Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China.
State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao.
Carbohydr Polym. 2020 Jun 15;238:116183. doi: 10.1016/j.carbpol.2020.116183. Epub 2020 Mar 25.
This study was to investigate the effects of in vitro simulated saliva-gastrointestinal digestion on the physicochemical properties and bioactivities of okra polysaccharides (OPS). Results showed that the digestibilities of OPS were about 5.1%, 37.5%, and 41.3% after saliva digestion (SD), saliva-gastric digestion (SGD), and saliva-gastrointestinal digestion (SGID), respectively. The SGID significantly changed the physicochemical properties of OPS, such as total uronic acids, total flavonoids, monosaccharide composition, rheological properties, and molecular weights (M). Especially, M changes resulted in the breakdown of glycosidic bonds during SGD, and the degradation of OPS during SGID was mainly caused by disrupting aggregates. Furthermore, the bioactivities of OPS were also affected by SGID. After SGID, OPS still possessed strong antioxidant activities, binding capacities, and prebiotic activities, but the α-glucosidase inhibitory effect was obviously decreased. Overall, results can provide valuable and scientific support on the oral administration of OPS as functional foods and medicines in the future.
本研究旨在探讨体外模拟唾液-胃肠消化对黄蜀葵多糖（OPS）理化性质和生物活性的影响。结果表明，唾液消化（SD）、唾液-胃消化（SGD）和唾液-胃肠消化（SGID）后，OPS 的消化率分别约为 5.1%、37.5%和 41.3%。SGID 显著改变了 OPS 的理化性质，如总糖醛酸、总黄酮、单糖组成、流变学性质和分子量（M）。特别是，M 的变化导致 SGD 过程中糖苷键的断裂，而 SGID 过程中 OPS 的降解主要是由于聚集物的破坏。此外，OPS 的生物活性也受到 SGID 的影响。SGID 后，OPS 仍具有较强的抗氧化活性、结合能力和益生元活性，但α-葡萄糖苷酶抑制作用明显降低。总之，本研究结果可为未来 OPS 作为功能性食品和药物口服给药提供有价值的科学依据。
