title: Isolation and prebiotic activity of water-soluble polysaccharides fractions from the bamboo shoots (Phyllostachys praecox).
abstract: The water-soluble polysaccharides from bamboo shoots (Phyllostachys praecox) (WBP) were isolated, and the characterizations as well as prebiotic activities were investigated. The yield of WBP was 7.58±0.31% under optimal hot-water extraction conditions. Two fractions, i.e., WBP-1 and WBP-2 with molecular weight of 83.50kDa and 80.08kDa, respectively, were purified by chromatography. Both the polysaccharides fractions were identified as heteropolysaccharides-protein complexes composed of 15 kinds of common amino acids in protein part and rhamnose, arabinose, xylose, mannose, glucose and galactose in different molar ratios in polysaccharide part. The existence of α- and β-glycosidic linkages between the sugar units was confirmed by FTIR and NMR spectra. Compared with the blank control and the reference of FOS, WBP-1 and WBP-2 significantly increased the numbers of Bifidobacterium adolescentis and Bifidobacterium bifidum (P<0.05), which contributed to the production of organic acids, suggesting that the polysaccharides have potential prebiotic properties.
authors.affiliation: College of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui 230009, China.
authors.forename: Shudong
authors.initials: S
authors.lastname: He
authors.affiliation: College of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui 230009, China.
authors.forename: Xin
authors.initials: X
authors.lastname: Wang
authors.affiliation: Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue, Québec H9X 3V9, Canada.
authors.forename: Yi
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: College of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui 230009, China.
authors.forename: Jing
authors.initials: J
authors.lastname: Wang
authors.affiliation: College of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui 230009, China. Electronic address: sunhanjv@163.com.
authors.forename: Hanju
authors.initials: H
authors.lastname: Sun
authors.affiliation: College of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui 230009, China.
authors.forename: Junhui
authors.initials: J
authors.lastname: Wang
authors.affiliation: College of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui 230009, China.
authors.forename: Xiaodong
authors.initials: X
authors.lastname: Cao
authors.affiliation: College of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui 230009, China.
authors.forename: Yongkang
authors.initials: Y
authors.lastname: Ye
mesh_terms: D002845:Chromatography; D006358:Hot Temperature; D009682:Magnetic Resonance Spectroscopy; D008970:Molecular Weight; D006109:Poaceae / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry* / Q000302:isolation & purification; D012995:Solubility; D017550:Spectroscopy, Fourier Transform Infrared; D014867:Water / Q000737:chemistry
chemical_list: D011134:Polysaccharides; D014867:Water
keywords: Bamboo shoots; Chemical composition; Polysaccharides; Prebiotic activity; Purification; Structural characterization