枸杞子是我国西北地区优势特色食用资源。枸杞子多糖为非消化性多糖，在肠道菌群作用下生成短链脂肪酸（SCFAs），是其发挥免疫调节等功能活性的重要途径。由于膳食多糖结构复杂，分离纯化困难，调控SCFAs生成的构效关系尚不明确。本项目拟以团队前期制备出的枸杞子多糖不同组分为研究对象，利用粪菌体外酵解体系，明确不同分子量、单糖组成的枸杞子多糖组分生成SCFAs的总量、种类及比例；进一步采用GC/MS、16S rRNA、ELISA等从SCFAs构成、SCFAs生成菌选择性富集作用、特定构成SCFAs的肠黏膜免疫功能三方面，研究枸杞子多糖组分对正常/免疫低下不同生理状态小鼠SCFAs生成的调控作用；对于活性最佳组分，通过制备其主/侧链及硫酸化修饰产物，分析影响枸杞子多糖组分生成SCFAs的结构因素。研究结果将为枸杞子多糖资源的高值化开发利用提供科学依据，为深入研究天然多糖的功能活性机制奠定理论基础。

Lycium barbarum is a superior characteristic edible resource in northwest China. Lycium barbarum polysaccharides are non-digestible polysaccharides that produce short-chain fatty acids (SCFAs) by intestinal microorganisms, which is an important way to exert their functional activities such as immune regulation. Due to the complex structure and the difficulty in separation and purification, the structure-activity relationships of dietary polysaccharides regulating the production of SCFAs is not yet clear. This project intends to investigate the total amount, type and proportion of SCFAs produced by the components of Lycium barbarum polysaccharides with different molecular weights and monosaccharides obtained by our research group in previous study using in vitro microflora glycolysis system. And the effects of different components of Lycium barbarum polysaccharides on SCFAs production in mice under normal and low-immunological conditions are further studied from three aspects: the composition of SCFAs, the selective enrichment of SCFAs-producing bacteria, and the intestinal mucosa immune function of specific SCFAs by GC/MS、16S rRNA、ELISA and other techniques. For the most active Lycium barbarum polysaccharide component, the main / side chain and sulfated modified products are prepared to reveal the structural factors affecting the SCFAs production. The results will provide a scientific basis for the high-value products development and utilization of Lycium barbarum polysaccharide, and lay a theoretical foundation for the in-depth study of the functional activity mechanism of natural polysaccharides.