The K+ and Mg2+ decreased the adsorption of soy hull polysaccharides on glycocholic acid in vitro-Reference-Cited by-同舟云学术

The K⁺ and Mg²⁺ decreased the adsorption of soy hull polysaccharides on glycocholic acid in vitro

Published:2023-06-01 Issue:6 Volume:19 Page:225-233
ISSN:1556-3758
Container-title:International Journal of Food Engineering
language:en
Short-container-title:

Author:

Yang Lina¹²^ORCID,Cao Shufang²,Wang Ziyi²,Xie Mengxi¹,Cai Wenqi²,Shi Taiyuan¹

Affiliation:

1. Food and Processing Research Institute, Liaoning Academy of Agricultural Sciences , Shenyang , Liaoning , 110161 , China

2. College of Food Science and Technology, Bohai University , Jinzhou , Liaoning , 121013 , China

Abstract

Abstract This study aimed to explore the effect of ion on the interaction between soy hull polysaccharides (SHP) and glycocholic acid (GCA). The determination of bile acids (BAs) binding rate, FT-IR, and zeta potential revealed that the binding rate of SHP to GCA (fell about 14 %), hydrogen bond peak area (fell about 149), and zeta potential (fell about 13 %) showed a sharp downward trend after K+ and Mg2+ treatment. However, the apparent viscosity increased and the chain structure became closer, as detected by shear rheology and AFM analysis. The root mean square deviation, radius of gyration, and root mean square fluctuation levels were estimated through molecular dynamic simulations, revealing that adding mixed ions decreased the stability of the SHP–GCA complex at 50 ns. Therefore, it was meaningful to study the effect of ion species in the intestinal environment on the binding of dietary fibers to BAs. The findings might guide the selection of other food types during polysaccharide intake.

Funder

China Postdoctoral Science Foundation

Publisher

Walter de Gruyter GmbH

Subject

Engineering (miscellaneous),Food Science,Biotechnology

Link

https://www.degruyter.com/document/doi/10.1515/ijfe-2023-0017/pdf

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