食品科学技术学报2025，Vol.43Issue(4)：115-127,13.DOI:10.12301/spxb202400760
乙酰化沙蒿葡甘聚糖对葡萄籽原花青素消化特性的影响
Effect of Acetylated Artemisia sphaerocephala Krasch Glucomannan on Digestion Characteristics of Grape Seed Proanthocyanidins
摘要
Abstract
To investigate the effects of acetyl groups on the physicochemical properties of proanthocyanidins,the impact of Artemisia sphaerocephala Krasch glucomannan with different degrees of acetyl group substitution(DS)on the digestion characteristics of grape seed proanthocyanidins(GSP)was evaluated.Results indicated that the molecular weight of glucomannan remained stable during simulated digestion by using high-performance size-exclusion chromatography coupled with multi-angle laser light scattering.The results of content analyses of total phenol and total flavonoid and ultra-high performance liquid chromatography equipped with quadrupole time-of-flight tandem mass spectrometry,revealed that glucomannan enhanced the solubility of GSP in digestive liquids and increased the content of monomeric phenols such as catechin and epicatechin.Glucomannan significantly influenced the antioxidant and enzyme inhibitory activities of GSP in digestive liquids.Glucomannan improved DPPH radical scavenging activity of GSP,and the effect diminished as DS increased.Glucomannan enhanced inhibitory effects of GSP on α-glucosidase and lipase,with the impact strengthened as DS increased.Components of GSP,including catechin,epicatechin,gallocatechin,epigallocatechin gallate,catechin gallate,proanthocyanidins B1 and proanthocyanidins B2 and trimer,showed significant positive correlation with antioxidant and enzyme inhibitory activities.Among these,epicatechin gallate might play a key role.These findings suggested that acetylated glucomannan affected the digestion properties of GSP,with DS serving as a critical factor.An in-depth exploration of the interaction between proanthocyanidins and polysaccharides with specific structural characteristics could provide a theoretical basis for strategies to enhance the biological activities of proanthocyanidins.关键词
葡萄籽原花青素/沙蒿葡甘聚糖/多糖-多酚互作/乙酰化度/消化特性Key words
grape seed proanthocyanidins/Artemisia sphaerocephala Krasch glucomannan/polysaccharide-polyphenol interactions/acetylation degree/digestion characteristic分类
轻工纺织引用本文复制引用
李镐诚,黄燕萍,孙翔宇,李俊俊..乙酰化沙蒿葡甘聚糖对葡萄籽原花青素消化特性的影响[J].食品科学技术学报,2025,43(4):115-127,13.基金项目
国家自然科学基金青年科学基金项目(32101969) （32101969）
中国博士后科学基金资助项目(2024M762638) （2024M762638）
陕西省重点研发计划一般项目(2025NC-YBXM-158).National Natural Science Foundation of China(32101969) （2025NC-YBXM-158）
China Postdoctoral Science Foundation(2024M762638) （2024M762638）
Key Research and Development Program of Shaanxi(2025NC-YBXM-158). （2025NC-YBXM-158）
