School of Food Science and Engineering , South China University of Technology , 381 Wushan Road , Guangzhou 510640 , China.
Guangzhou Institute of Modern Industrial Technology , Nansha 511458 , China.
J Agric Food Chem. 2019 Nov 13;67(45):12428-12440. doi: 10.1021/acs.jafc.9b03505. Epub 2019 Oct 31.
In the present study, the digestion and fermentation of blackberry polysaccharides (BBPs) with different molecular weights () were investigated. The results showed that the decrease rates of BBP, BBP-8, BBP-16, and BBP-24 were 77.48, 69.61, 56.87, and 52.89%, respectively. The antioxidant and α-glucosidase inhibitory activities of BBPs were decreased under gastrointestinal condition, which might be due to the variation of during digestion. The bile acid-binding ability of BBPs showed an -dependent manner for higher polysaccharides with higher viscosity. Through fermentation, the BBPs affected the ecosystem of the intestinal tract by promoting the production of short-chain fatty acids, lowering the pH of colon, and decreasing the ratio of Firmicutes to Bacteroidetes. All BBPs showed almost a similar modulation effect on the gut bacteria, but the lower polysaccharide was more easily utilized by bacteria.
在本研究中，研究了不同分子量的黑莓多糖（BBP）的消化和发酵情况。结果表明，BBP、BBP-8、BBP-16 和 BBP-24 的降解率分别为 77.48%、69.61%、56.87%和 52.89%。在胃肠道条件下，BBPs 的抗氧化和α-葡萄糖苷酶抑制活性降低，这可能是由于消化过程中 的变化所致。BBPs 的胆汁酸结合能力呈 - 依赖性，具有更高粘度的高 多糖具有更高的结合能力。通过发酵，BBPs 通过促进短链脂肪酸的产生、降低结肠 pH 值和降低厚壁菌门与拟杆菌门的比例，影响肠道生态系统。所有 BBP 对肠道细菌表现出几乎相似的调节作用，但低 多糖更容易被细菌利用。
