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Chemical property and impacts of different polysaccharide fractions from Fructus Mori. on lipolysis with digestion model in vitro

Author:
Chen, Chun, Huang, Qiang, You, Li-Jun, Fu, Xiong
Source:
Carbohydrate polymers 2017 v.178 pp. 360-367
ISSN:
0144-8617
Subject:
arabinose, fruits, functional foods, galactose, galacturonic acid, gastrointestinal system, glucose, lipids, lipolysis, mannose, models, molecular weight, mulberries, oils, polysaccharides, saliva, thermogravimetry, xylose
Abstract:
Three polysaccharides (MFP-1, MFP-2, and MFP-3) were fractioned from mulberry fruits with 30%, 60%, and 90% (v/v) ethanol, respectively. The MFP-1 had the largest molecular weight of 838kDa, followed by MFP-2 from 49.5 to 163kDa, and then MFP-3 from 1.41 to 15.30kDa. The three polysaccharides were composed of arabinose, galactose, glucose, mannose, xylose, and galacturonic acid but with different molar ratio. They also exhibited different surface morphology and thermogravimetric properties. In addition, the impact of the three polysaccharides on the digestion of lipid in a simulated saliva and gastrointestinal tract was investigated. The results indicated MFP-2 had the strongest ability to reduce the rate and extent of lipid digestion. These results have important implications for understanding the influence of polysaccharides on lipid digestion. The effect on retarding lipid digestion within the gastrointestinal tract might be important for the development functional food rich in oil to promote health.
Agid:
5815016