蜂蜜加工后阿斯特拉古卢斯的多糖的结构变化及其对人类肠道微生物群的生物活性
Yufei Tian1, Jiacai Wu1, Yili Zheng1
1The Center for Drug Research and Development, Guangdong Pharmaceutical University, Guangzhou, P. R. China.
Journal of the science of food and agriculture
|June 26, 2023
概括
蜂蜜加工会改变Astragali Radix多糖体 (APS2a和HAPS2a),增强它们的益生菌作用和作为补充剂中的免疫强化剂的潜力.
科学领域:
- 生物化学 生物化学
- 药理学 药理学是指药理学的学科.
- 食品科学 食品科学 食品科学
背景情况:
- 阿斯特拉加利雷迪克斯 (Astragali Radix) 是一种传统的气功调草药,用蜂蜜加工,以提高功效.
- 聚糖被确定为原始和蜂蜜加工的阿斯特拉加勒斯的主要活性成分.
- 蜂蜜加工Astragali Radix产生了一个更强大的 Qi 调剂.
研究的目的:
- 从Astragali Radix及其蜂蜜加工形式中分离和描述新型多糖.
- 调查蜂蜜加工前后的多糖之间的结构差异.
- 评估比较益生菌活动和对短链脂肪酸生产的影响.
主要方法:
- 分离和净化酸性异多多糖类APS2a和HAPS2a.
- 结构分析包括分子量,单糖化合物组成和甘油酸键配置.
- 在体外评估益生菌对特定肠道细菌菌株的影响.
- 对短链脂肪酸 (SCFA) 生产的分析.
主要成果:
- 确定了两种新型的高分子量异质多糖,APS2a和HAPS2a.
- 蜂蜜加工 (HAPS2a) 改变了多糖体结构,降低了分子量,并修改了糖键和单糖体组成 (例如,GalA到Gal).
- 与APS2a相比,HAPS2a在关键肠道细菌上表现出优异的体外益生菌效应,并导致SCFA的产生更高.
结论:
- 由于蜂蜜加工而导致多糖的结构变化导致了不同的体外益生菌活动.
- 无论是APS2a还是HAPS2a,都显示出作为功能性食品和食补充剂中使用的免疫增强剂的潜力.
- 该研究强调了传统加工方法对药用植物成分生物活性的影响.
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