红肉番石榴果胶的理化特性及其体外降脂作用

吕冰冰 谢笔钧 孙智达

吕冰冰,谢笔钧,孙智达. 红肉番石榴果胶的理化特性及其体外降脂作用[J]. 食品工业科技,2021,42(20):51−60. doi:  10.13386/j.issn1002-0306.2021010091
引用本文: 吕冰冰,谢笔钧,孙智达. 红肉番石榴果胶的理化特性及其体外降脂作用[J]. 食品工业科技,2021,42(20):51−60. doi:  10.13386/j.issn1002-0306.2021010091
LV Bingbing, XIE Bijun, SUN Zhida. Physical and Chemical Properties of Red-flesh Guava Pectin and Its Lipid-lowering Effect in Vitro[J]. Science and Technology of Food Industry, 2021, 42(20): 51−60. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021010091
Citation: LV Bingbing, XIE Bijun, SUN Zhida. Physical and Chemical Properties of Red-flesh Guava Pectin and Its Lipid-lowering Effect in Vitro[J]. Science and Technology of Food Industry, 2021, 42(20): 51−60. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021010091

红肉番石榴果胶的理化特性及其体外降脂作用

doi: 10.13386/j.issn1002-0306.2021010091
基金项目: 湖北特色农产品深加工关键技术装备及产业化示范工程(2019-620-000-001-31)
详细信息
    作者简介:

    吕冰冰(1996−),女,硕士研究生,研究方向:天然产物化学,E-mail:843131224@qq.com

    通讯作者:

    孙智达(1963−),男,博士,教授,研究方向:天然产物化学,E-mail:sunzhida@mail.hzau.edu.cn

  • 中图分类号: TS201.2

Physical and Chemical Properties of Red-flesh Guava Pectin and Its Lipid-lowering Effect in Vitro

  • 摘要: 以红肉番石榴果皮、果肉为原料,采用超声辅助柠檬酸酸提取法从番石榴果皮、果肉中提取水溶性果胶,并研究其官能团的特征、单糖组成、热稳定性、流变学特性、微观结构,然后通过体外实验评价番石榴果皮和果肉果胶对脂肪、胆固醇胶束、胆酸盐的结合能力。结果表明,番石榴果皮果胶酯化度为56.29%;重均分子量有两个级份,分别为618.40 kDa(43.4%)和93.90 kDa(56.6%);中性糖组成:0.58%±0.02%鼠李糖、0.02%±0.01%岩藻糖、88.48%±0.07%阿拉伯糖、0.78%±0.06%木糖、0.07%±0.02%甘露糖、0.40%±0.03%葡萄糖、9.68%±0.03%半乳糖。番石榴果肉果胶酯化度为48.57%,重均分子量有三个级分,分别为1168.00 kDa(11.0%)、120.30 kDa(53.9%)和64.94 kDa(35.1%);中性糖组成:0.47%±0.03%鼠李糖、0.03%±0.01%岩藻糖、83.86%±0.04%阿拉伯糖、0.76%±0.05%木糖、0.08%±0.01%甘露糖、0.43%±0.02%葡萄糖、14.37%±0.05%半乳糖。溶液中果皮果胶粒径显著小于果肉果胶(P<0.05);两种果胶均呈现假塑性流体的特性,但同一浓度下,果肉果胶溶液表观黏度高于果皮果胶;扫描电镜图显示,两种果胶微观形态有差别,其中果皮果胶边缘有较多触角状细丝,果肉果胶褶皱更深。果肉果胶对脂肪的吸附、对胆固醇胶束、胆酸盐的结合量显著优于果皮果胶(P<0.05),表明二者均具有体外降脂功能,其中果肉果胶的效果优于果皮果胶,这在于二者的分子结构不同而导致的生物活性差异。
  • 图  1  番石榴果胶的红外光谱图

    Figure  1.  Infrared spectra of guava pectin

    图  2  番石榴果胶的分子量色谱图

    Figure  2.  Molecular weight chromatogram of guava pectin

    图  3  中性糖组成气相色谱图

    Figure  3.  Gas chromatogram of neutral sugars

    注:1:鼠李糖;2:岩藻糖;3:阿拉伯糖;4:木糖;5:肌醇;6:甘露糖;7;葡萄糖;8:半乳糖。

    图  4  番石榴果胶Zeta 电位与粒径分析

    Figure  4.  Zeta potential and particle size analysis of guava pectin

    注:不同小写字母表示数据差异显著,P<0.05;图8同。

    图  5  番石榴果胶的DSC分析

    Figure  5.  DSC analysis of guava pectin

    图  6  番石榴果胶溶液的表观粘度

    Figure  6.  Apparent viscosity of guava pectin solution

    图  7  番石榴果胶扫描电镜图

    Figure  7.  SEM of guava pectin

    图  8  不同来源果胶对脂肪的吸附

    Figure  8.  Adsorption of fat by pectin from different sources

    表  1  番石榴果胶的基本成分测定结果(%)

    Table  1.   Results of determination of basic components of guava pectin (%)

    处理水分脂溶性成分灰分蛋白质总糖半乳糖糖醛酸
    PEP12.91±0.070.68±0.032.59±0.091.08±0.1185.75±0.1860.39±0.09
    PUP13.02±0.100.50±0.043.46±0.111.28±0.0483.06±0.2959.44±0.24
    下载: 导出CSV

    表  2  番石榴果胶的相对分子量

    Table  2.   Relative molecular weights of guava pectin

    果胶种类保留时间(min)积分面积百分比(%)Mw(kDa)Mn(kDa)Mw/Mn
    PEP118.3143.4618.40257.802.399
    220.4656.693.9085.431.099
    PUP115.7511.01168.00674.301.732
    217.8653.9120.3090.551.328
    320.3735.164.9454.421.193
    下载: 导出CSV

    表  3  番石榴果胶的中性糖组成

    Table  3.   Composition of neutral sugars in guava pectin

    组分线性方程R2PEP 单糖含量(%)PUP单糖含量(%)
    鼠李糖Y=0.039x0.99710.58±0.020.47±0.03
    岩藻糖Y=0.043x0.9950.02±0.010.03±0.01
    阿拉伯糖Y=0.1293x0.999788.48±0.0783.86±0.04
    木糖Y=0.1125x0.99910.78±0.060.76±0.05
    甘露糖Y=0.1239x0.99870.07±0.020.08±0.01
    葡萄糖Y=0.1517x0.99850.40±0.030.43±0.02
    半乳糖Y=0.1252x0.99839.68±0.0314.37±0.05
    下载: 导出CSV

    表  4  不同来源果胶结合胆固醇胶束的能力

    Table  4.   Ability of pectin from different sources to bind cholesterol micelles

    处理胆固醇胶束结合量
    (mg/100 mg )
    相对于同剂量考来烯胺的
    结合量(%)
    PEP5.98±0.22c44.96±0.05c
    PUP6.42±0.35b48.23±0.08b
    苹果果胶6.09±0.2c45.78±0.04c
    柑橘果胶6.34±0.17b47.63±0.04b
    考来烯胺13.31±0.07a100.00±0.01a
    注:同列不同小写字母表示数据差异显著,P<0.05;表5同。
    下载: 导出CSV

    表  5  不同来源果胶对胆酸盐的结合

    Table  5.   Binding of pectin from different sources to cholate

    处理牛磺胆酸钠 胆酸钠
    结合量(µmol/100 mg)相对于同剂量考来烯胺的结合率(%)结合量(µmol/100 mg)相对于同剂量考来烯胺的吸附率(%)
    PEP1.26±0.13c10.79±1.10c3.42±0.14d16.98±0.69d
    PUP1.78±0.06b15.26±0.48b5.90±0.36b29.26±1.80b
    苹果果胶1.23±0.18c10.53±1.46c2.85±0.31d14.16±1.57d
    柑橘果胶1.34±0.05c11.55±0.45c4.28±0.50c21.22±2.51c
    考来烯胺11.64±0.35a100.00±2.98a20.16±0.12a 100.00±0.60a
    下载: 导出CSV
  • [1] Funami T, Nakauma M, Ishihara S, et al. Structural modifications of sugar beet pectin and the relationship of structure to functionality[J]. Food Hydrocolloids Oxford,2011,25(2):221−229. doi:  10.1016/j.foodhyd.2009.11.017
    [2] 杜跃中, 高宇, 李乃军. 人参果胶的研究进展[J]. 人参研究,2014,26(4):46−48. [Du Yuehong, Gao Yu, Li Naijun. Research progress of ginseng pectin[J]. Ginseng Research,2014,26(4):46−48. doi:  10.3969/j.issn.1671-1521.2014.04.014
    [3] 曾祥权, 奚宇, 赵珂, 等. 果胶的抗肿瘤机制及其相关应用研究进展[J]. 河南工业大学学报(自然科学版),2018,39(2):122−130. [Zeng X Q, Xi Y, Zhao K, et al. Research progress of anti-tumor mechanism and related application of pectin[J]. Journal of Henan University of Technology(Natural Science),2018,39(2):122−130.
    [4] 张欣萌, 吕春茂, 孟宪军, 等. 盐析法制备寒富苹果渣果胶及其抗氧化性研究[J]. 食品工业科技,2019,40(8):170−176. [Zhang X M, Lv C M, Meng X J, et al. Preparation of Hanfu apple residue pectin by salting out method and its antioxidant activity[J]. Science and Technology of Food Industry,2019,40(8):170−176.
    [5] 孙立军, 郭玉蓉, 田兰兰. 苹果果胶研究进展[J]. 食品工业科技,2012,33(4):445−449. [Sun L J, Guo Y R, Tian L L. Research progress of apple pectin[J]. Science and Technology of Food Industry,2012,33(4):445−449.
    [6] Mauricio Espinal-Ruiz, Restrepo-Sánchez Luz-Patricia, Narváez-Cuenca Carlos-Eduardo, et al. Impact of pectin properties on lipid digestion under simulated gastrointestinal conditions: Comparison of citrus and banana passion fruit (Passiflora tripartita var. Mollissima) pectins[J]. Food Hydrocolloids,2016,52:329−342. doi:  10.1016/j.foodhyd.2015.05.042
    [7] 蔡为荣, 孙元琳, 汤坚. 果胶多糖结构与降血脂研究进展[J]. 食品科学,2010,31(5):307−311. [Cai Weirong, Sun Yuanlin, Tang Jian. Research progress on structure and lipid lowering of pectin polysaccharide[J]. Food Science,2010,31(5):307−311.
    [8] Kong K W, Rajab RnNor-Fadilah, Prasad RnK-Nagendra, et al. Lycopene-rich fractions derived from pink guava by-product and their potential activity towards hydrogen peroxide-induced cellular and DNA damage[J]. Food Chemistry,2010,123(4):1142−1148. doi:  10.1016/j.foodchem.2010.05.077
    [9] Jayesree Nagarajan, Krishnamurthy Nagendra-Prasad, Nagasundara Ramanan Ramakrishnan, et al. A facile water-induced complexation of lycopene and pectin from pink guava byproduct: Extraction, characterization and kinetic studies[J]. Food Chemistry,2019,296:47−55. doi:  10.1016/j.foodchem.2019.05.135
    [10] 华德洪. 番石榴多糖的分离纯化、结构鉴定及生物活性测试[D]. 广州: 广东药学院, 2014.

    Hua D H. Isolation, purification, structure identification and biological activity test of guava polysaccharide[D]. Guangzhou: Guangdong Pharmaceutical University, 2014.
    [11] 曹双. 番石榴酚类物质抗氧化和抗肿瘤活性研究[D]. 广州: 华南理工大学, 2015.

    Cao Shuang. Study on antioxidant and antitumor activity of phenolic compounds in guava[D]. Guangzhou: South China University of Technology, 2015.
    [12] 崔灵敏, 谢笔钧, 孙智达. 果胶与莲原花青素复合物理化性质及体外抑菌活性研究[J]. 食品工业科技,2020,41(16):60−66. [Cui L M, Xie B J, Sun Z D. Physical and chemical properties and in vitro antibacterial activity of the complex of pectin and proanthocyanidin[J]. Science and Technology of Food Industry,2020,41(16):60−66.
    [13] 张婉君, 冯彬, 谢笔钧, 等. 白肉番石榴总黄酮提取工艺优化及体外抗氧化活性分析[J]. 食品工业科技,2019,40(8):196−201. [Zhang Wanjun, Feng Bin, Xie Bijun, et al. Extraction of total flavonoids from guava and its antioxidant activity in vitro[J]. Science and Technology of Food Industry,2019,40(8):196−201.
    [14] 李亮, 樊福好. 比色法快速评估饲料中的水溶蛋白及其应用[J]. 中国猪业,2020,15(3):45−49. [Li Liang, Fan Fuhao. Rapid assessment of water soluble protein in feed by colorimetry and its application[J]. China Swine Industry,2020,15(3):45−49. doi:  10.3969/j.issn.1673-4645.2020.03.018
    [15] 李军鹏, 苏其美, 冯举耀, 等. 清爽型黄酒中总糖测定方法比较[J]. 酿酒科技,2010(5):102−103. [Li Junpeng, Su Qimei, Feng Juyao, et al. Comparison of determination methods of total sugar in refreshing yellow rice wine[J]. Brewing Science and Technology,2010(5):102−103.
    [16] 陈巧巧, 万琴, 王振中, 等. 人参多糖中糖醛酸含量测定方法的建立[J]. 中国实验方剂学杂志,2012,18(8):121−124. [Chen Qiaoqiao, Wang Qin, Wang Zhenzhong, et al. The establishment of the determination method for the content of uronic acid in ginseng polysaccharide[J]. Chinese Journal of Experimental Formulas,2012,18(8):121−124. doi:  10.3969/j.issn.1005-9903.2012.08.038
    [17] Saeid Hosseini, Parastouei Karim, Khodaiyan Faramarz. Simultaneous extraction optimization and characterization of pectin and phenolics from sour cherry pomace[J]. International Journal of Biological Macromolecules,2020,158:911−921. doi:  10.1016/j.ijbiomac.2020.04.241
    [18] Zhang Xuan, Lin Jiawei, Pi Fang, et al. Rheological characterization of RG-I chicory root pectin extracted by hot alkali and chelators[J]. International Journal of Biological Macromolecules,2020,164(7):759−770.
    [19] 隋勇. 燕麦β-葡聚糖提高荔枝果皮原花青素生物利用率和调节高脂大鼠脂代谢及其机制[D]. 武汉: 华中农业大学, 2016.

    Sui Yong. Oat β-glucan improves the bioavailability of proanthocyanidins in litchi pericarp and regulates lipid metabolism in high-fat rats and its mechanism[D]. Wuhan: Huazhong Agricultural University, 2016.
    [20] 廖坤梅, 白天禾, 陈楚华, 等. 高良姜粗多糖体外降胆固醇效果研究[J]. 农产品加工,2017(10):4−6, 17. [Liao Kunmei, Bai Tianhe, Chen Chuhua, et al. Study on cholesterol-lowering effect of crude galangal polysaccharide in vitro[J]. Agricultural Products Processing,2017(10):4−6, 17.
    [21] Nagaoka S, Awano T, Nagata N, et al. Serum cholesterol reduction and cholesterol absorption inhibition in CaCo-2 cells by a soyprotein peptic hydrolyzate[J]. Biosci Biotechnol Biochem,1997,61(2):354−356. doi:  10.1271/bbb.61.354
    [22] 胡凯. 茶叶功能性成分体外降血脂的机理研究[D]. 广州: 华南理工大学, 2011.

    Hu Kai. Study on the mechanism of lowering blood lipid in vitro by functional components of tea[D]. Guangzhou: South China University of Technology, 2011.
    [23] Claudia-Idalid García-Betanzos, Hernández-Sánchez Humberto, Bernal-Couoh Tanía-Florencia, et al. Physicochemical, total pHenols and pectin methylesterase changes on quality maintenance on guava fruit (Psidium guajava L.) coated with candeuba wax solid lipid nanoparticles-xanthan gum[J]. Food Research International,2017,101(4):218−227.
    [24] Ma Xuemei, Jing Jing, Wang Jingbao, et al. Extraction of low methoxyl pectin from fresh sunflower heads by subcritical water extraction[J]. ACS Omega,2020,5(25):15095−15104. doi:  10.1021/acsomega.0c00928
    [25] Jayesree Nagarajan, Krishnamurthy Nagendra-Prasad, Nagasundara Ramanan Ramakrishnan, et al. A facile water-induced complexation of lycopene and pectin from pink guava byproduct: Extraction, characterization and kinetic studies[J]. Food Chemistry,2019,296(30):47−55.
    [26] Kianoosh Asgari, Labbafi Mohsen, Khodaiyan Faramarz, et al. High-methylated pectin from walnut processing wastes as a potential resource: Ultrasound assisted extraction and physicochemical, structural and functional analysis[J]. International Journal of Biological Macromolecules,2020,152(1):1274−1282.
    [27] Rami-H Al-Amoudi, Taylan Osman, Kutlu Gozde, et al. Characterization of chemical, molecular, thermal and rheological properties of medlar pectin extracted at optimum conditions as determined by Box-Behnken and ANFIS models[J]. Food Chemistry,2019,271(66):650−662.
    [28] Einhorn-Stoll U, Kunzek H. Thermoanalytical characterisation of processing-dependent structural changes and state transitions of citrus pectin[J]. Food Hydrocolloids,2009,23(1):40−52. doi:  10.1016/j.foodhyd.2007.11.009
    [29] Radhika Sharma, Kamboj Sunil, Khurana Rajneet, et al. Physicochemical and functional performance of pectin extracted by QbD approach from Tamarindus indica L. Pulp[J]. Carbohydrate Polymers,2015,134:364−374. doi:  10.1016/j.carbpol.2015.07.073
    [30] Jun H I, Lee C H, Song G S, et al. Characterization of the pectic polysaccharides from pumpkin peel[J]. Food Science and Technology,2006,39(5):554−561.
    [31] 李向阳, 陈晓静, 冉军舰. 不同处理方法对苹果渣果胶品质特性的影响[J]. 粮食与油脂,2019,32(4):90−94. [Li Xiangyang, Chen Xiaojing, Ran Haijun. Effect of different treatment methods on quality characteristics of apple residue pectin[J]. Cereals and Oils,2019,32(4):90−94. doi:  10.3969/j.issn.1008-9578.2019.04.025
    [32] 李若慧, 常康威, 袁志奎, 等. 壳聚糖对脂肪的吸附特性[J]. 食品科学,2012,33(21):53−56. [Li Ruohui, Chang Kanwei, Yuan Zhikui, et al. Adsorption characteristics of chitosan on fat[J]. Food Science,2012,33(21):53−56.
    [33] Mo Zhou, Bi Jinfeng, Chen Jiaxin, et al. Impact of pectin characteristics on lipid digestion under simulated gastrointestinal conditions: Comparison of water-soluble pectins extracted from different sources[J]. Food Hydrocolloids,2021,112:106350. doi:  10.1016/j.foodhyd.2020.106350
    [34] Chandra Kirana, Rogers Paul-F, Bennett Louise-E, et al. Naturally derived micelles for rapid in vitro screening of potential cholesterol-Lowering bioactives[J]. Journal of Agricultural and Food Chemistry,2005,53(11):4623−4627. doi:  10.1021/jf050447x
    [35] 陈继承, 卢晓凤, 何国庆. 降血脂功效成分体外筛选方法研究进展[J]. 食品科学,2010,31(13):287−291. [Chen Jicheng, Lu Xiaofeng, He Guoqing. Research progress of screening methods for efficacy components of lowering blood lipid in vitro[J]. Food Science,2010,31(13):287−291.
    [36] 陈责. 胶束转运与荧光探针两种体外模型分析豆腐消化肽抑制胆固醇转运吸收作用[D]. 上海: 上海交通大学, 2017.

    Chen Ze. Inhibitory effects of tofu peptides on cholesterol transport and absorption in vitro by micelle transport and fluorescence probe[D]. Shanghai: Shanghai Jiaotong University, 2017.
    [37] Alan F Hofmann. Bile acids: Trying to understand their chemistry and biology with the hope of helping patients[J]. Hepatology,2009,49(5):1403−1418. doi:  10.1002/hep.22789
    [38] 于美汇, 赵鑫, 尹红力, 等. 碱提醇沉黑木耳多糖体外和体内降血脂功能[J]. 食品科学,2017,38(1):232−237. [Yu M H, Zhao X, Yin H L, et al. In vitro and in vivo hypolipidemic function of polysaccharide from Auricularia auricula extracted with alkali and alcohol[J]. Food Science,2017,38(1):232−237. doi:  10.7506/spkx1002-6630-201701039
    [39] 钱雅雯, 魏佳, 张政, 等. 籽瓜多糖提取工艺的响应面优化及其体外降血脂活性[J]. 食品工业科技,2020,41(2):101−107. [Qian Y W, Wei J, Zhang Z, et al. Response surface optimization of extraction process of seed melon polysaccharide and its lipid lowering activity in vitro[J]. Science and Technology of Food Industry,2020,41(2):101−107.
    [40] Susanne Naumann, Schweiggert-Weisz Ute, Bader-Mittermaier Stephanie, et al. Differentiation of adsorptive and viscous effects of dietary fibres on bile acid release by means of in vitro digestion and dialysis[J]. International Journal of Molecular Sciences,2018,19(8):2193. doi:  10.3390/ijms19082193
  • 加载中
图(8) / 表(5)
计量
  • 文章访问数:  63
  • HTML全文浏览量:  29
  • PDF下载量:  7
  • 被引次数: 0
出版历程
  • 收稿日期:  2020-01-15
  • 网络出版日期:  2021-09-01
  • 刊出日期:  2021-10-11

目录

    /

    返回文章
    返回

    重要通知

    喜报:《食品工业科技》2021版影响因子稳居第二,且影响因子大幅提升