Three polysaccharides (MFP-1, MFP-2, and MFP-3) were fractioned from mulberry fruits with 30%, 60%, and 90% (v/v) ethanol, respectively. The MFP-1 had the largest molecular weight of 838 kDa, followed by MFP-2 from 49.5 to 163 kDa, and then MFP-3 from 1.41 to 15.30 kDa. The three polysaccharides were composed of arabinose, galactose, glucose, mannose, xylose, and galacturonic acid but with different molar ratio. They also exhibited different surface morphology and thermogravimetric properties. In addition, the impact of the three polysaccharides on the digestion of lipid in a simulated saliva and gastrointestinal tract was investigated. The results indicated MFP-2 had the strongest ability to reduce the rate and extent of lipid digestion. These results have important implications for understanding the influence of polysaccharides on lipid digestion. The effect on retarding lipid digestion within the gastrointestinal tract might be important for the development functional food rich in oil to promote health.

中文翻译：

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桑ru多糖成分的化学性质及其影响。对消化脂肪分解模型在体外

从桑树果实中分别以30％，60％和90％（v / v）乙醇分馏出三种多糖（MFP-1，MFP-2和MFP-3）。MFP-1的最大分子量为838 kDa，其次是MFP-2，从49.5至163 kDa，然后是MFP-3，从1.41至15.30 kDa。这三种多糖分别由阿拉伯糖，半乳糖，葡萄糖，甘露糖，木糖和半乳糖醛酸组成，但摩尔比不同。它们还表现出不同的表面形态和热重性质。此外，还研究了这三种多糖对模拟唾液和胃肠道中脂质消化的影响。结果表明，MFP-2具有最强的降低脂质消化速率和程度的能力。这些结果对于理解多糖对脂质消化的影响具有重要意义。延缓胃肠道内脂质消化的作用对于开发富含油脂，促进健康的功能性食品可能很重要。