益生菌发酵乳具有巨大的经济价值和市场前景,在发酵乳中针对性地添加益生元,可保护和促进益生菌的增长。黄参是伞形科迷果芹属植物,该实验以黄参粗多糖(crude Sphallerocarpus gracilis polysaccharides,CSGP)为研究对象,以低聚果糖和菊粉为阳性对照,测定CSGP的单糖组成,在人工胃肠液中的水解度以及对植物乳杆菌和鼠李糖乳杆菌增殖的影响。结果表明,CSGP主要由鼠李糖、阿拉伯糖、木糖、甘露糖、葡萄糖和半乳糖组成,摩尔比为16.3∶15.5∶5.1∶8.2∶37.1∶17.8;CSGP在人工胃液中的水解度仅为2.0%,显著低于菊粉和低聚果糖(P<0.05);在21 d货架期内,当CSGP的添加量为3.5%时,植物乳杆菌在第14天的增殖率达到最高(410%),分别是阳性对照低聚果糖组的5.09倍,菊粉组的8.99倍;当CSGP添加量为3.0 g/100mL时,鼠李糖乳杆菌在第21天的增值率达到最高(405%),分别是阳性对照低聚果糖组的36.52倍,菊粉组的11.67倍,故推测CSGP是潜在的益生元。该实验为以CSGP为益生元的新型共生发酵乳的研发提供理论基础。
Fermented milk with probiotics shows great economic values and market prospects. The growth of probiotics in fermented milk can be promoted by adding prebiotics. Sphallerocarpus gracilis (SG) is a perennial member of the Apiaceae family. In this study, monosaccharide compositions of crude Sphallerocarpus gracilis polysaccharides (CSGP) were measured, and the hydrolysis of CSGP in artificial gastrointestinal fluids, as well as the effects of CSGP on the proliferation of Lactobacillus plantarum and Lactobacillus rhamnosus were determined using fructooligosaccharide (FOS) and inulin as positive controls. The results showed that CSGP mainly consisted of rhamnose, arabinose, xylose, mannose, glucose and galactose with a molar ratio of 16.3∶15.5∶5.1∶8.2∶37.1∶17.8. The degree of hydrolysis of CSGP in artificial gastric juice was only 2.0%, which was lower than that of the positive controls (P<0.05). Within 21 days of shelf life, the proliferation rate of Lactobacillus plantarum reached the highest value of 410% on the 14th day when the CSGP addition amount was 3.5%, which was 5.09 and 8.99 times higher than that of FOS and inulin, respectively. The proliferation rate of Lactobacillus rhamnosus reached the highest value of 405% on the 21st day when the CSGP addition amount was 3.0%, which was 36.52 and 11.67 times higher than that of FOS and inulin, respectively. Therefore, it is speculated that the CSGP might be potential prebiotics. This study may provide a theoretical basis for the research and development of new kinds of symbiotic fermented milk with CSGP as prebiotics.
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