Abstract The effect of molecular weight (MW) and methoxylation degree (MD) of apple (A) and citrus (C1-C5) pectic polysaccharides (PPs) on both the digestion of emulsified lipids and the pancreatic lipase activity was evaluated by using a static in vitro digestion system and a simplified system, respectively. The first system consisted in the simulated digestion [composed of an initial (before digestion), oral, gastric, and intestinal phases] of a soybean oil-in-water emulsion containing PPs at initial concentrations of 0 (control) and 0.1% (w/w) of PPs with pancreatic lipase. The microstructure and particle size distribution of the soybean oil-in-water emulsions were characterized before (initial phase) and after (intestinal phase) the in vitro digestion process. During the intestinal phase the free fatty acid released were measured as well. The second system consisted of an acidic (H2SO4) back titration of Tris-HCl buffer after the hydrolysis of triacetin with pancreatic lipase, in the presence of PPs at concentrations of 0 (control) and 0.01% (w/v). Among tested PPs A [MW, 209 kDa; and MD, 73.3% (mol/mol)] was the most effective one in inhibiting the activity of pancreatic lipase in both the static in vitro digestion model (63% activity as compared to the control) and the simplified model (61% activity as compared to the control). From the contour plot, after mathematical modelling, MD of PPs had a greater influence as compared to MW on the inhibition of the activity of pancreatic lipase, with higher inhibition of enzymatic activity as the MD was increased.

中文翻译：

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具有不同结构特征的果胶多糖作为胰脂肪酶抑制剂

摘要 苹果 (A) 和柑橘 (C1-C5) 果胶多糖 (PPs) 的分子量 (MW) 和甲氧基化度 (MD) 对乳化脂质的消化和胰脂肪酶活性的影响通过使用静态分别为体外消化系统和简化系统。第一个系统包括模拟消化 [由初始（消化前）、口腔、胃和肠相组成] 含有初始浓度为 0（对照）和 0.1%（w）的 PP 的大豆水包油乳液。 /w) 具有胰脂肪酶的 PP。在体外消化过程之前（初始阶段）和之后（肠道阶段）表征了大豆水包油乳液的微观结构和粒度分布。在肠阶段，也测量释放的游离脂肪酸。第二个系统由三醋精用胰脂肪酶水解后的酸性 (H2SO4) 反滴定 Tris-HCl 缓冲液组成，PP 的浓度为 0（对照）和 0.01% (w/v)。在测试的 PP A [MW, 209 kDa; 和 MD，73.3% (mol/mol)] 是在静态体外消化模型（与对照相比活性为 63%）和简化模型（与对照相比活性为 61%）中抑制胰脂肪酶活性最有效的一种。与对照相比）。从等高线图中，经过数学建模，与 MW 相比，PP 的 MD 对胰脂肪酶活性的抑制作用更大，随着 MD 的增加，对酶活性的抑制程度更高。