Polysaccharides from Rosa roxburghii Tratt fruit: The effect of extraction solvent on their chemical structure, bioactivities, in vitro simulated digestion and fecal fermentation characteristics

Polysaccharides extracted from Rosa roxburghii Tratt fruit (RTFPs) using hot water, 0.9 % NaCl, 5 % NaOH/0.05 % NaBH4 or citric acid (pH 3.0) were systematically compared for their structure, antioxidant and hypoglycemic capacities, simulated gastrointestinal stability, and human-fecal fermentation...

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Hlavní autoři:	Guangjing Chen, Xiuping Wan, Xuemei Zhang, Xuemei Chen, Huiling Deng
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2025-12-01
Edice:	Food Chemistry: X
Témata:	Rosa roxburghii Tratt polysaccharides Extraction solvent Polysaccharide structure Antioxidant activity α-Glucosidase inhibition Gut microbiota
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2590157525010806
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