Characterization of polysaccharide from Pleurotus eryngii during simulated gastrointestinal digestion and fermentation
Characterization of polysaccharide from Pleurotus eryngii during simulated gastrointestinal digestion and fermentation
复制标题
模拟胃肠道消化和发酵过程中杏鲍菇多糖的表征
DOI：
10.1016/j.foodchem.2021.131303
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发表时间：
2021-10-15
期刊：
影响因子：
8.8
通讯作者：
Xiao, Hang
中科院分区：
文献类型：
--
作者：
Ma, Gaoxing;Xu, Qian;Xiao, Hang
平菇是我国大规模栽培的一个有价值的食用菌新品种。这种蘑菇中发现的多糖具有很强的生物活性。本研究采用模拟消化发酵模型，研究了侧耳多糖（PEP）的消化发酵特性及其对肠道菌群的影响。结果表明，模拟消解后PEP的分子量保持不变，PEP的整体结构没有被破坏，说明PEP在消解过程中没有发生分解。然而，在发酵过程中，PEP被肠道植物群降解和利用，产生各种短链脂肪酸（SCFAs），从而降低粪便培养物的pH值。同时，PEP还调节了肠道植物群的组成，厚壁菌门的相对丰度显著增加。这表明PEP可用作促进肠道健康和预防疾病的功能性食品。
Pleurotus eryngii is a valuable new edible mushroom variety cultivated on a large scale in China. The polysaccharides found in this mushroom are strong bioactive. This study used simulated digestion and fermentation model to study the digestion and fermentation characteristics of Pleurotus eryngii polysaccharide (PEP) and its effect on gut microbiota. The results showed that the molecular weight of PEP remained unchanged after simulated digestion, and the overall structure of PEP was not destroyed, indicating that PEP was not decomposed during digestion. However, during fermentation, PEP was degraded and utilized by intestinal flora to produce a variety of short-chain fatty acids (SCFAs), which reduced the pH value in fecal cultures. Meanwhile, PEP regulated the composition of intestinal flora, and the relative abundance of Firmicutes increased significantly. These suggests that PEP can be used as a functional food to promote intestinal health and prevent disease.