He Han, Huang Shiru, Yu Chengxin, Wang Qiaozhen, Liu Youping, Chen Lin, Hu Yuan, Wang Fu, Chen Hongping
State Key Laboratory of Southwestern Chinese Medicine Resources, Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, No.1166, Liutai Avenue, Chengdu 611137, Sichuan, China.
State Key Laboratory of Southwestern Chinese Medicine Resources, Department of Pharmacy, Chengdu University of Traditional Chinese Medicine, No.1166, Liutai Avenue, Chengdu 611137, Sichuan, China.
Int J Biol Macromol. 2025 Aug;320(Pt 2):145913. doi: 10.1016/j.ijbiomac.2025.145913. Epub 2025 Jul 11.
Atractylodis macrocephalae Rhizoma (AM) is a medical-food homologous medicinal material with the polysaccharides as its main functional components. Bran stir-frying is a common processing method. Traditional Chinese medicine theory holds that bran stir-frying can enhance the therapeutic effect of AM, but the substantive role is not fully clear. This study aims to compare the structures and the prebiotic characteristics of AMP before and after bran-frying. The results showed that the glycosidic bonds of AMP mainly included (4 → 1)-Glcp, (2 → 1)-Galp and (3 → 1)-Glcp. The molecular weight increased, the content of glucuronic acid elevated and the composition of monosaccharides changed after bran stir-frying. The pH, C and total sugar concentration of BFAMP decreased significantly, while the contents of reducing sugar and SCFAs increased during digestive fermentation. In addition, intestinal flora analysis and strain verification experiments showed that BFAMP had a significant inhibitory effect on Shigella dysenteriae and a significant promotion effect on Prevotella. In summary, our study finds that the structure of AMP changes after bran stir-frying and BFAMP exhibits a good probiotic properties by promoting Prevotella and inhibiting Shigella dysenteriae. It provides a reference for the development of BFAMP as a new type of prebiotic in the functional food industry.
白术是一种药食同源的药材，其主要功能成分是多糖。麸炒是一种常见的炮制方法。中医理论认为，麸炒能增强白术的治疗效果，但其实际作用尚未完全明确。本研究旨在比较麸炒前后白术多糖（AMP）的结构和益生元特性。结果表明，AMP的糖苷键主要包括（4→1）-Glcp、（2→1）-Galp和（3→1）-Glcp。麸炒后，AMP的分子量增加，葡萄糖醛酸含量升高，单糖组成发生变化。在消化发酵过程中，麸炒白术多糖（BFAMP）的pH值、C值和总糖浓度显著降低，而还原糖和短链脂肪酸（SCFAs）的含量增加。此外，肠道菌群分析和菌株验证实验表明，BFAMP对痢疾志贺菌有显著抑制作用，对普雷沃菌有显著促进作用。综上所述，本研究发现麸炒后AMP的结构发生了变化，BFAMP通过促进普雷沃菌和抑制痢疾志贺菌表现出良好的益生元特性。这为BFAMP作为功能性食品行业新型益生元的开发提供了参考。
