In vitro digestion and fecal fermentation behaviors of a pectic polysaccharide from okra (Abelmoschus esculentus) and its impacts on human gut microbiota
In vitro digestion and fecal fermentation behaviors of a pectic polysaccharide from okra (Abelmoschus esculentus) and its impacts on human gut microbiota
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黄秋葵果胶多糖的体外消化和粪便发酵行为及其对人体肠道菌群的影响
DOI：
10.1016/j.foodhyd.2020.106577
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发表时间：
2021-01-05
影响因子：
10.7
通讯作者：
Qin, Wen
中科院分区：
文献类型：
--
作者：
Wu, Ding-Tao;Nie, Xi-Rui;Qin, Wen
本研究旨在了解黄秋葵果胶多糖（OPP-D）的体外模拟消化和粪便发酵行为及其对人体肠道菌群的影响。结果表明，在胃消化过程中，还原糖含量从0.20 mg/mL增加到0.35 mg/mL。OPP-D的分子量在体外消化过程中从2.242 × 10（5）Da略微下降到1.932 × 10（5）Da，然后在体外粪便发酵48 h后显著下降到1.269 × 10（5）Da。OPP-D的表观粘度在体外消化过程中总体稳定，但在体外粪便发酵过程中显著降低。OPP-D的单糖组成（鼠李糖、半乳糖醛酸和半乳糖）在体外消化和粪便发酵过程中稳定，但在粪便发酵48 h时，单糖组成的摩尔比从1：0.76：1.82变为1：0.74：2.08。结果表明，OPP-D在体外消化过程中被部分降解，并被人体肠道微生物群显著降解和利用。此外，一些细菌，如拟杆菌属，Phascolarctobacterium，Megaspaera和脱硫弧菌，在粪便发酵后显著增加，表明OPP-D可以改变人体肠道微生物群的组成和丰度。OPP-D在发酵48 h时能促进短链脂肪酸的产生。特别是乙酸从11.45增加到19.71 mmol/L，丙酸从2.59增加到8.02 mmol/L。总之，本研究有助于更好地理解OPP-D的潜在消化和发酵机制。
This study aimed to understand the in vitro simulated digestion and fecal fermentation behaviors of a pectic polysaccharide from okra (OPP-D) and its impacts on human gut microbiota. Results showed that the content of reducing sugars increased from 0.20 to 0.35 mg/mL during gastric digestion. The molecular weight of OPP-D slightly decreased from 2.242 x 10(5) to 1.932 x 10(5) Da during in vitro digestion, and then significantly decreased to 1.269 x 10(5) Da after in vitro fecal fermentation for 48 h. The apparent viscosity of OPP-D was overall stable during in vitro digestion, but significantly decreased during in vitro fecal fermentation. The constituent monosaccharides of OPP-D, including rhamnose, galacturonic acid, and galactose, were stable during in vitro digestion and fecal fermentation, but their molar ratios were changed from 1: 0.76: 1.82 to 1: 0.74: 2.08 during fecal fermentation for 48 h. The results indicate that OPP-D was partially degraded during in vitro digestion, and was significantly degraded and utilized by human gut microbiota. In addition, some bacteria, such as Bacteroides, Phascolarctobacterium, Megasphaera, and Desulfovibrio, significantly increased after fecal fermentation, suggesting that OPP-D could alter the composition and abundance of human gut microbiota. Moreover, OPP-D could promote the production of short-chain fatty acids during fermentation for 48 h. Especially, acetic acid increased from 11.45 to 19.71 mmol/L, and propionic acid increased from 2.59 to 8.02 mmol/L. In general, this study can be helpful to better understand the potential digestion and fermentation mechanism of OPP-D.