体外模拟刺梨多糖经胃肠道消化和酵解的产物及其抗氧化功能  

Products of in vitro Simulated Gastrointestinal Digestion of Rosa roxburghii Tratt Polysaccharides and Their Antioxidant Function

作　　者：张广米 黄青青 殷明月 吴冬艳 黄倍倍 付白花 李磊 王舟舟 ZHANG Guangmi;HUANG Qingqing;YIN Mingyue;WU Dongyan;HUANG Beibei;FU Baihua;LI Lei;WANG Zhouzhou(School of Public Health,Key Laboratory of Environmental Pollution Monitoring and Disease Control,Ministry of Education,Guizhou Medical University,Guiyang 550025,Guizhou,China)

机构地区：[1]贵州医科大学公共卫生与健康学院,环境污染与疾病监控教育部重点实验室,贵州贵阳550025

出　　处：《食品研究与开发》2025年第8期31-38,共8页Food Research and Development

基　　金：贵州省科学技术厅科技计划项目(黔科合基础[2020]1Y320);贵州医科大学2020年国基培育项目(20NSP062);贵州省2021年大学生创新创业项目(202110660009)。

摘　　要：为了解刺梨多糖(Rosa roxburghii Tratt polysaccharides,RRTP)经体外模拟胃、小肠消化产物的总糖、还原糖含量,结肠厌氧发酵产物的短链脂肪酸(short-chain fatty acids,SCFAs)种类及含量,以及消化产物的抗氧化功能。该研究采用苯酚硫酸法测定总糖含量,3,5-二硝基水杨酸(3,5-dinitrosalicylic acid,DNS)法测定还原糖含量,气相色谱法测定SCFAs种类和含量;利用比色法测定羟自由基(·OH)、DPPH自由基和ABTS+自由基的清除率。结果表明,RRTP经体外模拟胃消化,总糖和还原糖的含量总体上无变化;经体外模拟小肠消化,总糖含量下降,消化2 h时还原糖含量上升,之后趋于平稳;经体外模拟结肠厌氧发酵,总糖含量显著下降(P<0.05),还原糖含量在12 h内显著下降(P<0.05)后趋于平稳,并产生乙酸、丙酸和正丁酸等SCFAs。RRTP在体外模拟胃消化阶段,其产物对·OH的清除率变化最明显,呈现先升高后下降的趋势;在小肠消化阶段,RRTP产物对·OH和ABTS+自由基的清除率在6 h时升高(P<0.05);在结肠厌氧发酵阶段,RRTP产物对DPPH自由基的清除率变化最明显,也呈现先升高又下降的趋势。综上,RRTP在体外模拟胃阶段消化有限,但能够在结肠被发酵分解并产生乙酸、丙酸和正丁酸等SCFAs,其体外消化产物具有较强的抗氧化功能且此功能会随着消化的进行而发生改变。This study aimed to understand the total sugar and reducing sugar content in the products of in vitro simulated gastric and small intestinal digestion of Rosa roxburghii Tratt polysaccharides(RRTP),the types and content of short⁃chain fatty acids(SCFAs)from colonic anaerobic fermentation products,and the antioxi⁃dant function of digestion products.The total sugar content was determined by the phenol⁃sulfuric acid method,and the reducing sugar content was determined by the 3,5⁃dinitrosalicylic acid(DNS)method.The types and content of SCFAs were determined by gas chromatography.The scavenging rates of hydroxyl free radical(·OH),1,1⁃diphenyl⁃2⁃picrylhydrazyl free radical,and 2,2′⁃azino⁃bis(3⁃ethylbenzothiazoline⁃6⁃sulfonic acid)+free radical were determined by colorimetry.The results showed that the content of total sugar and reducing sugar in RRTP did not change after simulated gastric digestion in vitro.After simulated small intestinal digestion in vitro,the total sugar content decreased.After digestion for 2 h,the reducing sugar content increased and then leveled off.After simulated colonic anaerobic fermentation in vitro,the total sugar content decreased signifi⁃cantly(P<0.05),and the reducing sugar content decreased significantly within 12 h(P<0.05)and then lev⁃eled off,with SCFAs such as acetic acid,propionic acid,and n⁃butyric acid produced.In the simulated gastric digestion stage in vitro,the·OH scavenging rate of RRTP products changed most,showing a trend of first increasing and then decreasing. At the stage of small intestinal digestion,the scavenging rates of ·OH and ABTS+ free radicals by RRTP products increased at 6 h(P<0.05). In the anaerobic fermentation stage of colon,the scavenging rate of DPPH free radical by RRTP products changed most and also showed a trend of first increas⁃ ing and then decreasing. In summary,the in vitro simulated gastric digestion of RRTP was limited,but they can be fermented and decomposed in the colon to produce SCFAs such as acetic acid,

关 键 词：刺梨 多糖 体外模拟胃肠消化 短链脂肪酸 抗氧化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]