魔芋葡甘聚糖和菊粉对用于吞咽困难的加热诱导鲢鱼-海参复合凝胶的凝胶特性、吞咽特性和体外消化的影响

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中文摘要

本研究以鲢鱼（Hypophthalmichthys molitrix）和海参（Apostichopus japonicus）为主要蛋白质来源，并添加0%、0.5%、1.0%和1.5%浓度的魔芋葡甘聚糖（KGM）或菊粉（INU），以评价所得复合凝胶的凝胶特性、质构特性、流变学行为及体外消化性。本研究还系统考察了这些凝胶在模拟成人和老年人生理条件下的胃肠消化行为、结构变化和功能特性，以阐明不同生理阶段如何影响其消化命运。结果表明，加入KGM或INU改变了凝胶网络内的氢键和蛋白质-多糖相互作用，从而调控复合凝胶的结构完整性和流变学特性。根据国际吞咽困难饮食标准化倡议（IDDSI）框架，经KGM/INU修饰的凝胶成功通过了规定测试，被归类为4级（泥状/极稠）和6级（柔软且可咬成小块）食品，证实其适用于吞咽困难管理。与对照组相比，0.5% KGM组表现出最理想的质构特征，其硬度、咀嚼性和黏附性显著降低，内聚性显著升高（p < 0.05）；而1.0% INU组的凝胶强度和黏弹性增强最明显，表现为最高的储能模量（G'）和损耗模量（G″）（p < 0.05）。此外，成人和老年人两种体外消化模型均显示复合凝胶发生广泛蛋白质水解，同时蛋白质聚集减少、消化物微观结构更疏松，并具有增强的抗氧化能力。值得注意的是，老年人模型通常表现出比成人模型更高的消化率，并伴随更多的游离氨基酸和抗氧化成分释放（p < 0.05）。总体而言，这些发现表明KGM/INU修饰的复合凝胶作为质地改良食品具有良好潜力，而两种体外生理模型为评价其消化相关特性提供了有价值的平台。因此，KGM/INU修饰的复合凝胶为开发适合吞咽障碍老年人以及需要安全、易消化膳食选择的成人的质地改良、营养强化食品提供了有前景的平台。

英文摘要

In this study, we used silver carp (Hypophthalmichthys molitrix) and sea cucumber (Apostichopus japonicus) as the primary protein sources and supplemented them with konjac glucomannan (KGM) or inulin (INU) at concentrations of 0%, 0.5%, 1.0%, and 1.5% to evaluate the gelling properties, textural characteristics, rheological behaviors, and in vitro digestibility of the resulting composite gels. The gastrointestinal digestion behavior, structural changes, and functional characteristics of these gels under simulated adult and elderly physiological conditions were also systematically investigated to clarify how different physiological stages influence their digestive fate. The results showed that incorporating KGM or INU modified hydrogen bonding and protein-polysaccharide interactions within the gel network, thereby regulating the structural integrity and rheological properties of the composite gels. According to the International Dysphagia Diet Standardization Initiative (IDDSI) framework, the KGM/INU-modified gels successfully passed the prescribed tests and were classified as level 4 (pureed/extremely thick) and level 6 (soft and bite-sized) foods, confirming their suitability for dysphagia management. Compared with the control group, the 0.5% KGM group showed the most desirable texture profile, with significantly lower hardness, chewiness, and adhesiveness, and higher cohesiveness (p < 0.05), while the 1.0% INU group exhibited the greatest enhancement in gel strength and viscoelasticity, as evidenced by the highest storage modulus (G') and loss modulus (G″) (p < 0.05). Moreover, both adult and elderly in vitro digestion models showed extensive proteolysis of the composite gels, together with reduced protein aggregation, a looser microstructure in the digesta, and enhanced antioxidant capacity. Notably, the elderly model generally showed higher digestibility than the adult model, accompanied by greater release of free amino acids and antioxidant constituents (p < 0.05). Overall, these findings indicate that KGM/INU-modified composite gels possess promising potential as texture-modified foods, while the two in vitro physiological models provide a valuable platform for evaluating their digestion-related properties. KGM/INU-modified composite gels thus provide a promising platform for developing texture-modified, nutritionally fortified foods suitable for elderly individuals with swallowing impairments and adults who require safe, readily digestible dietary options.