菜豆多糖与香菇多糖结构特征以及体外重要生物活性综合对比评价  

Comparative Evaluation of Structural Characteristics and in Vitro Biological Activities of Polysaccharides from Common Bean(Phaseolus vulgaris L.)and Those from Shiitake Mushroom(Lentinus edodes)

作　　者：许梦粤 田鑫 王君可 武傲雪 邹芷怡 吴佳辉 王红波[1,2,3] XU Mengyue;TIAN Xin;WANG Junke;WU Aoxue;ZOU Zhiyi;WU Jiahui;WANG Hongbo(Innovation Center for Comprehensive Utilization of Food and Medicine Homologous Specialty Resources,School of Life Sciences,Jianghan University,Wuhan 430056,China;Hubei Province Engineering Research Center for Legume Plants,Wuhan 430056,China;Hubei Enterprise-College Joint Innovation Center of Healthy Sugar Substitute Product,Wuhan 430056,China)

机构地区：[1]江汉大学生命科学学院,药食同源特色资源综合利用创新中心,湖北武汉430056 [2]湖北省豆类(蔬菜)植物工程技术研究中心,湖北武汉430056 [3]湖北省健康代糖产品企校联合创新中心,湖北武汉430056

出　　处：《食品科学》2024年第23期18-27,共10页Food Science

基　　金：武汉市属高校产学研项目(CXY202202);湖北省重点研发计划项目(2022BBA0064);江汉大学一流学科建设重大专项资助计划项目(2023XKZ023)。

摘　　要：为综合评价菜豆多糖的营养价值,以香菇多糖为参考标准,通过测定两种多糖的运用傅里叶变换红外光谱、单糖组成、分子质量、微观结构表征两种多糖结构特征,对比两种多糖的溶水能力和持水能力,并综合评价其体外抗氧化、降血糖和降血脂重要生物活性。结果表明:菜豆多糖得率((7.01±0.57)%)显著高于香菇多糖(5.04±0.38)%(P<0.05),且糖醛酸含量是香菇多糖的2.21倍。菜豆多糖和香菇多糖分别以分子质量77.157 kDa和559.245 kDa的组分为主。菜豆多糖是含有少量酯化的果胶类多糖,其显微结构疏松粗糙,而香菇多糖是含有α-和β-吡喃环的具有三螺旋结构的杂多糖,其显微结构紧实光滑。香菇多糖的溶水能力和持水能力分别是菜豆多糖的1.61倍和6.07倍。对两种多糖的体外抗氧化能力、降血糖活性和降血脂活性进行综合对比评价,菜豆多糖(2.43)高于香菇多糖(1.82)。本研究结果表明,菜豆是开发活性多糖产品的理想食品资源。In order to comprehensively evaluate the nutritional value of common bean polysaccharides,shiitake mushroom polysaccharides were used as the reference standard in this study.Fourier transform infrared spectroscopy(FTIR),high performance liquid chromatography(HPLC),high performance gel permeation chromatography(HPGPC),scanning electron microscopy(SEM)and Congo red assay were used to characterize the structures,monosaccharide compositions,molecular masses,and microstructures of the two kinds of polysaccharides.Their water solubility and water-holding capacity were compared,and their antioxidant,hypoglycemic and hypolipidemic activities in vitro were evaluated comprehensively.The results showed that the yield of common bean polysaccharides was significantly higher than that of shiitake mushroom polysaccharides,(7.01±0.57)%versus(5.04±0.38)%(P<0.05),and the content of uronic acid in common bean polysaccharides was 2.21 times higher than that of shiitake mushroom polysaccharides.The major polysaccharide components of common bean and shiitake mushroom had molecular masses of 77.157 and 559.245 kDa,respectively.Common bean polysaccharides contained a small amount of esterified pectic polysaccharides with a loose and rough microstructure,while shiitake mushroom polysaccharides were heteropolysaccharides with a triple helical structure containingα-andβ-pyran rings,which exhibited a compact and smooth microstructure.The water solubility and water-holding capacity of shiitake mushroom polysaccharides were 1.61 and 6.07 times higher than those of common bean polysaccharides,respectively.The in vitro antioxidant capacity,hypoglycemic activity and hypolipidemia activity of common bean polysaccharides were higher than those of shiitake mushroom polysaccharides,2.43 versus 1.82.In conclusion,common bean is an ideal food resource for developing active polysaccharide products.

关 键 词：菜豆多糖 香菇多糖 结构特征 生物活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]