来源与加工方式对β-葡聚糖理化特性的影响及其在肠道的降解机理

Effects of resource and processing on the physicochemical properties ofβ-glucans and its degradation mechanism in intestinal tract

检索、归纳并分析近年来关于谷物和微生物中β-葡聚糖结构、功能特性及加工方式对其的影响,以及其在肠道中的降解机理和代谢途径的研究文献。综合显示,谷物中β-葡聚糖的分子质量及β-1,3/β-1,4的比例是决定其结构与性质的关键因素,微生物β-葡聚糖多为β-1,3和β-1,6糖苷键构成的支链多糖;加工方式可改变β-葡聚糖的分子质量、溶解性、黏度及功能特性;β-葡聚糖在生物体中,由肠道厌氧微生物酶系统逐步分解为短链脂肪酸,从而起到维持肠道菌群生态平衡、改善机体代谢及调节免疫的作用。该文综合论述了加工方式,对β-葡聚糖生物活性的影响机理对β-葡聚糖的开发提供参考。

This overview was aimed to analyze the structure and properties ofβ-glucans from different sources as well as the effects of processing methods on its structure and functional properties,and to discuss the metabolic pathway and mechanism ofβ-glucans in organism.Thus,the research literature in recent years on the effects of the structural characteristics,functional properties,and processing methods onβ-glucan in cereals and microorganisms,as well as the degradation mechanism and metabolic pathway ofβ-glucans in the intestines,were retrieved,summarized and analyzed.Previous data indicated that molecular weight and the ratio ofβ-1,3 toβ-1,4 are the vital factors to determine the structure and properties of cerealβ-glucans.Microbialβ-glucan is mostly a branched polysaccharide composed ofβ-1,3 andβ-1,6 glycosides.Moreover,the processing mode can change the molecular weight,solubility,viscosity and physiological function ofβ-glucans.Additionally,β-glucans are gradually biodegraded into short-chain fatty acids(SCFAs)by intestinal anaerobes enzyme systems,thus playing a role in maintaining the ecological balance of gut microorganisms,improving the body’s metabolism and regulating its immunity.Therefore,revealing the mechanism and effects of processing modes on the biological activity ofβ-glucans provides important references for the development ofβ-glucans.