摘要
姜黄素(curcumin,Cur)是一种具有益生功能的不溶性多酚类化合物。该文研究了环β-1,2-葡聚糖-姜黄素包合物(cyclosophoraose-curcumin,Cys/Cur)的体外益生特性。通过Cys及Cys/Cur的体外模拟消化实验得出,Cys的分子质量和总糖的含量在模拟消化过程中均无显著变化,呈现了较高的抗消化性。模拟胃肠道消化的过程中,Cys/Cur包合物中的Cur逐渐释放,最终释放率达到(88±1.8)%。通过6株双歧杆菌属(Bifidobacterium)和乳杆菌属(Lactobacillus)的体外静态发酵评估Cys/Cur促进益生菌生长的潜力。结果表明,与其他组相比,Cys/Cur能够显著促进双歧杆菌属和乳杆菌属的生长和短链脂肪酸的生成。进一步探究Cys/Cur对健康人粪便静态发酵影响,与Cys和FOS组相比,Cys/Cur在24 h内显著增强了乙酸、丙酸和乳酸的产量,显著促进双歧杆菌属和乳杆菌属等有益菌属的增殖,并显著抑制条件致病菌乳球菌属(Lactococcus)、链球菌属(Streptococcus)和克雷伯杆菌属(Klebsiella)的相对丰度,进而改善宿主肠道微生物区系的结构。这是关于Cys/Cur体外益生特性的首次报告,为其在食品工业中的应用提供了基础。
Curcumin(Cur) is an insoluble polyphenolic compound with prebiotic function.The in vitro prebiotic properties of the cyclosophoraose-curcumin inclusion complex(Cys/Cur) were investigated.The in vitro digestion simulation of Cys showed that the molecular weight and the content of total glucans did not change significantly,which showed high anti-digestibility.During the simulated gastrointestinal digestion,the Cur in the Cys/Cur was gradually released,and the final release rate reached(88±1.8)%.The potential of Cys/Cur to promote probiotic growth was evaluated by in vitro static fermentation of Bifidobacterium and Lactobacillus.The results showed that Cys/Cur group was able to significantly increase the biomass of Bifidobacterium and Lactobacillus,acetic acid,and lactic acid concentration compared to the other groups.Further investigation of the effects of Cys/Cur group on healthy human feces fermentation showed that Cys/Cur group remarkably enhanced the acetic acid,propionic acid,and lactic acid concentration.The proliferation of beneficial genera such as Bifidobacterium and Lactobacillus was considerably promoted and the relative abundance of pathogenic bacteria conditioned bacteria such as Lactococcus,Streptococcus,and Klebsiella was markedly inhibited compared with the Cys and fructo oligosaccharide(FOS) groups,which in turn participated in improving the structure of the host gut microbiota.This is the first report on the prebiotic properties of Cys/Cur in vitro,providing a basis for its application in the food industry.
作者
吴传超
梁瑞雨
张洪涛
高敏杰
朱莉
詹晓北
WU Chuanchao;LIANG Ruiyu;ZHANG Hongtao;GAO Minjie;ZHU Li;ZHAN Xiaobei(School of Biotechnology,Jiangnan University,Wuxi 214122,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第22期1-8,I0001,共9页
Food and Fermentation Industries
基金
国家重点研发计划(2021YFC2101100)
国家重点研发计划(2017YFD0400302)。
