Modulating physicochemical properties via high-pressure homogenization and steam explosion to regulate the prebiotic efficacy of Naematelia aurantialba polysaccharides

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2026-07-01 Epub Date: 2026-02-09 DOI:10.1016/j.foodhyd.2026.112542

Liping Liu , Xiaoyu Liu , Jie Feng , Haowen Sun , Linlei Yang , Qingqing Lu , Rongchun Li , Yanfang Liu , Jingsong Zhang

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Abstract

Naematelia aurantialba fruiting bodies are valued for their high content of bioactive polysaccharides. This study employed high-pressure homogenization (HPH) and steam explosion (SE) as pretreatments to improve the efficiency of polysaccharide extraction and modify their functional properties. Compared to the polysaccharide obtained by conventional extraction (NAPE, yield 36.90%), HPH and SE achieved significantly higher yields of 44.45% (NAPHE) and 47.00% (NAPSE), likely due to more efficient cell disruption. NAPE showed a molecular weight (M_w) of 1.163 × 10⁶ g/mol, while NAPHE and NAPSE exhibited a reduced M_w of 5.461 × 10⁵ and 8.569 × 10⁵ g/mol. Furthermore, the SE pretreatment released a distinct low-M_w fraction of 8.487 × 10⁴ g/mol in NAPSE. These structural modifications resulted in lower apparent viscosities, which influenced gut microbial fermentation and thereby generated divergent prebiotic activities in vitro. Specifically, NAPHE and NAPSE produced a higher total short-chain fatty acid (SCFA) concentration than NAPE, primarily by enriching microbiota responsible for producing acetic and propionic acids. Conversely, NAPE more selectively enriched microbiota associated with butyrate production. Consequently, the method-imparted structural properties dictate the microbial accessibility and subsequent fermentation of the polysaccharides, which critically determined the resulting prebiotic function. This provides a rationale for selecting extraction techniques to design and obtain targeted prebiotic ingredients.

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通过高压均质和蒸汽爆破调节金莲多糖的理化性质以调节其益生元功效

金银花子实体因其高含量的生物活性多糖而受到重视。本研究采用高压均质（HPH）和蒸汽爆破（SE）作为预处理，提高多糖提取效率，改变多糖的功能性质。与常规提取法（NAPE，产率36.90%）相比，HPH和SE的产率明显更高，分别为44.45% （NAPHE）和47.00% (NAPSE)，可能是由于更有效的细胞破坏。NAPE的分子量为1.163 × 106 g/mol，而NAPHE和NAPSE的分子量分别为5.461 × 105和8.569 × 105 g/mol。此外，SE预处理在NAPSE中释放出明显的低mw组分，为8.487 × 104 g/mol。这些结构修饰导致表观粘度降低，从而影响肠道微生物发酵，从而在体外产生不同的益生元活性。具体来说，NAPHE和NAPSE比NAPE产生更高的总短链脂肪酸（SCFA）浓度，主要是通过丰富负责产生乙酸和丙酸的微生物群。相反，NAPE更有选择性地富集与丁酸盐生产相关的微生物群。因此，该方法赋予的结构特性决定了微生物的可及性和随后的多糖发酵，这关键地决定了产生的益生元功能。这为选择提取技术来设计和获得有针对性的益生元成分提供了理论依据。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.