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一种来自黄花菜（巴罗尼）的新型水溶性多糖：分离、结构分析及对益生菌黏附的促进作用

A Novel Water-Soluble Polysaccharide from Daylily ( Baroni): Isolation, Structure Analysis, and Probiotics Adhesion Promotion Effect.

作者信息

Ke Qinfei, Wang Hui, Xiao Yuan, Kou Xingran, Chen Feng, Meng Qingran, Gao Wenjie

机构信息

Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.

School of Public Health, Wannan Medical College, Wuhu 241002, China.

出版信息

Foods. 2024 Feb 27;13(5):721. doi: 10.3390/foods13050721.

DOI:10.3390/foods13050721
PMID:38472834
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10931500/
Abstract

The daylily ( Baroni) flower is a traditional raw food material that is rich in a variety of nutrients. In particular, the content of polysaccharides in daylily is abundant and has been widely used as a functional component in food, cosmetics, medicine, and other industries. However, studies on the structure-effective relationship of daylily flower polysaccharides are still lacking. In view of this, daylily flower polysaccharides were isolated and purified, and their physical and chemical properties, structure, antioxidant activity, and adhesion-promoting effect on probiotics were evaluated. The results showed that a novel water-soluble polysaccharide (DPW) with an average molecular weight () of 2.224 kDa could be successfully isolated using column chromatography. Monosaccharide composition analysis showed that DPW only comprised glucose and fructose, with a molar ratio of 0.242:0.758. Through methylation and nuclear magnetic resonance (NMR) analysis, it was inferred that DPW belonged to the fructans group with a structure of α-D-Glcp-1→2-β-D-Fruf-1→(2-β-D-Fruf-1)→. Antioxidant analysis showed that DPW showed strong 2-Phenyl-4,4,5,5-tetramethylimidazoline-1-oxyl-3-Oxide (PTIO-scavenging activity with IC of 1.54 mg/mL. DPW of 1.25 to 5 mg/mL could significantly increase the adhesion rate of , , , and on Caco-2 cells. Considering the above results, the present study provides a theoretical basis and practical support for the development and application of daylily polysaccharides as a functional active ingredient.

摘要

黄花菜（巴罗尼）花是一种传统的生食原料，富含多种营养成分。特别是，黄花菜中多糖含量丰富，已被广泛用作食品、化妆品、医药等行业的功能成分。然而，关于黄花菜多糖构效关系的研究仍然缺乏。鉴于此，对黄花菜多糖进行了分离纯化，并对其理化性质、结构、抗氧化活性以及对益生菌的黏附促进作用进行了评价。结果表明，采用柱色谱法可成功分离出一种平均分子量为2.224 kDa的新型水溶性多糖（DPW）。单糖组成分析表明，DPW仅由葡萄糖和果糖组成，摩尔比为0.242:0.758。通过甲基化和核磁共振（NMR）分析，推断DPW属于果聚糖组，结构为α-D-葡萄糖-1→2-β-D-果糖-1→(2-β-D-果糖-1)→。抗氧化分析表明，DPW表现出较强的2-苯基-4,4,5,5-四甲基咪唑啉-1-氧基-3-氧化物（PTIO）清除活性，IC50为1.54 mg/mL。1.25至5 mg/mL的DPW可显著提高嗜酸乳杆菌、双歧杆菌、植物乳杆菌和干酪乳杆菌在Caco-2细胞上的黏附率。考虑到上述结果，本研究为黄花菜多糖作为功能性活性成分的开发应用提供了理论依据和实践支持。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/032e/10931500/dff8c4d647fc/foods-13-00721-g012.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/032e/10931500/8145ab145e1e/foods-13-00721-g001.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/032e/10931500/6c08abbea69c/foods-13-00721-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/032e/10931500/8363af4a8124/foods-13-00721-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/032e/10931500/be498b3a7403/foods-13-00721-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/032e/10931500/efb335e33845/foods-13-00721-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/032e/10931500/eb30f5da44ef/foods-13-00721-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/032e/10931500/17913577954b/foods-13-00721-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/032e/10931500/60fb28047cfd/foods-13-00721-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/032e/10931500/100ef3b70a63/foods-13-00721-g011.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/032e/10931500/dff8c4d647fc/foods-13-00721-g012.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/032e/10931500/8145ab145e1e/foods-13-00721-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/032e/10931500/79d91cf67041/foods-13-00721-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/032e/10931500/231dacf7d9cc/foods-13-00721-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/032e/10931500/6c08abbea69c/foods-13-00721-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/032e/10931500/8363af4a8124/foods-13-00721-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/032e/10931500/be498b3a7403/foods-13-00721-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/032e/10931500/efb335e33845/foods-13-00721-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/032e/10931500/eb30f5da44ef/foods-13-00721-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/032e/10931500/17913577954b/foods-13-00721-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/032e/10931500/60fb28047cfd/foods-13-00721-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/032e/10931500/100ef3b70a63/foods-13-00721-g011.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/032e/10931500/dff8c4d647fc/foods-13-00721-g012.jpg

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