轻工学报2026，Vol.41Issue(2)：21-31,11.DOI:10.12187/2026.02.002
人参果果胶体外消化和酵解特性研究
In vitro digestion and fermentation characteristics of ginseng fruit pectin
摘要
Abstract
[Objective]To investigate the interaction mechanism of ginseng fruit pectin(GBPA)with rat gut microbiota.[Methods]An in vitro simulated digestion-fermentation model(using sterile rat feces)was established to analyze the digestive characteristics of GBPA and its effects on gut microbiota structure and short-chain fatty acids(SCFAs)production.[Results]During the digestion phase,the reducing sugar(CR)content of GBPA significantly increased from 0.041 mg/mL to 0.163 mg/mL,and its ralative molecular weight decreased by 11.55%,while its monosaccharide composition showed no significant change overall.After 48.00 hours of fermentation,the relative molecular weight of GBPA further decreased by 51.97%of its original value,and the monosaccharide ratio exhibited dynamic changes.Furthermore,GBPA significantly increased the relative abundances of Bacteroides,Dubosiella,and Parabacteroides,which were 1.30-fold,12.03-fold,and 11.48-fold higher than those in the control group,respectively;meanwhile,it decreased the relative abundance of Rodentibacter by 82.44%.GBPA also promoted the production of SCFAs,thereby improving lipid metabolism disorders in type 2 diabetes mellitus(T2DM).[Conclusion]The structure of GBPA is relatively stable in the digestive system,and after being fermented and degraded by gut microbiota,it exerts prebiotic effects mainly by improving gut microbiota structure and promoting SCFAs production.关键词
人参果/果胶/消化特性/酵解特性/肠道菌群/短链脂肪酸Key words
ginseng fruit/pectic/digestive characteristic/fermentation charactersitic/gut microbiota/SCFAs分类
轻工纺织引用本文复制引用
焦丽丽,孙茜文,任婷,姜子烨,李波..人参果果胶体外消化和酵解特性研究[J].轻工学报,2026,41(2):21-31,11.基金项目
吉林省科技发展计划项目(YDZJ202501ZYTS513) （YDZJ202501ZYTS513）
吉林省教育厅项目(JJKH20250667KJ) （JJKH20250667KJ）
大学生创新创业项目(202310193011) （202310193011）
