食品与发酵工业 >

2026 , Vol. 52 >Issue 13: 308 - 317

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.045878

研究报告

荔浦芋膳食纤维的益生作用及主要活性成分研究

  • 张红 ,
  • 翁鸿莹 ,
  • 梅皓 ,
  • 张佳丽 ,
  • 林莹
展开
  • (广西大学 轻工与食品工程学院,广西高校特色农产品精深加工与安全控制重点实验室,广西 南宁,530004)
第一作者:硕士研究生(林莹教授为通信作者,E-mail:linying@gxu.edu.cn)

收稿日期: 2026-01-16

  修回日期: 2026-02-14

  网络出版日期: 2026-07-31

基金资助

广西农业科技创新联盟项目(桂农科盟202515)

收起

Research on probiotic effect and main active ingredients of Lipu taro dietary fiber

  • ZHANG Hong ,
  • WENG Hongying ,
  • MEI Hao ,
  • ZHANG Jiali ,
  • LIN Ying
Expand
  • (Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities,College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China)

Received date: 2026-01-16

  Revised date: 2026-02-14

  Online published: 2026-07-31

Fold

摘要

该文旨在明确中升糖指数(glycemic index,GI)值荔浦芋中膳食纤维的主要活性成分,探究其益生效果,为其在功能性食品中的开发应用提供理论依据。通过高温酶法提取可溶性膳食纤维(soluble dietary fiber,SDF)和不可溶性膳食纤维(insoluble dietary fiber,IDF),结合小鼠实验和体外单菌发酵实验评价荔浦芋来源膳食纤维的益生活性;通过体外单菌发酵实验、分子质量和单糖组成分析SDF的主要活性成分。结果显示,SDF总糖含量85.61%、糖醛酸含量16.90%,还原糖含量29.89%;SDF和IDF均能够提高肠道微生物的丰度和多样性,明显提高乳杆菌属和厚壁菌门、放线菌门的相对丰度。在单菌发酵实验中,4株益生菌均能较好的利用SDF和SDF-0.3组分作为碳源,且对大肠杆菌无明显促进作用。SDF-0.3组分主要由中、小分子质量(0.832～29.086)kDa的糖类物质组成,并且主要含有半乳糖醛酸、半乳糖和葡萄糖。综上,SDF是一种果胶类膳食纤维,具有显著益生效果,可通过调节肠道菌群结构发挥肠道健康保护作用,其核心活性成分是SDF-0.3组分。

关键词： 膳食纤维; 体外发酵; 肠道微生物; 宏基因组; 益生元

本文引用格式

张红 , 翁鸿莹 , 梅皓 , 张佳丽 , 林莹 . 荔浦芋膳食纤维的益生作用及主要活性成分研究[J]. 食品与发酵工业, 2026 , 52(13) : 308 -317 . DOI: 10.13995/j.cnki.11-1802/ts.045878

Abstract

To clarify the main active components of dietary fiber in Lipu taro (medium glycemic index, GI), this study explores its probiotic effects and lays a theoretical foundation for its development and application in functional foods.It adopted a high-temperature enzymatic method to extract soluble dietary fiber (SDF) and insoluble dietary fiber (IDF).The study evaluated the probiotic effects of Lipu taro dietary fiber via mouse experiments and in vitro monobacterial fermentation assays.It analyzed the main active components of SDF using monobacterial fermentation experiments, molecular weight determination, and monosaccharide composition analysis.The results showed that SDF contains 85.61% total sugar, 16.90% uronic acid, and 29.89% reducing sugar.Both SDF and IDF improved the abundance and diversity of intestinal microorganisms, and significantly increase the relative abundance of Lactobacillus spp., Firmicutes, and Actinobacteria.In monobacterial fermentation experiments, all four probiotics effectively utilized SDF and its SDF-0.3 fraction as carbon sources, but did not significantly promote Escherichia coli growth.The SDF-0.3 fraction mainly consisted of carbohydrates with a molecular weight of (0.832-29.086) kDa, primarily galacturonic acid, galactose, and glucose.In summary, SDF is a pectin-rich dietary fiber with significant probiotic effects.It protects intestinal health by regulating intestinal microorganisms structure, and its main active component is the SDF-0.3 fraction.

Key words： dietary fiber; in vitro fermentation; intestinal microorganisms; metagenome; prebiotics

参考文献

[1] SIMSEK S, EL S N.In vitro starch digestibility, estimated glycemic index and antioxidant potential of taro (Colocasia esculenta L.Schott) corm[J].Food Chemistry, 2015, 168:257-261.
[2] TAN Y, ZHENG F J, LIN B, et al.From starch to bioactives:Emerging trends in taro (Colocasia esculenta L.) research on composition, functionality, health benefits, and sustainable food potential[J].Frontiers in Nutrition, 2025, 12:1640156.
[3] 马二兰, 张帆, 吕春秋, 等.荔浦芋球蛋白结构表征及其对HepG2细胞糖代谢的影响[J].食品工业科技, 2022, 43(15):359-365.
MA E L, ZHANG F, LYU C Q, et al.Structural characterization of Lipu taro globulin and its glucose metabolism activity on HepG2 cells[J].Science and Technology of Food Industry, 2022, 43(15):359-365.
[4] 苏颖杰. 槟榔芋水溶性多糖的提取、抗氧化活性及对糖代谢的影响[D].南宁:广西大学,2019.
SU Y J.Extraction, antioxidant activity and effection sugar metabolism of water soluble polysaccharides from taro[D].Nanning:Guangxi University, 2019.
[5] 涂连, 吕春秋, 王捷, 等.芋头淀粉及其稳定化Pickering乳液的性质表征[J].食品工业科技, 2022, 43(18):72-79.
TU L, LYU C Q, WANG J, et al.Characterization of taro starch and its stabilized Pickering emulsion[J].Science and Technology of Food Industry, 2022, 43(18):72-79.
[6] LESER T, BAKER A.Bifidobacterium adolescentis - a beneficial microbe[J].Beneficial Microbes, 2023, 14(6):525-551.
[7] KATO K, ODAMAKI T, MITSUYAMA E, et al.Age-related changes in the composition of gut Bifidobacterium species[J].Current Microbiology, 2017, 74(8):987-995.
[8] TANNOCK G W, LAWLEY B, MUNRO K, et al.Comparison of the compositions of the stool microbiotas of infants fed goat milk formula, cow milk-based formula, or breast milk[J].Applied and Environmental Microbiology, 2013, 79(9):3040-3048.
[9] LEE M, BANG W Y, LEE H B, et al.Safety assessment and evaluation of probiotic potential of Lactobacillus bulgaricus IDCC 3601 for human use[J].Microorganisms, 2024, 12(10):2063.
[10] SEGERS M E, LEBEER S.Towards a better understanding of Lactobacillus rhamnosus GG:Host interactions[J].Microbial Cell Factories, 2014, 13(Suppl 1):S7.
[11] CIRUNAY A R T, MOPERA L E, SUMAGUE M J V, et al.In vitro fermentation and prebiotic potential of pigeon pea (Cajanus cajan (L.) Millsp.) flour[J].Food Research, 2020, 5(1):174-184.
[12] GUO X Y, ZHANG X M, YING X, et al.Fermentation properties and prebiotic potential of different pectins and their corresponding enzymatic hydrolysates[J].Food Hydrocolloids, 2023, 143:108878.
[13] ZHANG C X, PI X W, LI X W, et al.Edible herbal source-derived polysaccharides as potential prebiotics:Composition, structure, gut microbiota regulation, and its related health effects[J].Food Chemistry, 2024, 458:140267.
[14] HUANG H R, CHEN J J, CHEN Y, et al.Modification of tea residue dietary fiber by high-temperature cooking assisted enzymatic method:Structural, physicochemical and functional properties[J].LWT, 2021, 145:111314.
[15] 涂宗财, 王蓓蕾, 王辉, 等.花生非淀粉多糖的纯化技术研究[J].食品工业科技, 2012, 33(10):243-246.
TU Z C, WANG B L, WANG H, et al.Purification technology research of peanut non-starch polysaccharides[J].Science and Technology of Food Industry, 2012, 33(10):243-246.
[16] 周景园. 双酶高温顺序法提取甜菜果胶及其乳化特性研究[D].广州:华南理工大学,2023.
ZHOU J Y.Dual enzyme high temperature sequential extraction ofsugar beet pectin and study on its emulsificationcharacteristics[D].Guangzhou:South China University of Technology, 2023.
[17] BAI X L, HUANG L, HE Y.Visualising and analysing the research trends of dietary fiber:A bibliometric study[J].Discover Applied Sciences, 2025, 7(5):467.
[18] WANG H Y, HONG T, LI N, et al.Soluble dietary fiber improves energy homeostasis in obese mice by remodeling the gut microbiota[J].Biochemical and Biophysical Research Communications, 2018, 498(1):146-151.
[19] ZHAO C X, ZHAN M M, DU H J, et al.Impact of citrus pectin on gut microbiota metabolism dysbiosis induced by transient alternating high-fat diet[J].Journal of Agricultural and Food Chemistry, 2025, 73(33):20888-20899.
[20] HU L L, WANG Z, FENG L F, et al.Gut microbiota-modulating potential of sweet potato-derived dietary fiber for type 2 diabetes management[J].Journal of the Science of Food and Agriculture, 2025, 105(14):8137-8148.
[21] 陈韫慧, 方思璇, 陈佳琪, 等.不同益生元对植物乳杆菌生长的影响[J].食品与发酵工业, 2020, 46(21):28-33.
CHEN Y H, FANG S X, CHEN J Q, et al.Effects of different prebiotics on the growth of Lactobacillus plantarum[J].Food and Fermentation Industries, 2020, 46(21):28-33.
[22] KELLY S M, MUNOZ-MUNOZ J, VAN SINDEREN D.Plant glycan metabolism by bifidobacteria[J].Frontiers in Microbiology, 2021, 12:609418.
[23] JOHN A RENYE J Jr, WHITE A K, ARLAND T HOTCHKISS J Jr.Identification of Lactobacillus strains capable of fermenting fructo-oligosaccharides and inulin[J].Microorganisms, 2021, 9(10):2020.
[24] CONWAY T, COHEN P S.Commensal and pathogenic Escherichia coli metabolism in the gut[J].Microbiology Spectrum, 2015, 3(3).DOI:10.1128/microbiolspec.MBP-0006-2014.
[25] 张红娇. 紫苏多糖的分离纯化、结构表征及应用研究[D].太原:中北大学,2022.
ZHANG H J.Isolation, purification, structural characterization and application of perilla polysaccharides[D].Taiyuan:North University of China, 2022.
[26] ZEYBEK N, RASTALL R A, BUYUKKILECI A O.Utilization of xylan-type polysaccharides in co-culture fermentations of Bifidobacterium and Bacteroides species[J].Carbohydrate Polymers, 2020, 236:116076.
[27] ARZAMASOV A A, OSTERMAN A L.Milk glycan metabolism by intestinal bifidobacteria:Insights from comparative genomics[J].Critical Reviews in Biochemistry and Molecular Biology, 2022, 57(5-6):562-584.
[28] DE VUYST L, MOENS F, SELAK M, et al.Summer Meeting 2013:Growth and physiology of bifidobacteria[J].Journal of Applied Microbiology, 2014, 116(3):477-491.
[29] HU Y B, ZHAI L Y, HONG H L, et al.Study on the biochemical characterization and selectivity of three β-glucosidases from Bifidobacterium adolescentis ATCC15703[J].Frontiers in Microbiology, 2022, 13:860014.
[30] ULLAH M, RIZWAN M, RAZA A, et al.Genome characterization of probiotic Lactobacillus delbrueckii subsp.bulgaricus strain ndo2 isolated from traditional yogurt using high throughput next generation sequencing[J].Pakistan Journal of Zoology, 2024, 56(4):1827.
[31] MORITA H, TOH H, OSHIMA K, et al.Complete genome sequence of the probiotic Lactobacillus rhamnosus ATCC 53103[J].Journal of Bacteriology, 2009, 191(24):7630-7631.
[32] FENG X Y, AMEER K, JIANG G H, et al.Effects of extraction methods on the structural characteristics and functional properties of dietary fiber extracted from papaya peel and seed[J].Frontiers in Sustainable Food Systems, 2024, 8:1340961.
[33] MILLAN-LINARES M C, LA PAZ S M, MARTIN M E.Pectins and olive pectins:From biotechnology to human health[J].Biology, 2021, 10(9):860.
[34] LIANG Z, LI K C, HUANG W W, et al.Production, structural and functional characteristics of soluble dietary fiber from fermented okara by Penicillium expansum[J].International Journal of Biological Macromolecules, 2023, 253:126621.
[35] PINKAEW T, INTHACHAT W, KHEMTHONG C, et al.High pectin recovery from cocoa husks using an autoclave approach:An analysis of its physicochemical, structural, and genotoxicity properties[J].Foods, 2024, 13(5):669.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司