This study was to investigate the effects of in vitro simulated saliva-gastrointestinal digestion on the physicochemical properties and bioactivities of okra polysaccharides (OPS). Results showed that the digestibilities of OPS were about 5.1%, 37.5%, and 41.3% after saliva digestion (SD), saliva-gastric digestion (SGD), and saliva-gastrointestinal digestion (SGID), respectively. The SGID significantly changed the physicochemical properties of OPS, such as total uronic acids, total flavonoids, monosaccharide composition, rheological properties, and molecular weights (M_w). Especially, M_w changes resulted in the breakdown of glycosidic bonds during SGD, and the degradation of OPS during SGID was mainly caused by disrupting aggregates. Furthermore, the bioactivities of OPS were also affected by SGID. After SGID, OPS still possessed strong antioxidant activities, binding capacities, and prebiotic activities, but the α-glucosidase inhibitory effect was obviously decreased. Overall, results can provide valuable and scientific support on the oral administration of OPS as functional foods and medicines in the future.

这项研究旨在调查体外唾液-胃肠道消化对黄秋葵多糖（OPS）的理化性质和生物活性的影响。结果显示，唾液消化（SD），唾液胃消化（SGD）和唾液-胃肠道消化（SGID）后，OPS的消化率分别约为5.1％，37.5％和41.3％。SGID显着改变了OPS的理化特性，例如总糖醛酸，总黄酮，单糖组成，流变特性和分子量（M _w）。特别是，中号_{w ^}变化导致SGD期间糖苷键的分解，而SGID期间OPS的降解主要是由破坏聚集体引起的。此外，OPID的生物活性也受到SGID的影响。SGID后，OPS仍具有很强的抗氧化活性，结合能力和益生元活性，但对α-葡萄糖苷酶的抑制作用明显减弱。总体而言，研究结果可为将来口服OPS作为功能性食品和药物提供有价值和科学的支持。