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Yuan Qin, He Yuan, Xiang Pan-Yin, Wang Sheng-Peng, Cao Zheng-Wen, Gou Tao, Shen Miao-Miao, Zhao Li, Qin Wen, Gan Ren-You, Wu Ding-Tao. Effects of simulated saliva-gastrointestinal digestion on the physicochemical properties and bioactivities of okra polysaccharides.
来源：CARBOHYDRATE POLYMERS
发布时间：2020-05-04
作者：甘人友（通讯作者）
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| 作者: Yuan, Q (Yuan, Qin); He, Y (He, Yuan); Xiang, PY (Xiang, Pan-Yin); Wang, SP (Wang, Sheng-Peng); Cao, ZW (Cao, Zheng-Wen); Gou, T (Gou, Tao); Shen, MM (Shen, Miao-Miao); Zhao, L (Zhao, Li); Qin, W (Qin, Wen); Gan, RY (Gan, Ren-You); Wu, DT (Wu, Ding-Tao) | ||||||||||
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| 影响因子 (2018 年): 6.044 | ||||||||||
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| 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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| 语言: English | ||||||||||
| 文献类型: Article; Proceedings Paper | ||||||||||
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| 作者关键词: Okra polysaccharides; In vitro digestion; Physicochemical properties; Antioxidant activity; Enzyme inhibition; Prebiotic activity | ||||||||||
| KeyWords Plus: IN-VITRO; ANTIOXIDANT ACTIVITY; STRUCTURAL-CHARACTERIZATION; INTESTINAL DIGESTION; CHEMICAL-PROPERTIES; INHIBITORY-ACTIVITY; FRUIT; FERMENTATION; MICROBIOTA; FRACTIONS | ||||||||||
| 地址: [Yuan, Qin; He, Yuan; Xiang, Pan-Yin; Cao, Zheng-Wen; Gou, Tao; Shen, Miao-Miao; Zhao, Li; Qin, Wen; Wu, Ding-Tao] Sichuan Agr Univ, Inst Food Proc & Safety, Coll Food Sci, Yaan 625014, Sichuan, Peoples R China. [Wang, Sheng-Peng] Univ Macau, Inst Chinese Med Sci, State Key Lab Qual Res Chinese Med, Macau, Peoples R China. [Gan, Ren-You] Chinese Acad Agr Sci, Inst Urban Agr, Chengdu 610213, Peoples R China. |
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| 通讯作者地址: Wu, DT (通讯作者)，Sichuan Agr Univ, Inst Food Proc & Safety, Coll Food Sci, Yaan 625014, Sichuan, Peoples R China. Gan, RY (通讯作者)，Chinese Acad Agr Sci, Inst Urban Agr, Chengdu 610213, Peoples R China. |
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| 电子邮件地址: ganrenyou@caas.cn; DT_Wu@sicau.edu.cn | ||||||||||
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| Web of Science 类别: Chemistry, Applied; Chemistry, Organic; Polymer Science | ||||||||||
| 研究方向: Chemistry; Polymer Science | ||||||||||
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This work was supported by the National Natural Science Foundation of China (grant number 31901690), the China Central Public-interest Scientific Institution Basal Research Fund (grant number Y2020XK05), the Scientific Research Fund Project of Department of Science and Technology of Sichuan Province (grant number 2018JY0149), and the Scientific Research Foundation of Sichuan Agricultural University (grant number 03120321). |