食品与发酵工业 >

2024 , Vol. 50 >Issue 19: 127 - 134

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037549

研究报告

酿酒黄水粗多糖与纯化多糖的体外肠道益生活性研究

  • 裴文豪 ,
  • 廖勤俭 ,
  • 李杨华 ,
  • 吴继红 ,
  • 郑佳 ,
  • 黄明泉 ,
  • 赵东 ,
  • 郑福平
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  • 1(北京工商大学 中国轻工业酿酒分子工程重点实验室/食品质量与安全北京实验室,北京,100048)
    2(宜宾五粮液股份有限公司,四川 宜宾,644007)
第一作者:硕士研究生(吴继红副教授为通信作者,E-mail:wujihong12@126.com)

收稿日期: 2023-10-06

  修回日期: 2023-11-07

  网络出版日期: 2024-10-29

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In vitro intestinal probiotics activity of crude and purified polysaccharides from Huangshui

  • PEI Wenhao ,
  • LIAO Qinjian ,
  • LI Yanghua ,
  • WU Jihong ,
  • ZHENG Jia ,
  • HUANG Mingquan ,
  • ZHAO Dong ,
  • ZHENG Fuping
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  • 1(Key Laboratory of Brewing Molecular Engineering of China Light Industry & Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China)
    2(Wuliangye Group Co.Ltd., Yibin 644007, China)

Received date: 2023-10-06

  Revised date: 2023-11-07

  Online published: 2024-10-29

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摘要

黄水是一种典型的固态白酒酿造副产物,年产量大且具有污染性与资源性双重属性。该研究应用体外发酵模型,评估了前期从黄水中分离提取得到的2种多糖(粗多糖和纯化多糖)的肠道益生活性,测定了发酵过程中pH、短链脂肪酸的含量和2种多糖分子质量的变化,并在发酵结束后测定肠道菌群结构组成。结果表明,相较于阴性对照,粗多糖和纯化多糖均能显著促进短链脂肪酸的产生(P<0.05),降低发酵液的pH;与阳性对照(菊糖)相比,粗多糖能够产生更高含量的短链脂肪酸(P<0.05),2种多糖的分子质量在发酵过程均有不同程度的降低,说明它们均可被肠道微生物降解利用。肠道菌群丰度测定的结果显示,粗多糖有效促进了发酵液中拟杆菌门(Bacteroidota)、厚壁菌门(Firmicutes)、放线菌门(Actinobacteriota)、拟杆菌属(Bacteroides)、粪球菌属(Coprococcus)、柯林斯氏菌属(Collinsella)和厌氧棒状菌属(Anaerostipes)等有益菌的增殖,降低了梭杆菌门(Fusobacteriota)、梭杆菌属(Fusobacterium)和泰泽雷拉菌属(Tyzzrerlla)等的相对丰度;而纯化多糖组上调了柯林斯氏菌属(Collinsella)和布劳特氏菌属(Blautia)的相对丰度。粗多糖和纯化多糖均具有潜在的益生活性,且粗多糖的效果更好,这可能与粗多糖中含有多种多糖以及更高含量的酯类和蛋白质等有关。因此,黄水副产物高值利用不应忽视粗多糖组分的活性研究与应用。

关键词： 黄水; 多糖; 体外发酵; 短链脂肪酸; 肠道菌群; 益生活性

本文引用格式

裴文豪 , 廖勤俭 , 李杨华 , 吴继红 , 郑佳 , 黄明泉 , 赵东 , 郑福平 . 酿酒黄水粗多糖与纯化多糖的体外肠道益生活性研究[J]. 食品与发酵工业, 2024 , 50(19) : 127 -134 . DOI: 10.13995/j.cnki.11-1802/ts.037549

Abstract

Huangshui is a typical by-product during solid-state fermentation of Baijiu brewing process, which has a large annual output and presents a dual nature of pollution and resource.In the present study, the in vitro fermentation model was employed to evaluate the intestinal probiotic activities of two types of polysaccharides, including the crude and the purified polysaccharides, extracted from Huangshui in our previous research.The changes in pH, contents of short chain fatty acids, and molecular weights of two polysaccharides during the fermentation process were measured.Additionally, the composition of intestinal microbiota was determined after the fermentation periods.The findings revealed that compared with the negative control group, both the crude polysaccharide and the purified polysaccharide could significantly promote the production of short-chain fatty acids (P<0.05), consequently lowering the pH of the fermentation solution.Furthermore, the crude polysaccharide exhibited the ability to produce a higher concentration of short-chain fatty acids (P<0.05) comparing with the positive control group (inulin).Notably, there were varying degrees of changes in the molecular weights of the two polysaccharides during the fermentation process, indicating that they could be degraded and utilized by intestinal microbiota.Abundance measurements of intestinal microbiota illustrated that the crude polysaccharide effectively stimulated the proliferation of beneficial bacteria, such as Bacteroidota, Firmicutes, Actinobacteriota, Bacteroides, Coprococcus, Collinsella, and Anaerostipes, while reducing the relative abundance of Fusobacteriota, Fusobacterium, and Tyzzrerlla.Meanwhile, the purified polysaccharide showed an up-regulation effect on the relative abundance of Collinella and Blautia.In summary, both the crude and the purified polysaccharides had potential for probiotic activity, and the crude polysaccharide gave better results than the purified polysaccharide, which might be attributed to the presence of various polysaccharides as well as the higher levels of esters, proteins, and other substances in the crude polysaccharide.Therefore, we should also pay attention to the research and application of crude polysaccharide components in the quest for enhancing the high value utilization of Huangshui.

Key words： Huangshui; polysaccharide; in vitro fermentation; short-chain fatty acid; intestinal flora; probiotic activity

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