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中国精品科技期刊2020
屈雅宁,李慧,向大松,等. 两种细菌发酵豆粉粗多糖体外降血糖、降血脂活性比较[J]. 食品工业科技,2024,45(12):141−151. doi: 10.13386/j.issn1002-0306.2023080053.
引用本文: 屈雅宁,李慧,向大松,等. 两种细菌发酵豆粉粗多糖体外降血糖、降血脂活性比较[J]. 食品工业科技,2024,45(12):141−151. doi: 10.13386/j.issn1002-0306.2023080053.
QU Yaning, LI Hui, XIANG Dasong, et al. Comparative on the Hypoglycemic and Lipid-lowering Activities in Vitro of Crude Polysaccharides from Fermented Bean Flour by Two Types of Bacteria[J]. Science and Technology of Food Industry, 2024, 45(12): 141−151. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080053.
Citation: QU Yaning, LI Hui, XIANG Dasong, et al. Comparative on the Hypoglycemic and Lipid-lowering Activities in Vitro of Crude Polysaccharides from Fermented Bean Flour by Two Types of Bacteria[J]. Science and Technology of Food Industry, 2024, 45(12): 141−151. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080053.

两种细菌发酵豆粉粗多糖体外降血糖、降血脂活性比较

Comparative on the Hypoglycemic and Lipid-lowering Activities in Vitro of Crude Polysaccharides from Fermented Bean Flour by Two Types of Bacteria

  • 摘要: 枯草芽孢杆菌和干酪乳杆菌常用于发酵豆制品的生产。为研究这两种细菌发酵对豆粉粗多糖降血糖、降血脂生物活性的影响。本研究制备了8种不同的两种细菌发酵豆粉的粗多糖样品,比较分析了发酵前后豆粉粗多糖的组成、水溶能力和体外降血糖降血脂活性变化差异。结果表明:两种细菌发酵豆粉的粗多糖中糖醛酸含量均增加,且枯草芽孢杆菌发酵豆粉的粗多糖糖醛酸含量(4.05%~22.46%)显著(P<0.05)高于干酪乳杆菌发酵豆粉的粗多糖(2.63%~10.72%)。两种细菌发酵可以改善豆粉粗多糖的水溶性。两种细菌发酵均能增加豆粉粗多糖体外降血糖和降血脂的生物活性。干酪乳杆菌发酵大豆、豇豆和蚕豆豆粉的粗多糖对α-淀粉酶抑制能力显著(P<0.05)高于枯草芽孢杆菌发酵。枯草芽孢杆菌发酵豇豆、红豆、绿豆、蚕豆、菜豆、扁豆和豌豆豆粉的粗多糖结合甘氨脱氧胆酸钠能力高于干酪乳杆菌发酵。两种细菌发酵绿豆、蚕豆、菜豆、扁豆和豌豆豆粉的粗多糖对牛磺脱氧胆酸钠的结合能力均显著提高(P<0.05)。本研究为开发具有降血糖降血脂功能的富含活性多糖的发酵豆类食品提供了理论基础。

     

    Abstract: Bacillus subtilis and Lactobacillus casei were commonly used in the production of fermented bean products. The effects of fermentation by two types of bacteria on the hypoglycemic and lipid-lowering activities of crude polysaccharides from bean flour were analyzed. In this study, 8 kinds of crude polysaccharide samples from fermented edible beans by the two types of bacteria were prepared. And the composition, water solubility, in vitro hypoglycemic and lipid-lowering activity of crude polysaccharides from before and after bean flour fermentation by the two types of bacteria were compared and analyzed. The results showed that the content of uronic acid in the crude polysaccharide from fermented bean flour increased. The content of uronic acid in the crude polysaccharides from fermented bean flour by Bacillus subtilis (4.05%~22.46%) was significantly higher than that of the crude polysaccharides from fermented bean flour by Lactobacillus casei (2.63%~10.72%) (P<0.05). The water solubility of crude polysaccharides from fermented bean flour by the two types of bacteria was improved. The hypoglycemic and lipid-lowering activities in vitro of crude polysaccharides were increased through the fermentation process by Bacillus subtilis and Lactobacillus casei. The α-amylase inhibition rates of crude polysaccharides from soybean, cowpea and broad bean by Lactobacillus casei fermentation were significantly higher than that of crude polysaccharides by Bacillus subtilis fermentation (P<0.05). The binding capacities of sodium glycodeoxycholate with the crude polysaccharides from cowpea, red bean, mung bean, broad bean, kidney bean, lentil and pea by Bacillus subtilis fermentation were higher than that of crude polysaccharides by Lactobacillus casei fermentation. The binding capacities of sodium taurocholate with the crude polysaccharides from mung bean, broad bean, kidney bean, lentil and pea by the two types of bacteria fermentation were significantly improved (P<0.05). This study provided a theoretical basis for the development of fermented bean foods riched in active polysaccharides with the functions of hypoglycemic and lipid-lowering activities.

     

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