Zhang Hanzhuo, Fan Xia, Zhao Wenjie, Meng Fanqiang, Lu Fengxia, Lu Zhaoxin, Zhao Haizhen
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Foods. 2025 Jan 16;14(2):278. doi: 10.3390/foods14020278.
To improve the high-value application of millet bran, a water-soluble polysaccharide was extracted from fermented millet bran (FMBP) by using fermentation. A neutral polysaccharide, FMBP-1, was separated and purified from FMBP using an anion exchange column. Its structure and antioxidant activity in vitro were characterized and determined. The molecular weight of FMBP-1 was 1.154 × 10 Da, and its molecular weight distribution was relatively uniform. The monosaccharide composition, FT-IR, methylation, and NMR results indicated that FMBP-1 was only composed of glucose and was an α-(1→4)-D-glucan that branched at O-6 with a terminal 1-linked α-D-Glcp as a side chain. In addition, the antioxidant assays indicated that FMBP-1 possessed certain capacities for scavenging free radicals and reducing power, and this was in a concentration-dependent manner. This research will provide fundamental data regarding the structure-activity relationship of millet bran polysaccharides and provide a theoretical foundation for the high-value utilization of millet bran within the food and pharmaceutical industries.
为提高米糠的高值化利用，采用发酵法从发酵米糠（FMBP）中提取水溶性多糖。利用阴离子交换柱从FMBP中分离纯化出一种中性多糖FMBP-1。对其结构及体外抗氧化活性进行了表征和测定。FMBP-1的分子量为1.154×10 Da，分子量分布相对均匀。单糖组成、傅里叶变换红外光谱（FT-IR）、甲基化和核磁共振（NMR）结果表明，FMBP-1仅由葡萄糖组成，是一种α-(1→4)-D-葡聚糖，在O-6位分支，末端1-连接的α-D-葡萄糖作为侧链。此外，抗氧化试验表明，FMBP-1具有一定的清除自由基和还原能力，且呈浓度依赖性。本研究将为米糠多糖构效关系提供基础数据，为米糠在食品和制药行业的高值化利用提供理论依据。
