食品与发酵工业 >

2024 , Vol. 50 >Issue 5: 75 - 81

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035798

研究报告

刺梨果渣阿拉伯木聚糖对α-淀粉酶的抑制及其酵解特征研究

  • 郭银萍 ,
  • 刘含 ,
  • 穆兴燕 ,
  • 李桂丹 ,
  • 刘晓燕
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  • 1(贵阳学院 食品与制药工程学院,贵州 贵阳,550005)
    2(贵州省果品加工工程技术研究中心,贵州 贵阳,550005)
第一作者：硕士研究生(刘晓燕教授为通信作者,E-mail:1195296111@qq.com)

收稿日期: 2023-04-12

  修回日期: 2023-04-27

  网络出版日期: 2024-04-09

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Inhibition and fermentation characteristics of arabinoxylan from Rosa roxburghii Tratt pomace on α-amylase

  • GUO Yinping ,
  • LIU Han ,
  • MU Xingyan ,
  • LI Guidan ,
  • LIU Xiaoyan
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  • 1(School of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550005, China)
    2(Guizhou Fruit Processing Engineering Technology Research Center, Guiyang 550005, China)

Received date: 2023-04-12

  Revised date: 2023-04-27

  Online published: 2024-04-09

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摘要

为挖掘刺梨果渣的应用价值,研究了果渣中阿拉伯木聚糖(arabinoxylan, AX)的降糖活性与酵解特征。以分子对接技术、酶抑制、酶动力学、荧光光谱来评价AX的降糖能力及原理,以体外模拟结肠发酵来分析AX被微生物发酵利用情况。分子模拟对接结果表明AX与α-淀粉酶之间通过氢键等作用结合而发挥抑制作用,体外降糖实验结果表明,AX对α-淀粉酶具有一定的抑制作用,抑制类型为混合型抑制,且AX与酶发生静态猝灭。体外模拟发酵实验表明,发酵过程中pH值显著下降,从8.8下降到5.1左右,且在同一发酵时间内,AX组的pH值大多低于对照组,这可能与AX组产生的短链脂肪酸(short-chain fatty acids, SCFAs)水平较高有关。另外,在体外发酵过程中,SCFAs含量显著增加,24 h后达到1 705.74 μg/mL。因AX对α-淀粉酶有较好的抑制能力,且SCFAs在维持宿主肠道稳态和健康状态方面起着关键作用,所以AX有望成为一种具有降糖及促进肠道健康的功能性食品。该研究为刺梨果渣的高效利用以及在功能活性方面的研究提供理论参考。

关键词： 刺梨果渣; 阿拉伯木聚糖; 分子对接; 降糖; 酵解

本文引用格式

郭银萍 , 刘含 , 穆兴燕 , 李桂丹 , 刘晓燕 . 刺梨果渣阿拉伯木聚糖对α-淀粉酶的抑制及其酵解特征研究[J]. 食品与发酵工业, 2024 , 50(5) : 75 -81 . DOI: 10.13995/j.cnki.11-1802/ts.035798

Abstract

To unveil the potential applications of Rosa roxburghii Tratt pomace, this study delved into the antihyperglycemic activity and fermentation properties of arabinoxylan (AX) present within the pomace.Molecular docking techniques, enzyme inhibition assays, enzyme kinetics, and fluorescence spectroscopy were employed to elucidate the underlying principles of AX’s antihyperglycemic capacity.In vitro, simulated colonic fermentation was utilized to analyze the microbial utilization of AX during fermentation.Molecular docking results revealed that AX exerted its inhibitory effects on α-amylase through hydrogen bonding and other interactions, thereby suggesting a certain degree of inhibition.In vitro, antihyperglycemic experiments demonstrated that AX possesses inhibitory effects on α-amylase, exhibiting mixed-type inhibition and static quenching between AX and the enzyme.In vitro, simulated fermentation experiments indicated a significant decrease in pH during the fermentation process, from 8.8 to approximately 5.1.Furthermore, within the same fermentation duration, the pH values of the AX group were predominantly lower than those of the control group, which might be associated with higher short-chain fatty acid (SCFAs) levels in the AX group.Additionally, during in vitro fermentation, SCFAs concentrations exhibit a significant increase, reaching 1 705.74 μg/mL after 24 h.Owing to AX’s substantial inhibitory capacity on α-amylase and the pivotal role of SCFAs in maintaining gut homeostasis and promoting overall health, AX showed promise as a functional food with antihyperglycemic and gut health-enhancing properties.This study offered a theoretical reference for the efficient utilization of R.roxburghii pomace and its functional activity.

Key words： Rosa roxburghii Tratt pomace; arabinoxylan; molecular docking; hypoglycemic; fermentation

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