水苏糖生产、功能及其应用简述
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摘要
水苏糖是天然存在的能选择性促肠道有益菌增殖的功能性低聚糖,通过调节肠道菌群平衡,起到靶向性改善肠道健康的作用,是颇具应用前景的膳食补充剂。但目前,国内外关于水苏糖的研究报道较少,规模化生产水苏糖的企业不多,水苏糖在很多领域的应用刚刚起步。本文重点概述了水苏糖的理化性质和主要生产方法,论述了水苏糖调节肠道菌群、缓解便秘等功能,分析了水苏糖在食品领域中的应用,并提出了未来发展的一些建议,以期为水苏糖产业的深度开发提供参考和借鉴。
As a natural functional oligosaccharide,stachyose had promoting proliferation of probiotics and regulating the intestinal mircrobial population to improve the intestinal health.It was quite promising dietary supplements.But there were few reports on stachyose at home and abroad currently. Due to the application of stachyose in many areas just started.,large-scale production( annual output of more than 10000 tons) of stachyosebusiness were less. In this paper,we focused on the physicochemical properties and main production methods of stachyose to introduce,discussed the functions of regulating intestinal mircrobial population,relieving constipation of stachyose and its applications in food field.In addition,it was provided several opinions for the future research in stachyose,aimed at providing some reference for the further development of stachyose industry.
As a natural functional oligosaccharide,stachyose had promoting proliferation of probiotics and regulating the intestinal mircrobial population to improve the intestinal health.It was quite promising dietary supplements.But there were few reports on stachyose at home and abroad currently. Due to the application of stachyose in many areas just started.,large-scale production( annual output of more than 10000 tons) of stachyosebusiness were less. In this paper,we focused on the physicochemical properties and main production methods of stachyose to introduce,discussed the functions of regulating intestinal mircrobial population,relieving constipation of stachyose and its applications in food field.In addition,it was provided several opinions for the future research in stachyose,aimed at providing some reference for the further development of stachyose industry.
引文
[1]高泓娟.我国自主研发的水苏糖标准品有望面世[N].中国食品报,2016-3-16(004).
[2]王连芬.研发给力,水苏糖变身“黄金单品”[N].中国医药报,2017-1-12(007).
[3]Pukacka S,Ratajczak E,Kalemba E.Non-reducing sugar levels in beech(Fagus sylvatica)seeds as related to withstanding desiccation and storage[J].Journal of Plant Physiol,2009,166(13):1381-1390.
[4]郭美丽,周燕萍,冯瑄,等.水苏糖安全性毒理学实验[J].毒理学杂志,2012,26(3):236-238.
[5]中华人民共和国卫生部,中国国家标准化管理委员会.GB15193.1-2014食品安全性毒理学评价程序和方法[S].北京:中国标准出版社,2014.
[6]徐宝财,张桂菊.水苏糖的制备、功能及应用[J].北京工商大学学报(自然科学版),2011,29(1):1-5.
[7]阚建全,谢笔钧.食品化学[M].北京:中国农业大学出版社,2010:109-123.
[8]叶春华,吕艳蓓.从草石蚕中提取水苏糖的研究[J].食品研究与开发,2011,32(12):115-116.
[9]Zhong XF,Huang GD,Chen Y,et al.Optimization of extracting stachyose from Stachys floridana Schuttl.ex Benth by response surface methodology[J].Journal of Food Science and Technology,2013,50(5):942-949.
[10]Van Muster JM,Sander P,Ten Kate GA,et al.Kinetic characterization of Aspergillus niger chitinase Cfc I using a HPAEC-PAD method for native chitin oligosaccharides[J].Carbohydrate Research,2015,407:73-78.
[11]Babbar N,Baldassarre S,Maesen M,et al.Enzymatic production of pectic oligosaccharides from onion skins[J].Carbohydrate Polymers,2016,146:245-252.
[12]Caralho EA,Dos Santo Góes LM,Uetanabaro APT,et al,Thermoresistant xylanases from Trichoderma stromaticum:Application in bread making and manufacturing xylooligosaccharides[J].Food Chemistry,2017,221:1499-1506.
[13]张闪闪,汪立平,王锡昌.利用大豆浓缩蛋白乳清制备水苏糖的发酵条件[J].大豆科学,2008,27(1):137-140.
[14]张敏,张金泽,段素芳,等.微生物发酵生产水苏糖培养基的优化[J].生产与科研经验,2011,37(3):99-103.
[15]王雪,张金泽,段素芳,等.水苏糖发酵提纯菌株的筛选研究[J].食品与发酵工业,2010,36(10):94-97.
[16]Milani C,Andrea Lugli G,1 Duranti S,et al.Bifidobacteria exhibit social behavior through carbohydrate resource sharing in the gut[J].Scientific Reports,2015,5:1-14.
[17]Wu QQ,You HJ,Ahn HJ,et al.Changes in growth and survival of Bifidobacterium by coculture with Propionibacterium in soy milk,cow’s milk,and modified MRS medium[J].International Journal of Food Microbiology,2012,157(1):65-72.
[18]Tsangalis D,Shah NP.Metabolism of oligosaccharides and aldehydes and production of organic acids in soymilk by probiotic bifidobacteria.International[J].Journal of Food Science and Technology,2004,39:541-554.
[19]丁长河,马康,张洪宾,等.国内几种主要功能性低聚糖生产分析[J].农产品加工(学刊),2014(6):48-52.
[20]厉慧琴.乳果糖联合双歧杆菌四联活菌片对慢性重型乙型肝炎患者肠粘膜屏障功能的保护作用[J].中国微生态学杂志,2016,28(4):432-435.
[21]唐煜,郭琦,李小芹.儿童腹型过敏性紫癜患者双歧杆菌三联活菌和水苏糖辅助治疗的临床观察[J].中国实用医药,2012,7(14):25-26.
[22]李海芳.圈养非人灵长类动物肠道菌测定及水苏糖对肠道菌群的影响[D].福州:福建农林大学,2015.
[23]徐苇.大豆低聚糖的特性及食品中的应用[J].中国食品添加剂,2005(14):77-80.
[24]席昭雁,赵起华,任宏强,等.水苏糖治疗便秘53例[J].陕西中医,2011,28(1):62-64.
[25]Li T,Lu XS,Yang XB.Evaluation of clinical safety and beneficial effects of stachyose-enriched alpha-galactooligosaccharides on gut microbiota and bowel function in humans[J].Food&function,2017,8(1):62-269.
[26]余朝舟,李建科,吴晓霞.魔芋葡苷聚糖-水苏糖复合肠道制剂研究[J].食品与发酵工业,2008,34(4):90-94.
[27]Ridlon JM,Alves JM,Hylemon PB,et al.Cirrhosis,bile acidsand gut microbiota:unraveling a complex relationship[J].Gut Microbes,2013,4(5):382-387.
[28]Chen Y,Yang F,Lu H,et al.Characterization of fecal microbial communities in patients with liver cirrhosis[J].Hepatology,2011,54(2):562-572.
[29]罗宇航.双歧三联活菌联合乳果糖治疗肝硬化肠源性内毒素血症临床研究[J].中外医疗,2017(3):120-121,125.
[30]李丽秋,桂金秋,中药提取物水苏糖对实验性肝硬化大鼠血浆内毒素及肠道菌群的影响[J].中国微生态学杂志,2006,18(2):107-109.
[31]Li WF,Huang D,Gao AN,et al.Stachyose increases absorption and hepatoprotective effect of tea polyphenols in high fructose-fed mice[J].Molecular Nutrition&Food Research,2016,60(3):502.
[33]Ambalam P,Raman M,Purama RK.Probiotics,prebiotics and colorectal cancer prevention[J].Best Practice&Research Clinical Gastroenterology,2016,30(1):119-131.
[34]Bruno-barcena JM,Azcarate-peril MA.Galactooligosaccharides and colorectal cancer:Feeding our intestinal probiome[J].Journal of Functional Foods,2015(12):92-108.
[35]贾绍华,张道勇,刘冰洁.地黄不同炮制品中水苏糖含量比较及其水苏糖抗肿瘤活性的研究[J].黑龙江医药,2012,25(4):511-514.
[36]钟先锋,黄桂东,张继如,等.银条水苏糖抑制人结肠癌Caco-2细胞增殖的作用及机制[J].食品与机械,2015,31(6):156-159.
[37]Sato T,Kamo S,Ohtani Y,et al.Antiallergic composition comprising stachyose[P].US patent:7166582,2007-01-23.
[38]马莹莹,马昕媛,丁虹,等.口服水苏糖对小鼠佐剂性关节炎的作用[J].营养学报,2016(6):616-618.
[39]Gao LZ,Liu Y,Kim DY,et al.Nanocatalysts promote Strepococcus mutans biofilm matrix degradation and enhance bacterial Killing to suppress dental caries in vivo[J].Biomaterial,2016,101:272-284.
[40]Parisotto TM,Stipp R,Rodrigues LKA,et al.Can insoluble polysaccharide concentration in dental plaque,sugar exposure and cariogenic microorganisms predict early childhood caries?A follow-up study[J].Archives of Oral Biology,2015,60(8):1091-1097.
[41]Zhao HM,Huang XY,Zuo ZQ,et al.Probiotics increase T regulatory cells and reduce severity of experimental colitis in mice[J].World Journal of Gastroenterology,2013,19(5):742-749.
[42]Lim SM,Jeong JJ,Jang SE,et al.A mixture of the probiotic strains Bifidobacterium longum CH57 and Lactobacillus brevis CH23 ameliorates colitis in mice by inhibiting macrophage activation and restoring the Th17/Treg balance[J].Journal of Functional Foods,2016,27:295-309.
[43]Bai XT,Liu JR,Dong B.Effect of Ca,Zn,Fe,Se,Vitamin B1,and Vitamin B6 used in combination on absorption of lead in the small intestine of rats[J].Biological Trace Element Research,1998,9(5):23.
[44]黄健红,刘紫菱.胎儿脐带血铅水平与钙、锌、铁的关系研究[J].广东微量元素科学,2016,23(5):6-9.
[45]Olveriral G,Gozález-molero I.An update on probiotics,prebiotics and symbiotics in clinical nutrition[J].Endocrinologíay Nutrición(English Edition),2016,63(9):482-494.
[46]任宏强.水苏糖[J].精细与专用化学品,2003(14):15-17.
[47]Grammatikakis I,Panda AC,Abdelmohsen K,et al.Long noncoding RNAs(IncRNAs)and the molecular hall marks of aging[J].Aging(Albany NY),2014,6(12):992-1009.
[48]Bravo K,Alzate F,Osorio E.Fruits of selected wild and cultivated Andean plants as sources of potential compounds with antioxidant and anti-aging activity[J].Industrial Crops and Products,2016,85:341-352.
[49]Chen YF,Qin Z,Wu SJ.Preparation of oligosaccharides from Chinese yam and their antioxidant activity[J].Food Chemisty,2015,173:1107-1110.
[50]刘辉,杨海军.国内外益生元在饮料中的应用进展[J].山东食品发酵,2008,4(12):36-38.
[51]Bigliardi B,Galati F.Innovation trends in the food industry:The case of functional foods[J].Trends in Food Science&Technology,2013,31(2):118-129.
[52]Shoaib M,Shehza D A,Omar M,et al.Inulin:Properties,health benefits and food applications[J].Carbohydrate Polymers,2016,147:444-454.
[53]吕俊丽.水苏糖对小麦粉加工品质影响的研究[D].咸阳:西北农林科技大学,2009.
[54]Balthazar CF,Silva HLA,Vierira AH.Assessing the effect of different prebiotic dietary oligosaccharides in sheep milk ice cream[J].Food Research International,2017,91:38-46.
[55]高鹏,黄晓春,杨建武,等.水苏糖改善人体肠道菌群作用的人体试食研究[J].中国新技术新产品,2009(8):7.
[56]梁莹,庞振国,崔炳群,等.无糖食品甜味剂的应用及其安全性[J].现代食品科技,2009,25(8):964-966.
[2]王连芬.研发给力,水苏糖变身“黄金单品”[N].中国医药报,2017-1-12(007).
[3]Pukacka S,Ratajczak E,Kalemba E.Non-reducing sugar levels in beech(Fagus sylvatica)seeds as related to withstanding desiccation and storage[J].Journal of Plant Physiol,2009,166(13):1381-1390.
[4]郭美丽,周燕萍,冯瑄,等.水苏糖安全性毒理学实验[J].毒理学杂志,2012,26(3):236-238.
[5]中华人民共和国卫生部,中国国家标准化管理委员会.GB15193.1-2014食品安全性毒理学评价程序和方法[S].北京:中国标准出版社,2014.
[6]徐宝财,张桂菊.水苏糖的制备、功能及应用[J].北京工商大学学报(自然科学版),2011,29(1):1-5.
[7]阚建全,谢笔钧.食品化学[M].北京:中国农业大学出版社,2010:109-123.
[8]叶春华,吕艳蓓.从草石蚕中提取水苏糖的研究[J].食品研究与开发,2011,32(12):115-116.
[9]Zhong XF,Huang GD,Chen Y,et al.Optimization of extracting stachyose from Stachys floridana Schuttl.ex Benth by response surface methodology[J].Journal of Food Science and Technology,2013,50(5):942-949.
[10]Van Muster JM,Sander P,Ten Kate GA,et al.Kinetic characterization of Aspergillus niger chitinase Cfc I using a HPAEC-PAD method for native chitin oligosaccharides[J].Carbohydrate Research,2015,407:73-78.
[11]Babbar N,Baldassarre S,Maesen M,et al.Enzymatic production of pectic oligosaccharides from onion skins[J].Carbohydrate Polymers,2016,146:245-252.
[12]Caralho EA,Dos Santo Góes LM,Uetanabaro APT,et al,Thermoresistant xylanases from Trichoderma stromaticum:Application in bread making and manufacturing xylooligosaccharides[J].Food Chemistry,2017,221:1499-1506.
[13]张闪闪,汪立平,王锡昌.利用大豆浓缩蛋白乳清制备水苏糖的发酵条件[J].大豆科学,2008,27(1):137-140.
[14]张敏,张金泽,段素芳,等.微生物发酵生产水苏糖培养基的优化[J].生产与科研经验,2011,37(3):99-103.
[15]王雪,张金泽,段素芳,等.水苏糖发酵提纯菌株的筛选研究[J].食品与发酵工业,2010,36(10):94-97.
[16]Milani C,Andrea Lugli G,1 Duranti S,et al.Bifidobacteria exhibit social behavior through carbohydrate resource sharing in the gut[J].Scientific Reports,2015,5:1-14.
[17]Wu QQ,You HJ,Ahn HJ,et al.Changes in growth and survival of Bifidobacterium by coculture with Propionibacterium in soy milk,cow’s milk,and modified MRS medium[J].International Journal of Food Microbiology,2012,157(1):65-72.
[18]Tsangalis D,Shah NP.Metabolism of oligosaccharides and aldehydes and production of organic acids in soymilk by probiotic bifidobacteria.International[J].Journal of Food Science and Technology,2004,39:541-554.
[19]丁长河,马康,张洪宾,等.国内几种主要功能性低聚糖生产分析[J].农产品加工(学刊),2014(6):48-52.
[20]厉慧琴.乳果糖联合双歧杆菌四联活菌片对慢性重型乙型肝炎患者肠粘膜屏障功能的保护作用[J].中国微生态学杂志,2016,28(4):432-435.
[21]唐煜,郭琦,李小芹.儿童腹型过敏性紫癜患者双歧杆菌三联活菌和水苏糖辅助治疗的临床观察[J].中国实用医药,2012,7(14):25-26.
[22]李海芳.圈养非人灵长类动物肠道菌测定及水苏糖对肠道菌群的影响[D].福州:福建农林大学,2015.
[23]徐苇.大豆低聚糖的特性及食品中的应用[J].中国食品添加剂,2005(14):77-80.
[24]席昭雁,赵起华,任宏强,等.水苏糖治疗便秘53例[J].陕西中医,2011,28(1):62-64.
[25]Li T,Lu XS,Yang XB.Evaluation of clinical safety and beneficial effects of stachyose-enriched alpha-galactooligosaccharides on gut microbiota and bowel function in humans[J].Food&function,2017,8(1):62-269.
[26]余朝舟,李建科,吴晓霞.魔芋葡苷聚糖-水苏糖复合肠道制剂研究[J].食品与发酵工业,2008,34(4):90-94.
[27]Ridlon JM,Alves JM,Hylemon PB,et al.Cirrhosis,bile acidsand gut microbiota:unraveling a complex relationship[J].Gut Microbes,2013,4(5):382-387.
[28]Chen Y,Yang F,Lu H,et al.Characterization of fecal microbial communities in patients with liver cirrhosis[J].Hepatology,2011,54(2):562-572.
[29]罗宇航.双歧三联活菌联合乳果糖治疗肝硬化肠源性内毒素血症临床研究[J].中外医疗,2017(3):120-121,125.
[30]李丽秋,桂金秋,中药提取物水苏糖对实验性肝硬化大鼠血浆内毒素及肠道菌群的影响[J].中国微生态学杂志,2006,18(2):107-109.
[31]Li WF,Huang D,Gao AN,et al.Stachyose increases absorption and hepatoprotective effect of tea polyphenols in high fructose-fed mice[J].Molecular Nutrition&Food Research,2016,60(3):502.
[33]Ambalam P,Raman M,Purama RK.Probiotics,prebiotics and colorectal cancer prevention[J].Best Practice&Research Clinical Gastroenterology,2016,30(1):119-131.
[34]Bruno-barcena JM,Azcarate-peril MA.Galactooligosaccharides and colorectal cancer:Feeding our intestinal probiome[J].Journal of Functional Foods,2015(12):92-108.
[35]贾绍华,张道勇,刘冰洁.地黄不同炮制品中水苏糖含量比较及其水苏糖抗肿瘤活性的研究[J].黑龙江医药,2012,25(4):511-514.
[36]钟先锋,黄桂东,张继如,等.银条水苏糖抑制人结肠癌Caco-2细胞增殖的作用及机制[J].食品与机械,2015,31(6):156-159.
[37]Sato T,Kamo S,Ohtani Y,et al.Antiallergic composition comprising stachyose[P].US patent:7166582,2007-01-23.
[38]马莹莹,马昕媛,丁虹,等.口服水苏糖对小鼠佐剂性关节炎的作用[J].营养学报,2016(6):616-618.
[39]Gao LZ,Liu Y,Kim DY,et al.Nanocatalysts promote Strepococcus mutans biofilm matrix degradation and enhance bacterial Killing to suppress dental caries in vivo[J].Biomaterial,2016,101:272-284.
[40]Parisotto TM,Stipp R,Rodrigues LKA,et al.Can insoluble polysaccharide concentration in dental plaque,sugar exposure and cariogenic microorganisms predict early childhood caries?A follow-up study[J].Archives of Oral Biology,2015,60(8):1091-1097.
[41]Zhao HM,Huang XY,Zuo ZQ,et al.Probiotics increase T regulatory cells and reduce severity of experimental colitis in mice[J].World Journal of Gastroenterology,2013,19(5):742-749.
[42]Lim SM,Jeong JJ,Jang SE,et al.A mixture of the probiotic strains Bifidobacterium longum CH57 and Lactobacillus brevis CH23 ameliorates colitis in mice by inhibiting macrophage activation and restoring the Th17/Treg balance[J].Journal of Functional Foods,2016,27:295-309.
[43]Bai XT,Liu JR,Dong B.Effect of Ca,Zn,Fe,Se,Vitamin B1,and Vitamin B6 used in combination on absorption of lead in the small intestine of rats[J].Biological Trace Element Research,1998,9(5):23.
[44]黄健红,刘紫菱.胎儿脐带血铅水平与钙、锌、铁的关系研究[J].广东微量元素科学,2016,23(5):6-9.
[45]Olveriral G,Gozález-molero I.An update on probiotics,prebiotics and symbiotics in clinical nutrition[J].Endocrinologíay Nutrición(English Edition),2016,63(9):482-494.
[46]任宏强.水苏糖[J].精细与专用化学品,2003(14):15-17.
[47]Grammatikakis I,Panda AC,Abdelmohsen K,et al.Long noncoding RNAs(IncRNAs)and the molecular hall marks of aging[J].Aging(Albany NY),2014,6(12):992-1009.
[48]Bravo K,Alzate F,Osorio E.Fruits of selected wild and cultivated Andean plants as sources of potential compounds with antioxidant and anti-aging activity[J].Industrial Crops and Products,2016,85:341-352.
[49]Chen YF,Qin Z,Wu SJ.Preparation of oligosaccharides from Chinese yam and their antioxidant activity[J].Food Chemisty,2015,173:1107-1110.
[50]刘辉,杨海军.国内外益生元在饮料中的应用进展[J].山东食品发酵,2008,4(12):36-38.
[51]Bigliardi B,Galati F.Innovation trends in the food industry:The case of functional foods[J].Trends in Food Science&Technology,2013,31(2):118-129.
[52]Shoaib M,Shehza D A,Omar M,et al.Inulin:Properties,health benefits and food applications[J].Carbohydrate Polymers,2016,147:444-454.
[53]吕俊丽.水苏糖对小麦粉加工品质影响的研究[D].咸阳:西北农林科技大学,2009.
[54]Balthazar CF,Silva HLA,Vierira AH.Assessing the effect of different prebiotic dietary oligosaccharides in sheep milk ice cream[J].Food Research International,2017,91:38-46.
[55]高鹏,黄晓春,杨建武,等.水苏糖改善人体肠道菌群作用的人体试食研究[J].中国新技术新产品,2009(8):7.
[56]梁莹,庞振国,崔炳群,等.无糖食品甜味剂的应用及其安全性[J].现代食品科技,2009,25(8):964-966.