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Physicochemical properties, α‐amylase and α‐glucosidase inhibitory effects of the polysaccharide from leaves of Morus alba L. under simulated gastro‐intestinal digestion and its fermentation capability in vitro by human gut microbiota
Author(s) -
Wang Chunli,
Ma Qiqi,
Xue Zihan,
Li Ruilin,
Wang Qirou,
Li Nannan,
Zhang Min,
Panichayupakaranant Pharkphoom,
Chen Haixia
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14759
Subject(s) - digestion (alchemy) , fermentation , polysaccharide , amylase , food science , chemistry , acetic acid , in vitro , biochemistry , butyric acid , pepsin , alpha amylase , enzyme , chromatography
Mulberry leaf polysaccharide (MLP‐2) could be gradually degraded under sequential simulated salivary, gastric and small intestinal digestions with altered chemical compositions, molecular weight and morphological structure and enhanced α‐amylase and α‐glucosidase inhibitory effects. The digested polysaccharide fraction (MLP‐2I) submitted to in vitro fermentation could be further utilized by human gut microbiota to decrease pH value and promote SCFA production.