Effects of molecular weight and degree of branching on microbial fermentation characteristics of okra pectic-polysaccharide and its selective impact on gut microbial composition
Effects of molecular weight and degree of branching on microbial fermentation characteristics of okra pectic-polysaccharide and its selective impact on gut microbial composition
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分子量和支化度对秋葵果胶多糖微生物发酵特性的影响及其对肠道微生物组成的选择性影响
DOI：
10.1016/j.foodhyd.2022.107897
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发表时间：
2022-11-01
影响因子：
10.7
通讯作者：
Zou, Liang
中科院分区：
文献类型：
--
作者：
Wu, Ding-Tao;He, Yuan;Zou, Liang
研究了黄秋葵果胶多糖及其降解产物（DOPP-1和DOPP-3）的微生物发酵特性及其对肠道微生物组成的影响。结果表明，不同的结构特征明显影响着发酵特性。测得的发酵度为49.49%、58.34%和48.16%，表明DOPP-1对总碳水化合物的利用率相对较高。肠道菌对DPP 1、DOPP-3的代谢途径不同，低分子量和高DB更有利于肠道菌的发酵。此外，观察到不同类型的黄秋葵果胶多糖对肠道微生物组成的选择性调节。DOPP-1和RES 2均能提高类杆菌属和嗜酸乳杆菌属等几种有益细菌的相对丰度。DOPP-3能显著提高巨球藻和巨单胞菌的相对丰度。结果表明，黄秋葵果胶多糖对肠道菌群的调节是结构依赖性的，DB和Mw在选择性调节肠道微生物组成中起关键作用。总的来说，我们的研究结果有利于揭示大肠杆菌的化学结构与其肠道微生物发酵特性之间的潜在关系，这也有助于设计潜在的大肠杆菌，以选择性地调节肠道中的有益细菌。
In this study, the microbial fermentation characteristics of okra pectic-polysaccharide (OPP) and its degraded products (DOPP-1 and DOPP-3) with different molecular weights (Mw) and degrees of branching (DB) were investigated, and related impacts on gut microbial composition were also revealed. Results indicated that microbial fermentation characteristics of OPP were obviously affected by its different structural features. The fermentabilities of OPP (high Mw and DB), DOPP-1 (middle Mw and DB), and DOPP-3 (low Mw and DB) were measured to be 49.49%, 58.34%, and 48.16%, indicating that the utilization of total carbohydrates of DOPP-1 was relatively higher compared to OPP and DOPP-3. The ways in which gut bacteria metabolized OPP, DOPP1 and DOPP-3 were quite different, and a lower Mw and a higher DB were more beneficial to the fermentation by intestinal bacteria. Additionally, selective modulations of gut microbial composition by different types of okra pectic-polysaccharides were observed. Both OPP and DOPP-1 could increase relative abundances of several beneficial bacteria, such as Bacteroides and Phascolarctobacterium. While DOPP-3 could notably improve relative abundances of Megasphaera and Megamonas. Results suggested that the modulation of gut microbiota by okra pectic-polysaccharide was structure-dependent, and both DB and Mw played critical roles in the selective modulation of gut microbial composition. Collectively, our findings are beneficial to revealing the potential relationship between chemical structures of OPP and its gut microbial fermentation characteristics, which are also helpful for the design of potential OPP for selective modulation of beneficial bacteria in the gut.