该研究以九种不同品种杂豆作为原料，采用蒸煮处理分离完整子叶细胞，比较其品种间的体外大肠发酵特性差异及其调控机制。结果表明，在营养成分方面，九种杂豆子叶细胞内淀粉（51.57%~71.89%）、膳食纤维（11.56%~25.01%）和蛋白质（11.49% ~22.21%）含量存在显著差异（P<0.05），在结构层面，不同杂豆子叶细胞粒径大小（85.1~175.0 μm）、细胞壁厚度（1.1~2.4 μm）及淀粉结晶度（3.4%~8.4%）也存在显著不同（P<0.05）。蒸煮处理后细胞内淀粉基本糊化，经体外大肠发酵后表现出不同的产气量及短链脂肪酸生成量。其中，蛋白质含量较高的蚕豆（22.21%）、红芸豆（21.62%）和绿豆（19.20%）子叶细胞，显示出较慢的发酵速率和更高的支链脂肪酸生成量。淀粉含量差异导致了发酵总产气量及丙酸产量的不同，淀粉结晶度是影响乙酸生成量的主要原因，丁酸生成量则与胞内膳食纤维含量和细胞壁厚度存在正相关。综上，九种杂豆子叶细胞内淀粉、膳食纤维、蛋白质等营养成分及粒径大小、细胞壁厚度、胞内淀粉结晶度等结构的差异导致了发酵速率、短链脂肪酸生成量等体外大肠发酵特性的不同，但均可通过调节短链脂肪酸的生成显示出潜在的改善肠道健康作用。这些发现阐明了食物品种差异如何调节大肠发酵特性，并为针对性开发杂豆资源及以杂豆为基础的功能性膳食配料提供理论指导。

In this study, nine varieties of pulse were chosen as raw material. Intact cotyledon cells were isolated by hydrothermal treatment, and the in vitro fecal fermentation characteristics among different pulse varieties were investigated. Concerning nutritional composition, significant differences (P<0.05) were observed in contents of starch (51.57%~71.89%), dietary fiber (11.56%~25.01%), and protein (11.49%~22.21%) of intact cotyledon cells isolated from the nine different pulse varieties. Significant structural differences (all P<0.05) were evident in particle size (85.1~175.0 μm), cell wall thickness (1.1~2.4 μm), and starch crystallinity (3.4%~8.4%). After hydrothermal treatment intracellular starch was almost completely gelatinized. Cotyledon cells from the nine varieties of pulse showed different levels of gas production and generated short-chain fatty acids after in vitro fecal fermentation. Cotyledon cells from broad beans (22.21%), red kidney beans (21.62%), and mung beans (19.20%), which all had higher protein content, had slower fermentation rates and increased production of higher branched-chain fatty acids. Notably, the starch content mediated the production of total gas and propionic acid during fermentation. Starch crystallinity was the main factor influencing acetic acid production. Butyric acid production was positively correlated with the intracellular dietary fiber content and cell wall thickness. The collective findings indicate cotyledon cells isolated from nine different pulse varieties could improve intestinal health by regulating the fermentation rate and production of short-chain fatty acids, although their different nutritional composition (starch, dietary fiber, and protein contents) and structural properties (particle size, cell wall thickness, and starch crystallinity) mediate the different in vitro fecal fermentation characteristics. The findings clarify how differences in food varieties can modulate the in vitro fecal fermentation characteristics and thus provide theoretical guidance for the targeted development of whole food legumes-based functional foods.

国家自然科学基金项目（32272342）；广东省自然科学基金项目（2021A1515011328）