康普茶细菌纤维素和浓缩康普茶中β-葡聚糖的提取与表征:评价其胆汁酸结合能力

IF 0.6 4区 综合性期刊 Q3 MULTIDISCIPLINARY SCIENCES
Sonthirat Charoenrak, M. Wakayama, S. Charumanee, P. Sirisa-ard, S. Bovonsombut, Suwalee Kiatkarun, T. Chitov, S. Bovonsombut
{"title":"康普茶细菌纤维素和浓缩康普茶中β-葡聚糖的提取与表征:评价其胆汁酸结合能力","authors":"Sonthirat Charoenrak, M. Wakayama, S. Charumanee, P. Sirisa-ard, S. Bovonsombut, Suwalee Kiatkarun, T. Chitov, S. Bovonsombut","doi":"10.12982/cmjs.2023.033","DOIUrl":null,"url":null,"abstract":"β-glucan is a water-soluble polysaccharide present in natural products and has many health benefi ts such as its role as a dietary fi ber. This study aimed to extract and characterize β-glucan in kombucha bacterial cellulose (KBC) powder and concentrated kombucha. The extraction method used was ultrasound sonication combined with enzymatic treatment. The results showed that the content of β-glucan was 19.70% (w/w) in KBC extract and 8.34% (w/v) in concentrated kombucha extract, determined using β-glucan assay kit (Mixed linkage). Fourier-transform infrared (FTIR) spectroscopy analysis confi rmed the presence of β-glucan with β-(1→3) and β-(1→4) glucan linkages, as well as the presence of proteins, mannans, and other components in both KBC β-glucan and concentrated kombucha β-glucan extracts. Regarding bile acid binding potential, concentrated kombucha β-glucan exhibited a high bile acid binding capacity for up to 24 hours, while KBC β-glucan only retained this capacity for up to 4 hours. Altogether, these fi ndings highlight the presence and properties of β-glucan in kombucha, suggesting its potential as a functional ingredient with health benefi ts.","PeriodicalId":9884,"journal":{"name":"Chiang Mai Journal of Science","volume":"44 1","pages":""},"PeriodicalIF":0.6000,"publicationDate":"2023-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Extraction and Characterization of β-Glucan from Kombucha Bacterial Cellulose and Concentrated Kombucha: Evaluating their Bile Acid Binding Capacity\",\"authors\":\"Sonthirat Charoenrak, M. Wakayama, S. Charumanee, P. Sirisa-ard, S. Bovonsombut, Suwalee Kiatkarun, T. Chitov, S. Bovonsombut\",\"doi\":\"10.12982/cmjs.2023.033\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"β-glucan is a water-soluble polysaccharide present in natural products and has many health benefi ts such as its role as a dietary fi ber. This study aimed to extract and characterize β-glucan in kombucha bacterial cellulose (KBC) powder and concentrated kombucha. The extraction method used was ultrasound sonication combined with enzymatic treatment. The results showed that the content of β-glucan was 19.70% (w/w) in KBC extract and 8.34% (w/v) in concentrated kombucha extract, determined using β-glucan assay kit (Mixed linkage). Fourier-transform infrared (FTIR) spectroscopy analysis confi rmed the presence of β-glucan with β-(1→3) and β-(1→4) glucan linkages, as well as the presence of proteins, mannans, and other components in both KBC β-glucan and concentrated kombucha β-glucan extracts. Regarding bile acid binding potential, concentrated kombucha β-glucan exhibited a high bile acid binding capacity for up to 24 hours, while KBC β-glucan only retained this capacity for up to 4 hours. Altogether, these fi ndings highlight the presence and properties of β-glucan in kombucha, suggesting its potential as a functional ingredient with health benefi ts.\",\"PeriodicalId\":9884,\"journal\":{\"name\":\"Chiang Mai Journal of Science\",\"volume\":\"44 1\",\"pages\":\"\"},\"PeriodicalIF\":0.6000,\"publicationDate\":\"2023-05-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Chiang Mai Journal of Science\",\"FirstCategoryId\":\"103\",\"ListUrlMain\":\"https://doi.org/10.12982/cmjs.2023.033\",\"RegionNum\":4,\"RegionCategory\":\"综合性期刊\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"MULTIDISCIPLINARY SCIENCES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Chiang Mai Journal of Science","FirstCategoryId":"103","ListUrlMain":"https://doi.org/10.12982/cmjs.2023.033","RegionNum":4,"RegionCategory":"综合性期刊","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"MULTIDISCIPLINARY SCIENCES","Score":null,"Total":0}
引用次数: 0

摘要

β-葡聚糖是一种水溶性多糖,存在于天然产品中,具有许多健康益处,例如它作为膳食纤维的作用。本研究旨在对康普茶细菌纤维素(KBC)粉末和浓缩康普茶中β-葡聚糖进行提取和表征。采用超声超声联合酶法提取。结果表明:用β-葡聚糖测定试剂盒(混合连锁)测定,KBC提取物中β-葡聚糖含量为19.70% (w/w),浓缩康普茶提取物中β-葡聚糖含量为8.34% (w/v)。傅里叶变换红外(FTIR)光谱分析证实了β-葡聚糖具有β-(1→3)和β-(1→4)键,并且在KBC β-葡聚糖和浓缩康普茶β-葡聚糖提取物中存在蛋白质、甘露聚糖和其他成分。在胆汁酸结合电位方面,浓缩的康普茶β-葡聚糖表现出高达24小时的高胆汁酸结合能力,而KBC β-葡聚糖仅保持这种能力长达4小时。总之,这些发现强调了康普茶中β-葡聚糖的存在和特性,表明它可能是一种具有健康益处的功能成分。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Extraction and Characterization of β-Glucan from Kombucha Bacterial Cellulose and Concentrated Kombucha: Evaluating their Bile Acid Binding Capacity
β-glucan is a water-soluble polysaccharide present in natural products and has many health benefi ts such as its role as a dietary fi ber. This study aimed to extract and characterize β-glucan in kombucha bacterial cellulose (KBC) powder and concentrated kombucha. The extraction method used was ultrasound sonication combined with enzymatic treatment. The results showed that the content of β-glucan was 19.70% (w/w) in KBC extract and 8.34% (w/v) in concentrated kombucha extract, determined using β-glucan assay kit (Mixed linkage). Fourier-transform infrared (FTIR) spectroscopy analysis confi rmed the presence of β-glucan with β-(1→3) and β-(1→4) glucan linkages, as well as the presence of proteins, mannans, and other components in both KBC β-glucan and concentrated kombucha β-glucan extracts. Regarding bile acid binding potential, concentrated kombucha β-glucan exhibited a high bile acid binding capacity for up to 24 hours, while KBC β-glucan only retained this capacity for up to 4 hours. Altogether, these fi ndings highlight the presence and properties of β-glucan in kombucha, suggesting its potential as a functional ingredient with health benefi ts.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Chiang Mai Journal of Science
Chiang Mai Journal of Science MULTIDISCIPLINARY SCIENCES-
CiteScore
1.00
自引率
25.00%
发文量
103
审稿时长
3 months
期刊介绍: The Chiang Mai Journal of Science is an international English language peer-reviewed journal which is published in open access electronic format 6 times a year in January, March, May, July, September and November by the Faculty of Science, Chiang Mai University. Manuscripts in most areas of science are welcomed except in areas such as agriculture, engineering and medical science which are outside the scope of the Journal. Currently, we focus on manuscripts in biology, chemistry, physics, materials science and environmental science. Papers in mathematics statistics and computer science are also included but should be of an applied nature rather than purely theoretical. Manuscripts describing experiments on humans or animals are required to provide proof that all experiments have been carried out according to the ethical regulations of the respective institutional and/or governmental authorities and this should be clearly stated in the manuscript itself. The Editor reserves the right to reject manuscripts that fail to do so.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信