红汁乳菇多糖的结构特征及对肠道菌群的影响

目的:探究红汁乳菇多糖对肠道菌群的调节作用.方法:以红汁乳菇(Lactarius hatsudake)为原料,通过热水提取获得红汁乳菇多糖LHP,进一步纯化得到LHP-1和LHP-2,对其基础结构进行表征,并通过抗生素诱导小鼠模型,研究LHP对小鼠体重和肠道微生物群组成的影响.结果:LHP-1主要由甘露糖、葡萄糖、半乳糖组成,其摩尔质量比为3.44 ∶61.10 ∶ 1.22;LHP-2主要由甘露糖和葡萄糖组成,其摩尔质量比为3.84 ∶153.00,具有"神经元"结构和链状结构区域.LHP的干预能通过增加拟杆菌属(Bacteroides)、阿克曼菌属(Akkermansi...

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Published in食品与机械 Vol. 38; no. 5; pp. 143 - 148
Main Authors 张馨方, 程孟雅, 杨桥, 常松林, 任佳丽
Format Journal Article
LanguageChinese
Published 林产可食资源安全与加工利用湖南省重点实验室,湖南长沙 410004 2022
中南林业科技大学食品科学与工程学院,湖南长沙 410004
Subjects
红汁乳菇
肠道菌群
结构
多糖
Online AccessGet full text
ISSN1003-5788
DOI10.13652/j.spjx.1003.5788.2022.60027

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Abstract 目的:探究红汁乳菇多糖对肠道菌群的调节作用.方法:以红汁乳菇(Lactarius hatsudake)为原料,通过热水提取获得红汁乳菇多糖LHP,进一步纯化得到LHP-1和LHP-2,对其基础结构进行表征,并通过抗生素诱导小鼠模型,研究LHP对小鼠体重和肠道微生物群组成的影响.结果:LHP-1主要由甘露糖、葡萄糖、半乳糖组成,其摩尔质量比为3.44 ∶61.10 ∶ 1.22;LHP-2主要由甘露糖和葡萄糖组成,其摩尔质量比为3.84 ∶153.00,具有"神经元"结构和链状结构区域.LHP的干预能通过增加拟杆菌属(Bacteroides)、阿克曼菌属(Akkermansia)等有益菌和减少肠球菌属(Enterococcus)、短杆菌属(Brevundi-monas)等有害菌来恢复肠道菌群的结构和多样性,特别是有益菌嗜黏蛋白—阿克曼菌(A.muciniphila)的增加表明了 LHP在人体肠道菌群调节中的巨大潜力.结论:红汁乳菇多糖能够作为潜在益生元改善肠道代谢.
AbstractList 目的:探究红汁乳菇多糖对肠道菌群的调节作用.方法:以红汁乳菇(Lactarius hatsudake)为原料,通过热水提取获得红汁乳菇多糖LHP,进一步纯化得到LHP-1和LHP-2,对其基础结构进行表征,并通过抗生素诱导小鼠模型,研究LHP对小鼠体重和肠道微生物群组成的影响.结果:LHP-1主要由甘露糖、葡萄糖、半乳糖组成,其摩尔质量比为3.44 ∶61.10 ∶ 1.22;LHP-2主要由甘露糖和葡萄糖组成,其摩尔质量比为3.84 ∶153.00,具有"神经元"结构和链状结构区域.LHP的干预能通过增加拟杆菌属(Bacteroides)、阿克曼菌属(Akkermansia)等有益菌和减少肠球菌属(Enterococcus)、短杆菌属(Brevundi-monas)等有害菌来恢复肠道菌群的结构和多样性,特别是有益菌嗜黏蛋白—阿克曼菌(A.muciniphila)的增加表明了 LHP在人体肠道菌群调节中的巨大潜力.结论:红汁乳菇多糖能够作为潜在益生元改善肠道代谢.
Author 杨桥
张馨方
程孟雅
任佳丽
常松林
AuthorAffiliation 林产可食资源安全与加工利用湖南省重点实验室,湖南长沙 410004;中南林业科技大学食品科学与工程学院,湖南长沙 410004
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Author_FL CHENG Meng-ya
CHANG Song-lin
YANG Qiao
REN Jia-li
ZHANG Xin-fang
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Keywords 红汁乳菇
肠道菌群
结构
多糖
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中南林业科技大学食品科学与工程学院,湖南长沙 410004
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Title 红汁乳菇多糖的结构特征及对肠道菌群的影响
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