|标题: Effects of simulated saliva-gastrointestinal digestion on the physicochemical properties and bioactivities of okra polysaccharides|
|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)|
|来源出版物: CARBOHYDRATE POLYMERS 卷: 238 文献号: 116183 DOI: 10.1016/j.carbpol.2020.116183 出版年: JUN 15 2020 |
|影响因子 (2018 年): 6.044|
|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.|
|PubMed ID: 32299577|
|文献类型: Article; Proceedings Paper|
|会议名称: International Conference on Polysaccharides for Nutraceuticals and Biomaterials (ICPNB)|
|会议日期: NOV 01-03, 2019|
|会议地点: Shenzhen, PEOPLES R CHINA|
|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.
|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.
|电子邮件地址: firstname.lastname@example.org; DT_Wu@sicau.edu.cn|
|出版商: ELSEVIER SCI LTD|
|出版商地址: THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND|
|Web of Science 类别: Chemistry, Applied; Chemistry, Organic; Polymer Science|
|研究方向: Chemistry; Polymer Science|
|IDS 号: LE0KL|
|29 字符的来源出版物名称缩写: CARBOHYD POLYM|
|ISO 来源出版物缩写: Carbohydr. Polym.|
|基金资助机构授权号National Natural Science Foundation of China 31901690 China Central Public-interest Scientific Institution Basal Research Fund Y2020XK05 Scientific Research Fund Project of Department of Science and Technology of Sichuan Province 2018JY0149 Scientific Research Foundation of Sichuan Agricultural University 03120321 |
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).