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揭示面包制造转型:对阿拉比诺克西兰的结构和功能洞察

Meng Xiao¹, Xing Jia¹, Ji Kang¹

¹State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.

Carbohydrate polymers

|February 17, 2024

概括

面包制造显著改变了阿拉比诺基兰 (AX) 结构,增加了它的复杂性,并增强了它对消化酶的抑制作用. 这种修改后的AX (AX-B) 也可以促进肠道微生物群的有益短链脂肪酸生产.

科学领域:

食品科学食品科学食品科学
营养生物化学营养生物化学
分析化学分析化学

背景情况:

阿拉比诺西兰 (AX) 是一种具有潜在健康益处的关键食纤维.
了解食品加工过程中AX的结构变化对于预测其生物活性至关重要.
面包是一种常见的食品加工技术,可能会改变AX特性.

研究的目的:

为了研究在面包制造过程中阿拉比诺西兰 (AX) 的结构和性质变化.
为了比较从面包中提取的AX (AX-B) 与原生AX的特征.
评估面包对AX的酶抑制和肠道微生物群发酵性的影响.

主要方法:

多步骤的酶消化,从面包中重新提取AX.
高性能尺寸排除色谱 (HPSEC) 用于分子量测定.
高性能离子交换色谱学 (HPAEC),里埃变换红外光谱学 (FT-IR),甲基化分析和1H NMR用于结构阐明.
在体外测定酶抑制 (α-氨酶,α-葡萄糖酶) 和肠道微生物群发酵 (短链脂肪酸生产).

主要成果:

面包制造显著降低了AX分子量 (677.1 kDa至15.6 kDa),并增加了其结构复杂性 (分支程度).
与原生AX.B相比,AX-B对α-氨基酶 (76.81%) 和α-葡萄糖酶 (64.43%) 的抑制增强.
肠道微生物群对AX-B的发酵产生了比原生AX (44.03 mmol/L) 更高的短链脂肪酸度 (54.68 mmol/L).
在AX-B.中增加了联蛋白质含量.

结论:

面包制造会诱导阿拉比诺基兰的显著结构变化,影响其物理化学性质.
改变的AX (AX-B) 显示出改善的生物活性,包括增强的酶抑制和更大的肠道微生物群的发酵能力.
这些发现提供了关于纤维丰富面包的健康益处的见解,并支持精准营养策略.

关键词:

这是面包的面包.食纤维是一种食物纤维.便发酵便发酵便发酵在体外低血糖活动.分子结构分子结构.

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