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人参果果胶体外消化和酵解特性研究

焦丽丽 ,  孙茜文 ,  任婷 ,  姜子烨 ,  李波

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焦丽丽, 孙茜文, 任婷, 等. 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. doi: 10.12187/2026.02.002
引用本文: 焦丽丽, 孙茜文, 任婷, 等. 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. doi: 10.12187/2026.02.002
shu
JIAO Lili, SUN Xiwen, REN Ting, et al. In vitro digestion and fermentation characteristics of ginseng fruit pectin[J]. Journal of Light Industry, 2026, 41(2): 21-31. doi: 10.12187/2026.02.002
Citation: JIAO Lili, SUN Xiwen, REN Ting, et al. In vitro digestion and fermentation characteristics of ginseng fruit pectin[J]. Journal of Light Industry, 2026, 41(2): 21-31. doi: 10.12187/2026.02.002
shu

人参果果胶体外消化和酵解特性研究

  • 1. 长春中医药大学 吉林省人参科学研究院, 吉林 长春 130117;

  • 2. 长春中医药大学 药学院, 吉林 长春 130117;

  • 3. 吉林医药学院 药学院, 吉林 吉林 132013

    • 作者简介: 焦丽丽(1982—),女,吉林省敦化市人,长春中医药大学研究员,博士,主要研究方向为中药多糖的结构解析及活性。E-mail:jianganji@hotmail.com;
    通讯作者: 李波,libo202204@163.com

  • 基金项目: 吉林省科技发展计划项目(YDZJ202501ZYTS513)
    大学生创新创业项目(202310193011)
    吉林省教育厅项目(JJKH20250667KJ)

  • 中图分类号: TS201.4

In vitro digestion and fermentation characteristics of ginseng fruit pectin

  • 1. Jilin Ginseng Academy, Changchun University of Chinese Medicine, Changchun 130117, China;

  • 2. School of Pharmaceutical Sciences, Changchun University of Chinese Medicine, Changchun 130117, China;

  • 3. School of Pharmaceutical Sciences, Jilin Medical University, Jilin 132013, China

    • Corresponding author: LI Bo, libo202204@163.com
  • Received Date: 2025-06-26
    Accepted Date: 2025-09-12

    CLC number: TS201.4

  • 摘要: 【目的】 探究人参果果胶(GBPA)与大鼠肠道菌群的互作机制。【方法】 通过建立体外模拟消化-发酵(无菌大鼠粪便)模型,分析GBPA消化特性及其对肠道菌群结构和短链脂肪酸(SCFAs)水平的影响。【结果】 在消化阶段,GBPA还原糖(CR)含量由0.041 mg/mL显著升高至0.163 mg/mL,相对分子质量降低了11.55%,但单糖组成整体无明显变化;发酵48.00 h后,GBPA相对分子质量进一步下降,降幅为51.97%,单糖比例呈现动态变化。此外,GBPA可显著提高拟杆菌属(Bacteroides)、杜博西氏菌属(Dubosiella)和副拟杆菌属(Parabacteroides)相对丰度,分别为对照组的1.30倍、12.03倍和11.48倍;同时使啮齿杆菌属(Rodentibacter)相对丰度降低了82.44%。GBPA还能促进SCFAs生成,进而改善T2DM酯代谢紊乱。【结论】 GBPA的结构在消化系统中较稳定,经肠道菌群发酵降解后,主要通过改善菌群结构及促进SCFAs生成来实现益生元效应。
    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.
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  • 通讯作者:  李波, libo202204@163.com
  • 收稿日期:  2025-06-26
  • 修回日期:  2025-09-12
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焦丽丽, 孙茜文, 任婷, 等. 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. doi: 10.12187/2026.02.002
引用本文: 焦丽丽, 孙茜文, 任婷, 等. 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. doi: 10.12187/2026.02.002
shu
JIAO Lili, SUN Xiwen, REN Ting, et al. In vitro digestion and fermentation characteristics of ginseng fruit pectin[J]. Journal of Light Industry, 2026, 41(2): 21-31. doi: 10.12187/2026.02.002
Citation: JIAO Lili, SUN Xiwen, REN Ting, et al. In vitro digestion and fermentation characteristics of ginseng fruit pectin[J]. Journal of Light Industry, 2026, 41(2): 21-31. doi: 10.12187/2026.02.002
shu

人参果果胶体外消化和酵解特性研究

    作者简介:焦丽丽(1982—),女,吉林省敦化市人,长春中医药大学研究员,博士,主要研究方向为中药多糖的结构解析及活性。E-mail:jianganji@hotmail.com
    通讯作者: 李波, libo202204@163.com
  • 1. 长春中医药大学 吉林省人参科学研究院, 吉林 长春 130117;
  • 2. 长春中医药大学 药学院, 吉林 长春 130117;
  • 3. 吉林医药学院 药学院, 吉林 吉林 132013
  • 收稿日期: 2025-06-26
  • 录用日期: 2025-09-12
基金项目:  吉林省科技发展计划项目(YDZJ202501ZYTS513)大学生创新创业项目(202310193011)吉林省教育厅项目(JJKH20250667KJ)

摘要: 【目的】 探究人参果果胶(GBPA)与大鼠肠道菌群的互作机制。【方法】 通过建立体外模拟消化-发酵(无菌大鼠粪便)模型,分析GBPA消化特性及其对肠道菌群结构和短链脂肪酸(SCFAs)水平的影响。【结果】 在消化阶段,GBPA还原糖(CR)含量由0.041 mg/mL显著升高至0.163 mg/mL,相对分子质量降低了11.55%,但单糖组成整体无明显变化;发酵48.00 h后,GBPA相对分子质量进一步下降,降幅为51.97%,单糖比例呈现动态变化。此外,GBPA可显著提高拟杆菌属(Bacteroides)、杜博西氏菌属(Dubosiella)和副拟杆菌属(Parabacteroides)相对丰度,分别为对照组的1.30倍、12.03倍和11.48倍;同时使啮齿杆菌属(Rodentibacter)相对丰度降低了82.44%。GBPA还能促进SCFAs生成,进而改善T2DM酯代谢紊乱。【结论】 GBPA的结构在消化系统中较稳定,经肠道菌群发酵降解后,主要通过改善菌群结构及促进SCFAs生成来实现益生元效应。

English Abstract

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