Xing Li, Miao Yelian, Li Na, Jiang Ling, Chen Jie Yu
College of Food Science and Light Industry Engineering, Nanjing Tech University, Nanjing, 211800 Jiangsu China.
Faculty of Bioresource Science, Akita Prefectural University, Akita, 010-0195 Japan.
J Food Sci Technol. 2021 Feb;58(2):532-540. doi: 10.1007/s13197-020-04564-6. Epub 2020 Jun 8.
One water-soluble polysaccharide (WDOP) and three alkali-soluble polysaccharides (ADOP1, ADOP2 and ADOP3) were successfully obtained from . Molecular structure of the polysaccharides was analyzed, and in vitro lactic acid fermentation of the polysaccharides by lactic acid bacteria (LAB) and bifidobacteria was performed. All the polysaccharides exerted proliferative effect on the LAB and bifidobacteria. ADOP2 was the most effective one, followed by WDOP. This could be attributed to their molecular structure features, such as a high level of total sugar, uronic acid and reducing sugar, an abundance of glucose and mannose, and a low and middle weight-average molecular weight. ADOP2 and WDOP produced more short-chain fatty acids (SCFAs) than ADOP1 and ADOP3 did during lactic acid fermentation. Propionic and acetic acids were the main SCFAs produced. These findings are useful for understanding the structure-activity relationship of polysaccharides in lactic acid fermentation, and for developing new functional foods and beverages from .
从……中成功获得了一种水溶性多糖（WDOP）和三种碱溶性多糖（ADOP1、ADOP2和ADOP3）。对这些多糖的分子结构进行了分析，并对乳酸菌（LAB）和双歧杆菌对多糖的体外乳酸发酵进行了研究。所有多糖对LAB和双歧杆菌均具有增殖作用。ADOP2是最有效的，其次是WDOP。这可能归因于它们的分子结构特征，例如总糖、糖醛酸和还原糖含量高，葡萄糖和甘露糖丰富，以及中低重均分子量。在乳酸发酵过程中，ADOP2和WDOP比ADOP1和ADOP3产生更多的短链脂肪酸（SCFAs）。丙酸和乙酸是产生的主要SCFAs。这些发现有助于理解多糖在乳酸发酵中的构效关系，以及从……开发新的功能性食品和饮料。
