龙眼多糖与燕麦多糖的结构特征及其益生活性比较
DOI:
作者:
作者单位:

作者简介:

通讯作者:

中图分类号:

基金项目:

广州市科技计划项目(201803010079)


Comparison of Structure Characteristics and Probiotic Activity of Longan Polysaccharides and Oat Polysaccharides
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    目的:比较龙眼多糖和燕麦多糖的益生活性与结构差异,分析其构效关系,为以龙眼和燕麦为原料开发健康食品提供科学依据。方法:以龙眼干、燕麦麦麸为原料,采用热水浸提Sevag脱蛋白方法得到龙眼多糖和燕麦多糖,分别以2种多糖为碳源,加入无碳源的MRS培养基,测定活菌数、pH值变化,比较两者的益生效果;分别测定2种多糖的总糖、糖醛酸、还原糖和蛋白质含量,采用凝胶渗透色谱法测定分子质量,GC/MS面积归一化法测定单糖组成,HPLC-FLD法测定氨基酸组成,扫描电镜观察表观形貌,流变仪测定流变性,解析2种多糖益生活性差异的结构基础。结果:龙眼多糖和燕麦多糖作为唯一碳源,均能促进干酪乳杆菌、嗜酸乳杆菌增殖、植物乳杆菌、粪肠球菌增殖,然而两者的促增殖作用明显不同;龙眼多糖对干酪乳杆菌、嗜酸乳杆菌亚种的促增殖作用显著优于菊粉(P<0.05),对植物乳杆菌、粪肠球菌的增殖作用与菊粉相似;燕麦多糖对干酪乳杆菌的增殖作用与菊粉相似,对嗜酸乳杆菌、植物乳杆菌亚种和粪肠球菌的增殖作用略高于空白组。其理化性质、结构特征测定结果是:龙眼多糖和燕麦多糖的总糖含量分别为61.2%,68.3%,糖醛酸含量分别为10.1%,5.9%,还原糖含量16.0%,5.4%,蛋白质含量2.2%,2.9%。采用凝胶渗透色谱法测定龙眼多糖分子质量(Mw)为6.38×106 u,燕麦多糖分子质量(Mw)分为2部分5.42×103 u和2.45×106 u。龙眼多糖的单糖组成为葡萄糖、甘露糖、阿拉伯糖等,燕麦多糖的单糖组成主要为葡萄糖,2种多糖的水解氨基酸总量和组成差异不大。扫面电镜结果表明:2种多糖均呈无规则片状,龙眼多糖表面光滑排列较紧密,燕麦多糖表面粗糙排列松散。此外,2种多糖溶液的黏度具有质量分数依赖性,黏度均随温度的增加而下降,其中燕麦多糖溶液的黏度对温度变化更为敏感。结论:与燕麦多糖相比,龙眼多糖因单糖组成复杂、黏度低等结构特点,促益生菌增殖的作用更明显。

    Abstract:

    Objective: The structure-activity relationship of longan polysaccharides and oat polysaccharides was preliminarily analyzed to provide scientific basis for the development of healthy food using longan and oat as raw materials. Method: Longan polysaccharides and oat polysaccharides were obtained from dried longan and oat bran by hot water extraction and deproteinization. The viable bacteria number and pH value were determined by adding two kinds of polysaccharides as carbon source and carbon-free MRS medium respectively, and the difference of beneficial effect was compared. Content and protein content were determined by gel permeation chromatography (GPC). The monosaccharide composition was determined by GC/MS area normalization method. Amino acid composition was determined by HPLC-FLD method. The apparent morphology was observed by scanning electron microscope, rheology was measured by rheometer, and the structural basis of two kinds of polysaccharides were analyzed. Result: LP and OP as the sole carbon source could promote the proliferation of Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus plantarum subsp. plantarum and Streptococcus faecalis, but proliferative effect of LP and OP were different. LP had a significantly better proliferative effect on Lactobacillus casei and Lactobacillus acidophilus subspecies than inulin(P<0.05). The proliferative effect on Lactobacillus plantarum and Enterococcus faecalis was similar to inulin. OP had similar proliferative effect on Lactobacillus casei, Lactobacillus plantarum subspecies and Enterococcus faecalis. The effect was slightly higher than that of the blank group. The total sugar content of polysaccharide and oat polysaccharide was 61.2% and 68.3% respectively. The content of uronic acid was 10.1% and 5.9%, the content of reducing sugar was 16%, 5.4%, protein content was 2.2% and 2.9%. The average molecular weights(Mw) of LP and OP were 6.38×106 u, 5.42×103 u and 2.45×106 u, respectively. Longan polysaccharides consist of glucose, mannose, arabinose and so on. Oat polysaccharides mainly consist of glucose. The total amount and composition of hydrolyzed amino acids of the two polysaccharides are not significantly different. Scanning electron microscopy showed that the two kinds of polysaccharides were irregular sheets, the longan polysaccharides were smooth and tightly arranged, and the oat polysaccharides were rough and loosely arranged. In addition, the viscosity of the two kinds of polysaccharides solution was mass fraction-dependent, the viscosity decreases with the increase of temperature, and the viscosity of oat polysaccharides solution is more sensitive to temperature change. Conclusion: Longan polysaccharide had obvious proliferative effect on probiotics because of its complex monosaccharide composition, complex polysaccharide composition and low viscosity.

    参考文献
    相似文献
    引证文献
引用本文

王轶帆;邓媛元;张雁;魏振承;刘光;唐小俊;王佳佳;廖娜;张名位.龙眼多糖与燕麦多糖的结构特征及其益生活性比较[J].中国食品学报,2020,20(12):62-71

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2021-01-12
  • 出版日期:
文章二维码
版权所有 :《中国食品学报》杂志社     京ICP备09084417号-4
地址 :北京市海淀区阜成路北三街8号9层      邮政编码 :100048
电话 :010-65223596 65265375      电子邮箱 :chinaspxb@vip.163.com
技术支持:北京勤云科技发展有限公司

漂浮通知