Effects of Three Digestive Juices on the in vitro Digestion of Dendrobium officinale Polysaccharide

doi:10.7506/spkx1002-6630-201423054

Abstract

Abstract:

The effects of three digestive juices on the in vitro digestion of Dendrobium officinale polysaccharide were
investigated by using human gastrointestinal model system in vitro. By using high performance liquid chromatography
(HPLC), potassium ferricyanide and high performance iron exchange chromatography (HPIEC), we determined the changes
in the molecular weight, reducing sugar content and monosaccharide composition of the polysaccharide after digestion.
Results showed that the digestion in saliva did not change the molecular weight of Dendrobium officinale polysaccharide.
The digestion in simulated gastric juice and gastrointestinal juice reduced the molecular weight, and increased the reducing
sugar content, but no monosaccharides were detected in the digested solution. Conclusion: After digestion in simulated
gastrointestinal system, the molecular weight of Dendrobium officinale polysaccharide was reduced and the glycosidic bond
was broken, but without releasing free monosaccharide.

Key words: Dendrobium officinale polysaccharide, in vitro digestion, molecular weight, reducing sugar, monosaccharides

CLC Number:

TS201.2

ZHANG Guan-ya1, HUANG Xiao-jun1, NIE Shao-ping1,*, CUI Wu-wei1,2. Effects of Three Digestive Juices on the in vitro Digestion of Dendrobium officinale Polysaccharide[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201423054.

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Effects of Three Digestive Juices on the in vitro Digestion of Dendrobium officinale Polysaccharide

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