仿生膳食纤维中多糖-没食子酸相互作用及消化行为的研究。

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-02-11 DOI:10.1002/jsfa.14152

Wen Zhang, Yue Zhang, Qian-yu Zhang, Xue-ning Ren, Ji-xiang Ge

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引用次数: 0

摘要

背景：没食子酸（GA）因其显著的抗氧化和抗炎特性而被公认。富含GA的食物的加工和食用会影响GA与细胞壁多糖的相互作用，从而影响GA的生物利用度和生物可及性。本研究旨在建立由细菌纤维素、果胶和GA组成的仿生膳食纤维（BDF）模型，以研究BDF中多糖与GA之间的相互作用、消化行为和抗氧化协同作用。结果：合成BDF的显微结构、组成和结晶特性与天然膳食纤维相当。在胃和小肠的模拟消化过程中，共有38.02%的GA从BDF中释放出来，而61.98%的GA在消化后以多糖-GA共轭形式存在。在自由基清除实验中，结合在BDF内的GA表现出比游离GA更大的抗氧化能力。结论：多糖与GA的相互作用主要通过氢键、疏水相互作用、范德华力等非共价相互作用介导。GA的释放机制包括从BDF网络结构中逃逸和扩散、BDF的分解和果胶的溶解。多糖对赤霉素的生物活性具有保护作用，增强其抗氧化应激的协同作用，从而提高赤霉素的生物可及性。这些发现为进一步探索膳食纤维中多糖和GA之间的相互作用机制奠定了基础，并对旨在减轻氧化损伤的饮食干预策略的发展具有重要意义。©2025化学工业协会。

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Study of polysaccharide–gallic acid interaction and digestion behavior in biomimetic dietary fiber

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Study of polysaccharide–gallic acid interaction and digestion behavior in biomimetic dietary fiber

BACKGROUND

Gallic acid (GA) is recognized for its significant antioxidative and anti-inflammatory properties. The processing and consumption of GA-rich foods influence the interaction with cell wall polysaccharides, thereby impacting the bioavailability and bioaccessibility of GA. This study aimed to develop a biomimetic dietary fiber (BDF) model composed of bacterial cellulose, pectin, and GA to investigate the interactions, digestive behavior, and antioxidant synergism between polysaccharides and GA within the BDF.

RESULTS

The microstructural, compositional, and crystalline characteristics of the synthesized BDF were found to be comparable to those of natural dietary fibers. During simulated digestion in the stomach and small intestine, a total of 38.02% of GA was released from the BDF, while 61.98% remained in a polysaccharide–GA conjugated form post-digestion. In free radical scavenging assays, the GA bound within the BDF exhibited a greater antioxidant capacity than free GA.

CONCLUSION

The interactions between polysaccharides and GA are mediated by hydrogen bonding, hydrophobic interactions, van der Waals forces, and other non-covalent interactions. The release mechanism of GA involves its escape and diffusion from the BDF network structure, the disintegration of the BDF, and the dissolution of pectin. Polysaccharides provide a protective effect on the bioactivity of GA and enhance its synergistic role in antioxidative stress, thereby improving its bioaccessibility. These findings lay the groundwork for further exploration of the interaction mechanisms between polysaccharides and GA in dietary fibers and hold significant implications for the development of dietary intervention strategies aimed at mitigating oxidative damage. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

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