Structural characterization and in vitro gastrointestinal digestion and fermentation of litchi polysaccharide
文献类型： 外文期刊
作者： Huang, Fei 1 ; Liu, Yang 1 ; Zhang, Ruifen 1 ; Bai, Yajuan 1 ; Dong, Lihong 1 ; Liu, Lei 1 ; Jia, Xuchao 1 ; Wang, Guangj 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Minist Agr & Rural Affairs, Guangdong Key Lab Agr Prod Proc, Sericultural & Agrifood Res Inst,Key Lab Funct Fo, Guangzhou 510610, Guangdong, Peoples R China
2.Foshan Univ, Sch Mat Sci & Energy Engn, Foshan 528000, Peoples R China
关键词： Litchi polysaccharide; Structural characterization; Digestion; Fermentation
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：6.953； 五年影响因子：6.737 ）
ISSN： 0141-8130
年卷期： 2019 年 140 卷
页码：
收录情况： SCI
摘要： This study investigated the structural characteristic and in vitro digestion and fermentation behaviours of polysaccharide from litchi pulp (LPII). The results showed that LPII was 161.24 kDa, and consisted of arabinose, galactose, rhamnose and glucose. The glycosidic linkages were identified as alpha-L-Araf-(1 ->, -> 5)-alpha-Araf-(1 -> and -> 3,6)-beta-D-Galp-(1 ->. After 4 h gastric digestion, the molecular weight (Mw) of LPII was declined and the reducing sugars content (C-R) was increased significantly. But, the intestinal digestion had no effect on the structure of LPII. In addition, after 24 h gut microbiota fermentation, the neutral sugars content and pH value decreased while total bacteria amount, C-R, the production of short-chain fatty acids, acetic acid and n-butyric acid increased. These results showed that LPII could be digested in gastric digestion and fermented in large intestine fermentation broth, but not changed in small intestinal fluid. The digestion and fermentation behaviours of LPII may be related with its structural features. (C) 2018 Elsevier B.V. All rights reserved.
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