Guo Weihong, Wang Xuerui, Wang Biao, Zhang Yajie, Zhao Fengyun, Qu Yuling, Yao Liang, Yun Jianmin
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China.
Gannong Moli (Qingyang) Agricultural Development Co., Ltd, Qingyang 745000, Gansu, China.
Food Chem X. 2024 Oct 2;24:101870. doi: 10.1016/j.fochx.2024.101870. eCollection 2024 Dec 30.
This study aimed to evaluate the effects of gastrointestinal digestion on the physicochemical properties and hypoglycemic activity of extracellular polysaccharides from (MEPS). The results showed that the MEPS digestibility was 22.57 % after saliva-gastrointestinal digestion and only partial degradation had occurred. Contrarily, after 48 h of fecal fermentation, its molecular weight and molar ratios of the monosaccharide composition varied significantly due to being utilized by human gut microbiota, and the final fermentation rate was 76.89 %. Furthermore, the MEPS-I, the final product of saliva-gastrointestinal digestion still retained significant hypoglycemic activity, it alleviated insulin resistance and increased the IR cells glucose consumption by activating PI3K/AKT signaling pathway. MEPS-I treatment reduced the proportion of to , and the relative abundance of beneficial bacteria that enhanced insulin sensitivity and glucose uptake was promoted. This research can provide a theoretical basis for the further development of as a health functional food.
本研究旨在评估胃肠道消化对[具体名称未给出]胞外多糖（MEPS）的理化性质和降血糖活性的影响。结果表明，经唾液 - 胃肠道消化后，MEPS的消化率为22.57%，仅发生了部分降解。相反，经过48小时的粪便发酵后，由于被人体肠道微生物群利用，其分子量和单糖组成的摩尔比发生了显著变化，最终发酵率为76.89%。此外，唾液 - 胃肠道消化的最终产物MEPS - I仍保留显著的降血糖活性，它通过激活PI3K/AKT信号通路减轻胰岛素抵抗并增加IR细胞的葡萄糖消耗。MEPS - I处理降低了[具体物质未给出]与[具体物质未给出]的比例，并促进了增强胰岛素敏感性和葡萄糖摄取的有益细菌的相对丰度。本研究可为[具体名称未给出]作为健康功能食品的进一步开发提供理论依据。
