In vitro fermentation of κ-carrageenan oligosaccharides by human gut microbiota and its inflammatory effect on HT29 cells
In vitro fermentation of κ-carrageenan oligosaccharides by human gut microbiota and its inflammatory effect on HT29 cells
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人肠道菌群体外发酵κ-卡拉胶低聚糖及其对HT29细胞的炎症作用
DOI：
10.1016/j.jff.2019.05.036
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发表时间：
2019-08-01
影响因子：
5.6
通讯作者：
Chen, Xuefeng
中科院分区：
文献类型：
--
作者：
Sun, Yujiao;Cui, Xiangyi;Chen, Xuefeng
研究了由模拟胃消化法得到的κ-卡拉胶寡糖（KO 3和KO 6）的体外发酵行为和结肠炎性反应。随着发酵过程的进行，卡拉胶寡糖容易降解，对SCFAs的产生和肠道菌群组成产生显著影响。KO 3和KO 6均显著促进促炎细菌普雷沃氏菌，而抑制抗炎细菌拟杆菌和副拟杆菌。值得注意的是，聚合度较大的KO 3和聚合度较小的KO 6的发酵行为表现出不同的发酵方式，其中KO 3提高了SCFAs的产量，极大地促进了双歧杆菌和乳杆菌的生长，而KO 6则降低了SCFAs的产量，极大地提高了产粘蛋白细菌普雷沃氏菌科的丰度。与对HT 29细胞的炎症作用相关，KO 6发酵上清液更促进IL-1 β、TNF-α、SIgA和粘蛋白2的分泌，提示较小的κ-卡拉胶寡糖可能引起更强的炎症。研究结果有助于了解卡拉胶寡糖的安全性。
In vitro fermental behaviors and colonic inflammation of kappa-carrageenan oligosaccharides (KO3 and KO6) obtained from simulated gastric digestion were investigated. With the proceeding of fermentation, kappa-carrageenan oligosaccharides were readily degraded, exerting a notable impact on production of SCFAs and composition of gut microbiota. Both KO3 and KO6 significantly promoted pro-inflammatory bacteria Prevotella, while inhibited anti-inflammatory bacteria Bacteroides and Parabacteroides. Notably, fermental behavior of KO3 with larger degrees of polymerization (DPs) and KO6 with smaller DPs showed different responsible for fermentation, of which KO3 improved SCFAs production and highly increased the growth of Bifidobacterium and Lactobacillius, while KO6 reduced SCFAs production and enormously enhanced the abundance of mucin-producing bacteria Prevotellaceae. Associated with inflammatory effect on HT29 cells, KO6 fermental supematants more promoted the secretions of IL-1 beta, TNF-alpha, SIgA and mucin2, hinting that smaller kappa-carrageenan oligosaccharides might pose stronger inflammation. The results can be helpful for understanding the safety of kappa-carrageenan oligosaccharides.