桑叶多酚、多糖及其复配物的体外模拟消化特性、降糖降脂和促益生菌增殖活性研究

Study on simulated digestive characteristics in vitro, hypoglycemic/ hypolipidemic and probiotic proliferation activities of polyphenols, polysaccharides from mulberry leaves and their compounds

中文关键词:  桑叶多酚  桑叶多糖  复配物  体外模拟消化  降糖降脂活性  促益生菌增殖

英文关键词:mulberry leaf polyphenol  mulberry leaf polysaccharide  compounds  in vitro simulated digestion  hypoglycemic/hypolipidemic activities  probiotic proliferation

中文摘要:

      目的 考察桑叶多酚(mulberry leaf polyphenol, MLPP)、桑叶多糖(mulberry leaf polysaccharide, MLPS)相互作用对其体外消化特性、降糖降脂和促益生菌增殖活性的影响。方法 以MLPP、MLPS和桑叶多酚多糖复配物(mulberry leaf polyphenol-polysaccharide complex, PPPS)为研究对象, 通过高效液相色谱法和傅里叶变换红外光谱法分析MLPP、MLPS和PPPS在模拟消化口腔、胃和肠阶段的变化, 采用微孔法分析三者的糖消化酶和脂肪消化酶抑制活性, 采用稀释平板法考察三者促益生菌增殖作用。结果 MLPP在口腔、胃、肠阶段的消化率分别为5.26%、20.91%、59.49%; PPPS在口腔、胃、肠阶段的消化率增长至20.75%、39.01%、79.95%, 表明桑叶多酚多糖复配后可提高多酚的消化率。MLPS、PPPS在口腔、胃、肠阶段消化中均未检出游离单糖, 表明多酚的加入对多糖的消化无影响。PPPS对淀粉的消化和α-淀粉酶均有良好的抑制作用, 且效果显著优于MLPP、MLPS (P<0.05); MLPP、PPPS对α-葡萄糖苷酶、麦芽糖酶、蔗糖酶和脂肪酶的抑制作用显著优于MLPS (P<0.05), 但MLPP、PPPS对麦芽糖酶、蔗糖酶和脂肪酶的抑制作用无显著差异。MLPP、MLPS、PPPS在适当的浓度范围均对鼠李糖乳杆菌(ATCC53103)有促增殖作用, PPPS对肠膜明串珠菌(GIM1.774)的增殖率显著高于鼠李糖乳杆菌(ATCC53103)、植物乳杆菌(GIM1.191)、干酪乳杆菌(GIM1.411)、嗜酸乳杆菌(GIM1.321)。结论 MLPP和多糖复配后可提高多酚的消化率, 也表现出优于单一组分的降糖降脂活性和促益生菌增殖作用。

英文摘要:

      Objective To investigate the effects of the interaction between mulberry leaf polyphenol (MLPP) and mulberry leaf polysaccharide (MLPS) on the digestive characteristics in vitro, hypoglycemic/hypolipidemic and probiotic proliferation activities. Methods MLPP, MLPS and mulberry leaf polyphenol-polysaccharide complex (PPPS) were selected as the research objects. The changes of MLPP, MLPS and PPPS during simulated digestion of oral cavity, stomach and intestine in vitro were analyzed by high performance liquid chromatography and infrared Fourier transform spectrometry. The inhibitory activities of carbohydrate digesting enzymes and lipase were analyzed by microporous method, and the probiotic effect was investigated by dilution plate method. Results The digestibility of MLPP in oral, stomach and intestinal stages were 5.26%, 20.91% and 59.49%, respectively. The digestibility of PPPS in oral, gastric and intestinal stages were 20.75%, 39.01% and 79.95%, respectively, indicating that the polyphenol digestibility of mulberry leaf polyphenol polysaccharide could be improved after complex. No free monosaccharides were detected in oral, gastric and intestinal digestion of MLPS and PPPS, indicating that the addition of polyphenols had no effect on polysaccharide digestion. PPPS had good inhibitory effect on starch digestion and α-amylase, and the effect was significantly better than MLPP and MLPS (P<0.05). The inhibitory effects of MLPP and PPPS on α-glucosidase, murine maltase, murine sucrase and lipase were significantly better than those of MLPS (P<0.05), while there was no significant difference in the inhibitory effect of MLPP and PPPS on murine maltase, murine sucrase and lipase. MLPP, MLPS and PPPS promoted the proliferation of Lactobacillus rhamnosus (ATCC53103) in the appropriate concentration range, and the proliferation rate of PPPS to Leuconostoc mesenteroides (GIM1.774) was significantly higher than Lactobacillus rhamnosus (ATCC53103), Lactobacillus plantarum (GIM1.191), Lactobacillus casei (GIM1.411) and Lactobacillus acidophilus (GIM1.321). Conclusion The digestibility of polyphenols has been improved by the compound of MLPP and MLPS. Besides, the hypoglycemic/hypolipidemic activities and the probiotics proliferation effect of PPPS is better than the single components.