State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi, 330047, China; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, 4072, Australia.
State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi, 330047, China.
Carbohydr Polym. 2021 Jan 1;251:117116. doi: 10.1016/j.carbpol.2020.117116. Epub 2020 Sep 22.
Previous studies have suggested that water-soluble polysaccharides from fermented carrot pulp (WSP-p) have stronger anti-diabetic effects than those from un-fermented carrot pulp (WSP-n). This study aimed to improve understanding of these functional differences by comparing their molecular structures. Weight-average molecular weights of WSP-p fractions were lower than those of the corresponding WSP-n fractions. While both WSPs had similar functional groups, more fragmented particles were observed on the surface of large particles of WSP-n than WSP-p. Monosaccharide composition and methylation analysis confirmed that both WSP-p and WSP-n were pectic polysaccharides, containing rhamnogalacturonan-I-type polysaccharides with 1,4-linked α-d-galacturonic acid residues and homogalacturonan regions with 1,4-GalpA linkages. H and C NMR showed that they had similar linkage patterns. These findings suggested that probiotic fermentation of WSP mainly cleaved the linkages between repeating units, and resulted in less polydisperse molecular size distributions.
先前的研究表明，发酵胡萝卜渣水溶性多糖（WSP-p）比未发酵胡萝卜渣水溶性多糖（WSP-n）具有更强的降血糖作用。本研究旨在通过比较它们的分子结构来更好地了解这些功能差异。WSP-p 级分的重均分子量低于相应的 WSP-n 级分。虽然这两种 WSP 都具有相似的官能团，但在 WSP-n 的大颗粒表面观察到比 WSP-p 更多的碎片化颗粒。单糖组成和甲基化分析证实，WSP-p 和 WSP-n 均为果胶多糖，含有鼠李半乳糖醛酸聚糖 I 型多糖，具有 1,4 连接的α-d-半乳糖酸残基和 1,4-GalpA 键连接的同质半乳糖醛酸区。H 和 C NMR 表明它们具有相似的键合模式。这些发现表明，益生菌发酵 WSP 主要切断重复单元之间的键合，导致分子尺寸分布的多分散性降低。
Zotero 插件