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植物多糖的益生菌发酵 Polygonatum 植物多糖转化果糖到葡萄糖与增强的抗肥胖活动

Yan-Li Li¹, Lin Liu¹, Xiao-Chun Huang¹

¹College of Food Science, South China Agricultural University, Guangzhou 510642, China.

International journal of biological macromolecules

|July 14, 2025

概括

益生菌发酵通过改变其结构,将Polygonatum多糖化合物转化为更有效的抗肥胖剂. 这种增强的化合物在细胞模型中表现出卓越的脂质调节和抗炎性质.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
药理学药理学是指药理学的学科.

背景情况:

益生菌发酵是一种有前途的策略,可以增强多糖的生物活性.
聚甲多糖 (PKP) 已知具有健康益处,在发酵后有可能改善抗肥胖作用.
益生菌发酵改变多糖的特定机制及其随后的生物活性在很大程度上仍未被探索.

研究的目的:

在益生菌发酵后研究Polygonatum kingianum多糖体 (PKP) 的结构变化.
在细胞模型中评估发酵PKP (FPKP) 的增强抗肥胖作用.
阐明负责FPKP改善抗肥胖性能的潜在机制.

主要方法:

使用Bacillus sp.的混合细菌培养物发酵PKP. DU-106和乳杆菌植物体 nbk-MA2.2. 这两种类型.
进行了PKP和FPKP的结构分析 (例如分子量,组成).
使用3T3-L1脂肪细胞和RAW264.7巨细胞进行了体外试验,以评估脂质积累,皮蛋白分泌,炎症反应和巨细胞两极分化. 分子对接被用来预测结合相互作用.

主要成果:

发酵将PKP (胰岛素类型的果糖) 转化为FPKP (粉类型的葡萄糖),其分子量减少.
在3T3-L1细胞中,FPKP显著降低了脂质积累和调节了与脂质代谢相关的蛋白质.
在RAW264.7细胞中,FPKP抑制了炎症并促进了M1-to-M2巨细胞的两极分化,显示出比未发酵PKP更强大的效果. 分子对接显示了对PPARγ的增强结合亲和力.

结论:

益生菌发酵有效地改变了Polygonatum多糖的结构,增强了它们的抗肥胖能力.
改善FPKP的效果归因于结构变化,导致更好的脂质调节和抗炎作用.
这些发现支持使用益生菌发酵作为一种开发用于体重管理的功能性多糖的策略.

关键词:

这是一种抗肥胖药物.PPARγ分子对接方式波利格纳 (Polygonatum kingianum) 是一种多糖化合物.多糖的结构是多糖的结构.益生菌发酵过程中的益生菌发酵

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