摘要
【目的】优化桑叶低聚糖促鼠李糖乳杆菌GG(LGG)增殖的制备工艺,分析其对LGG产短链脂肪酸的影响,为桑叶低聚糖的开发利用提供科学参考。【方法】以桑叶低聚糖促LGG增殖率为评价指标,采用酶解法制备桑叶低聚糖,筛选出最适水解酶,然后通过单因素试验和响应面试验优化酶解工艺,最后采用气相色谱法分析桑叶低聚糖对LGG脂肪酸代谢产物的影响。【结果】β-葡聚糖酶酶解制备的桑叶低聚糖促增殖效果最佳,采用响应面法优化得到最佳制备工艺:酶添加量1500 U/mL、酶解温度51℃、酶解时间4 h,在此工艺下制备得到的桑叶低聚糖促LGG增殖率为253.16%,与理论预测值(244.80%)接近,促增殖效果优于同质量浓度的桑叶多糖和商品化低聚糖(低聚半乳糖和低聚异麦芽糖);各因素对LGG增殖率的影响排序为酶解温度(B)>酶添加量(A)>酶解时间(C),两因素间交互作用对LGG增殖率的影响排序为AC>AB>BC,AC和AB的交互作用对LGG增殖率均有显著影响(P<0.05,下同),BC的交互作用无显著影响(P>0.05)。采用凝胶渗透色谱法测定桑叶低聚糖分子量为1900 Da,桑叶低聚糖能显著提高LGG产乙酸、丙酸、丁酸和戊酸等短链脂肪酸能力,较对照组(未添加多糖或低聚糖)分别提高207%、39%、17%和10%。【结论】酶解法制备得到的桑叶低聚糖具有高益生活性,能显著提高LGG产短链脂肪酸能力,具有良好的应用前景。
【Objective】To optimize the best preparation process of mulberry leaf oligosaccharides which promoting the proliferation of Lactobacillus rhamnosus GG(LGG),and analyze its effects on the production of short-chain fatty acids by LGG,which could provide scientific reference for the development and application of mulberry leaf oligosaccharides.【Method】Using the LGG proliferation rate promoted by mulberry leaf oligosaccharides as an indicator,mulberry leaf oligosaccharides were prepared by enzymolysis,and the optimum hydrolysis enzyme was selected.Then,the enzymolysis process was optimized by a single-factor test and response surface method.Finally,the effects of mulberry leaf oligosaccharides on the fatty acid metabolites of LGG was analyzed by gas chromatography(GC).【Result】The best proliferation promoting effect of mulberry leaf oligosaccharides was prepared by enzymatic hydrolysis withβ-glucanase,and the optimal preparation process was optimized by response surface method,which was as follows:the amount of enzyme addition was 1500 U/mL,enzyme digestion temperature was 51℃,enzyme digestion time was 4 h.LGG proliferation rate of mulberry leaf oligosaccharides prepared by this process was 253.16%,which was close to the theoretical prediction(244.80%)and proliferation promotion effect was better than that of mulberry leaf polysaccharides and commercial oligosaccharides(oligogalactose and oligoisomaltose)at the same mass concentration.The order of the effect factors on LGG proliferation rate was enzyme digestion temperature(B)>enzyme addition(A)>enzyme digestion time(C),and the order of the effect of the interaction between 2 factors on LGG proliferation rate was AC>AB>BC,the interaction of AC and AB had significant effect on LGG proliferation rate(P<0.05,the same below),while the interaction of BC did not have significant effect(P>0.05).The molecular weight of mulberry leaf oligosaccharides was determined to be 1900 Da by gel permeation chromatography.The mulberry leaf oligosaccharides significantly enhanced the short-chain fatty acid-producing capacity of LGG,including acetic acid,propionic acid,butyric acid and valeric acid,which increased by 207%,39%,17%and 10%than those of the control group(without polysaccharides or oligosaccharides)respectively.【Conclusion】The oligosaccharides obtained from mulberry leaves through enzymatic hydrolysis exhibit high bioactivity.They improve the ability of LGG to produce short-chain fatty acids significantly,with good application prospect.
作者
钟文豪
黎尔纳
杨琼
邹宇晓
钟赛意
周东来
廖森泰
ZHONG Wen-hao;LI Er-na;YANG Qiong;ZOU Yu-xiao;ZHONG Sai-yi;ZHOU Dong-lai*;LIAO Sen-tai*(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang,Guangdong 524088,China;Sericultural&Agri-food Research Institute,Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou,Guangdong 510610,China)
出处
《南方农业学报》
CSCD
北大核心
2024年第12期3676-3685,共10页
Journal of Southern Agriculture
基金
国家重点研发计划项目(2023YFD1600904)
广东省现代农业产业共性关键技术研发创新团队建设项目(2023KJ117)
广东省农业科学院协同创新中心项目(XT202304)
广东省农业科学院创新基金项目(202113)。
关键词
桑叶低聚糖
鼠李糖乳杆菌GG
酶解法
响应面优化
短链脂肪酸
mulberry leaf oligosaccharide
Lactobacillus rhamnosus GG
enzymatic hydrolysis
response surface optimization
short-chain fatty acids
