Structural characterization and prebiotic potential of polysaccharides from Polygonatum sibiricum

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Science and Human Wellness Pub Date : 2024-05-27 DOI:10.26599/FSHW.2022.9250184

Zihan Qi , Tiexiang Gao , Jingjing Li , Shuhan Zhou , Zhigang Zhang , Mingzhu Yin , Haiming Hu , Hongtao Liu

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Abstract

Polygonatum sibiricum has been widely used due to its excellent biological activities. We prepared a novel polysaccharide from P. sibiricum (PSP) in this study. According a monosaccharide composition analysis, PSP was mainly composed of fructose and glucose with a molar percentage of 93.81:5.12. The main linkage types were identified as α-D-Glcp-1→ and →2-β-D-Fruf-1→. The molecular weight of PSP showed no significant change after simulated salivary and gastrointestinal digestion. However, PSP could be broken down by intestinal bacteria. Our findings revealed that PSP administration increased the abundance of probiotics such as Bifidobacterium. Furthermore, the results showed that gut microbes could utilize PSP to produce short-chain fatty acids including acetic acid, propionic acid, and butyric acid. Also, the PSP fermentation broth displayed an excellent scavenging effect on free radicals, including 2,2-diphenyl-1-picrylhydrazyl radical, superoxide radical, and hydroxyl radical. In summary, this study will help to promote the application of PSP as prebiotics in functional food and the medical industry.

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何首乌多糖的结构特征和益生元潜力

西红花多糖因其卓越的生物活性而被广泛应用。本研究从西洋参中制备了一种新型多糖（PSP）。根据单糖组成分析，PSP 主要由果糖和葡萄糖组成，摩尔比为 93.81:5.12。主要连接类型为α-D-Glcp-1→和→2-β-D-Fruf-1→。经模拟唾液消化和胃肠道消化后，PSP 的分子量无明显变化。然而，PSP 可被肠道细菌分解。我们的研究结果表明，服用 PSP 可增加益生菌（如双歧杆菌）的数量。此外，研究结果表明，肠道微生物可利用 PSP 产生短链脂肪酸，包括乙酸、丙酸和丁酸。此外，PSP 发酵液对自由基（包括 2,2-二苯基-1-苦基肼自由基、超氧自由基和羟自由基）也有很好的清除作用。总之，这项研究将有助于促进 PSP 作为益生元在功能食品和医疗行业中的应用。

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来源期刊

Food Science and Human Wellness Agricultural and Biological Sciences-Food Science

CiteScore

8.30

自引率

5.70%

发文量

审稿时长

28 days

期刊介绍： Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.