高粱和燕麦抗性糊精的结构表征及潜在益生菌作用

Structure Characterization and Potential Probiotic Effects of Sorghum and Oat Resistant Dextrins.

作者信息

Chen Wenwen, Zhang Ting, Ma Qi, Zhu Yingying, Shen Ruiling

机构信息

College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 166 Kexue Road, Zhengzhou 450002, China.

Henan Key Laboratory of Cold Chain Food Quality and Safety Control, No. 166 Kexue Road, Zhengzhou 450002, China.

出版信息

Foods. 2022 Jun 24;11(13):1877. doi: 10.3390/foods11131877.

Resistant dextrins (RDs) were prepared from sorghum and oat starches to determine their molecular structure, physicochemical properties, digestibility and prebiotics effect in vitro. The results showed that the particle size of sorghum resistant dextrin (SRD) and oat resistant dextrin (ORD) was significantly smaller than their respective starches. They formed a block structure, and lost the original A-type structure. In addition, SRD and ORD had good thermal stability, solubility (>90%) and enzymatic hydrolysis resistance (digestibility < 5%). The potential probiotic effects of ORD and SRD were studied by measurement of their promoting effects on the growth of Lactiplantibacillus plantarum, Lactobacillus acidophilus and Lactobacillus delbrueckii. For Lactiplantibacillus plantarum and Lactobacillus acidophilus, the promoting effect of ORD was the best (p < 0.05), and the counts increased by 8.89 and 8.74 log CFU/mL, respectively, compared with the control. For Lactobacillus delbrueckii, SRD was most effective, increasing the counts by 8.72 log CFU/mL compared with the control. These characteristics make SRD and ORD suitable for use as soluble dietary fiber and prebiotics in beverages and the excipients of low-glycemic-index products.

以高粱淀粉和燕麦淀粉制备抗性糊精（RDs），以确定其分子结构、理化性质、消化率及体外益生元效应。结果表明，高粱抗性糊精（SRD）和燕麦抗性糊精（ORD）的粒径显著小于其各自的淀粉。它们形成了块状结构，失去了原有的A型结构。此外，SRD和ORD具有良好的热稳定性、溶解性（>90%）和抗酶解性（消化率<5%）。通过测定ORD和SRD对植物乳杆菌、嗜酸乳杆菌和德氏乳杆菌生长的促进作用，研究了它们的潜在益生菌效应。对于植物乳杆菌和嗜酸乳杆菌，ORD的促进作用最佳（p<0.05），与对照相比，菌数分别增加了8.89和8.74 log CFU/mL。对于德氏乳杆菌，SRD最有效，与对照相比，菌数增加了8.72 log CFU/mL。这些特性使SRD和ORD适合用作饮料中的可溶性膳食纤维和益生元以及低血糖指数产品的辅料。