摘要
以麻竹笋壳为原料,采用化学法提取不溶性膳食纤维(insoluble dietary fiber,IDF),通过高效液相凝胶渗透法、离子色谱法、扫描电镜法、傅里叶红外光谱法鉴定并分析其结构,测定其持水性、溶胀性、持油力、对胆固醇和胆盐的吸附作用,并用体外消化模型评价其对肠道微生物组成的影响。结果表明,麻竹笋壳的IDF拥有较好的水化性质,其持水力和膨胀力分别达到11.26 g/g、8.20 mL/g,持油力达7.56 g/g。提取的不溶性膳食纤维单糖组成以木糖为主,占比达62.70%,具有不规则片状结构,较多皱褶表面使其具备较好的吸附水和葡萄糖分子的功能。IDF在小肠环境比在胃液环境具备更好的结合胆固醇能力以及较好的葡萄糖吸附能力。体外酵解研究表明,发酵24 h后麻竹笋壳的IDF可以提高拟杆菌属、考拉杆菌属相对丰度,有助于调节人体肠道菌群。
Insoluble dietary fiber(IDF)was extracted from bamboo shoot shells by chemical method.High performance liquid gel permeation,ion chromatography,scanning electron microscopy and Fourier infrared spectroscopy were employed to study the structural characteristics,and its water-holding,swelling and oil-holding capacity,and adsorption of cholesterol and bile salts were determined.Its impacts on intestinal microorganism were evaluated by in vitro digestion model.The results showed that IDF from bamboo shoot shells had good hydration properties with water-holding power and swelling power of 11.26 g/g and 8.20 mL/g as well as oil-holding power of 7.56 g/g.The extracted IDF was mainly composed of xylose,accounting for 62.70%.It had an irregular lamellar structure with many wrinkled surfaces,which made it possess good adsorption of water and glucose molecules.The IDF had a better ability to bind cholesterol in the small intestine than in the gastric juice,and had an excellent glucose adsorption capacity.In vitro fermentation revealed that IDF from bamboo shoot shells increased the abundance of Bacteroides and Caulobacteria,indicating a potential of regulating the intestinal flora.
作者
刘东杰
周心雨
王锋
余元善
肖更生
马路凯
LIU Dongjie;ZHOU Xinyu;WANG Feng;YU Yuanshan;XIAO Gengsheng;MA Lukai(Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture and Rural Affairs,College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510631,Guangdong,China;Sericulture&Agri-food Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510610,Guangdong,China;Institute of Agricultural Product Development and Food Science,Tibet Academy of Agricultural and Animal Husbandry Sciences,Lhasa 850000,Tibet,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第24期23-29,45,共8页
Food Research and Development
基金
国家自然科学基金项目(31901734)
“十四五”广东省农业科技创新十大主攻方向揭榜挂帅项目(2022SDZG04)
云浮市科技计划项目(210629145551702)
广东省科技创新专项“攀登计划”项目(pdjh2021b0251)。
关键词
麻竹笋壳
不溶性膳食纤维
理化特性
结构
肠道微生物
bamboo shoot shells
insoluble dietary fiber
physicochemical properties
structure
intestinal microorganism
