Li Qiao-Yun, Dou Zu-Man, Chen Chun, Jiang Yue-Ming, Yang Bao, Fu Xiong
SCUT-Zhuhai Institute of Modern Industrial Innovation, 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. 2022 Sep 14;70(36):11245-11257. doi: 10.1021/acs.jafc.2c03091. Epub 2022 Sep 2.
This study aimed to investigate the effect of different molecular weights on the metabolic characteristics of blackberry polysaccharides (BBP). After degradation, three fractions, namely, BBP-8, BBP-16, and BBP-24, were obtained. During fermentation, all polysaccharide fractions were significantly degraded and utilized by the intestinal microbiota, and the lower-molecular-weight polysaccharides were easier to be fermented with higher gas production and carbohydrate consumption rates. Furthermore, the monosaccharide utilization sequence of all polysaccharides was glucose > galactose > arabinose > galacturonic acid. In addition, the lower-molecular-weight polysaccharides had a faster short-chain fatty acid (SCFA) production rate but did not affect the final SCFA yields. The fermentation of BBP promoted the increase of and the decrease of . The proportions of in BBP, BBP-8, BBP-16, and BBP-24 were 45.41, 47.50, 48.08, and 50.09%, respectively.
本研究旨在探讨不同分子量对黑莓多糖（BBP）代谢特性的影响。降解后，获得了三个级分，即BBP-8、BBP-16和BBP-24。在发酵过程中，所有多糖级分均被肠道微生物群显著降解和利用，且较低分子量的多糖更易于发酵，产气率和碳水化合物消耗率更高。此外，所有多糖的单糖利用顺序为葡萄糖>半乳糖>阿拉伯糖>半乳糖醛酸。另外，较低分子量的多糖短链脂肪酸（SCFA）产生速率更快，但不影响最终SCFA产量。BBP的发酵促进了 的增加和 的减少。BBP、BBP-8、BBP-16和BBP-24中 的比例分别为45.41%、47.50%、48.08%和50.09%。
