耐盐碱枸杞低聚糖结构鉴定及其体外消化能力和抑菌作用

刘昊1; 2; 于滨1; 2; 崔波1; 2*

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DOI:10.12161/j.issn.1005-6521.2023.05.004

食品研究与开发:2023,44(5):22-28

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耐盐碱枸杞低聚糖结构鉴定及其体外消化能力和抑菌作用

刘昊1，2，于滨1，2，崔波1，2*^1,2

(1．齐鲁工业大学（山东省科学院）生物基材料与绿色造纸国家重点实验室，山东济南 250353;2.齐鲁工业大学（山东省科学院）食品科学与工程学院，山东济南 250353)

Structural Identification of Saline-Alkaline Tolerant Lycium barbarum Oligosaccharides and Their in vitro Digestive Ability and Antibacterial Effect

LIU Hao1，2，YU Bin1，2，CUI Bo1，2*^1,2

(1.State Key Laboratory of Biobased Material and Green Papermaking，Qilu University of Technology，Shandong Academy of Sciences，Jinan 250353，Shandong，China;2.School of Food Science and Engineering，Qilu University of Technology，Shandong Academy of Sciences，Jinan 250353，Shandong，China)

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投稿时间：2022-03-24

中文摘要: 采用酸解和酶解联合降解方法得到耐盐碱枸杞低聚糖，通过傅里叶变换红外光谱、核磁共振氢谱、凝胶色谱和高效液相色谱对其结构进行鉴定，模拟体外胃肠液系统测定其消化产物的还原糖含量，以确定其消化性，并用紫外分光光度计测定枸杞低聚糖对金黄色葡萄球菌的生长曲线和pH值的影响，以此表明其抑菌能力。结果表明，枸杞低聚糖是一种分子量为507.48Da，由甘露糖、鼠李糖和葡萄糖组成，苷键构型以α型为主的吡喃低聚糖。它不易被胃肠液消化吸收，同时通过金黄色葡萄球菌的生长曲线表明，随着枸杞低聚糖浓度的增加，其生长受到抑制，表现出一定的抑菌作用。

中文关键词: 耐盐碱枸杞低聚糖结构体外消化抑菌作用

Abstract:The saline-alkaline tolerant Lycium barbarum oligosaccharides were obtained by the method of acid hydrolysis and enzymatic hydrolysis.The structure of the L.barbarum oligosaccharides was identified by Fourier transform infrared spectroscopy，nuclear magnetic resonance spectroscopy，gel permeation chromatography，and high-performance liquid chromatography.The content of reducing sugar in its digestive products was determined by simulating the in vitro gastrointestinal fluid system，thereby determining its digestibility.The effects of L.barbarum oligosaccharides on the growth curve and pH value of Staphylococcus aureus were determined by ultraviolet spectrophotometer to show its antibacterial ability.The results showed that the molecular weight of L.barbarum oligosaccharides was 507.48 Da，and L.barbarum oligosaccharides were composed of mannose，rhamnose，and glucose.The glycoside bond configuration was mainly type-α.L.barbarum oligosaccharides were not easily digested or absorbed by gastrointestinal fluid.Meanwhile，the growth curve of S.aureus showed that with the increase in L.barbarum oligosaccharide concentrations，the growth was inhibited，showing a certain antibacterial effect.

keywords: saline-alkaline tolerance Lycium barbarum oligosaccharides structure in vitro digestibility bacteriostasis

文章编号：202305004 中图分类号： 文献标志码：

基金项目:国家重点研发计划课题（2019YFD1002704）；山东省重大科技创新工程项目（2019JZZY010722）；山东省“渤海粮仓”科技示范项目（2019BHLC002）；齐鲁工业大学（山东省科学院）科教产融合创新试点工程项目（2020KJC-ZD011）；泰山学者工程专项基金（NO.ts201712060）

作者	单位
刘昊1，2，于滨1，2，崔波1，2*	1．齐鲁工业大学（山东省科学院）生物基材料与绿色造纸国家重点实验室，山东济南 250353；2.齐鲁工业大学（山东省科学院）食品科学与工程学院，山东济南 250353

Author Name	Affiliation
LIU Hao1，2，YU Bin1，2，CUI Bo1，2*	1.State Key Laboratory of Biobased Material and Green Papermaking，Qilu University of Technology，Shandong Academy of Sciences，Jinan 250353，Shandong，China；2.School of Food Science and Engineering，Qilu University of Technology，Shandong Academy of Sciences，Jinan 250353，Shandong，China

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