中国食品学报

Na+/K+对大豆种皮多糖与黏蛋白复合物及肠道菌群的影响

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黎金鑫 ¹ , 宗亚琴 ¹ , 杨立娜 ¹ , 宋虹 ¹ , 张阳洋 ¹ , 张宁 ¹

中国食品学报 | 基础研究 2026,26(1): 47-57

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中国食品学报 | 基础研究 2026, 26(1): 47-57

Na+/K+对大豆种皮多糖与黏蛋白复合物及肠道菌群的影响

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黎金鑫¹, 宗亚琴¹, 杨立娜¹, 宋虹¹, 张阳洋¹, 张宁¹

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^1.渤海大学食品科学与工程学院辽宁锦州 121013

Effect of Na+/K+ on the Stability of Soy Hull Polysaccharides and Mucins and the Gut Microbiota

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出版时间: 2026-01-31 doi: 10.16429/j.1009-7848.2026.01.005

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目的:探究肠道内环境的Na+/K+对大豆种皮多糖(SHP)与肠道黏液相互作用的影响及其对肠道菌群多样性的影响。方法:通过分子对接和分子动力学模拟分析Na+/K+处理后靶标蛋白与大豆种皮多糖结合的主要作用力及复合体稳定性。借助16S rDNA基因组学检测Na+处理后SHP和黏蛋白对肠道菌群OTU与物种丰度的影响。结果:Na+/K+处理后SHP与黏蛋白结合的主要作用力为氢键。二者结合100 ns内，复合物结构的RMSD值、RSMF值、Rg值和氢键数量波动均较小。Na+处理后黏蛋白二级结构β-折叠主要以反平行式存在，而K+处理后黏蛋白二级结构β-折叠主要以平行式存在。Na+处理后SHP与黏蛋白的结合自由能【(196.7±26.7)kJ/mol】和氨基酸残基贡献数量(18.18 kJ/mol)均大于K+处理【分别为(158.5±26.7)kJ/mol和10.63 kJ/mol】。在Na+存在的情况下，肠道菌群利用SHP作为底物增殖8 h时，多样性最高达284个OTU，增加了多种纤维素降解菌丰度，降低了大肠埃氏菌属-志贺氏菌属的丰度，同时双歧杆菌属和乳杆菌属的丰度也降低。结论:Na+处理后SHP和黏蛋白结合能力和稳定性较高，影响肠道菌群的多样性与丰度，对膳食纤维的肠道调节功能有潜在影响。

关键词

分子模拟 / 离子 / 多糖 / 黏蛋白 / 肠道菌群

Abstract

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Objective: To explore the effect of Na+/K+ in the intestinal environment on the interaction between soy hull polysaccharide (SHP) and intestinal mucus， and its effect on the diversity of intestinal flora. Methods: Molecular docking and molecular dynamics simulation were used to analyze the main binding force and complex stability of the target protein and soybean seed coat polysaccharide after Na+/K+ treatment. The effects of SHP and mucin on the changes of OTU and species abundance of intestinal flora after Na+ treatment was detected by 16S rDNA genomics. Results: The main force of SHP binding to mucin after Na+/K+ treatment was hydrogen bond. Within 100 ns， the RMSD value， RSMF value， Rg value and the number of hydrogen bonds of the complex structure fluctuated slightly. The secondary structure β-sheet of mucin mainly existed in anti-parallel mode after Na+ treatment， while the secondary structure β-sheet of mucinmainly existed in parallel mode after K+ treatment. The binding free energy [(196.7±26.7) kJ/mol] and the contribution of amino acid residues (18.18 kJ/mol) of SHP to mucin after Na+ treatment were greater than those after K+ treatment [(158.5±26.7) kJ/mol and 10.63 kJ/mol， respectively]. In the presence of Na+， the diversity of intestinal flora was up to 284 OTUs when SHP was used as a substrate for 8 h， and the abundance of various dietary fiber degrading bacteria was increased， and the abundance of Escherichia coli-Shigella was decreased. At the same time， the abundance of Bifidobacterium and Lactobacillus was also decreased. Conclusion: After Na+ treatment， the binding ability and stability of SHP and mucin are higher， and the diversity and abundance of intestinal flora are affected. Na+ treatment has a potential effect on the whole intestinal function of dietary fiber.

Key words

molecular simulation / ions / polysaccharide / mucin / intestinal flora

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黎金鑫, 宗亚琴, 杨立娜, 宋虹, 张阳洋, 张宁. Na+/K+对大豆种皮多糖与黏蛋白复合物及肠道菌群的影响. 中国食品学报, 2026 , 26 (1) : 47 -57 . DOI: 10.16429/j.1009-7848.2026.01.005

. Effect of Na+/K+ on the Stability of Soy Hull Polysaccharides and Mucins and the Gut Microbiota[J]. Journal of Chinese Institute of Food Science and Technology, 2026 , 26 (1) : 47 -57 . DOI: 10.16429/j.1009-7848.2026.01.005

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辽宁省自然科学基金博士启动项目

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2026年第26卷第1期

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doi: 10.16429/j.1009-7848.2026.01.005

接收时间：2025-01-16
首发时间：2026-05-25
出版时间：2026-01-31

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收稿日期：2025-01-16

基金

辽宁省自然科学基金博士启动项目

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^1.渤海大学食品科学与工程学院辽宁锦州 121013

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2种不同金属材料的力学参数

科 Family	属数 Number of genus	种数 Number of species	占总种数比例 Percentage of total species (%)	属 Genus	种数 Number of species	占总种数比例 Percentage of total species (%)
鹅膏菌科Amanitaceae	2	11	5.26	鹅膏菌属 Amanita	10	4.78
小菇科 Mycenaceae	2	12	5.74	丝盖伞属 Inocybe	5	2.39
多孔菌科 Polyporaceae	8	14	6.70	蜡蘑属 Laccaria	5	2.39
红菇科 Russulaceae	3	23	11.00	小皮伞属 Marasmius	6	2.87
				小菇属 Mycena	11	5.26
				光柄菇属 Pluteus	5	2.39
				红菇属 Russula	17	8.13
				栓菌属 Trametes	5	2.39

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