荆芥水提多糖的理化、抗氧化、胃肠消化和促进益生菌生长的特性。

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2025-02-05 DOI:10.1002/jsfa.14159

Chen Li, Hong Gao, Chaomin Yin, Mengfan Liu, Xiuzhi Fan, Defang Shi, Fen Yao, Jiangtao Li, Qiongxiang Liu, Jing Wen, Jianhui Qiu, Guoyuan Hu

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引用次数: 0

摘要

背景：裂叶菌（Schizophyllum commune）是中国人工栽培成功的传统食药用菌。黄芪多糖因其生物活性而受到广泛关注。本研究旨在探讨水提多糖（WSP）和碱提多糖（WSP）的理化、胃肠消化和促进益生菌生长的特性。结果：提取率为11.97%，总糖含量为14.36%，总糖含量为57.71 g kg-1，总糖含量为52.34 g kg-1。WSP的主要单糖是葡萄糖和甘露糖，ASP的主要单糖是葡萄糖、甘露糖和半乳糖醛酸。虽然WSP的分子量大于ASP，但WSP和ASP均表现出典型的多糖吸收峰和三螺旋结构。WSP为粗颗粒状微观结构，ASP为致密多孔微观结构。此外，WSP表现出典型的牛顿流体行为，而ASP表现出典型的非牛顿流体行为。WSP比ASP具有更好的热稳定性和抗氧化性能。WSP和ASP均具有良好的体外模拟消化抗水解能力，但ASP的抗水解能力更强。WSP和ASP都能促进益生菌的生长，但促进生长的效果取决于益生菌的菌种。结论：综上所述，WSP具有更好的理化性能，而ASP更有潜力成为一种优良的益生元。©2025化学工业协会。

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Physicochemical, antioxidant, gastrointestinal digestion and probiotic growth promoting properties of water and alkali extracted polysaccharides from Schizophyllum commune

BACKGROUND

Schizophyllum commune is a traditional edible and medicinal mushroom that has been successfully artificially cultivated in China. Polysaccharides from S. commune have attracted much attention because of their bioactivity. The present study aimed to investigate the physicochemical, gastrointestinal digestion and probiotic growth promoting properties of water extracted polysaccharides (WSP) and alkali extracted polysaccharides (WSP) from S. commune.

RESULTS

The extraction rates and the total sugar contents of WSP and ASP were 11.97% and 14.36% and 57.71 g kg⁻¹ and 52.34 g kg⁻¹, respectively. The main monosaccharides of WSP are glucose and mannose, whereas glucose, mannose and galacturonic acid are the main monosaccharides of ASP. Although the molecular weight of WSP is greater than that of ASP, both WSP and ASP show the typical absorption peaks of polysaccharides and a triple helix structure. WSP shows a coarse granular microstructure, whereas ASP presents a dense porous microstructure. Moreover, WSP shows typical Newtonian fluid behavior, whereas ASP exhibits typical non-Newtonian fluid behavior. WSP presents better thermal stability and antioxidant properties than that of ASP. Both WSP and ASP have good hydrolysis resistance in vitro simulated digestion, but ASP shows better hydrolysis resistance. Both WSP and ASP can promote the growth of probiotic, but the promoting growth effect depends on the strain of the probiotic.

CONCLUSION

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

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