid residues, and changed the conformation of α‐glucosidase. The study indicates that Ac‐RHCP exhibits a certain level of α‐glucosidase inhibition, demonstrating its potential as a functional food for glycemic control.