不同分子质量魔芋甘露聚糖的制备及功效活性分析

Preparation and active component analysis of konjac mannans with different molecular weights

该研究旨在探索不同分子质量魔芋甘露聚糖的抗氧化活性,促进乳酸菌生长及发酵产酸的差异。控制水解条件得到水解率为43.56%的样品,经过0.2 k Da透析袋、3 k Da、5 k Da超滤膜分离得到相对分子质量为200~3000、3000~5000以及大于5000的不同样品,对其进行抗氧化以及促乳酸菌生长实验。结果表明,ORAC活性结果显示相对分子质量在3000~5000样品抗氧化能力最强,抗氧化活性是甘露糖的58.2倍,是葡萄糖的95.93倍。6种乳酸菌生长发酵实验表明,乳酸菌利用相对分子质量为787的样品延滞期较长但生物量变化最大,乳酸含量最高。由此可见,部分降解魔芋甘露聚糖具有良好的益生元功效,这为探究不同聚合度魔芋低聚糖功效差异提供依据。

The aim of this study was to explore the effects of konjac mannans with different molecular weights on antioxidant ability,the promotion of the growth of lactic acid bacteria and its production ability of fermentation.Samples with a hydrolysis rate of 43.56%were obtained by controlling the hydrolysis conditions.Dialysis and ultrafiltration were used to obtain different samples with molecular weights which were 200-3000,3000-5000,and more than 5000.They were tested for antioxidant ability and the promotion of lactic acid bacteria fermentation.The results revealed that the molecular weight of 3000-5000 had the strongest antioxidant activity,which was 58.2 times that of mannose and 95.93 times that of glucose.After 48 h of lactic acid bacteria fermentation,low molecular weight KGM could obviously stimulate the growth of lactic acid bacteria.Especially the sample with a molecular weight of 787 could more effectively promote lactic acid bacteria growth and the production of lactic acid.This study provides a basis for exploring the difference in efficacy of konjac oligosaccharides with different degrees of polymerization.