果实膳食纤维组成研究进展
Advances in Research on the Composition of Dietary Fiber in Fruits
DOI: 10.12677/HJAS.2016.66030, PDF, HTML, XML,  被引量 下载: 2,057  浏览: 4,759  国家自然科学基金支持
作者: 张 起：修文县猕猴桃产业发展局，贵州 贵阳;贵州大学农学院，贵州 贵阳；鲁 敏*：贵州大学农学院，贵州 贵阳
关键词: 果实；膳食纤维；单糖组成；寡糖；细胞壁组分；Fruits； Dietary Fibre； Monosaccharide Composition； Oligosaccharide； Cell Wall Component
摘要: 膳食纤维指抗人体小肠消化吸收，但在大肠中能部分或全部发酵的可食用植物性成分——碳水化合物及类似物质，包括纤维素、半纤维素、木质素、果胶、抗性淀粉、寡糖等，按溶解性分为可溶性膳食纤维和不溶性膳食纤维两类。本文综述了“高纤维”、“纤维源”果品及高品质膳食纤维，从寡糖、抗性淀粉及细胞壁组分等方面综述了果实膳食纤维组成的研究进展，并进一步挖掘了果实总膳食纤维、可溶性膳食纤维和不溶性膳食纤维的单糖组成。
Abstract: Dietary fibre means carbohydrate polymers which are not hydrolyzed by the endogenous enzymes in the small intestine of humans, including cellulose, hemicellulose, lignin, pectin, resistant starch and oligosaccharide, which was divided into two types as soluble dietary fiber and insoluble dietary fiber according to the solubility. This article summarizes the “high fiber”, “fiber source” fruit and high quality dietary fiber. The research progress of dietary fiber composition in fruits was reviewed from the aspects of oligosaccharides, resistant starch and cell wall component. The monosaccharide composition of total dietary fiber, soluble dietary fiber and insoluble dietary fiber was also reviewed.
文章引用：张起, 鲁敏. 果实膳食纤维组成研究进展[J]. 农业科学, 2016, 6(6): 194-201. http://dx.doi.org/10.12677/HJAS.2016.66030

参考文献

[1] Hipsley, E.H. (1953) Dietary “Fibre” and Pregnancy Toxaemia. British Medical Journal, 2, 420.
https://doi.org/10.1136/bmj.2.4833.420
[2] 李建文, 杨月欣. 膳食纤维定义及分析方法研究进展[J]. 食品科学, 2007, 28(2): 350-355.
[3] Zielinski, G. and Rozema, B. (2013) Review of Fiber Methods and Applicability to Fortified Foods and Supplements: Choosing the Correct Method and Interpreting Results. Analytical and Bioanalytical Chemistry, 405, 4359-4372.
https://doi.org/10.1007/s00216-013-6711-x
[4] Kendall, C.W., Esfahani, A. and Jenkins, D.J. (2010) The Link between Dietary Fibre and Human Health. Food Hydrocolloids, 24, 42-48.
https://doi.org/10.1016/j.foodhyd.2009.08.002
[5] Brownlee, I.A. (2011) The Physiological Roles of Dietary Fibre. Food Hydrocolloids, 25, 238-250.
https://doi.org/10.1016/j.foodhyd.2009.11.013
[6] 王晓梅, 木泰华, 李鹏高. 膳食纤维防治糖胖症及其并发症的研究进展[J]. 核农学报, 2013, 27(9): 1324-1330.
[7] 赵云峰, 林瑜, 林河通. 细胞壁组分变化与果实成熟软化的关系研究进展[J]. 食品科技, 2012(12): 29-33.
[8] European Commission (2006) Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on Nutrition and Health Claims Made on Foods. Official Journal of the European Union, L404, 9-25.
[9] Ramulu, P. and Udayasekhara Rao, P. (2003) Total, Insoluble and Soluble Dietary Fiber Contents of Indian Fruits. Journal of Food Composition and Analysis, 16, 677-685.
https://doi.org/10.1016/S0889-1575(03)00095-4
[10] Charoensiddhi, S. and Anprung, P. (2008) Bioactive Compounds and Volatile Compounds of Thai Bael Fruit (Aegle Marmelos (L.) Correa) as a Valuable Source for Functional Food Ingredients. International Food Research Journal, 15, 1-9.
[11] Fatimi, A., Ralet, M., Crepeau, M.J., Rashidi, S. and Thibault, J.-F. (2007) Dietary Fibre Content and Cell Wall Polysaccharides in Prunes. Sciences des Aliments, 27, 423-429.
https://doi.org/10.3166/sda.27.423-430
[12] Gonçalves, B., Borges, O., Costa, H.S., et al. (2010) Metabolite Composition of Chestnut (Castanea sativa, Mill.) upon Cooking: Proximate Analysis, Fibre, Organic Acids and Phenolics. Food Chemistry, 122, 154-160.
https://doi.org/10.1016/j.foodchem.2010.02.032
[13] 刘玉倩, 孙雅蕾, 鲁敏, 安华明. 刺梨果实中膳食纤维的组分与含量[J]. 营养学报, 2015(3): 303-305.
[14] 陈多谋, 文攀, 杭瑜瑜, 等. 三种芒果果皮及果肉中膳食纤维的组分研究[J]. 食品研究与开发, 2016, 37(8): 9-14.
[15] Arumugam, R. and Manikandan, M. (2011) Fermentation of Pretreated Hydrolyzates of Banana and Mango Fruit Wastes for Ethanol Production. Asian Journal of Experimental Biological Sciences, 2, 246-256.
[16] Al-Sheraji, S.H., Ismail, A., Manap, M.Y., et al. (2011) Functional Properties and Characterization of Dietary Fiber from Mangifera pajang Kort. Fruit Pulp. Journal of Agricultural & Food Chemistry, 59, 3980-3985.
https://doi.org/10.1021/jf103956g
[17] Elleuch, M., Besbes, S., Roiseux, O., et al. (2008) Date Flesh: Chemical Composition and Characteristics of the Dietary Fibre. Food Chemistry, 111, 676-682.
https://doi.org/10.1016/j.foodchem.2008.04.036
[18] Borchani, C., Besbes, S., Masmoudi, M., et al. (2011) Effect of Drying Methods on Physico-Chemical and Antioxidant Properties of Date Fibre Concentrates. Food Chemistry, 125, 1194-1201.
https://doi.org/10.1016/j.foodchem.2010.10.030
[19] Borchani, C., Besbes, S., Masmoudi, M., et al. (2011) Influence of Oven-Drying Temperature on Physicochemical and Functional Properties of Date Fibre Concentrates. Food & Bioprocess Technology, 5, 1541-1551.
https://doi.org/10.1007/s11947-011-0549-z
[20] Elhoumaizi, A.H., Borchani, C., Attia, H., et al. (2012) Physicochemical Characterization and Associated Antioxidant Capacity of Fiber Concentrates from Moroccan Date Flesh. Indian Journal of Food Science and Technology, 5, 2954-2960.
[21] Galanakis, C.M. (2011) Olive Fruit Dietary Fiber: Components, Recovery and Applications. Trends in Food Science & Technology, 22, 175-184.
https://doi.org/10.1016/j.tifs.2010.12.006
[22] 欧高政, 陈清西. 橄榄果实膳食纤维含量及动态变化研究[J]. 福建农业学报, 2009, 24(1): 64-67.
[23] Thaiphanit, S. and Anprung, P. (2010) Physicochemical and Flavor Changes of Fragrant Banana (Musa acuminata AAA Group “Gross Michel”) during Ripening. Journal of Food Processing & Preservation, 34, 366-382.
https://doi.org/10.1111/j.1745-4549.2008.00314.x
[24] 吕明霞, 李媛, 张飞, 等. 气相色谱法分析北方水果中膳食纤维的单糖组成[J]. 中国食品学报, 2012, 12(2): 213-218.
[25] Thomas, M. and Thibault, J.F. (2003) Dietary Fibre and Cell-Wall Polysaccharides in Chaenomeles Fruits. Japanese Quince: Potential fruit crop for Northern Europe, 99-126.
[26] 杨明华, 太周伟, 俞政全, 等. 膳食纤维改性技术研究进展[J]. 食品研究与开发, 2016, 37(10): 207-210.
[27] Vegagálvez, A., Zurabravo, L., Lemusmondaca, R., et al. (2015) Influence of Drying Temperature on Dietary Fibre, Rehydration Properties, Texture and Microstructure of Cape Gooseberry (Physalis peruviana L.). Journal of Food Science & Technology, 52, 1-8.
[28] 祝渊, 陈力耕, 胡西琴. 柑橘果实膳食纤维的研究[J]. 果树学报, 2003, 20(4): 256-260.
[29] Gorinstein, S., Haruenkit, R., Poovarodom, S., et al. (2009) The Comparative Characteristics of Snake and Kiwi Fruits. Food & Chemical Toxicology, 47, 1884-1891.
https://doi.org/10.1016/j.fct.2009.04.047
[30] Park, Y.S., Leontowicz, H., Leontowicz, M., et al. (2011) Comparison of the Contents of Bioactive Compounds and the Level of Antioxidant Activity in Different Kiwifruit Cultivars. Journal of Food Composition & Analysis, 24, 963-970.
https://doi.org/10.1016/j.jfca.2010.08.010
[31] Haruenkit, R., Poovarodom, S., Leontowicz, H., et al. (2007) Comparative Study of Health Properties and Nutritional Value of Durian, Mangosteen, and Snake Fruit: Experiments in Vitro and in Vivo. Journal of Agricultural & Food Chemistry, 55, 5842-5849.
https://doi.org/10.1021/jf070475a
[32] Kunnika, S. and Pranee, A. (2011) Influence of Enzyme Treatment on Bioactive Compounds and Colour Stability of Betacyanin in Flesh and Peel of Red Dragon Fruit Hylocereus polyrhizus (Weber) Britton and Rose. International Food Research Journal, 18, 1437-1448.
[33] Aziz, N., Wong, L., Bhat, R. and Cheng, L. (2012) Evaluation of Processed Green and Ripe Mango Peel and Pulp Flours (Mangifera indica, var. Chokanan) in Terms of Chemical Composition, Antioxidant Compounds and Functional Properties. Journal of the Science of Food & Agriculture, 92, 557-563.
https://doi.org/10.1002/jsfa.4606
[34] Barroca, M.J., Guiné, R.P.F., Pinto, A., Gonçalves, F.M. and Ferreira, D.M.S. (2006) Chemical and Microbiological Characterization of Portuguese Varieties of Pears. Food & Bioproducts Processing, 84, 109-113.
https://doi.org/10.1205/fbp.05200
[35] 史俊燕, 张秀梅, 孙光明. 菠萝果实膳食纤维的研究[J]. 广东农业科学, 2010, 37(11): 110-111.
[36] Bailoni, L., Schiavon, S., Pagnin, G., Tagliapietra, F. and Bonsembiante, M. (2005) Quanti-Qualitative Evaluation of Pectins in the Dietary Fibre of 24 Foods. Italian Journal of Animal Science, 4, 49-58.
https://doi.org/10.4081/ijas.2005.49
[37] Colin-Henrion, M., Mehinagic, E., Renard, C., Richomme, P. and Jourjon, F. (2009) From Apple to Applesauce: Processing Effects on Dietary Fibres and Cell Wall Polysaccharides. Food Chemistry, 117, 254-260.
https://doi.org/10.1016/j.foodchem.2009.03.109
[38] Guiné, R., Sousa, R., Alves, A., et al. (2010) Phenolic, Dietetic Fibre and Sensorial Analyses of Apples from Regional Varieties Produced in Conventional and Biological Mode. Agricultural Engineering International, 12, 70-78.
[39] Jiménezescrig, A., Rincón, M., Pulido, R. and Saura-Calixto, F. (2001) Guava Fruit (Psidium guajava L.) as a New Source of Antioxidant Dietary Fiber. Journal of Agricultural & Food Chemistry, 49, 5489-5493.
https://doi.org/10.1021/jf010147p
[40] Anprung, P. and Sangthawan, S. (2012) Prebiotic Activity and Bioactive Compounds of the Enzymatically Depolymerized Thailand-Grown Mangosteen Aril. Journal of Food Research, 1, 268-276.
https://doi.org/10.5539/jfr.v1n1p268
[41] Kosmala, M., Milala, J., Kolodziejczyk, K., et al. (2013) Dietary Fiber and Cell Wall Polysaccharides from Plum (Prunus domestica, L.) Fruit, Juice and Pomace: Comparison of Composition and Functional Properties for Three Plum Varieties. Food Research International, 54, 1787-1794.
https://doi.org/10.1016/j.foodres.2013.10.022
[42] Wichienchot, S., Jatupornpipat, M. and Rastall, R.A. (2010) Oligosaccharides of Pitaya (Dragon Fruit) Flesh and Their Prebiotic Properties. Food Chemistry, 120, 850-857.
https://doi.org/10.1016/j.foodchem.2009.11.026
[43] Blanch, M., Goñi, O., Sanchez-Ballesta, M.T., Escribano, M.I. and Merodio, C. (2012) Characterisation and Functionality of Fructo-Oligosaccharides Affecting Water Status of Strawberry Fruit (Fragraria vesca, cv. Mara de Bois) during Postharvest Storage. Food Chemistry, 134, 912-919.
https://doi.org/10.1016/j.foodchem.2012.02.203
[44] Emanuel, M.A., Benkeblia, N. and Lopez, M.G. (2013) Variation of Saccharides and Fructo-Oligosaccharides (FOS) in Carambola (Averrhoa carambola) and June Plum (Spondias dulcis) during Ripening Stages. Acta Horticulturae, 1012, 77-82.
https://doi.org/10.17660/ActaHortic.2013.1012.3
[45] Guerriero, G., Giorno, F., Folgado, R., et al. (2013) Callose and Cellulose Synthase Gene Expression Analysis from the Tight Cluster to the Full Bloom Stage and during Early Fruit Development in Malus × domestica. Journal of Plant Research, 127, 173-183.
https://doi.org/10.1007/s10265-013-0586-y
[46] Lombardo, V.A., Osorio, S., Borsani, J., et al. (2011) Metabolic Profiling during Peach Fruit Development and Ripening Reveals the Metabolic Networks That Underpin Each Developmental Stage. Plant Physiology, 157, 1696-1710.
https://doi.org/10.1104/pp.111.186064
[47] Simona, N., Boldingh, H.L., Sonia, O., et al. (2013) Metabolic Analysis of Kiwifruit (Actinidia deliciosa) Berries from Extreme Genotypes Reveals Hallmarks for Fruit Starch Metabolism. Journal of Experimental Botany, 64, 5049-5063.
https://doi.org/10.1093/jxb/ert293
[48] 苗红霞, 金志强, 刘伟鑫, 等. 香蕉果实中抗性淀粉代谢与可溶性糖含量变化的相关性[J]. 植物生理学报, 2013(8): 743-748.
[49] 覃海兵, 莫开菊, 汪兴平. 板栗中碳水化合物的种类和抗消化性[J]. 食品科学, 2010, 31(21): 191-194.
[50] 陈宇, 黄志明, 叶美兰, 吴锦程. 不同枇杷品种果实发育过程中果肉细胞壁组分的研究[J]. 农学学报, 2012, 2(4): 5-10.
[51] 赵树亮, 蒋明凤, 魏媛媛, 张丙秀, 高庆玉. 梨果实生长过程中细胞壁成分的变化分析[J]. 南方农业学报, 2013, 44(11): 1861-1865.
[52] 齐秀东, 魏建梅, 赵伶俐. 嘎拉苹果果实质地发育软化与细胞壁降解及其基因表达的关系[J]. 现代食品科技, 2015(6): 91-96.
[53] 王保明, 丁改秀, 王小原, 等. 枣果实裂果的组织结构及水势变化的原因[J]. 中国农业科学, 2013, 46(21): 4558-4568.
[54] 阚娟, 刘涛, 金昌海, 谢海艳. 硬溶质型桃果实成熟过程中细胞壁多糖降解特性及其相关酶研究[J]. 食品科学, 2011, 32(4): 268-274.
[55] Missang, C.E., Maingonnat, J.F., Renard, C. and Audergon, J. (2012) Apricot Cell Wall Composition: Relation with the Intra-Fruit Texture Heterogeneity and Impact of Cooking. Food Chemistry, 133, 45-54.
https://doi.org/10.1016/j.foodchem.2011.12.059

为你推荐