大豆多糖与纳豆多糖结构特征和主要生物活性比较
TS201.4; 采用水提醇沉方法制备大豆和纳豆粗多糖样品,解析大豆多糖和纳豆多糖的化学组成及结构特征,研究大豆多糖和纳豆多糖的溶水能力、持水能力和脂肪结合能力,比较分析大豆多糖和纳豆多糖的体外抗氧化、降血糖和降血脂生物活性.结果表明:纳豆多糖中糖醛酸含量显著高于大豆多糖(P＜0.05);大豆多糖和纳豆多糖的分子质量分别为5.256、33.532 ku,说明大豆多糖和纳豆多糖的单糖组成种类相似但比例不同;大豆多糖的表面粗糙,纳豆多糖表面光滑致密;纳豆多糖的溶水能力是大豆多糖的2.04 倍,而大豆多糖的脂肪结合能力是纳豆多糖的2.99 倍;纳豆多糖对1,1-二苯基-2-三硝基苯肼自由基的清除能力...
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| Published in | 食品科学 Vol. 45; no. 7; pp. 78 - 86 |
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| Main Authors | , , , , , , , |
| Format | Magazine Article |
| Language | Chinese |
| Published |
湖北省豆类(蔬菜)植物工程技术研究中心,湖北 武汉 430056
15.04.2024
江汉大学生命科学学院,食品营养与安全研究中心,湖北 武汉 430056%湖北省汉江流域特色生物资源保护开发与利用工程技术研究中心,湖北 武汉 430056%江汉大学生命科学学院,食品营养与安全研究中心,湖北 武汉 430056 |
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| Online Access | Get full text |
| ISSN | 1002-6630 |
| DOI | 10.7506/spkx1002-6630-20230808-050 |
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| Abstract | TS201.4; 采用水提醇沉方法制备大豆和纳豆粗多糖样品,解析大豆多糖和纳豆多糖的化学组成及结构特征,研究大豆多糖和纳豆多糖的溶水能力、持水能力和脂肪结合能力,比较分析大豆多糖和纳豆多糖的体外抗氧化、降血糖和降血脂生物活性.结果表明:纳豆多糖中糖醛酸含量显著高于大豆多糖(P＜0.05);大豆多糖和纳豆多糖的分子质量分别为5.256、33.532 ku,说明大豆多糖和纳豆多糖的单糖组成种类相似但比例不同;大豆多糖的表面粗糙,纳豆多糖表面光滑致密;纳豆多糖的溶水能力是大豆多糖的2.04 倍,而大豆多糖的脂肪结合能力是纳豆多糖的2.99 倍;纳豆多糖对1,1-二苯基-2-三硝基苯肼自由基的清除能力和2,2'-联氨-双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除能力的半抑制质量浓度(half maximal inhibitory concentration,IC50)分别为(0.049±0.015)、(2.640±0.072)mg/mL,表现出更佳的抗氧化活性;纳豆多糖抑制α-淀粉酶活性的IC50为(3.297±0.395)mg/mL,体外降血糖活性显著高于大豆多糖(P＜0.05);纳豆多糖比大豆多糖具有更强的胆酸盐结合能力,表现出更优的体外降血脂活性.本研究为纳豆多糖的结构分析和生物活性研究提供了重要的理论依据. |
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| AbstractList | TS201.4; 采用水提醇沉方法制备大豆和纳豆粗多糖样品,解析大豆多糖和纳豆多糖的化学组成及结构特征,研究大豆多糖和纳豆多糖的溶水能力、持水能力和脂肪结合能力,比较分析大豆多糖和纳豆多糖的体外抗氧化、降血糖和降血脂生物活性.结果表明:纳豆多糖中糖醛酸含量显著高于大豆多糖(P＜0.05);大豆多糖和纳豆多糖的分子质量分别为5.256、33.532 ku,说明大豆多糖和纳豆多糖的单糖组成种类相似但比例不同;大豆多糖的表面粗糙,纳豆多糖表面光滑致密;纳豆多糖的溶水能力是大豆多糖的2.04 倍,而大豆多糖的脂肪结合能力是纳豆多糖的2.99 倍;纳豆多糖对1,1-二苯基-2-三硝基苯肼自由基的清除能力和2,2'-联氨-双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除能力的半抑制质量浓度(half maximal inhibitory concentration,IC50)分别为(0.049±0.015)、(2.640±0.072)mg/mL,表现出更佳的抗氧化活性;纳豆多糖抑制α-淀粉酶活性的IC50为(3.297±0.395)mg/mL,体外降血糖活性显著高于大豆多糖(P＜0.05);纳豆多糖比大豆多糖具有更强的胆酸盐结合能力,表现出更优的体外降血脂活性.本研究为纳豆多糖的结构分析和生物活性研究提供了重要的理论依据. |
| Abstract_FL | In this study,crude polysaccharides from soybean and natto were prepared by water extraction followed by ethanol precipitation.The chemical compositions,structural characteristics,water solubility,water-holding capacity(WHC)and fat-binding capacity(FBC)of soybean and natto polysaccharides were analyzed.Their in vitro antioxidant,hypoglycemic,and lipid-lowering activities were compared and analyzed.The results showed that the content of uronic acid was significantly higher in natto polysaccharide than in soybean polysaccharide(P<0.05).The molecular masses of soybean and natto polysaccharides were 5.256 and 33.532 ku,respectively,and the monosaccharide compositions of soybean and natto polysaccharides were similar in the types but different in the proportions of monosaccharide.The surface of soybean polysaccharide was rough,whereas the surface of natto polysaccharide was smooth and dense.The water solubility of natto polysaccharide was 2.04 times as high as that of soybean polysaccharide,and the FBC was 2.99 times as high as that of natto polysaccharide.Natto polysaccharide exhibited better antioxidant activity,with half maximal inhibitory concentration(IC50)of(0.049±0.015)and(2.640±0.072)mg/mL for scavenging of 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)cation radical,respectively.The IC50 for the inhibition of α-amylase activity by natto polysaccharide was(3.297±0.395)mg/mL.Natto polysaccharide had significantly higher in vitro hypoglycemic activity(P<0.05),stronger cholate binding capacity and in vitro hypolipidemic activity than soybean polysaccharide.This study has provided an important theoretical basis for the structural analysis and biological activity evaluation of natto polysaccharide. |
| Author | 李锦鹏 王铭阳 刘琴 丁泽宇 王灿 王红波 许梦粤 曾长立 |
| AuthorAffiliation | 江汉大学生命科学学院,食品营养与安全研究中心,湖北 武汉 430056%湖北省汉江流域特色生物资源保护开发与利用工程技术研究中心,湖北 武汉 430056%江汉大学生命科学学院,食品营养与安全研究中心,湖北 武汉 430056;湖北省豆类(蔬菜)植物工程技术研究中心,湖北 武汉 430056 |
| AuthorAffiliation_xml | – name: 江汉大学生命科学学院,食品营养与安全研究中心,湖北 武汉 430056%湖北省汉江流域特色生物资源保护开发与利用工程技术研究中心,湖北 武汉 430056%江汉大学生命科学学院,食品营养与安全研究中心,湖北 武汉 430056;湖北省豆类(蔬菜)植物工程技术研究中心,湖北 武汉 430056 |
| Author_FL | XU Mengyue WANG Hongbo LIU Qin DING Zeyu LI Jinpeng ZENG Changli WANG Mingyang WANG Can |
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| Keywords | 结构特征 soybean biological activity 大豆 polysaccharide structural characteristics 多糖 natto 纳豆 生物活性 |
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| Title | 大豆多糖与纳豆多糖结构特征和主要生物活性比较 |
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