不同多糖/多酚体外消化酵解特性及其面条的研制

In Vitro Digestion and Fermentation Characteristics of Diverse Polysaccharides and Polyphenols and Their Noodles Development

摘要:

为开发含多糖多酚的血糖调控健康产品，该研究以葛根多糖（Pueraria lobata polysaccharides, PLPS）和莲子多糖（lotus seed polysaccharides, LSPS），以赤小豆多酚（adzuki bean polyphenols, ABPP）和绿豆多酚（mung bean polyphenols, MBPP）为研究对象，构建体外消化酵解模型，研究其理化特性、体外消化与酵解规律及体外α-淀粉酶和α-葡萄糖苷酶抑制活性，并基于以上研究结果，利用多糖与多酚对面条配方进行优化设计。结果表明，PLPS的总糖（858.92 mg·g-1）和糖醛酸含量（220.81 mg·g-1）显著高于LSPS（655.36、151.39 mg·g-1），ABPP的总酚（54.23 mg GAE·g-1）和总黄酮（18.07 mg GAE·g-1）显著高于MBPP（39.29、8.34 mg GAE·g-1）。体外消化过程中多糖未被分解，多酚含量增加1.87~2.42倍，体外酵解后多糖和多酚含量分别降低53.52%~57.15%和35.21%~43.53%，pH值降低13.84%~25.71%，短链脂肪酸含量增加1.52~2.43倍。此外，四种成分均能抑制两种酶活性。进一步通过配方优化，开发出具有较低蒸煮损失率（6.31%）与断条率（9.54%）的面条配方（全麦粉100 g、水50 g、PLPS和LSPS 0.6 g、ABPP和MBPP 0.6 g、食盐2 g）。综上，四种多糖多酚均具有α-淀粉酶和α-葡萄糖苷酶抑制活性，且消化促进多酚释放，肠道菌群代谢能有效利用四种物质但存在差异，以此开发的优质面条配方，为血糖调控主食的开发提供了参考。

Abstract:

To develop sugar-control healthy products containing polysaccharides and polyphenols, this study selected Pueraria lobata polysaccharides (PLPS), lotus seed polysaccharides (LSPS), adzuki bean polyphenols (ABPP), and mung bean polyphenols (MBPP) as the research objects. An in vitro digestion and fermentation model was constructed, and their physicochemical properties, in vitro digestion and fermentation laws, as well as in vitro inhibitory activities against α-amylase and α-glucosidase were investigated. Based on the above research results, the noodle formula was optimized and designed using polysaccharides and polyphenols. Results showed that PLPS had significantly higher total sugar (858.92 mg·g?1) and uronic acid content (220.81 mg·g?1) than LSPS (655.36, 151.39 mg·g?1), and ABPP had significantly higher total polyphenol (54.23 mg GAE·g?1) and total flavonoids (18.07 mg GAE·g?1) than MBPP (39.29, 8.34 mg GAE·g?1). During in vitro digestion, polysaccharides were not decomposed, while detectable polyphenol was increased by 1.87–2.42 times. After in vitro fermentation, polysaccharide and polyphenol contents were decreased by 53.52%–57.15% and 35.21%–43.53%, respectively, while the pH value decreased by 13.84%–25.71%, and short-chain fatty acid content increased by 1.52–2.43 times. Additionally, all four components exhibited inhibitory effects on both enzymes. Through formula optimization, a noodle formula with low cooking loss rate (6.31%) and breaking rate (9.54%) was developed, comprising water (50 g), PLPS and LSPS (0.6 g), ABPP and MBPP (0.6 g), and salt (2 g). In conclusion, the four polysaccharides and polyphenols all showed inhibitory activities against α-amylase and α-glucosidase, digestion promoted polyphenol release, and intestinal microbiota could utilize the four substances effectively but with differences. The developed high-quality noodle formula provides a reference for the development of blood glucose-regulating staple foods.