红甜菜多糖的结构及体外酵解特性  

Structural Characterization and in vitro Fermentation Properties of Red Beet Polysaccharide

作　　者：贺莉 张悦[2] 李贞景[1] 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)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]天津科技大学生物工程学院,天津300457 [3]营养健康与食品安全北京市重点实验室,老年营养食品研究北京市工程实验室,中粮营养健康研究院有限公司,北京102209 [4]南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心,江苏南京210023

出　　处：《食品研究与开发》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)。

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.

关 键 词：红甜菜 多糖 结构 发酵 肠道微生物 

分 类 号：TS201.2[轻工技术与工程—食品科学]