| 摘要: | 果膠是水果中含量十分豐富的可溶性膳食纖維，由半乳糖醛酸（galacturonic acid）以α-1,4鍵結組成的直鏈結構，為植物細胞壁的主成分。本研究乃針對五種臺灣常見水果之果皮或果肉，果皮部分為柚（Citrus grandis）、香蕉（Musa sapientum）、檸檬（Citrus limon）；果肉部分則為蘋果（Malus pumila）及桃（Prunus persica），以熱迴流萃取獲得水萃物後，進一步以酵素分解或物理降解兩種不同的方式，將果膠多醣降解為果膠寡醣，再進行玻尿酸酶（hyaluronidase, HAase）活性抑制分析，除了評估不同時間點酵素分解下的果膠寡醣，對玻尿酸酶的抑制效果是否有所差異，另一方面，探討以物理降解的方式能否取代果膠酶的使用。由研究結果得知，經果膠酶分解1小時以上之蘋果及桃果膠寡醣，再分別與玻尿酸酶反應1小時以上，對玻尿酸酶活性具有抑制作用，其抑制率分別為90.3±4.5%與85.0±9.0%；而經果膠酶分解0.5小時之柚及檸檬果膠寡醣，再分別與玻尿酸酶反應1小時以上，具有抑制玻尿酸酶活性之作用，其抑制率分別為79.9±3.7%與73.0±5.4%，可減緩炎症因子的擴散，達到抗過敏作用；而物理降解後之蘋果及柚果膠寡醣，與玻尿酸酶反應48小時，可抑制玻尿酸酶活性，其抑制率分別為60.4±4.9%及94.6±0.4%，根據上述實驗發現，不論是以酵素分解或物理降解均可使果膠多醣降解為果膠寡醣，對於玻尿酸酶活性皆有抑制作用，未來可將上述之果膠寡醣開發為抗過敏之功能性原料，並應用於化粧品中，提升其在化粧品功能性領域之潛力。
Pectin is a soluble dietary fiber with abundant content in fruits, and the straight chain structure composed of galacturonic acid with α-1,4 bond knot. It’s the main component of plant cell wall.
This study is aimed at the pericarp or fruit flesh of five common fruits in Taiwan, including the pericarps of Citrus grandis, Musa sapientum and Citrus limon, as well as the fruit flesh of Malus pumila and Prunus persica. Therefore, five samples of pericarp or fruit flesh were extracted by used the heat reflux extraction, and the pectin polysaccharides were further degraded to pectin oligosaccharides by enzymolysis or the physical method. The pectin oligosaccharides were analyzed by anti-hyaluronidase zymography for anti-allergy test. In addition, we evaluated that the pectin oligosaccharides produced under the decomposition of enzymes at different time points, whether their inhibitory effects on hyaluronidases were different. On the other hand, we also explored whether the use of pectinase could be replaced by the physical method. According to the research results, the pectin oligosaccharides of M. pumila, and P. persica decomposed by pectinase for more than 1 hour, and reacted with hyaluronidases for more than 1 hour, have marked inhibitory effects on hyaluronidases. The hyaluronidase inhibition rates of pectin oligosaccharides from M. pumila and P. persica were 90.3±4.5% and 85.0±9.0%, respectively. The pectin oligosaccharides of C. grandis and C. limon decomposed by pectinase for 0.5 hour, and then reacted with hyaluronidases for more than 1 hour, significantly suppressed the activities of hyaluronidases. The inhibition rates of hyaluronidase activities were 79.9±3.7% and 73.0±5.4%, respectively. We speculate that these pectin oligosaccharides could slow down the spread of inflammatory factors to display the remarkable anti-allergic effects. The pectin oligosaccharides of M. pumila and C. grandis manufactured by the physical method reacted with hyaluronidases for 48 hours, showed the inhibitory effect on hyaluronidases. The inhibition rates were 60.4±4.9% and 94.6±0.4%, respectively. According to the above experiment, we found that the degradation of pectin polysaccharide into pectin oligosaccharide by enzyme decomposition or the physical method led to pectin oligosaccharides with the outstanding inhibitory effect on the activities of hyaluronidases. In the future, the above mentioned pectin oligosaccharide can be developed as a functional cosmetic ingredient with the marked anti-allergy effects to enhance its potential in the skincare field of cosmetics. |
