Patova O A, Feltsinger L S, Kosolapova N V, Khlopin V A, Golovchenko V V
Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50 Pervomaiskaya Str., 167982 Syktyvkar, Russia.
Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50 Pervomaiskaya Str., 167982 Syktyvkar, Russia.
Int J Biol Macromol. 2023 Aug 1;245:125460. doi: 10.1016/j.ijbiomac.2023.125460. Epub 2023 Jun 25.
The results of the study of the physicochemical properties of the high-molecular-weight soluble and insoluble components of nectarine cell walls obtained by fruit treatment under conditions that modulate of gastric digestion are presented. Homogenized nectarine fruits were sequentially treated by natural saliva and simulated gastric fluid (SGF) at pH 1.8 and 3.0. The isolated polysaccharides were compared with polysaccharides obtained by sequential extraction of nectarine fruit with cold, hot, and acidified water, solutions of ammonium oxalate and sodium carbonate. As a result, high-molecular-weight water-soluble pectic polysaccharides, weakly bound in the cell wall, were dissolved in the simulated gastric fluid, regardless of pH. Homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) were identified in all pectins. It was shown that their quantity and ability to form highly viscous solutions determine high values of the rheological characteristics of the nectarine mixture formed under simulated gastric conditions. The modifications occurring with the insoluble components under the influence of acidity of SGF were importance. They determined difference in the physicochemical properties of both the insoluble fibres and the nectarine mixtures.
本文展示了在模拟胃消化条件下对油桃果实进行处理后，所获得的油桃细胞壁高分子量可溶和不溶成分的物理化学性质研究结果。将匀浆后的油桃果实依次用天然唾液和pH值为1.8和3.0的模拟胃液（SGF）处理。将分离得到的多糖与通过用冷水、热水、酸化水、草酸铵溶液和碳酸钠溶液对油桃果实进行顺序提取所获得的多糖进行比较。结果表明，无论pH值如何，细胞壁中弱结合的高分子量水溶性果胶多糖都会溶解在模拟胃液中。在所有果胶中均鉴定出同型半乳糖醛酸聚糖（HG）和鼠李半乳糖醛酸聚糖-I（RG-I）。结果表明，它们的数量和形成高粘性溶液的能力决定了在模拟胃条件下形成的油桃混合物流变学特性的高值。模拟胃液酸度对不溶成分产生影响，这种变化很重要。它们决定了不溶性纤维和油桃混合物物理化学性质的差异。
