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Updated: Jan 13, 2026

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对三种具有不同结构组成的植物性多糖的体外发酵特性进行比较研究

Xingyue Gao1, Xinming Zhao1, Jie Huang1

  • 1Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.

Foods (Basel, Switzerland)
|January 10, 2026
PubMed
概括

植物多糖类,如Lycium barbarum多糖 (LBP),果果丁 (CP) 和桃子多糖 (PGP) 显示出基于其结构的明显的益生菌效应. 它们的成分影响肠道微生物群发酵和短链脂肪酸的产生.

关键词:
抗氧化剂活性 抗氧化剂活性分子重量的分子质量.植物多糖化合物 植物多糖化合物益生菌 益生菌前生物短链脂肪酸 短链脂肪酸

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