Dynamic changes of structural characteristics of snow chrysanthemum polysaccharides during in vitro digestion and fecal fermentation and related impacts on gut microbiota
Dynamic changes of structural characteristics of snow chrysanthemum polysaccharides during in vitro digestion and fecal fermentation and related impacts on gut microbiota
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雪菊多糖体外消化和粪便发酵过程中结构特征的动态变化及对肠道菌群的影响
DOI：
10.1016/j.foodres.2020.109888
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发表时间：
2021-02-25
影响因子：
8.1
通讯作者：
Gan, Ren-You
中科院分区：
文献类型：
--
作者：
Wu, Ding-Tao;Yuan, Qin;Gan, Ren-You
研究了雪菊多糖(JHP)的体外模拟唾液-胃肠消化和人体粪便发酵。结果表明，JHP在胃肠消化过程中还原糖含量增加，葡萄糖随着其相对分子质量的降低而释放，提示JHP在胃肠道消化过程中可以部分降解。此外，体外粪便发酵后，难以消化的JHP(JHP-I)的单糖组成(半乳糖和半乳糖醛酸)的相对分子质量和摩尔比显著降低，单糖和低聚糖都释放出来，表明JHP-I可以进一步被肠道微生物群降解和消耗。一些有益细菌，如双歧杆菌属、乳杆菌属、Megamonas属和Megasphaera属显著增加，表明JHP-I可以改变肠道微生物区系的组成和丰度。这些结果表明，JHP是一种潜在的益生元来源，有助于更好地了解JHP的潜在消化和发酵机理。
The in vitro simulated saliva-gastrointestinal digestion and human fecal fermentation of snow chrysanthemum polysaccharides (JHP) were investigated. Results showed that reducing sugar contents of JHP increased during the gastrointestinal digestion, and glucose released with the decrease of its molecular weight, suggesting that JHP could be partially degraded under the gastrointestinal digestion. Furthermore, after in vitro fecal fermentation, the molecular weight and molar ratio of constituent monosaccharides (galactose and galacturonic acid) of the indigestible JHP (JHP-I) significantly decreased, and both monosaccharides and oligosaccharides released, suggesting that JHP-I could be further degraded and consumed by gut microbiota. Some beneficial bacteria, such as genera Bifidobacterium, Lactobacillus, Megamonas, and Megasphaera, significantly increased, suggesting that JHP-I could change the composition and abundance of gut microbiota. These results suggest that JHP is a potential source of prebiotics, and can be helpful for better understanding of the potential digestion and fermentation mechanism of JHP.