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- Publisher
- Wiley
- Copyright
- International Journal of Food Science and Technology © 2022 Institute of Food Science and Technology
- ISSN
- 0950-5423
- eISSN
- 1365-2621
- DOI
- 10.1111/ijfs.15783
- Publisher site
- See Article on Publisher Site
Abstract
The aim of this study was to investigate the effect of simulated saliva‐gastric digestion (SGID) on the physicochemical properties and bioactivity of Siraitia grosvenorii polysaccharides (SGPs). The results revealed that the digestibility (bioavailability) of SGPs was approximately 16.81%, 43.86%, and 52.38% after saliva digestion (SD), saliva‐gastric digestion (SGD), and SGID, respectively. SGID significantly altered the physicochemical properties of SGPs, such as total polysaccharide content (from 88.25% to 69.26%) and molecular weight (from 23.00 to 7.82). The structure of SGPs was significantly altered after digestion. In addition, SGID affected the biological activity of SGPs. after SGID, SGPs still had strong antioxidant activity, as well as α‐glucosidase, α‐amylase inhibition, and cellular hypoglycemic activity. However, the ability to bind bile acids and cholesterol in vitro was not affected. In conclusion, these results could provide a theoretical basis for investigating the mechanism of action of SGPs during digestion in vivo.
Journal
International Journal of Food Science & Technology – Wiley
Published: Jul 1, 2022
Keywords: In vitro digestion; physicochemical properties and bioactivity; Siraitia grosvenorii polysaccharides