摘要
为探究红甜菜多糖的结构及体外肠道酵解特性,采用水提-乙醇沉淀法提取红甜菜多糖,通过高效液相色谱、离子交换色谱、傅里叶变换红外光谱等方法分析其化学结构,并以猪结肠消化物的体外发酵模型,研究其体外酵解特性。结果表明,红甜菜多糖的分子量为46.3 kDa,包含阿拉伯糖(Ara)、半乳糖(Gal)、甘露糖(Man)、鼠李糖(Rha)、葡萄糖(Glc)5种单糖,摩尔比为6.7∶4.6∶1.7∶1.0∶1.0;红甜菜多糖在1628.2 cm^(-1)和1740.1 cm^(-1)有游离羧基与酯化羧基的吸收峰,表明其呈果胶结构,且酯化程度相对较低(30.10%)。体外酵解试验表明,红甜菜多糖能够被肠道微生物酵解,从而促进乳杆菌属、厚壁菌门、拟杆菌门等有益菌的生长,抑制变形菌门、链球菌等致病菌的生长。
Red beet polysaccharide(RBP)was extracted from red beet by water extraction and alcohol precipitation to explore its structural characterization and in vitro fermentation properties.The structure of RBP was characterized by high performance liquid chromatography(HPLC),ion exchange chromatography and Fourier transform infrared spectroscopy(FT-IR),and the fermentation properties were investigated by in vitro digestion and fermentation experiments of porcine colon.The results revealed that the average molecular weight of RBP was 46.3 kDa,and it contained arabinose,galactose,mannose,rhamnose and glucose with molar ratio of 6.7∶4.6∶1.7∶1.0∶1.0.The peaks at 1628.2 cm^(-1) and 1740.1 cm^(-1) were derived from carboxylate stretching band and ester carbonyl groups,respectively,which showed a pectin-like structure with a relatively low degree of esterification(30.10%).The in vitro fermentation experiments suggested that RBP could be digested by intestinal microorganisms,promoting the growth of some health-promoting bacteria like Lactobacillus,Firmicutes and Bateroidetes while inhibiting some pathogenic bacteria like Proteobacteria and Streptococcus.
作者
贺莉
张悦
李贞景
张琨霖
应欣
张连慧
郭庆彬
HE Li;ZHANG Yue;LI Zhenjing;ZHANG Kunlin;YING Xin;ZHANG Lianhui;GUO Qingbin(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China;Beijing Key Laboratory of Nutritional Health and Food Safety,Beijing Engineering Laboratory of Nutritional Food Research for the Elderly,COFCO Nutrition and Health Research Institute Co.,Ltd.,Beijing 102209,China;College of Food Science and Engineering,Nanjing University of Finance and Economics,Jiangsu Modern Grain Circulation and Safety Collaborative Innovation Center,Nanjing 210023,Jiangsu,China)
出处
《食品研究与开发》
CAS
2024年第17期105-112,共8页
Food Research and Development
基金
天津市科技计划项目(22YDTPJC00370、21ZYJDJC00110)。
关键词
红甜菜
多糖
结构
发酵
肠道微生物
red beet
polysaccharide
structure
fermentation
intestinal microorganism
作者简介
贺莉(1997-),女(汉),硕士研究生,研究方向:食品科学与工程;通信作者:郭庆彬(1983-),男(汉),教授,博士,研究方向:食品科学与工程。
