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中国精品科技期刊2020
王萌,陈孟泽,柳嘉,等. 木糖对淀粉体外消化性的影响及作用机理[J]. 食品工业科技,2024,45(12):343−349. doi: 10.13386/j.issn1002-0306.2023090242.
引用本文: 王萌,陈孟泽,柳嘉,等. 木糖对淀粉体外消化性的影响及作用机理[J]. 食品工业科技,2024,45(12):343−349. doi: 10.13386/j.issn1002-0306.2023090242.
WANG Meng, CHEN Mengze, LIU Jia, et al. Effect of Xylose on in Vitro Digestion of Starch and Its Action Mechanism[J]. Science and Technology of Food Industry, 2024, 45(12): 343−349. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090242.
Citation: WANG Meng, CHEN Mengze, LIU Jia, et al. Effect of Xylose on in Vitro Digestion of Starch and Its Action Mechanism[J]. Science and Technology of Food Industry, 2024, 45(12): 343−349. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090242.

木糖对淀粉体外消化性的影响及作用机理

Effect of Xylose on in Vitro Digestion of Starch and Its Action Mechanism

  • 摘要: 淀粉是日常饮食中的主要碳水化合物来源,淀粉消化的快慢是影响机体餐后血糖水平的重要因素。本文以木糖为研究对象,探究了木糖对玉米淀粉体外消化特性的影响及其作用机理。通过体外模拟消化实验测定了不同添加量的木糖(5%、10%、15%)对淀粉体外消化性的影响,利用酶抑制动力学、分子对接、人体血糖生成指数(GI)测试研究了木糖对α-葡萄糖苷酶和α-淀粉酶的作用机理及其对血糖波动的影响。结果表明,不同添加量的木糖均能抑制玉米淀粉的消化,木糖对α-葡萄糖苷酶和α-淀粉酶的半数抑制浓度(IC50值)分别为205.35和4.75 mg/mL,抑制类型属于混合型抑制。木糖通过氢键与α-葡萄糖苷酶和α-淀粉酶的氨基酸残基相互作用,其结合能分别为−3.05 kcal/mol和−5.30 kcal/mol。添加木糖后,植物基肽素乳的GI值由58下降至45,表明木糖能够降低餐后血糖波动。该结果可为木糖在营养健康食品中的研究和应用提供科学的数据支持。

     

    Abstract: Starch was the main source of carbohydrates in people's daily diet, and its digestibility was an important factor affecting the body's postprandial blood glucose level. In this paper, the effect of xylose on the in vitro digestive properties of corn starch and its mechanism of action were investigated. The in vitro digestibility of starch was evaluated by an in vitro simulated digestion system after different additions of xylose (5%, 10%, and 15%), and the mechanisms of xylose on α-amylase and α-glucosidase, as well as its effect on blood glucose fluctuation through enzyme inhibition kinetics, molecular docking, and human glycemic index (GI) tests. The results showed that the digestive hydrolysis of corn starch was inhibited by different amounts of xylose, and the IC50 values of xylose on α-glucosidase and α-amylase were 205.35 and 4.75 mg/mL, respectively, which belonged to the mixed type inhibitors. Xylose interacted with amino acid residues of α-glucosidase and α-amylase through hydrogen bonding with binding energies of −3.05 and −5.30 kcal/mol, respectively. Additionally, the GI value of plant-based peptidoglycan milk decreased from 58 to 45 after the addition of xylose, which demonstrated that xylose was effective in decreasing the fluctuation of postprandial blood glucose. The results could provide scientific data to support the research and application of xylose in nutritional and health foods.

     

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