College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou, Fujian 350002, China.
Int J Biol Macromol. 2024 Apr;265(Pt 2):131116. doi: 10.1016/j.ijbiomac.2024.131116. Epub 2024 Mar 23.
Dictyophora indusiata is medicinal and edible fungi containing various nutrients. The aim of this study was to investigate the efficient extraction and structural evolution of Dictyophora indusiata polysaccharide during the vitro digestion based on steam explosion pretreatment methods. In this study, the extraction rate of Dictyophora indusiata polysaccharide was optimized by steam explosion pretreatment methods, which was 2.46 folds that of the water extraction method. In addition, the digestion and fermentation properties of Dictyophora indusiata polysaccharide before and after steam explosion were evaluated in vitro by the changes of molecular weights, total and reducing sugars levels, surface morphology and functional groups, which showed that the structure of Dictyophora indusiata polysaccharide remained stable after salivary-gastric digestion, and partially entered the large intestine, where it could be utilized by gut microbiota. Dictyophora indusiata polysaccharide promoted the increase of beneficial bacteria Megamonas and increased the content of acetic acid, propionic acid and butyric acid, which was 2.17, 2.81, 2.43 folds that of the CON group after fermentation for 24 h, and 1.87, 2.77, 1.90 folds that of the CON group after fermentation for 48 h, respectively. This study will provide theoretical basis for the high value utilization of Dictyophora indusiata polysaccharide.
裂褶菌是一种含有多种营养成分的药用和食用真菌。本研究旨在探讨基于蒸汽爆破预处理方法的裂褶菌多糖在体外消化过程中的高效提取和结构演变。在这项研究中，通过蒸汽爆破预处理方法优化了裂褶菌多糖的提取率，是水提法的 2.46 倍。此外，通过分子量、总糖和还原糖水平、表面形态和官能团的变化，评估了裂褶菌多糖在蒸汽爆破前后的体外消化和发酵特性，结果表明裂褶菌多糖的结构在唾液-胃消化后保持稳定，并部分进入大肠，在那里可以被肠道微生物群利用。裂褶菌多糖促进有益菌巨单胞菌的增加，并增加了乙酸、丙酸和丁酸的含量，在发酵 24 小时后分别是对照组的 2.17、2.81、2.43 倍，在发酵 48 小时后分别是对照组的 1.87、2.77、1.90 倍。本研究将为裂褶菌多糖的高值化利用提供理论依据。
