小米硒化水溶性膳食纤维的抗氧化活性及对小鼠肠道菌群产色氨酸能力的影响

doi:10.7506/spkx1002-6630-20200709-132

食品科学 ›› 2021, Vol. 42 ›› Issue (11): 144-153.doi: 10.7506/spkx1002-6630-20200709-132

小米硒化水溶性膳食纤维的抗氧化活性及对小鼠肠道菌群产色氨酸能力的影响

王娟，曹龙奎，魏春红，王维浩，赵姝婷，刘德志，全志刚，王一飞，武云娇，苏有韬，张东杰

（1.黑龙江八一农垦大学食品学院，黑龙江大庆 163319；2.国家杂粮工程技术研究中心，黑龙江大庆 163319）

出版日期:2021-06-15 发布日期:2021-06-29
基金资助:
“十三五”国家重点研发计划重点专项（2018YFE0206300）；黑龙江省优势特色学科资助项目（[2018]No.4号）；黑龙江省杂粮现代农业产业技术协同创新推广体系“品质改良与深加工”岗位；教育部粮食副产物加工与利用工程技术研究中心建设项目

Antioxidant Activity of Selenium-Modified Soluble Dietary Fiber from Millet and Its Effect on the Tryptophan-Producing Capability of Mouse Intestinal Flora

WANG Juan, CAO Longkui, WEI Chunhong , WANG Weihao, ZHAO Shuting, LIU Dezhi, QUAN Zhigang, WANG Yifei, WU Yunjiao, SU Youtao, ZHANG Dongjie

(1. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China;2. National Coarse Cereals Engineering Research Center, Daqing 163319, China)

Online:2021-06-15 Published:2021-06-29

摘要/Abstract

摘要： 为研究硒化修饰小米水溶性膳食纤维（soluble dietary fiber，SDF）最优工艺及硒化修饰对小米SDF的结构、抗氧化活性及肠道菌群产色氨酸能力的影响，以小米为原料，采用硝酸-亚硒酸钠法对小米SDF进行硒化修饰，并利用正交试验对硒化修饰条件进行优化，采用凝胶渗透色谱法、傅里叶变换红外光谱仪、X射线衍射仪分别测定硒化修饰前后的小米SDF分子质量、官能团、结晶度，采用扫描显微镜观察硒化修饰前后的小米SDF的微观结构，比较修饰前后小米SDF的抗氧化活性，并分析以小米Se-SDF为碳源的小鼠粪便稀释液体外发酵液中色氨酸含量变化。结果表明：修饰最佳条件为反应温度40 ℃，反应时间6 h，质量浓度5 mg/mL亚硒酸钠溶液添加量3 mL，氯化钡添加量0.65 g，该条件下所得小米硒化水溶性膳食纤维（selenium modified soluble dietary fiber，Se-SDF）得率为10.56%，硒含量为2.69 mg/g；修饰后小米Se-SDF分子质量增加，表面多孔且孔径较大，呈蜂窝状，聚合度降低，出现Se＝O、Se－OH、Se－O－C等官能团，结晶结构类型无明显变化，结晶指数减小；修饰后小米Se-SDF羟自由基清除能力、1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH）自由基清除能力、总抗氧化能力及促进小鼠肠道菌群产色氨酸能力增强。综上，利用硝酸-亚硒酸钠法成功地修饰了小米SDF，最优工艺下得到的硒化修饰小米SDF具有含硒量较高、抗氧化能力强及促进小鼠肠道菌群产色氨酸能力较强的特点，可用于富硒、补充色氨酸食品的开发。

关键词: 小米；水溶性膳食纤维；修饰；结构；色氨酸

Abstract: The present study was undertaken with two aims: 1) to determine the optimal preparation process for selenium-modified soluble dietary fiber from millet and 2) to explore the influence of selenium modification on the structure and antioxidant activity of millet water-soluble dietary fiber (SDF) and on its effect on the ability of intestinal flora to produce tryptophan. SDF was modified by a nitric acid-sodium selenite method, and the selenization conditions were optimized by the Taguchi method. The molecular mass, particle morphology, functional groups and crystallinity of the native and modified SDF were determined by gel permeation chromatography (GPC), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy and X-ray diffraction. In addition, their antioxidant activity was compared with each other, and the change of the tryptophan content in the culture broth of mouse intestinal microbes utilizing Se-SDF as a carbon source was analyzed. The results showed that the optimal conditions of modification were as follows: reaction temperature of 40 ℃, reaction time of 6 h, 3 mL of 5 mg/mL Na2SeO3, and 0.65 g of BaCl2. Under these conditions, the yield of Se-SDF was 10.56% with a selenium content of 2.69 mg/g. The relative molecular mass of the Se-SDF was increased compared with the native SDF, and the surface showed a porous honeycomb-like structure with large pore size. The degree of polymerization was reduced relative to that of the native SDF, and functional groups such as Se=O, Se–OH and Se–O–C were appeared in the Se-SDF. Despite no obvious change in the crystal structure, the crystallinity of SDF was decreased after the modification. The hydroxyl and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and total antioxidant capacity of SDF as well as its promoting effect on the tryptophan-producing capability of the mouse intestinal flora were enhanced after the modification. In summary, the Se-SDF prepared using the optimized process can be used to produce dietary selenium and tryptophan supplements.

Key words: millet; soluble dietary fiber; modification; structure; tryptophan

中图分类号:

TS201

王娟，曹龙奎，魏春红，王维浩，赵姝婷，刘德志，全志刚，王一飞，武云娇，苏有韬，张东杰. 小米硒化水溶性膳食纤维的抗氧化活性及对小鼠肠道菌群产色氨酸能力的影响[J]. 食品科学, 2021, 42(11): 144-153.

WANG Juan, CAO Longkui, WEI Chunhong , WANG Weihao, ZHAO Shuting, LIU Dezhi, QUAN Zhigang, WANG Yifei, WU Yunjiao, SU Youtao, ZHANG Dongjie. Antioxidant Activity of Selenium-Modified Soluble Dietary Fiber from Millet and Its Effect on the Tryptophan-Producing Capability of Mouse Intestinal Flora[J]. FOOD SCIENCE, 2021, 42(11): 144-153.

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小米硒化水溶性膳食纤维的抗氧化活性及对小鼠肠道菌群产色氨酸能力的影响

Antioxidant Activity of Selenium-Modified Soluble Dietary Fiber from Millet and Its Effect on the Tryptophan-Producing Capability of Mouse Intestinal Flora

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