Fine structure of polysaccharides obtained from dietary fibers.

从膳食纤维中获得的多糖的精细结构。

基本信息

批准号：
03680054
负责人：
KATO Yoji
金额：
$ 1.34万
依托单位：
Hirosaki University
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (C)
财政年份：
1991
资助国家：
日本
起止时间：
1991 至 1993
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-03680054/
关键词：
Dietary fiber Xyloglucan Inulin Edible burdock Polysacchride Diffusion speed Leaf vegetables Root vegetables フラクタンペクチン

项目摘要

From the viewpoint of the physiological function of dietary fiber, it is important to elucidate the structure and properties of cell wall polysaccharides. In this research project, we obtained the following results.(1) Carbohydrates in leaf vegetables (cabbage, chainease cabagge, spinach, chingentsuai and lettuce) and root vegetables (turnip, japanese radish, edible burdock, carrot and east indian lotus) were compared in triturated, freeze-dried samples. Fractionation of the carbohydrates, and the sugar composition an sugar-linkage composition analyzes of the fractions suggested that their basic constituent polysaccharides were almost the same. The cell walls consisted of rhamnogalacturonan with side chains, (1->5)-linked arabinan, (1->4)-linked galactan, arabinogalactan, xyloglucan and cellulose.(2) A xyloglucan was isolated from 24% KHO extract of gobo (edible burdock). A methylation analysis and enzymic degradation studies on the polysaccharide showed that gobo-xyloglucan was built … More up predominantly of repeating-oligosaccharide units of hepta-(Glc : Xyl=4 : 3), nona-(Glc : Xyl : Gal : Fuc=4 : 3 : 1 : 1) and deca-(Glc : Xyl : Gal : Fuc=4 : 3 : 2 : 1)saccharides in an approximate molar ratio of 14 : 12 : 5, which are the typical structural units of dicot xyloglucans.(3) The chemical structures of xyloglucans obtained from cabbage, chainease cabagge, spinach, chingentsuai and lettuce were compared. Their basic structures were almost the same.(4) Inulin in edible burdock was hydrolyzed in vivo by enzyme(s) to yield lower molecular weight carbohydrates during storage or heating.(5) The glucose diffusion speed decreased in vitro as the concentration of the water insoluble dietary fiber increased. This was considered to be due to the permiability of the water-insoluble dietary fiber to lower-molecular weight carbohydrates.(6) A glucuronoxylan was isolated from jojoba hull. Methylation analysis and enzymic degradation studies of the polysaccharide showed that jojoba hull xylan has a linear chain of (1->4)-D-xylosyl residues in the backbone, about 13% of which are branched at 0-2 position, with 4-0-methyl-alpha-D-glucopyranosyluronic acid residues.(P.T.O.) Less

从膳食纤维的生理功能角度出发，阐明细胞壁多糖的结构和性质具有重要意义。本研究项目取得了以下成果：(1)叶类蔬菜(卷心菜、卷心菜、菠菜)中的碳水化合物。、 chinentsuai 和生菜）和根类蔬菜（萝卜、日本萝卜、食用牛蒡、胡萝卜和东印度莲）在研磨中进行了比较，冷冻干燥样品的分馏和糖成分以及各馏分的糖连接组合物表明它们的基本成分多糖几乎相同。细胞壁由带有侧链的鼠李糖半乳糖醛酸组成，(1->5)。 -连接的阿拉伯聚糖、(1→4)-连接的半乳聚糖、阿拉伯半乳聚糖、木葡聚糖和纤维素。(2) 木葡聚糖分离自gobo（食用牛蒡）的 24% KHO 提取物对多糖的甲基化分析和酶降解研究表明，gobo-木葡聚糖主要由七-（Glc : Xyl=4 : 3）的重复寡糖单元组成，九-(Glc : Xyl : Gal : Fuc=4 : 3 : 1 : 1) 和十-(Glc : Xyl :Gal:Fuc=4:3:2:1）糖类，摩尔比约为14:12:5，是双子叶植物木葡聚糖的典型结构单元。（3）甘蓝、链球甘蓝木葡聚糖的化学结构、菠菜、青根素菜和生菜的基本结构基本相同。(4)食用牛蒡中的菊粉。在储存或加热过程中，在体内被酶水解，产生较低分子量的碳水化合物。(5)随着水不溶性膳食纤维浓度的增加，葡萄糖在体外的扩散速度降低，这被认为是由于不溶性膳食纤维的渗透性。 (6)从荷荷巴壳中分离得到葡糖醛酸木聚糖。对多糖的甲基化分析和酶降解研究表明，荷荷巴壳中存在葡萄糖醛酸木聚糖。木聚糖主链中具有 (1->4)-D-木糖基残基的直链，其中约 13% 在 0-2 位具有支链，具有 4-0-甲基-α-D-吡喃葡萄糖醛酸残基。 P.T.O.) 少