Ren Yuanhang, Yang Yanting, Jiang Mi, Gu Wentao, Cao Yanan, Zou Liang, Peng Lianxin
Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industralization, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Agricultural Science Research Institute of Tibetan Autonomous Prefecture of Ganzi Prefecture, Kangding 626099, China.
Foods. 2025 Aug 1;14(15):2712. doi: 10.3390/foods14152712.
Polysaccharides and phenols are commonly co-localized in various plant-derived foods, including highland barley ( L. var. Hook. f.). The interactions between these compounds can influence multiple characteristics of food products, including their physicochemical properties and functional performance, such as bioavailability, stability, and digestibility, which may support promising application of the phenol and polysaccharide complex in health food industry. In this study, two complexes with potential existence in highland barley, such as -glucan-ferulic acid (GF) and -glucan-quercetin (GQ), were prepared using the equilibrium dialysis method in vitro. FTIR and SEM results showed that ferulic acid and quercetin formed complexes with -glucan separately, with covalent and non-covalent bonds and a dense morphological structure. The pH value, reaction temperature, and concentration of phosphate buffer solution (PBS) were confirmed to have an impact on the formation and yield of the complex. Through the test of the response surface, it was found that the optimum conditions for GF and (GQ) preparations were a pH of 6.5 (6), a PBS buffer concentration of 0.08 mol/L (0.3 mol/L), and a temperature of 8 °C (20 °C). Through in vitro assays, GF and GQ were found to possess good antioxidant activity, with a greater scavenging effect of DPPH, ABTS, and hydroxyl radical than the individual phenolic acids and glucans, as well as their physical mixtures. Taking GF as an example, the DPPH radical scavenging capacity ranked as GF (71.74%) > ferulic acid (49.50%) > PGF (44.43%) > -glucan (43.84%). Similar trends were observed for ABTS radical scavenging (GF: 54.56%; ferulic acid: 44.37%; PGF: 44.95%; -glucan: 36.42%) and hydroxyl radical elimination (GF: 39.16%; ferulic acid: 33.06%; PGF: 35.51%; -glucan: 35.47%). In conclusion, the convenient preparation method and excellent antioxidant effect of the phenol-polysaccharide complexes from highland barley provide new opportunities for industrial-scale production, development, and design of healthy food based on these complexes.
多糖和酚类物质通常共存在各种植物性食品中，包括青稞（L. var. Hook. f.）。这些化合物之间的相互作用会影响食品的多种特性，包括其物理化学性质和功能性能，如生物利用度、稳定性和消化率，这可能支持酚类和多糖复合物在保健食品行业的应用前景。在本研究中，采用平衡透析法在体外制备了两种可能存在于青稞中的复合物，即β-葡聚糖-阿魏酸（GF）和β-葡聚糖-槲皮素（GQ）。傅里叶变换红外光谱（FTIR）和扫描电子显微镜（SEM）结果表明，阿魏酸和槲皮素分别与β-葡聚糖形成了复合物，通过共价键和非共价键结合，且具有致密的形态结构。证实pH值、反应温度和磷酸盐缓冲溶液（PBS）浓度对复合物的形成和产率有影响。通过响应面试验发现，制备GF和（GQ）的最佳条件为pH值6.5（6）、PBS缓冲液浓度0.08 mol/L（0.3 mol/L）、温度8℃（20℃）。通过体外试验发现，GF和GQ具有良好的抗氧化活性，对二苯基苦味酰基自由基（DPPH）、2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸自由基（ABTS）和羟基自由基的清除效果比单独的酚酸和葡聚糖及其物理混合物更好。以GF为例，DPPH自由基清除能力排序为GF（71.74%）＞阿魏酸（49.50%）＞PGF（44.43%）＞β-葡聚糖（43.84%）。ABTS自由基清除（GF：54.56%；阿魏酸：44.37%；PGF：44.95%；β-葡聚糖：36.42%）和羟基自由基清除（GF：39.16%；阿魏酸：33.06%；PGF：35.51%；β-葡聚糖：35.47%）也观察到类似趋势。总之，青稞中酚类-多糖复合物简便的制备方法和优异的抗氧化效果为基于这些复合物的健康食品的工业化规模生产、开发和设计提供了新机遇。
