从各种稀释的年轻红肉果中分离出来的乳糖多糖化合物的比较分析:结构性质和生物功能
Jing-Liu He1,2, Kai-Xin Jiang3, Ting Wei1
1Department of Pharmacy and Laboratory Science, Ya'an Polytechnic College, Ya'an 625100, Sichuan, China.
Food chemistry: X
|July 18, 2025
概括
稀释的年轻红果副产品富含有有价值的工业应用的乳糖多糖. 这些多糖体表现出显著的抗氧化剂,益生菌和免疫增强活性,特别是来自于
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生物化学
- 营养保健品 营养保健品
背景情况:
- 年轻基维果的稀释产生了潜在的价值化副产品.
- 果糖多糖是植物细胞壁的关键结构成分,具有多种生物活性.
- 红肉果种类提供独特的植物化学特征.
研究的目的:
- 为了研究从稀释的年轻红色基维果中获得的乳脂多糖的结构特征和体外生物活性.
- 为了比较三个品种的这些特性:"东红"",洪石"和"洪阳".
- 评估这些副产品作为功能性食品成分的潜力.
主要方法:
- 从稀释的年轻基维果副产品中提取乳糖多糖.
- 结构性质的表征,包括产量,结合的多,化程度,分子量和糖联结模式.
- 在体外评估抗氧化剂,抗糖化,益生菌和免疫增强活性.
主要成果:
- 获得了高取率的乳脂多糖 (90.7-101.3 mg/g干量) 的提取.
- 结构性质,如结合的多含量,化程度和分子量在各品种之间有所不同.
- 观察到一致的甘氨酸链接模式,其中主导的是homogalacturonan和rhamnogalacturonan-I (RG-I).
- 的多糖体在体外表现出显著的抗氧化,抗糖,益生菌和免疫增强活性,其中"Donghong"显示出显著的疗效.
结论:
- 稀释的红肉果副产品是RG-I丰富的乳糖多糖的宝贵来源.
- 这些多糖类具有显著的功能性质,突出了它们作为功能性食品成分的潜力.
- 培养品种的选择,特别是"Donghong",可能会影响提取的乳糖多糖的生物活性.
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