蒸对来自Chlamys nobilis的多糖的形式,结构和生物可用性的影响
Junyang Yang1, Junting Cai1, Zhongqin Chen2
1College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Food chemistry
|March 8, 2025
概括
蒸汽加工改变了来自Chlamys nobilis的聚糖,改变了它们的结构和结合. 蒸 Selenopolysaccharides 显示了 Caco-2 细胞中增强的生物可访问性和细胞吸收.
科学领域:
- 生物化学 生物化学
- 海洋生物学 海洋生物学
- 食品科学 食品科学 食品科学
背景情况:
- 聚糖是各种生物体中发现的生物活性化合物.
- 氏菌是这些有价值的多糖的潜在来源.
- 了解加工对单多糖特性的影响对于其应用至关重要.
研究的目的:
- 为了研究蒸汽加工对Chlamys nobilis. selenopolysaccharides的结构和生物特性的影响.
- 为了比较原始与蒸制的单多糖的生物可访问性和细胞吸收.
主要方法:
- 纯化和组合分析原始 (SS-3) 和蒸汽 (SZ-3) 克拉米斯诺比利斯样本.
- 使用化学键分析进行结构性表征.
- 在体外模拟胃肠道消化.
- 使用Caco-2细胞模型进行细胞运输和吸收研究.
主要成果:
- 无论是原料还是蒸制的部分,都显示出高含量.
- 蒸汽处理降低了O-Se-O和Se-O-C化学键的吸收强度.
- 在烯聚糖中蒸转化β型酸盐为α型酸盐.
- 与原始 (SS-3) 和烯酸相比,蒸的烯酸多糖化物 (SZ-3) 显示出更高的生物可访问性和细胞吸收.
结论:
- 蒸汽处理改变了Chlamys nobilis selenopolysaccharides的结构和结合.
- 蒸汽增强了单多糖的生物可访问性和细胞吸收,而不会影响生物可用性.
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