蒸馏米酒在蒸馏过程中会产生大量的蒸馏残液,而蒸馏残液具有巨大的经济潜力。该研究从蒸馏米酒的蒸馏残液中分离纯化出一种分子质量为8 554 Da的杂多糖并命名为CRWPs,CRWPs主要由葡萄糖、半乳糖、甘露糖、葡萄糖醛酸、半乳糖醛酸、岩藻糖和阿拉伯糖组成,质量占比分别为91.56%、2.13%、1.61%、1.84%、1.34%、0.67%和0.12%。流变学分析表明CRWPs溶液表现出典型的剪切变稀行为,同时具有假塑性流体的特征。采用原子力显微镜(atomic force microscope,AFM)观察CRWPs在溶液-云母片表面的表观形貌,发现多糖链间聚合堆积而形成点状或棒状结构,推测该多糖具有多分支的结构。通过2株双歧杆菌和2株乳杆菌的静态发酵对CRWPs的益生功能进行评价。结果表明,与空白组比,CRWPs能够显著促进这4株菌的生长和短链脂肪酸的产生,其中短双歧杆菌的总酸产量从(105.62±2.70) mmol/mL提升到(145.55±5.36) mmol/mL,表明CRWPs具有一定的益生活性。该研究对从蒸馏残液中提取的多糖CRWPs的益生元潜力进行了报道,为其在环境经济型食品行业中的潜在应用奠定了基础。
Thin stillage is the distillery stillage from Chinese distilled rice wine in the distillation which has a great economic potential. In this study, a polysaccharide with a molecular weight of 8 554 Da was purified from the thin stillage of Chinese distilled rice wine was named as CRWPs. CRWPs mainly composed of glucose, galactose, mannose, glucuronic acid, galacturonic acid, fucose, and arabinose at approximate mass ratios of 91.56%, 2.13%, 1.61%, 1.84%, 1.34%, 0.67%, and 0.12%. The results of rheological properties showed that the CRWPs solution exhibited typical shear thinning behavior and had the characteristics of pseudoplastic fluid. And the apparent morphology of CRWPs on the surface of the solution-mica sheet was observed by atomic force microscope (AFM), showing that the polysaccharide chains polymerized and accumulated to form a dot or rod structure. So it was speculated that the polysaccharide had a multi-branched structure. The prebiotic activity of CRWPs was evaluated by static fermentation of two Bifidobacterium strains and two Lactobacillus strains. Compared with the blank group, CRWPs could significantly promote the growth of these four strains and the production of short-chain fatty acids. The total acid production of Bifidobacterium breve increased from (105.62±2.70) mmol/mL to (145.55±5.36) mmol/mL, indicating that CRWPs had certain probiotic activity. This study reports the prebiotic potential of polysaccharide from the thin stillage of Chinese distilled rice wine and provides a foundation for the potential application of CRWPs in the environmentally-friendly and economical food industry.
[1] 温承坤, 陈孝, 王奕芳, 等.米酒功能性成分研究进展[J].中国酿造, 2019, 38(12):5-8.
WEN C K, CHEN X, WANG Y F, et al.Research progress on functional components of rice wine[J].China Brewing, 2019, 38(12):5-8.
[2] 张高楠, 苏钰亭, 赵思明, 等.4种甜米酒主要营养成分与滋味特征对比及分析[J].华中农业大学学报, 2018, 37(2):89-95.
ZHANG G N, SU Y T, ZHAO S M, et al.Analyses of nutritional composition in four kinds of fermented sweet rice wines and sensory evaluation with electronic tongue[J].Journal of Huazhong Agricultural University, 2018, 37(2):89-95.
[3] 邹凌波, 王栋, 余海燕, 等.基于理化指标和风味成分的酿造米酒分类及其相关特性分析[J].食品与发酵工业, 2019, 45(13):78-84.
ZOU L B, WANG D, YU H Y, et al.Classification and characteristics of typical fermented Mijiu based on physicochemical parameters and flavor components[J].Food and Fermentation Industries, 2019, 45(13):78-84.
[4] 邓志辉. 蒋巷米酒的快速发酵及其功能性研究[D].南昌:南昌大学, 2019.
DENG Z H.Study on the rapid fermentation and function of Jiang Xiang rice wine.[D].Nanchang:Nanchang University, 2019.
[5] 王婉君, 赵立艳, 汤静.新型米酒产品研究与开发进展[J].中国酿造, 2018, 37(5):1-4.
WANG W J, ZHAO L Y, TANG J.Research and development progress of new type rice wine products[J].China Brewing, 2018, 37(5):1-4.
[6] ALZORQI I, KETABCHI M R, SUDHEER S, et al.Optimization of ultrasound induced emulsification on the formulation of palm-olein based nanoemulsions for the incorporation of antioxidant β-D-glucan polysaccharides[J].Ultrasonics Sonochemistry, 2016, 31:71-84.
[7] CHO C W, HAN C J, RHEE Y K, et al.Immunostimulatory effects of polysaccharides isolated from Makgeolli (Traditional Korean rice wine)[J].Molecules, 2014, 19(4):5 266-5 277.
[8] GULLN B, GULLN P, TAVARIA F, et al.In vitro assessment of the prebiotic potential of Aloe vera mucilage and its impact on the human microbiota[J].Food Function, 2015, 6(2):525-531.
[9] CHEN C, HUANG Q, FU X, et al.In vitro fermentation of mulberry fruit polysaccharides by human fecal inocula and impact on microbiota[J].Food & Function, 2016, 7(11):4 637-4 643.
[10] 刘卫宝, 余讯, 徐静静, 等.黄芪多糖的分离、结构表征及益生活性研究[J].食品与发酵工业, 2020, 46(7):50-56.
LIU W B, YU X, XU J J, et al.Isolation, structure characterization and prebiotic activity of polysaccharides from Astragalus membranaceus[J].Food and Fermentation Industries, 2020, 46(7):50-56.
[11] LI C, FU X, HUANG Q, et al.Ultrasonic extraction and structural identification of polysaccharides from Prunella vulgaris and its antioxidant and antiproliferative activities[J].European Food Research and Technology, 2015, 240(1):49-60.
[12] WANG L, LI C, HUANG Q, et al.In vitro digestibility and prebiotic potential of a novel polysaccharide from Rosa roxburghii Tratt fruit[J].Journal of Functional Foods, 2019, 52:408-417.
[13] 王银平. 玉木耳多糖的制备、结构表征及其与乳清蛋白相互作用研究[D].长春:吉林大学, 2020.
WANG Y P.Preparation and structural characterization of polysaccharides from Auricularia cornea Var.Li.and their interactions with whey protein[D].Changchun:Jilin University, 2020.
[14] 张子依. 紫甘薯多糖的制备及结构初步分析[D].哈尔滨:哈尔滨商业大学, 2020.
ZHANG Z Y.Study on preparation and structure of sweet potato polysaccharide[D].Harbin:Harbin University of Commerce, 2020.
[15] 张红运, 杨立娜, 朱丹实, 等.基于原子力显微图像和流变学特性的大豆种皮多糖构象分析[J].中国食品学报, 2020, 20(9):38-46.
ZHANG H Y, YANG L N, ZHU D S, et al.Conformational analysis of polysaccharide from soybean hull based on atomic force microscope and rheological properties[J].Journal of Chinese Institute of Food Science and Technology, 2020, 20(9):38-46.
[16] CHEN G J, HONG Q Y, JI N, et al.Influences of different drying methods on the structural characteristics and prebiotic activity of polysaccharides from bamboo shoot (Chimonobambusa quadrangularis) residues[J].International Journal of Biological Macromolecules, 2020, 155(8):674-684.
[17] DEN BESTEN G, VAN EUNEN K, GROEN A K, et al.The role of short-chain fatty acids in the interplay between diet, gut microbiota, and host energy metabolism[J].Journal of Lipid Research, 2013, 54(9):2 325-2 340.
[18] DI T, CHEN G J, SUN Y, et al.In vitro digestion by saliva, simulated gastric and small intestinal juices and fermentation by human fecal microbiota of sulfated polysaccharides from Gracilaria rubra[J].Journal of Functional Foods, 2018, 40:18-27.
[19] KOH A, DE VADDER F, KOVATCHEVA-DATCHARY P, et al.From dietary fiber to host physiology:short-chain fatty acids as key bacterial metabolites[J].Cell, 2016, 165(6):1 332-1 345.
[20] WANG R X, LEE J S, CAMPBELL E L, et al.Microbiota-derived butyrate dynamically regulates intestinal homeostasis through regulation of actin-associated protein synaptopodin[J].Proceedings of the National Academy of Sciences of the United States of America, 2020, 117(21):11 648-11 657.
[21] MAKKI K, DEEHAN E C,WALTER J, et al.The impact of dietary fiber on gut microbiota in host health and disease [J].Cell Host & Microbe, 2018, 23(6):705-715.
[22] 赵晓雨, 李梦, 唐金秀, 等.乳酸菌在抗病原微生物感染中的作用[J].微生物学杂志, 2018, 38(6):107-113.
ZHAO X Y, LI M, TANG J X, et al.The role of lactic acid bacteria in anti-pathogenic microorganism infection[J].Journal of Microbiology, 2018, 38(6):107-113.
