Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
School of Materials Science and Energy Engineering, Foshan University, Foshan 528000, PR China.
Int J Biol Macromol. 2019 Nov 1;140:965-972. doi: 10.1016/j.ijbiomac.2019.08.170. Epub 2019 Aug 20.
This study investigated the structural characteristic and in vitro digestion and fermentation behaviours of polysaccharide from litchi pulp (LPII). The results showed that LPII was 161.24kDa, and consisted of arabinose, galactose, rhamnose and glucose. The glycosidic linkages were identified as α-L-Araf-(1→, →5)-α-Araf-(1→ and →3,6)-β-D-Galp-(1→. After 4h gastric digestion, the molecular weight (Mw) of LPII was declined and the reducing sugars content (C) was increased significantly. But, the intestinal digestion had no effect on the structure of LPII. In addition, after 24h gut microbiota fermentation, the neutral sugars content and pH value decreased while total bacteria amount, C, the production of short-chain fatty acids, acetic acid and n-butyric acid increased. These results showed that LPII could be digested in gastric digestion and fermented in large intestine fermentation broth, but not changed in small intestinal fluid. The digestion and fermentation behaviours of LPII may be related with its structural features.
本研究考察了荔枝果肉多糖（LPII）的结构特征、体外消化和发酵行为。结果表明，LPII 的分子量为 161.24kDa，由阿拉伯糖、半乳糖、鼠李糖和葡萄糖组成。糖苷键被鉴定为α-L-Araf-(1→、→5)-α-Araf-(1→和→3,6)-β-D-Galp-(1→。经过 4 小时的胃消化，LPII 的分子量（Mw）下降，还原糖含量（C）显著增加。但是，肠道消化对 LPII 的结构没有影响。此外，经过 24 小时肠道微生物群发酵，中性糖含量和 pH 值下降，而总细菌数量、C、短链脂肪酸的产生、乙酸和正丁酸增加。这些结果表明，LPII 可以在胃消化中被消化，并在大肠发酵液中发酵，但在小肠液中不发生变化。LPII 的消化和发酵行为可能与其结构特征有关。
