小麦麸皮多糖提取、结构及生物活性研究进展

石松业; 温纪平; 刘远晓

doi:10.13386/j.issn1002-0306.2022090208

小麦麸皮多糖提取、结构及生物活性研究进展

doi: 10.13386/j.issn1002-0306.2022090208

河南工业大学粮油食品学院，河南郑州 450001

基金项目: “十四五”国家重点研发计划课题（2021YFD2100901）。

详细信息

作者简介:
石松业（1997−），女，硕士研究生，研究方向：小麦加工理论与应用，E-mail：2021920049@stu.haut.edu.cn

通讯作者:
温纪平（1968−），男，硕士，教授，研究方向：谷物科学与工程技术，E-mail：wjp1380@163.com

中图分类号: TS210.9
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- 文章访问数: 42
- HTML全文浏览量: 29
- PDF下载量: 15
- 被引次数: 0
出版历程
- 收稿日期: 2022-09-22
- 网络出版日期: 2023-05-22
- 刊出日期: 2023-07-01

Recent Advances in Wheat Bran Polysaccharides: Extraction, Structure and Bioactivities

College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China

摘要

摘要: 小麦麸皮是小麦加工过程中产生的副产物，含有众多的营养成分，如蛋白质、维生素、膳食纤维、酚类和多糖等。研究表明，小麦麸皮多糖具有预防糖尿病、降低血糖、提高免疫力、抗肿瘤等作用，在日常用品、保健食品和医药用品方面具有广阔的开发前景。小麦麸皮多糖提取方法和纯化方法不同，均会造成麸皮多糖结构上的差异，然而结构影响其生物活性。因此，探究小麦麸皮多糖的结构特征对揭示其生物活性作用具有重要意义。本文主要对近年来小麦麸皮多糖的提取方法、分离纯化、结构表征及生理功能等方面的研究进行阐述，同时探讨了小麦麸皮多糖结构与其生物活性之间的构效关系，并对小麦麸皮多糖目前存在的问题和应用前景进行展望，旨在为小麦麸皮多糖在保健和医药等方面的利用和研究提供理论依据和新的思路。
- 小麦麸皮 /
- 多糖 /
- 提取 /
- 结构 /
- 生理功能
Abstract: Wheat bran is a by-product of wheat processing, which contains many nutrients, such as protein, vitamins, dietary fiber, phenols and polysaccharides. Studies have shown that wheat bran polysaccharide can prevent diabetes, lower blood sugar, improve immunity, anti-tumor and other effect. It has broad development prospects in daily necessities, health food and medical supplies. Different extraction and purification methods of wheat bran polysaccharides will cause differences in the structure of wheat bran polysaccharides, but the structure affects its biological activity. Therefore, it is of great significance to explore the structural characteristics of wheat bran polysaccharide to reveal its biological activity. In this paper, the extraction method, separation and purification, structure characterization and physiological function of wheat bran polysaccharide in recent years are described. At the same time, the structure-activity relationship between the structure of wheat bran polysaccharide and its biological activities is discussed. The present problems and application prospect of wheat bran polysaccharide are prospected in order to provide theoretical basis and new ideas for the utilization and research of wheat bran polysaccharide in health care and medicine.
- wheat bran /
- polysaccharides /
- purification /
- structure /
- biological activity

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图 1 小麦麸皮多糖提取、纯化、结构表征及生物活性

Figure 1. Extraction, purification, structure characterization and bioactivity of wheat bran polysaccharide

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图 2 小麦麸皮多糖生理功能机制

Figure 2. Physiological function mechanism of wheat bran polysaccharide

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表 1 小麦麸皮多糖提取条件

Table 1. The wheat bran polysaccharide extraction condition

时间（h）	温度（℃）	料液比（g:mL）	其他条件	提取率（%）	参考文献
5.00	100	1:30	−	22.27	[14]
1.25	80	1:25	−	1.40	[15]
0.42	180	1:20	乙酸浓度为0.006 mol/L	18.96	[16]
0.67	100	1:4	pH=4	68.21	[17]
1.17	50	1:20	超声功率180 W，酶用量4.5 g/L	14.26	[18]
2.00	60	1:10	1% α-淀粉酶，pH=7	30.30	[15]
2.00	85	1:20	NaOH浓度0.5 mol/L，pH=4.3	32.80	[19]
1.00	85	1:10	提取三次	13.24	[20]
5.00	61	1:193	pH=7	51.61	[21]

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表 2 小麦麸皮多糖提取方法

Table 2. The wheat bran polysaccharide extraction method

提取方法	原理	特点	参考文献
热水浸提法	依据相似相溶的原理	安全经济，操作简单，设备要求不高，时间较长，提取率较低	[22]
酸浸提法	使糖苷键断裂获得单糖或低聚糖	可以缩短提取的时间，提高得率，但是容易破环多糖的活性和空间结构	[23]
碱浸提法	通过对水不溶性多糖的降解	可以缩短提取的时间，提高得率，但是容易破环多糖的活性和空间结构	[23]
酶解提取法	加入适当的酶来降解细胞壁	条件比较温和，提取率高，提取时间短，成本低	[24-25]
超声波辅助提取法	利用高的机械波破裂细胞壁	提取方便，操作简单，对植物中化合物的结构，分子特性的损害较小	[26]
微波辅助提取法	通过微波作用加剧分子间的碰撞，裂解细胞释放多糖	缩短提取的时间，能耗较小，提取剂的用量小，符合环保的要求	[27]

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表 3 小麦麸皮多糖中单糖和糖醛酸的组成

Table 3. Composition of monosaccharide and uronic acid of wheat bran polysaccharide

多糖名称	单糖摩尔组成（%）/摩尔比例
多糖名称	阿拉伯糖（Ara）	葡萄糖（Glu）	甘露糖（Man）	鼠李糖（Rha）	半乳糖（Gal）	木糖（Xyl）	核糖（Rib）	岩藻糖（Fuc）	半乳糖醛酸（GalA）	葡萄糖醛酸（GluA）	参考文献
WBAX	30.3	1.6	−	−	2.8	−	−	−	0.5	1.9	[15]
EXy40	25.65	20.95	2.57	−	3.06	43.78	−	−	−	3.99	[37]
EXy60	37.97	9.15	5.98	−	5.86	38.49	−	−	−	2.55	[37]
EXy80	42.44	6.83	12.90	−	8.32	28.11	−	−	−	1.39	[37]
EXy90	20.35	5.44	2.12	−	8.00	12.94	−	−	−	2.02	[37]
WAX-1	1.00	5.30	−	−	4.47	2.30	−	−	−	−	[35]
AXA-1	1.00	0.05	−	−	0.08	2.35	−	−	−	−	[35]
WPB_S−50	12.83	21.38	7.57	1.25	7.03	42.54	0.72	0.80	4.62	1.26	[33]
WPB_S−60	17.66	2.44	1.50	6.72	10.77	19.98	10.88	8.99	8.67	12.39	[33]
WPB_S−70	12.73	51.34	9.58	1.37	6.05	15.38	1.33	0.31	1.21	0.71	[33]
WPB_S−80	24.13	3.60	0.96	8.97	1.59	53.30	3.02	1.25	0.90	2.28	[33]
WBP	7.6	8.9	−	−	−	12.5	−	−	−	−	[38]
WBP	21.87	4.06	30.15	−	3.55	38.34	−	−	−	−	[39]
WBP	5.90	2.06	1.00	−	4.74	6.25	−	−	−	−	[30]
WBP-1	18.33	50.25	1.48	0.09	3.14	26.13	0.12	−	0.03	0.43	[40]
FWBP-1	32.66	17.43	2.65	1.20	2.13	43.32	0.12	0.32	0.04	0.13	[40]
WBP	2.00	90.7	0.60	0.70	3.00	3.00	−	−	−	−	[36]
WBP-F	2.60	93.8	−	−	−	3.60	−	−	−	−	[36]
WBP	46	45	3.00	1.00	17.00	80.00	−	−	−	−	[41]
FWBP	46	46	5.00	4.00	9.00	67.00	−	−	−	−	[41]
FWBP-11	17.90	1.84	2.14	1.39	3.57	18.80	−	0.29	−	−	[41]
FWBP-12	11.14	8.92	0.90	0.11	0.80	18.17	−	0.09	−	−	[41]
FWBP-21	11.42	1.56	2.26	1.89	4.18	13.46	−	0.15	−	−	[41]
FWBP-22	4.17	2.98	0.45	0.16	0.82	11.12	−	0.09	−	−	[41]
注：−表示未检测出。

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表 4 小麦麸皮多糖中的糖链结构

Table 4. Sugar chain structure in wheat bran polysaccharide

多糖名称	糖苷键类型		参考文献
多糖名称	骨架	侧链	参考文献
WAX-1	→4）-β-D-Xylp-（1→	通过O-3与主链连接	[22]
AXA-1	→4）-β-D-Xylp-（1→	通过O-3与主链连接	[22]
AX	β-（1→4）- Xylp	通过O-2、O-5与主链连接	[23]
AX-碱	4-β-D-xylan	通过O-2/3、O-2、O-3与主链连接	[42]
AX-木	Ara位于4-β-D-xylan末端	通过O-2与主链连接	[42]
AX-纤	T-D-Xylp位于D-xylp末端	通过O-2/3、O-3/5、O-5 与主链连接	[42]

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表 5 小麦麸皮多糖中的分子量

Table 5. Molecular weight of wheat bran polysaccharides

多糖名称	多糖提取方法	分子量测定方法	分子量大小（ku）	参考文献
WBAX	热水浸提法	HPGPC	112	[15]
WAX-1	超声辅助加碱浸提法	HPSEC	193	[22]
AXA-1	超声辅助加碱浸提法	HPSEC	107	[22]
EXy40	热水浸提法	GPC	23.52	[37]
EXy60	热水浸提法	GPC	31.19	[37]
EXy80	热水浸提法	GPC	10.38	[37]
EXy90	热水浸提法	GPC	4.54	[37]
AX-碱	加碱浸提法	HPSEC	700	[42]
AX-木	超声辅助加木聚糖酶浸提	HPSEC	23	[42]
AX-纤	超声辅助加纤维素酶浸提	HPSEC	12.8	[42]
AEAXN	超声辅助加碱浸提法	HPLC	118.19	[26]
AEAXN＋H	加碱浸提法	HPLC	34.87	[26]
AEAXB	加碱浸提法	HPLC	32.87	[26]
AEAXB＋N	加碱浸提法	HPLC	46.71	[26]
WBP	热水浸提法	HPSEC-UV-MALLS-RI	911.7	[36]
WBP-F	热水浸提法	HPSEC-UV-MALLS-RI	510.2	[36]
注：HPGPC：高效凝胶渗透色谱法；HPSEC：高效分子排阻色谱；GPC：凝胶渗透色谱法；HPLC：高效液相色谱法；HPSEC-UV-MALLS-RI：高效凝胶尺寸排阻色谱-十八角激光散色仪-示差检测仪-紫外检测器联用技术。

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