CN117064067A - Dietary fiber with controllable glycolysis rate, and preparation method and application thereof - Google Patents
Dietary fiber with controllable glycolysis rate, and preparation method and application thereof Download PDFInfo
- Publication number
- CN117064067A CN117064067A CN202310991665.2A CN202310991665A CN117064067A CN 117064067 A CN117064067 A CN 117064067A CN 202310991665 A CN202310991665 A CN 202310991665A CN 117064067 A CN117064067 A CN 117064067A
- Authority
- CN
- China
- Prior art keywords
- acid
- dietary fiber
- polyuronic
- polyuronic acid
- crosslinking
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 64
- 230000034659 glycolysis Effects 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000002253 acid Substances 0.000 claims abstract description 157
- 238000004132 cross linking Methods 0.000 claims abstract description 72
- 125000002091 cationic group Chemical group 0.000 claims abstract description 27
- 210000001072 colon Anatomy 0.000 claims abstract description 17
- 238000013329 compounding Methods 0.000 claims abstract description 10
- 150000001768 cations Chemical class 0.000 claims abstract description 9
- 150000007513 acids Chemical class 0.000 claims abstract description 6
- 239000006185 dispersion Substances 0.000 claims description 28
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 27
- 239000008367 deionised water Substances 0.000 claims description 22
- 229910021641 deionized water Inorganic materials 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 238000010008 shearing Methods 0.000 claims description 18
- 238000000502 dialysis Methods 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- 239000007787 solid Substances 0.000 claims description 12
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims description 10
- 229910001424 calcium ion Inorganic materials 0.000 claims description 10
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 claims description 9
- 229910001425 magnesium ion Inorganic materials 0.000 claims description 9
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 8
- 238000004108 freeze drying Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 8
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 7
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 7
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 7
- 229960003681 gluconolactone Drugs 0.000 claims description 7
- -1 iron ion Chemical class 0.000 claims description 7
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 6
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 claims description 5
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 claims description 5
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 claims description 5
- PTFCDOFLOPIGGS-UHFFFAOYSA-N Zinc dication Chemical compound [Zn+2] PTFCDOFLOPIGGS-UHFFFAOYSA-N 0.000 claims description 5
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims description 4
- 239000011777 magnesium Substances 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 229920002230 Pectic acid Polymers 0.000 claims description 3
- 239000011575 calcium Substances 0.000 claims description 3
- 239000010318 polygalacturonic acid Substances 0.000 claims description 3
- 239000011701 zinc Substances 0.000 claims description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 2
- 229910052742 iron Inorganic materials 0.000 claims description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 2
- 150000004666 short chain fatty acids Chemical class 0.000 abstract description 26
- 238000000338 in vitro Methods 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 6
- 238000000855 fermentation Methods 0.000 abstract description 5
- 230000004151 fermentation Effects 0.000 abstract description 4
- 230000007413 intestinal health Effects 0.000 abstract description 3
- 230000001105 regulatory effect Effects 0.000 abstract description 3
- 230000008859 change Effects 0.000 abstract description 2
- 238000000053 physical method Methods 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract 1
- 231100000614 poison Toxicity 0.000 abstract 1
- 239000003440 toxic substance Substances 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 30
- 238000004519 manufacturing process Methods 0.000 description 22
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 14
- 239000000203 mixture Substances 0.000 description 10
- 235000021391 short chain fatty acids Nutrition 0.000 description 8
- AEMOLEFTQBMNLQ-BZINKQHNSA-N D-Guluronic Acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@@H](O)[C@H]1O AEMOLEFTQBMNLQ-BZINKQHNSA-N 0.000 description 7
- AEMOLEFTQBMNLQ-VANFPWTGSA-N D-mannopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@@H]1O AEMOLEFTQBMNLQ-VANFPWTGSA-N 0.000 description 7
- AEMOLEFTQBMNLQ-UHFFFAOYSA-N beta-D-galactopyranuronic acid Natural products OC1OC(C(O)=O)C(O)C(O)C1O AEMOLEFTQBMNLQ-UHFFFAOYSA-N 0.000 description 7
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 6
- AEMOLEFTQBMNLQ-YMDCURPLSA-N D-galactopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-YMDCURPLSA-N 0.000 description 6
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 4
- 239000013522 chelant Substances 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 229910001448 ferrous ion Inorganic materials 0.000 description 4
- 230000000968 intestinal effect Effects 0.000 description 4
- 150000002500 ions Chemical class 0.000 description 4
- 230000007935 neutral effect Effects 0.000 description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 210000004921 distal colon Anatomy 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 235000019260 propionic acid Nutrition 0.000 description 3
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 3
- 235000010413 sodium alginate Nutrition 0.000 description 3
- 239000000661 sodium alginate Substances 0.000 description 3
- 229940005550 sodium alginate Drugs 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 229920000985 (beta-D-Mannuronate)n Polymers 0.000 description 2
- 241000199919 Phaeophyceae Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- UGXQOOQUZRUVSS-ZZXKWVIFSA-N [5-[3,5-dihydroxy-2-(1,3,4-trihydroxy-5-oxopentan-2-yl)oxyoxan-4-yl]oxy-3,4-dihydroxyoxolan-2-yl]methyl (e)-3-(4-hydroxyphenyl)prop-2-enoate Chemical compound OC1C(OC(CO)C(O)C(O)C=O)OCC(O)C1OC1C(O)C(O)C(COC(=O)\C=C\C=2C=CC(O)=CC=2)O1 UGXQOOQUZRUVSS-ZZXKWVIFSA-N 0.000 description 2
- 229920000617 arabinoxylan Polymers 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 238000010382 chemical cross-linking Methods 0.000 description 2
- 230000000112 colonic effect Effects 0.000 description 2
- LOKCTEFSRHRXRJ-UHFFFAOYSA-I dipotassium trisodium dihydrogen phosphate hydrogen phosphate dichloride Chemical compound P(=O)(O)(O)[O-].[K+].P(=O)(O)([O-])[O-].[Na+].[Na+].[Cl-].[K+].[Cl-].[Na+] LOKCTEFSRHRXRJ-UHFFFAOYSA-I 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 230000002550 fecal effect Effects 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000002757 inflammatory effect Effects 0.000 description 2
- 208000028774 intestinal disease Diseases 0.000 description 2
- 239000000178 monomer Substances 0.000 description 2
- 239000002953 phosphate buffered saline Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- DBTMGCOVALSLOR-DEVYUCJPSA-N (2s,3r,4s,5r,6r)-4-[(2s,3r,4s,5r,6r)-3,5-dihydroxy-6-(hydroxymethyl)-4-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]oxy-6-(hydroxymethyl)oxane-2,3,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](CO)O[C@H](O)[C@@H]2O)O)O[C@H](CO)[C@H]1O DBTMGCOVALSLOR-DEVYUCJPSA-N 0.000 description 1
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000019399 Colonic disease Diseases 0.000 description 1
- AEMOLEFTQBMNLQ-AQKNRBDQSA-N D-glucopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-AQKNRBDQSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920000855 Fucoidan Polymers 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 229920000569 Gum karaya Polymers 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 229920001543 Laminarin Polymers 0.000 description 1
- 239000005717 Laminarin Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 235000003421 Plantago ovata Nutrition 0.000 description 1
- 244000134552 Plantago ovata Species 0.000 description 1
- 229920001744 Polyaldehyde Polymers 0.000 description 1
- 239000009223 Psyllium Substances 0.000 description 1
- 229920000294 Resistant starch Polymers 0.000 description 1
- 241000934878 Sterculia Species 0.000 description 1
- 241001261506 Undaria pinnatifida Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 230000003544 deproteinization Effects 0.000 description 1
- 210000001731 descending colon Anatomy 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021582 food-grade substance Nutrition 0.000 description 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 1
- 150000003271 galactooligosaccharides Chemical class 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 229940097043 glucuronic acid Drugs 0.000 description 1
- 230000002414 glycolytic effect Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000003832 immune regulation Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 235000010494 karaya gum Nutrition 0.000 description 1
- 239000000231 karaya gum Substances 0.000 description 1
- 229940039371 karaya gum Drugs 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 229960002900 methylcellulose Drugs 0.000 description 1
- 235000010981 methylcellulose Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 229940070687 psyllium Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000021254 resistant starch Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 231100000027 toxicology Toxicity 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The application discloses a dietary fiber with controllable glycolysis rate, a preparation method and application thereof, wherein the dietary fiber is prepared by compounding a plurality of cationic crosslinked polyuronic acids with different crosslinking degrees. The preparation method comprises dispersing, crosslinking, homogenizing, drying and compounding; the in vitro fermentation proves that the dietary fiber has controllable glycolysis rate and can provide short chain fatty acid supply for different colon areas. The application adopts a physical method, does not change the chemical property of the polyuronic acid and does not generate toxic substances; the glycolysis rate of the polyuronic acid is regulated and controlled by changing the crosslinking density of cations, so that the polyuronic acid type dietary fiber with a series of glycolysis rates is obtained, and the personalized requirements of intestinal health people are met.
Description
Technical Field
The application belongs to the technical field of dietary fibers, and particularly relates to a dietary fiber with a controllable glycolysis rate, and a preparation method and application thereof.
Background
Because polyuronic acid has good functions of thickening, emulsifying, stabilizing, dispersing, slow releasing and film forming, it is widely used in the fields of food, medicine, material, environmental treatment, etc. The polyuronic acid such as sodium alginate, pectin, gellan gum, etc. is prepared by alternately arranging and connecting uronic acid monomers (guluronic acid, mannuronic acid, galacturonic acid, glucuronic acid, etc.). Wherein, aggregates such as guluronic acid, mannuronic acid, galacturonic acid and the like and monomers thereof have various physiological activities of promoting mineral absorption, inflammation regulation, metabolism regulation, immune regulation and the like. Both in vitro and in vivo studies have shown that polyuronic acid can improve colonic health, increase colonic Short Chain Fatty Acid (SCFA) levels, promote proliferation of beneficial bacteria, and protect the intestinal tract from mucosal damage. However, in vitro human intestinal flora glycolysis models show that uronic acid polymers and oligomers thereof tend to be rapidly decomposed by human intestinal flora, producing a large amount of SCFA in the proximal region of the colon.
A large number of researches show that the slow glycolysis dietary fiber has better health promotion effect than the fast glycolysis dietary fiber. Rapidly glycolytic dietary fibers ferment proximal to the colon, such as fructooligosaccharides, galactooligosaccharides, and inulin, with SCFA yields at the proximal colon of greater than 70% of their total SCFA yields, resulting in a lack of SCFA supply at the distal colon. Thus, a number of intestinal disorders such as diarrhea, inflammatory bowel syndrome, colon cancer, etc. are more prevalent in the distal region of the colon. Slow-fermentation dietary fiber can significantly increase the concentration of SCFA at the distal colon. For example, resistant starch, wheat germ beta-glucan, karaya gum, methylcellulose, psyllium polysaccharides, etc., have a slow rate of glycolysis and still produce SCFA after reaching the distal colon. Thus, achieving glycolysis of dietary fiber in different areas of the colon, providing a continuous supply of SCFA to different areas of the colon, is an important strategy for improving intestinal health.
Publication CN109770230a invented a slow glycolysis dietary fiber. The mixed bean cells without the cell wall structure are obtained by degrading and hydrolyzing the mixed bean cells through the plant cell walls, and the obtained dietary fiber has slower fermentation speed and longer fermentation time compared with mixed bean starch under the condition of in-vitro fermentation. The application provides a thinking for fermenting dietary fiber, but only a single glycolysis rate dietary fiber can be obtained by means of enzymolysis and extraction. The patent CN104544137B takes wheat bran as a raw material to invent the arabinoxylan-rich slow glycolysis dietary fiber, and the dietary fiber obtained by the modes of crude extraction, enrichment, deproteinization and starch removal is rich in 17.41% arabinoxylan and 24.03% soluble dietary fiber. Similarly, the patent only provides dietary fibers of different composition by means of "extraction", but the rate of glycolysis of the combination of these dietary fibers is not controllable. The publication CN108967940a prepares a brown seaweed meal fiber powder by mixing sodium alginate, concentrated brown seaweed powder, laminarin powder, kelp powder and undaria pinnatifida powder, the meal fiber is mainly a mixture of sodium alginate and fucoidan, but the glycolysis rate property of the combination of the meal fibers is also uncontrollable.
Disclosure of Invention
The application aims to overcome the defects of the prior art and provide a dietary fiber with controllable glycolysis rate, and a preparation method and application thereof. The application aims at regulating and controlling the glycolysis rate of the polyuronic acid, and the application provides the polyuronic acid with different glycolysis rates so as to obtain the dietary fiber product which can be glycolyzed in different colon areas.
To achieve the above object, in a first aspect, the present application provides a dietary fiber with a controllable glycolysis rate, said dietary fiber being formulated from a plurality of cationically crosslinked polyuronic acids of different degrees of crosslinking.
Further, the cationic degree of crosslinking in the cationically crosslinked polyuronic acid is from 1 to 100mmol/L, i.e. the concentration of the added cationic salt in the dispersion is from 1 to 100mmol/L.
Further, the cations in the cationically crosslinked polyuronic acid comprise at least one of calcium ion, iron ion, magnesium ion, and zinc ion.
Further, the polyuronic acid is composed of at least one of polyguluronic acid, polymannuronate, polygalacturonic acid, rhamnose, xylose, arabinose. For example, polyuronic acids may include: polyguluronic acid with the mole percentage of 30-95%, polymannuronate with the mole percentage of 5-70% and polyguluronic acid with the mole percentage of 65-80%.
Further, the dietary fiber comprises the following components in parts by weight: 0 to 30 parts of uncrosslinked polyuronic acid, 0 to 90 parts of cationically crosslinked polyuronic acid having a crosslinking degree of 10 to 30mmol/L, 0 to 50 parts of cationically crosslinked polyuronic acid having a crosslinking degree of 30 to 60mmol/L, 0 to 50 parts of cationically crosslinked polyuronic acid having a crosslinking degree of 60 to 80mmol/L, and 0 to 30 parts of cationically crosslinked polyuronic acid having a crosslinking degree of 80 to 100mmol/L.
In a second aspect of the application, there is provided a method of preparing dietary fibre having a controllable glycolysis rate, comprising the steps of: the polyuronic acid is dispersed, crosslinked, sheared, dialyzed, dried and compounded in sequence.
Further, the method comprises the following steps:
placing the polyuronic acid powder in deionized water and mechanically dispersing to obtain a polyuronic acid dispersion;
crosslinking polyuronic acid by an exogenous method, namely adding cationic salt into the polyuronic acid dispersion liquid, adding dilute acid, standing and crosslinking to obtain cationic crosslinked polyuronic acid gel;
adding deionized water into the cationic crosslinked polyuronic acid gel for high-speed shearing to obtain cationic crosslinked polyuronic acid;
dialyzing by using a dialysis bag with the molecular weight cutoff of 1000-3000 Da, freeze-drying to obtain cationic crosslinked polyuronic acid solid particles, and finally compounding the cationic crosslinked polyuronic acid with different crosslinking degrees according to the mass ratio. The dietary fiber with controllable glycolysis rate is obtained by proportioning cationic crosslinked polyuronic acids with different crosslinking degrees.
Further, the concentration of the polyuronic acid dispersion is 1-6% (w/v); and/or the number of the groups of groups,
the dilute acid is at least one of edible acid such as gluconolactone, dilute hydrochloric acid, acetic acid, citric acid and the like, and the mass concentration of the dilute acid is 2%; and/or the number of the groups of groups,
the concentration of the cationic salt in the dispersion liquid is 1-100 mmol/L; and/or the number of the groups of groups,
the shearing rate is 10000-20000 revolutions per minute, and the shearing time is 2-5 minutes.
Further, the cation salt is a chelate cation salt or a non-chelate cation salt, wherein the chelate cation salt comprises at least one of EDTA-Ca, EDTA-Mg, EDTA-Zn and other non-free cations, and the non-chelate cation salt comprises CaCO 3 、FeCO 3 、MgCO 3 At least one of the cations in an iso-free state.
In a third aspect of the application, a dietary fiber having a controllable glycolysis rate is provided for use in the preparation of a dietary fiber glycolyzable at different colon sites in the form of one of a liquid, a solid, and a semi-solid. For example, it may be a powder, tablet, granule, capsule, etc. The dietary fiber products of the present application have different glycolysis rates that can glycolyze in different colon regions, providing short chain fatty acids to the different colon regions.
Compared with the prior art, the application has the following technical effects:
1. in chronic intestinal diseases, the inflammatory incidence rates of the descending colon region, the rectal region and the whole colon region are respectively 41.2 percent, 16.2 percent and 42.6 percent, and the colonic disease has different phenotype distribution characteristics. Therefore, the targeted glycolysis of the dietary fibers at different colon parts is important to meet the individual requirements of intestinal health, and the dietary fibers obtained by the traditional application are single in glycolysis rate through an extraction and enzymolysis mode, so that the dietary fibers can only glycolyze in a certain colon area and can only provide short-chain fatty acids for a certain colon area. According to the application, the glycolysis rate of the polyuronic acid is regulated by constructing cationic crosslinked polyuronic acids with different crosslinking degrees, so that dietary fiber products which can be glycolyzed in different colon areas are obtained.
2. Other crosslinking methods, such as enzymatic and chemical crosslinking, cause chemical reactions of dietary fibers, change the chemical properties of raw dietary fibers, and simultaneously, the enzymatic and chemical crosslinking produce new substances, which are unclear in chemical properties and toxicology, and cannot be applied to the field of foods. The cationic crosslinking adopted by the application is a physical method, the chemical property of the original uronic acid is not changed, and the introduced crosslinking components are food-grade substances. Meanwhile, the crosslinking density is controllable, and a series of polyaldehyde acid type dietary fibers with different glycolysis rates can be obtained so as to meet the individual demands of healthy people who cannot pass through the intestinal tract.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings that are needed in the embodiments or the description of the prior art will be briefly described below, it being obvious that the drawings in the following description are only some embodiments of the present application, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
FIG. 1 is a graph showing the trend of short chain fatty acid production in vitro simulated glycolysis in examples 1 to 3 and comparative examples 1, 2 of the present application;
FIG. 2 is a graph showing the trend of short chain fatty acid production in vitro simulated glycolysis in examples 4 to 6 and comparative examples 1 and 3 of the present application.
Detailed Description
In order to make the technical problems, technical schemes and beneficial effects to be solved more clear, the application is further described in detail below with reference to the embodiments. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the application.
In the present application, the term "and/or" describes an association relationship of an association object, which means that three relationships may exist, for example, a and/or B may mean: a alone, a and B together, and B alone. Wherein A, B may be singular or plural. The character "/" generally indicates that the context-dependent object is an "or" relationship.
In the present application, "at least one" means one or more, and "a plurality" means two or more. "at least one of" or the like means any combination of these items, including any combination of single item(s) or plural items(s). For example, "at least one (individual) of a, b, or c," or "at least one (individual) of a, b, and c," may each represent: a, b, c, a-b (i.e., a and b), a-c, b-c, or a-b-c, wherein a, b, c may be single or multiple, respectively.
It should be understood that, in various embodiments of the present application, the sequence number of each process described above does not mean that the execution sequence of some or all of the steps may be executed in parallel or executed sequentially, and the execution sequence of each process should be determined by its functions and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application.
The terminology used in the embodiments of the application is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. As used in this application and the appended claims, the singular forms "a," "an," and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise.
The weights of the relevant components mentioned in the description of the embodiments of the present application may refer not only to the specific contents of the components, but also to the proportional relationship between the weights of the components, so long as the contents of the relevant components in the description of the embodiments of the present application are scaled up or down within the scope of the disclosure of the embodiments of the present application. Specifically, the mass described in the specification of the embodiment of the application can be mass units known in the chemical industry field such as mu g, mg, g, kg.
The following examples illustrate a dietary fiber with a controlled glycolysis rate, and methods of making and using the same.
Example 1
The embodiment 1 of the application provides a dietary fiber with controllable glycolysis rate and a preparation method thereof, and the dietary fiber comprises the following steps:
(1) The polyuronic acid powder containing 65% guluronic acid and 35% mannuronic acid was placed in deionized water and mechanically dispersed to give a polyuronic acid dispersion at a concentration of 2% (w/v).
(2) EDTA-Ca was added to 2% (w/v) of the polyuronic acid dispersion so that the concentration of calcium ions in the dispersion was 5, 20 and 40mmol/L, respectively; and adding the gluconolactone to enable the mass concentration of the gluconolactone to be 2%, and standing for crosslinking to obtain the polyuronic acid gel with different calcium ion crosslinking densities.
(3) Adding deionized water according to the ratio of gel solution to deionized water=1:1 for high-speed shearing, wherein the shearing rate is 10000 revolutions per minute, and the time is 2 minutes, so as to obtain the polyuronic acid with different calcium ion crosslinking densities.
(4) And (3) removing redundant free ions by dialysis with a dialysis bag with a molecular weight cut-off of 3000Da, and respectively obtaining solid particles of polyuronic acid with calcium ion crosslinking densities of 5, 20 and 40mmol/L after freeze drying.
(5) The composition was prepared by compounding 10 parts of uncrosslinked polyuronic acid, 30 parts of polyuronic acid having a degree of crosslinking of 5mmol/L, 30 parts of polyuronic acid having a degree of crosslinking of 20mmol/L, 30 parts of polyuronic acid having a degree of crosslinking of 40 mmol/L.
Example 2
The embodiment 2 of the application provides a dietary fiber with controllable glycolysis rate and a preparation method thereof, and the dietary fiber comprises the following steps:
(1) The polyuronic acid powder containing 80% guluronic acid and 20% mannuronic acid was placed in deionized water and mechanically dispersed to give a polyuronic acid dispersion at a concentration of 1% (w/v).
(2) FeCO is added to 3 Adding to 1% (w/v) of the polyuronic acid dispersion such that the concentration of ferrous ions in the dispersion is 10, 30 and 50mmol/L respectively; and adding acetic acid to enable the mass concentration of the acetic acid to be 2%, and standing for crosslinking to obtain the polyuronic acid gel with different ferrous ion crosslinking densities.
(3) Adding deionized water according to the ratio of gel solution to deionized water=1:1 for high-speed shearing, wherein the shearing rate is 10000 rounds/min, and the time is 4 minutes, so as to obtain the polyuronic acid with different ferrous ion crosslinking densities.
(4) And (3) removing redundant free ions by dialysis with a dialysis bag with a molecular weight cut-off of 1000Da, and respectively obtaining polyuronic acid solid particles with ferrous ion crosslinking densities of 10, 30 and 50mmol/L after freeze drying.
(5) The composition was prepared by compounding 20 parts of uncrosslinked polyuronic acid, 30 parts of polyuronic acid having a degree of crosslinking of 10mmol/L, 40 parts of polyuronic acid having a degree of crosslinking of 30mmol/L, and 10 parts of polyuronic acid having a degree of crosslinking of 50 mmol/L.
Example 3
The embodiment 3 of the application provides a dietary fiber with controllable glycolysis rate and a preparation method thereof, and the dietary fiber comprises the following steps:
(1) The polyuronic acid powder containing 75% guluronic acid and 25% mannuronic acid was placed in deionized water and mechanically dispersed to give a polyuronic acid dispersion at a concentration of 1% (w/v).
(2) MgCO is processed 3 1% (w/v) of the polyuronic acid dispersion was added to the dispersion so that the concentration of magnesium ions in the dispersion was 60, 80 and 100mmol/L, respectively; and adding citric acid to make the mass concentration of the citric acid be 2%, and standing for crosslinking to obtain the polyuronic acid gel with different magnesium ion crosslinking densities.
(3) Adding deionized water according to the ratio of gel solution to deionized water=1:1 for high-speed shearing, wherein the shearing rate is 10000 revolutions per minute, and the time is 4 minutes, so as to obtain the polyuronic acid with different magnesium ion crosslinking densities.
(4) And (3) removing redundant free ions by dialysis with a dialysis bag with a molecular weight cut-off of 1000Da, and obtaining polyuronic acid solid particles with magnesium ion crosslinking densities of 60, 80 and 100mmol/L respectively after freeze drying.
(5) The composition was prepared by compounding 10 parts of uncrosslinked polyuronic acid, 40 parts of polyuronic acid having a degree of crosslinking of 60mmol/L, 40 parts of polyuronic acid having a degree of crosslinking of 80mmol/L, and 10 parts of polyuronic acid having a degree of crosslinking of 100mmol/L.
Example 4
The embodiment 4 of the application provides a dietary fiber with controllable glycolysis rate and a preparation method thereof, and the dietary fiber comprises the following steps:
(1) Polyuronic acid powder containing 70% galacturonic acid, 30% neutral sugars (rhamnose and arabinose) was placed in deionized water and mechanically dispersed to give a polyuronic acid dispersion with a concentration of 1% (w/v).
(2) CaCO is put into 3 Added to 1% (w/v) of the polyuronic acid dispersion so that the concentration of calcium ions in the dispersion is 8, 15 and 20mmol/L respectively; adding dilute acetic acid to make the mass concentration of acetic acid be 2%, and then crosslinking at room temperature to obtain the polysaccharide with different calcium ion crosslinking densitiesAldehyde acid gel.
(3) Deionized water is added according to the ratio of gel liquid to deionized water=1:1 for high-speed shearing, the shearing rate is 12000 r/min, and the time is 3 min, so that polyuronic acid with different calcium ion crosslinking densities is obtained.
(4) And (3) removing redundant free ions by dialysis with a dialysis bag with a molecular weight cut-off of 3000Da, and obtaining solid particles of polyuronic acid with calcium ion crosslinking density of 8, 15 and 20mmol/L respectively after freeze drying.
(5) The composition was prepared by compounding 10 parts of uncrosslinked polyuronic acid, 20 parts of 8mmol/L of polyuronic acid, 40 parts of 15mmol/L of polyuronic acid and 30 parts of 20mmol/L of polyuronic acid.
Example 5
The embodiment 5 of the application provides a dietary fiber with controllable glycolysis rate and a preparation method thereof, and the dietary fiber comprises the following steps:
(1) Polyuronic acid powder containing 65% galacturonic acid, 35% neutral sugars (rhamnose and xylose) was placed in deionized water and mechanically dispersed to give a polyuronic acid dispersion with a concentration of 1% (w/v).
(2) EDTA-Mg was added to 2% (w/v) of the polyuronic acid dispersion to give magnesium ions at 10, 30 and 50mmol/L, respectively, in the dispersion; and adding gluconolactone to make the mass concentration of the gluconolactone be 2%, and then crosslinking the gluconolactone at room temperature to obtain the polyuronic acid gel with different magnesium ion crosslinking densities.
(3) Adding deionized water according to the ratio of gel liquid to deionized water=1:1 for high-speed shearing, wherein the shearing rate is 10000 revolutions per minute, and the time is 2 minutes, so as to obtain the polyuronic acid with different magnesium crosslinking densities.
(4) Dialysis was performed using a dialysis bag with a molecular weight cut-off of 3000Da, and after freeze-drying, polyuronic acid solid particles with a magnesium ion cross-linking density of 10, 30 and 50mmol/L, respectively, were obtained.
(5) The composition was prepared by compounding 20 parts of polyuronic acid having a crosslinking degree of 10mmol/L, 40 parts of polyuronic acid having a crosslinking degree of 20mmol/L and 40 parts of polyuronic acid having a crosslinking degree of 50 mmol/L.
Example 6
The embodiment 6 of the application provides dietary fiber with controllable glycolysis rate and a preparation method thereof, and the dietary fiber comprises the following steps:
(1) Polyuronic acid powder containing 75% galacturonic acid, 25% neutral sugars (rhamnose and arabinose) was placed in deionized water and mechanically dispersed to give a polyuronic acid dispersion with a concentration of 1% (w/v).
(2) EDTA-Zn was added to 2% (w/v) of the polyuronic acid dispersion so that the concentration of the cation in the dispersion was 40, 60 and 90mmol/L, respectively; and adding glucolactone to make its mass concentration be 2%, and then making crosslinking under the condition of room temperature so as to obtain the invented polyuronic acid gel with different zinc ion crosslinking densities.
(3) Deionized water is added according to the ratio of gel solution to deionized water=1:1 for high-speed shearing, the shearing rate is 15000 revolutions per minute, and the time is 2 minutes, so that polyuronic acid with different zinc ion crosslinking densities is obtained.
(4) Dialysis was performed using a 1000Da cutoff dialysis bag, and freeze-drying was performed to obtain polyuronic acid solid particles having a zinc ion crosslink density of 40, 60 and 90mmol/L, respectively.
(5) The composition was prepared by compounding 20 parts of polyuronic acid having a crosslinking degree of 40mmol/L, 50 parts of polyuronic acid having a crosslinking degree of 60mmol/L, and 30 parts of polyuronic acid having a crosslinking degree of 90 mmol/L.
Comparative example 1
Comparative example 1 is an equivalent weight fructooligosaccharide of polyuronic acid formulated as in example 1 and without any treatment.
Comparative example 2
Comparative example 2 is a polyuronic acid of the same mass as the polyuronic acid of example 1 and which has not been subjected to any treatment, i.e. without cross-linking with cations.
Comparative example 3
Comparative example 3 is a polyuronic acid of the same mass, composition as the polyuronic acid of example 4, and without any treatment, i.e. without cross-linking with cations.
Experimental tests were performed on the glycolysis rates of examples 1 to 6, comparative example 1, comparative example 2, comparative example 3 according to the present application:
1. variation of short chain fatty acid production
Fresh human fecal samples were collected from a plurality of healthy volunteers (including at least one male and at least one female, not taking antibiotics for more than 3 months). Fresh fecal samples were transferred to sterilized Phosphate Buffered Saline (PBS) under anaerobic conditions, and the mixture was homogenized and filtered to obtain the final human intestinal flora fluid.
Glycolysis and sample collection: the prepared human intestinal flora fluid was inoculated into a large intestine flora medium (GMM) and transferred to a SHIME, and the formulated polyuronic acid products prepared in examples 1-6 and the samples of comparative examples 1, 2, 3, respectively, were inoculated. The whole experiment is carried out at 37 ℃ and 80 percent of N 2 、10％ H 2 And 10% CO 2 In the environment. Taking culture solution at fixed time and quantity, and marking.
The results in FIG. 1 show that the fructooligosaccharides of comparative example 1 peak in short chain fatty acid yield only after 12 hours of glycolysis. It is evident from the figure that the uncrosslinked poly (guluronic acid/mannuronic acid) uronic acid of comparative example 2 has reached a peak in short chain fatty acid yield around 24 hours of glycolysis. In this case, the yields of short-chain fatty acids in examples 1 to 3 did not reach a peak, and the yields of short-chain fatty acids in examples 1 to 3 did not reach a peak until after glycolysis 48. Similarly, the results in FIG. 2 show that the production of short chain fatty acids has peaked around 24 hours of glycolysis for the uncrosslinked polygalacturonic acid of comparative example 3. Whereas the yields of short chain fatty acids of examples 4 to 6 did not peak after 24 hours of glycolysis, the yields of short chain fatty acids of examples 4 to 6 did not peak until 24 or even 36 hours of glycolysis. Qualitatively, the cationic cross-linking can reduce the glycolysis rate of polyuronic acid compared to comparative example 2, comparative example 3, the greater the cationic cross-linking density, the slower the glycolysis rate of polyuronic acid.
2. Variation of short chain fatty acid production rate
As shown in Table 1, after 24 hours of glycolysis, the rates of acetic acid production, propionic acid production, butyric acid production and total acid production of the uncrosslinked poly (guluronic acid/mannuronic acid) uronic acid of comparative example 2 were 0.73mmol/L/h, 0.57mmol/L/h, 0.52mmol/L/h and 1.22mmol/L/h, respectively; however, the production rates of acetic acid, propionic acid, butyric acid and total acid in example 1 were 0.67mmol/L/h, 0.47mmol/L/h, 0.31mmol/L/h and 0.96mmol/L/h, respectively, and the production rates of the four short chain fatty acids were lower than those of the uncrosslinked polyuronic acid in comparative example 2. As the degree of crosslinking increases, the acid production rate of both examples 2, 3 decreases significantly. Thus, cationic crosslinking can reduce the rate of glycolysis of polyuronic acid, with the greater cationic crosslinking density, the slower the rate of glycolysis of polyuronic acid. Similarly, the results in Table 2 show that after 12 hours of glycolysis, the rates of production of acetic acid, propionic acid, butyric acid and total acid by the uncrosslinked poly (galacturonic acid/neutral saccharide) uronic acid of comparative example 3 are 0.39mmol/L/h, 0.06mmol/L/h, 0.04mmol/L/h and 0.50mmol/L/h, respectively; the cationic crosslinked polyuronic acid production rate was significantly reduced compared to the uncrosslinked polyuronic acid of comparative example 3, and the greater the crosslink density, the lower the oligouronate acid production rate. At the same time, at the end of glycolysis (48 hours of glycolysis), the uncrosslinked polyuronic acid of comparative example 3 did not differ very significantly from the cationically crosslinked polyuronic acid in terms of acid production rate, indicating that cationic crosslinking mainly affected the acid production rate of polyuronic acid and did not significantly affect its acid production.
TABLE 1 variation of short chain fatty acid production rates for examples 1-3, comparative example 1, comparative example 2
Note that: the acid production rates of fructooligosaccharides (comparative example 1), polyuronic acid (comparative example 2) and examples 1 to 3 were compared at the same time point, and the data of the different letters in the same column were significantly different (p < 0.05)
TABLE 2 variation of short chain fatty acid production rates of examples 4 to 6, comparative example 1, comparative example 3
Note that: the acid production rates of fructooligosaccharides (comparative example 1), polyuronic acid (comparative example 3) and examples 4 to 6 were compared at the same time point, and the data of the different letters in the same column were significantly different (p < 0.05)
The foregoing examples illustrate only a few embodiments of the application, which are described in detail and are not to be construed as limiting the scope of the application. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the application, which are all within the scope of the application. Accordingly, the scope of protection of the present application is to be determined by the appended claims.
Claims (10)
1. A dietary fiber having a controlled glycolysis rate, wherein the dietary fiber is formulated from a plurality of cationically crosslinked polyuronic acids having different degrees of crosslinking.
2. A dietary fiber having a controlled glycolysis rate as in claim 1 wherein the cationic cross-linked polyuronic acid has a degree of cross-linking of between 1 and 100mmol/L.
3. A dietary fiber having a controlled glycolysis rate as in claim 1 wherein the cations in said cationically crosslinked polyuronic acid include at least one of calcium ion, iron ion, magnesium ion, zinc ion.
4. A dietary fiber having a controlled glycolysis rate as in claim 1 wherein said polyuronic acid is comprised of at least one of polyguluronic acid, polymannuronic acid, polygalacturonic acid, rhamnose, arabinose and xylose.
5. A dietary fiber having a controlled glycolysis rate as in claim 1 wherein the dietary fiber comprises the following components in parts by weight: 0 to 30 parts of uncrosslinked polyuronic acid, 0 to 90 parts of cationically crosslinked polyuronic acid having a crosslinking degree of 10 to 30mmol/L, 0 to 50 parts of cationically crosslinked polyuronic acid having a crosslinking degree of 30 to 60mmol/L, 0 to 50 parts of cationically crosslinked polyuronic acid having a crosslinking degree of 60 to 80mmol/L, and 0 to 30 parts of cationically crosslinked polyuronic acid having a crosslinking degree of 80 to 100mmol/L.
6. A method of preparing a dietary fiber having a controlled glycolysis rate according to any of claims 1 to 5 comprising the steps of: the polyuronic acid is dispersed, crosslinked, sheared, dialyzed, dried and compounded in sequence.
7. The method of preparing dietary fiber having a controlled glycolysis rate as in claim 6 comprising the steps of:
placing the polyuronic acid powder in deionized water and mechanically dispersing to obtain a polyuronic acid dispersion;
adding cationic salt into the polyuronic acid dispersion liquid, adding dilute acid, standing and crosslinking to obtain cationic crosslinked polyuronic acid gel;
adding deionized water into the cationic crosslinked polyuronic acid gel for high-speed shearing to obtain cationic crosslinked polyuronic acid;
dialyzing by using a dialysis bag with the molecular weight cutoff of 1000-3000 Da, freeze-drying to obtain cationic crosslinked polyuronic acid solid particles, and finally compounding the cationic crosslinked polyuronic acid with different crosslinking degrees according to the mass ratio.
8. The process for the preparation of dietary fiber having a controlled glycolysis rate as in claim 7 wherein the concentration of the polyuronic acid dispersion is 1 to 6% (w/v); and/or the number of the groups of groups,
the dilute acid is at least one of gluconolactone, dilute hydrochloric acid, acetic acid and citric acid, and the mass concentration of the dilute acid is 2%; and/or the number of the groups of groups,
the concentration of the cation in the dispersion liquid is 1-100 mmol/L; and/or the number of the groups of groups,
the shearing rate is 10000-20000 revolutions per minute, and the shearing time is 2-5 minutes.
9. The method of claim 7, wherein the cationic salt comprises EDTA-Ca, EDTA-Mg, EDTA-Zn, feCO 3 、CaCO 3 、MgCO 3 At least one of them.
10. Use of a dietary fiber having a controlled glycolysis rate as in any of claims 1-5 for the preparation of a dietary fiber that is glycolyzable at different colon sites in the form of one of a liquid, a solid, a semi-solid.
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| CN111345446A (en) * | 2020-03-04 | 2020-06-30 | 青岛明月海藻集团有限公司 | Seaweed bionic pigskin and preparation method thereof |
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2023
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