Effects of simulated saliva-gastrointestinal digestion on the physicochemical properties and bioactivities of okra polysaccharides

文献类型： 外文期刊

第一作者： Yuan, Qin

作者： Yuan, Qin;He, Yuan;Xiang, Pan-Yin;Cao, Zheng-Wen;Gou, Tao;Shen, Miao-Miao;Zhao, Li;Qin, Wen;Wu, Ding-Tao;Wang, Sheng-Peng;Gan, Ren-You

作者机构：

关键词： Okra polysaccharides; In vitro digestion; Physicochemical properties; Antioxidant activity; Enzyme inhibition; Prebiotic activity

期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：9.381； 五年影响因子：8.678 ）

ISSN： 0144-8617

年卷期： 2020 年 238 卷

页码：

收录情况： SCI

摘要： This study was to investigate the effects of in vitro simulated saliva-gastrointestinal digestion on the physicochemical properties and bioactivities of okra polysaccharides (OPS). Results showed that the digestibilities of OPS were about 5.1%, 37.5%, and 41.3% after saliva digestion (SD), saliva-gastric digestion (SGD), and salivagastrointestinal digestion (SGID), respectively. The SGID significantly changed the physicochemical properties of OPS, such as total uronic acids, total flavonoids, monosaccharide composition, rheological properties, and molecular weights (M-w). Especially, M(w )changes resulted in the breakdown of glycosidic bonds during SGD, and the degradation of OPS during SGID was mainly caused by disrupting aggregates. Furthermore, the bioactivities of OPS were also affected by SGID. After SGID, OPS still possessed strong antioxidant activities, binding capacities, and prebiotic activities, but the alpha-glucosidase inhibitory effect was obviously decreased. Overall, results can provide valuable and scientific support on the oral administration of OPS as functional foods and medicines in the future.

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