摘要
南瓜多糖作为一种重要的活性成分,本课题组前期研究发现植物乳杆菌生物转化后的南瓜多糖可以提高对1,1-二苯基-2-三硝基苯肼自由基的清除能力。本研究将通过研究南瓜多糖(PP)和生物转化南瓜多糖(BPP)的化学成分、单糖组成、结构特性、流变学特性和抗氧化试验,进一步探明生物转化南瓜多糖理化性质和抗氧化活性的变化。结果显示,BPP的糖醛酸、半乳糖醛酸含量升高,葡萄糖含量降低;经扫描电镜观察许多大分子结构被分解,傅里叶红外光谱测定结果表明官能团结构未发生变化,同一剪切速率和同浓度下BPP的黏性高于PP。BPP和PP对1,1-二苯基-2-三硝基苯肼自由基、羟基自由基、超氧阴离子自由基和铁离子还原力均呈剂量依赖且BPP的体外抗氧化效果优于PP。同时,与PP比较,BPP可以显著提高紫外氧化损伤的酵母细胞的存活率和谷胱甘肽氧化酶活性(P<0.05)。综上,BPP抗氧化活性得到了提高,其原因可能与理化性质的改变相关。该研究结果将为南瓜多糖的深层次开发利用及相关功能性食品的制备提供理论依据。
Pumpkin polysaccharide is an important active ingredient,Since our previous study has indicated that Lactobacillus plantarum biotransformation enhanced scavenging ability of 1,1-diphenyl-2-trinitrophenylhydrazine free radicals of pumpkin polysaccharide,in this study,the chemical composition,monosaccharide composition,structural properties,rheological properties and antioxidant activities of pumpkin polysaccharide(PP)and biotransformed pumpkin(BPP)were tested to further explore the changes of physicochemical properties and antioxidant activities of PP.The results showed that the content of glucuronic acid and galacturonic acid in BPP were increased,while the content of glucose were decreased.Macromolecular structures were decomposed but the structure of functional groups were not changed.The viscosity of BPP was higher than that of PP at the same shear rate and concentration.BPP and PP were dose-dependent on the scavenging ability of 1,1-diphenyl-2-trinitrophenylhydrazine,hydroxyl radical,superoxide anion radical and iron ion.The antioxidant effect of BPP was better than that of PP in vitro.Meanwhile,compared with PP,BPP could significantly improve the survival rate and glutathione oxidase activity of UV-damaged yeast cells(P<0.05).In summary,the antioxidant activity of BPP was improved,which may be related to the change of physicochemical properties.The results of this study will provide theoretical basis for the further development and utilization of pumpkin polysaccharide and preparation of related functional food.
作者
肖萍
郭怡
刘珊娜
尤玲玲
李小杰
Xiao Ping;Guo Yi;Liu Shanna;You Lingling;Li Xiaojie(College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300392,China;Tianjin Engineering and Technology Research Center of Agricultural Products Processing,Tianjin Agricultural University,Tianjin 300392,China)
出处
《天津农学院学报》
2025年第6期42-49,共8页
Journal of Tianjin Agricultural University
基金
天津市教委科研计划项目(2019KJ036)。
关键词
南瓜多糖
生物转化
理化性质
抗氧化活性
pumpkin polysaccharides
biotransformation
physicochemical properties
antioxidant activity
