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Zhang X, Zhang C, Xiao L, Zhao X, Ma K, Ji F, Azarpazhooh E, Ajami M, Rui X, Li W. Digestive characteristics of extracellular polysaccharide from Lactiplantibacillus plantarum T1 and its regulation of intestinal microbiota. Int J Biol Macromol 2024; 259:129112. [PMID: 38176482 DOI: 10.1016/j.ijbiomac.2023.129112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 12/14/2023] [Accepted: 12/26/2023] [Indexed: 01/06/2024]
Abstract
This study assessed the potential prebiotic characteristics of the previously reported Lactiplantibacillus plantarum extracellular polysaccharide (EPS-T1) with immunological activity. EPS-T1 was a novel heteropolysaccharide composed of glucose and galactose (1.00:1.21), with a molecular weight of 1.41 × 106 Da. The monosaccharide composition, molecular weight, fourier transform infrared, and 1H NMR analysis showed that EPS-T1 was well tolerated in the simulated oral cavity, gastric fluid, and small intestinal fluid environments, and was not easily degraded. Meanwhile, EPS-T1 could effectively be used as a carbon source to promote the growth of beneficial Lactobacillus species (Lactobacillus delbrueckii ssp. Bulgaricus, Streptococcus thermophilus, Lacticaseibacillus rhamnose GG, Lactiplantibacillus plantarum, Lacticaseibacillus paracasei and Lactobacillus reuteri). After 24 h of fecal fermentation, EPS-T1(5 mg/mL) effectively reduced the relative abundance of harmful bacteria such as the Escherichia-Shigella, Citrobacter, Fusobacterium, Parasutterella, and Lachnoclostridium. While, the level content of beneficial flora (Bacteroides, Blautia, Phascolarctobacterium, Bifidobacterium, Parabacteroides, and Subdoligranulum) were significantly increased. In addition, EPS-T1 was able to significantly promote the enrichment of short-chain fatty acids such as acetic acid, propionic acid and butyric acid. These results provide some basis for the functional application of EPS-T1 as a potential prebiotic.
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Affiliation(s)
- Xueliang Zhang
- Sanya Institute of Nanjing Agricultural University, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Changliang Zhang
- Jiangsu New-Bio Biotechnology Co., Ltd., Jiangyin, Jiangsu 214400, PR China.; Jiangsu Biodep Biotechnology Co., Ltd., Jiangyin, Jiangsu 214400, PR China
| | - Luyao Xiao
- Sanya Institute of Nanjing Agricultural University, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Xiaogan Zhao
- Sanya Institute of Nanjing Agricultural University, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Kai Ma
- Jiangsu New-Bio Biotechnology Co., Ltd., Jiangyin, Jiangsu 214400, PR China.; Jiangsu Biodep Biotechnology Co., Ltd., Jiangyin, Jiangsu 214400, PR China
| | - Feng Ji
- Jiangsu New-Bio Biotechnology Co., Ltd., Jiangyin, Jiangsu 214400, PR China.; Jiangsu Biodep Biotechnology Co., Ltd., Jiangyin, Jiangsu 214400, PR China
| | - Elham Azarpazhooh
- Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Iran
| | - Marjan Ajami
- National Nutrition and Food Technology Research Institute, School of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Science, Tehran, Iran
| | - Xin Rui
- Sanya Institute of Nanjing Agricultural University, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Wei Li
- Sanya Institute of Nanjing Agricultural University, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China..
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2
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Hu S, Gao K, Jiao Y, Yuan Z. Glycolysis characteristics of intracellular polysaccharides from Agaricus bitorquis (Quél.) sacc. Chaidam and its effects on intestinal flora from different altitudes of mice in vitro fermentation. Food Res Int 2023; 173:113382. [PMID: 37803720 DOI: 10.1016/j.foodres.2023.113382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 08/13/2023] [Accepted: 08/16/2023] [Indexed: 10/08/2023]
Abstract
The glycolysis characteristics and effects on intestinal flora of polysaccharides from Agaricus bitorquis (Quél.) Sacc. Chaidam (ABIPs) in vitro fermentation by different altitudes of mice feces was examined, including low, medium, and high altitudes groups (LG, MG, and HG). In vitro, fermentation of ABIPs forty-eight hours resulted in a remarkable decrease in total sugar content and improvement of short-chain fatty acids (SCFAs) (mainly acetate, propionate, and butyrate), which simultaneously induced the composition of monose and uronic acids and SCFAs continuously change. Besides, ABIPs influenced the abundance and composition of the intestinal flora, generally increasing the abundance of probiotic bacteria (such as Bifidobacterium and Faecalibacterium) and decreasing the abundance of harmful bacteria (such as Phenylobacterium and Streptococcus) in all groups, with the highland biology core genus Blautia significantly enriched in LG and MG groups. It was also found that ABIPs enhanced pathways associated with biosynthesis and metabolism. In addition, correlation analysis speculated that the metabolism of SCFAs by ABIPs may be associated with genera such as Anaerostipes, Roseburia, and Weissella. ABIPs may protect organismal health by regulating hypoxic intestinal flora composition and metabolic function, and more superior fermentation performance was observed in MG compared to other groups.
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Affiliation(s)
- Shicheng Hu
- College of Agriculture and Animal Husbandry, Qinghai University, Qinghai 810016, China
| | - Ke Gao
- College of Agriculture and Animal Husbandry, Qinghai University, Qinghai 810016, China
| | - Yingchun Jiao
- College of Agriculture and Animal Husbandry, Qinghai University, Qinghai 810016, China
| | - Zhenzhen Yuan
- College of Agriculture and Animal Husbandry, Qinghai University, Qinghai 810016, China.
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3
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Bender C, Stoll D, Huch M, Weinert C, Dötsch A, Dräger H, Keller J, Kulling S, Bunzel M. Time-dependent fermentation of different structural units of commercial pectins with intestinal bacteria. Carbohydr Polym 2023; 308:120642. [PMID: 36813335 DOI: 10.1016/j.carbpol.2023.120642] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 01/12/2023] [Accepted: 01/27/2023] [Indexed: 02/01/2023]
Abstract
Many of the proposed health-related properties of pectins are based on their fermentability in the large intestine, but detailed structure-related studies on pectin fermentation have not been reported so far. Here, pectin fermentation kinetics were studied with a focus on structurally different pectic polymers. Therefore, six commercial pectins from citrus, apple, and sugar beet were chemically characterized and fermented in in vitro fermentation assays with human fecal samples over different periods of time (0 h, 4 h, 24 h, 48 h). Structure elucidation of intermediate cleavage products showed differences in fermentation speed and/or fermentation rate among the pectins, but the order in which specific structural pectic elements were fermented was comparable across all pectins. Neutral side chains of rhamnogalacturonan type I were fermented first (between 0 and 4 h), followed by homogalacturonan units (between 0 and 24 h) and, at last, the rhamnogalacturonan type I backbone (between 4 and 48 h). This indicates that fermentation of different pectic structural units might take place in different sections of the colon, potentially affecting their nutritional properties. For the formation of different short-chain fatty acids, mainly acetate, propionate, and butyrate, and the influence on microbiota, there was no time-dependent correlation regarding the pectic subunits. However, an increase of members of the bacterial genera Faecalibacterium, Lachnoclostridium, and Lachnospira was observed for all pectins.
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Affiliation(s)
- Caroline Bender
- Institute of Applied Biosciences, Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany
| | - Dominic Stoll
- Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Karlsruhe, Germany
| | - Melanie Huch
- Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Karlsruhe, Germany
| | - Christoph Weinert
- Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Karlsruhe, Germany
| | - Andreas Dötsch
- Federal Research Institute of Nutrition and Food, Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institut, Karlsruhe, Germany
| | - Hannah Dräger
- Institute of Applied Biosciences, Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany
| | - Judith Keller
- Institute of Applied Biosciences, Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany
| | - Sabine Kulling
- Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Karlsruhe, Germany
| | - Mirko Bunzel
- Institute of Applied Biosciences, Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany.
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4
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Prebiotic potential of apple pomace and pectins from different apple varieties: Modulatory effects on key target commensal microbial populations. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107958] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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5
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Wahl L, Raschke M, Wittmann J, Regler A, Heelemann S, Brandsch C, Stangl GI, Vervuert I. Effects of atherogenic diet supplemented with fermentable carbohydrates on metabolic responses and plaque formation in coronary arteries using a Saddleback pig model. PLoS One 2022; 17:e0275214. [PMID: 36206259 PMCID: PMC9543622 DOI: 10.1371/journal.pone.0275214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Accepted: 09/12/2022] [Indexed: 11/17/2022] Open
Abstract
Fermentable carbohydrates are gaining interest in the field of human nutrition because of their benefits in obesity-related comorbidities. The aim of this study was to investigate the influence of fermentable carbohydrates, such as pectin and inulin, in an atherogenic diet on metabolic responses and plaque formation in coronary arteries using a Saddleback pig model. Forty-eight healthy pigs aged five months were divided into four feeding groups (n = 10) and one baseline group (n = 8). Three feeding groups received an atherogenic diet (38% crisps, 10% palm fat, and 2% sugar with or without supplementation of 5% pectin or inulin), and one group received a conventional diet over 15 weeks. Feed intake, weight gain, body condition score, and back fat thickness were monitored regularly. Blood and fecal samples were collected monthly to assess the metabolites associated with high cardiovascular risk and fat content, respectively. At the end of 15 weeks, the coronary arteries of the pigs were analyzed for atherosclerotic plaque formation. Independent of supplementation, significant changes were observed in lipid metabolism, such as an increase in triglycerides, bile acids, and cholesterol in serum, in all groups fed atherogenic diets in comparison to the conventional group. Serum metabolome analysis showed differentiation of the feeding groups by diet (atherogenic versus conventional diet) but not by supplementation with pectin or inulin. Cardiovascular lesions were found in all feeding groups and in the baseline group. Supplementation of pectin or inulin in the atherogenic diet had no significant impact on cardiovascular lesion size. Saddleback pigs can develop naturally occurring plaques in coronary arteries. Therefore, this pig model offers potential for further research on the effects of dietary intervention on obesity-related comorbidities, such as cardiovascular lesions, in humans.
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Affiliation(s)
- Lisa Wahl
- Institute of Animal Nutrition, Nutrition Diseases and Dietetics, Leipzig University, Leipzig, Germany,Competence Cluster of Nutrition and Cardiovascular Health (nutriCARD), Halle-Jena-Leipzig, Germany
| | - Melina Raschke
- Competence Cluster of Nutrition and Cardiovascular Health (nutriCARD), Halle-Jena-Leipzig, Germany,Institute of Agricultural and Nutritional Science, Martin Luther University Halle-Wittenberg, Halle (Saale), Germany
| | | | | | | | - Corinna Brandsch
- Competence Cluster of Nutrition and Cardiovascular Health (nutriCARD), Halle-Jena-Leipzig, Germany,Institute of Agricultural and Nutritional Science, Martin Luther University Halle-Wittenberg, Halle (Saale), Germany
| | - Gabriele I. Stangl
- Competence Cluster of Nutrition and Cardiovascular Health (nutriCARD), Halle-Jena-Leipzig, Germany,Institute of Agricultural and Nutritional Science, Martin Luther University Halle-Wittenberg, Halle (Saale), Germany
| | - Ingrid Vervuert
- Institute of Animal Nutrition, Nutrition Diseases and Dietetics, Leipzig University, Leipzig, Germany,Competence Cluster of Nutrition and Cardiovascular Health (nutriCARD), Halle-Jena-Leipzig, Germany,* E-mail:
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6
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Rastall RA, Diez-Municio M, Forssten SD, Hamaker B, Meynier A, Moreno FJ, Respondek F, Stah B, Venema K, Wiese M. Structure and function of non-digestible carbohydrates in the gut microbiome. Benef Microbes 2022; 13:95-168. [PMID: 35729770 DOI: 10.3920/bm2021.0090] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Together with proteins and fats, carbohydrates are one of the macronutrients in the human diet. Digestible carbohydrates, such as starch, starch-based products, sucrose, lactose, glucose and some sugar alcohols and unusual (and fairly rare) α-linked glucans, directly provide us with energy while other carbohydrates including high molecular weight polysaccharides, mainly from plant cell walls, provide us with dietary fibre. Carbohydrates which are efficiently digested in the small intestine are not available in appreciable quantities to act as substrates for gut bacteria. Some oligo- and polysaccharides, many of which are also dietary fibres, are resistant to digestion in the small intestines and enter the colon where they provide substrates for the complex bacterial ecosystem that resides there. This review will focus on these non-digestible carbohydrates (NDC) and examine their impact on the gut microbiota and their physiological impact. Of particular focus will be the potential of non-digestible carbohydrates to act as prebiotics, but the review will also evaluate direct effects of NDC on human cells and systems.
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Affiliation(s)
- R A Rastall
- Department of Food and Nutritional Sciences, The University of Reading, P.O. Box 226, Whiteknights, Reading, RG6 6AP, United Kingdom
| | - M Diez-Municio
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), CEI (UAM+CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - S D Forssten
- IFF Health & Biosciences, Sokeritehtaantie 20, 02460 Kantvik, Finland
| | - B Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907-2009, USA
| | - A Meynier
- Nutrition Research, Mondelez France R&D SAS, 6 rue René Razel, 91400 Saclay, France
| | - F Javier Moreno
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), CEI (UAM+CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - F Respondek
- Tereos, Zoning Industriel Portuaire, 67390 Marckolsheim, France
| | - B Stah
- Human Milk Research & Analytical Science, Danone Nutricia Research, Uppsalalaan 12, 3584 CT Utrecht, the Netherlands.,Department of Chemical Biology & Drug Discovery, Utrecht Institute for Pharmaceutical Sciences, Faculty of Science, Utrecht University, Universiteitsweg 99, 3584 CG Utrecht, the Netherlands
| | - K Venema
- Centre for Healthy Eating & Food Innovation (HEFI), Maastricht University - campus Venlo, St. Jansweg 20, 5928 RC Venlo, the Netherlands
| | - M Wiese
- Department of Microbiology and Systems Biology, TNO, Utrechtseweg 48, 3704 HE, Zeist, the Netherlands
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7
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Ma Y, Jiang S, Zeng M. In vitro simulated digestion and fermentation characteristics of polysaccharide from oyster (Crassostrea gigas), and its effects on the gut microbiota. Food Res Int 2021; 149:110646. [PMID: 34600701 DOI: 10.1016/j.foodres.2021.110646] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 07/19/2021] [Accepted: 08/09/2021] [Indexed: 12/16/2022]
Abstract
Oyster is a kind of nutritious shellfish widely consumed globally, and its polysaccharide (OPS) has been verified to have strong functional activity. However, it is still unclear about the specific digestion and prebiotic properties of OPS. In the present study, the digestion and fermentation properties of OPS and its effect on gut microbiota were evaluated using simulated digestion (saliva, stomach, and small intestine) and fermentation models in vitro. The results showed that the molecular weight (Mw) of OPS decreased from 5.73 × 106 to 4.35 × 106 Da, and the reducing sugar content increased from 0.043 to 0.096 mg/mL, indicating that OPS was partially degraded during the saliva-gastrointestinal digestion. During fermentation, the Mw and carbohydrate residue of indigestible OPS (OPSI) decreased, and free monosaccharides were released, suggesting that OPSI could be further degraded and utilized by gut microbiota. Notably, OPSI could regulate the composition and diversity of the microbial community, especially increase the abundance of beneficial bacteria such as Bacteroides, Prevotella, and Faecalibacterium. Additionally, after fermentation for 24 h, OPSI promoted the production of short-chain fatty acids (SCFAs), and acetic acid, propionic acid, and n-butyric acid were the main metabolites. These results provided a reference for the digestive characteristics of OPS and revealed that OPS might be a potential prebiotic to prevent diseases by improving intestinal health.
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Affiliation(s)
- Yuyang Ma
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
| | - Suisui Jiang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
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8
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Harris HC, Morrison DJ, Edwards CA. Impact of the source of fermentable carbohydrate on SCFA production by human gut microbiota in vitro - a systematic scoping review and secondary analysis. Crit Rev Food Sci Nutr 2020; 61:3892-3903. [PMID: 32865002 DOI: 10.1080/10408398.2020.1809991] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Short chain fatty acids (SCFA) are produced by bacterial fermentation of non-digestible carbohydrates (NDC) and have many potential tissue and SCFA specific actions, from providing fuel for colonic cells to appetite regulation. Many studies have described the fermentation of different carbohydrates, often using in vitro batch culture. As evidence-based critical evaluation of substrates selectively promoting production of individual SCFA is lacking, we performed a systematic scoping literature review. Databases were searched to identify relevant papers published between 1900 and 12/06/2016. Search terms included In vitro batch fermentation and In vitro short chain fatty acid production. Articles were considered for essential criteria allowing equivalent comparison of SCFA between NDC. Seventy seven articles were included in the final analysis examining 29 different carbohydrates. After 24-hour fermentation, galacto-oligosaccharide ranked highest for butyrate and total SCFA production and second for acetate production. Rhamnose ranked highest for propionate production. The lowest SCFA production was observed for kiwi fiber, polydextrose, and cellulose. This review demonstrates that choosing a substrate to selectively enhance a specific SCFA is difficult, and the molar proportion of each SCFA produced by individual substrates may be misleading. Instead the rate and ratio of SCFA production should be evaluated in parallel.
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Affiliation(s)
- Hannah C Harris
- Human Nutrition, School of Medicine, Dentistry and Nursing, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow, UK.,Scottish Universities Environmental Research Centre, University of Glasgow, Glasgow, UK
| | - Douglas J Morrison
- Scottish Universities Environmental Research Centre, University of Glasgow, Glasgow, UK
| | - Christine A Edwards
- Human Nutrition, School of Medicine, Dentistry and Nursing, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow, UK
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9
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Koh J, Xu Z, Wicker L. Blueberry pectin and increased anthocyanins stability under in vitro digestion. Food Chem 2019; 302:125343. [PMID: 31430630 DOI: 10.1016/j.foodchem.2019.125343] [Citation(s) in RCA: 76] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2019] [Revised: 08/02/2019] [Accepted: 08/07/2019] [Indexed: 12/20/2022]
Abstract
Pectin was extracted from blueberry powder as water soluble fraction (WSF), rich in branched regions, and chelator soluble fraction (CSF), linear, with strong negative charge. Binding of pectins with three anthocyanin standards (malvidin-3-glucoside; M3G, cyanidin-3-glucoside; C3G, and delphinidin-3-glucoside; D3G) and blueberry extract (BBE) were used. Without blueberry pectin, M3G was the most stable followed by C3G, whereas D3G completely disappeared after gastrointestinal digestion. CSF prevented M3G and C3G degradation more than WSF, the in vitro stability was highest with CSF and C3G. Increased stability of anthocyanins after simulated gastrointestinal digestion suggests that anthocyanins can be transported to colon where gut microbiota actively produce anthocyanin metabolites. The amount of bound anthocyanins that interacted with blueberry pectin increased as the number of hydroxyl groups increased on anthocyanins. Hydrogen bonding in addition to electrostatic interaction contribute to stability of pectin-anthocyanins interaction at pH 4.0 and contribute to stability under gastrointestinal simulation.
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Affiliation(s)
- Jeewon Koh
- School of Nutrition and Food Sciences, 39 Forestry Lane, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, United States.
| | - Zhimin Xu
- School of Nutrition and Food Sciences, 39 Forestry Lane, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, United States.
| | - Louise Wicker
- School of Nutrition and Food Sciences, 39 Forestry Lane, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, United States.
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10
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Zhu R, Wang C, Zhang L, Wang Y, Chen G, Fan J, Jia Y, Yan F, Ning C. Pectin oligosaccharides from fruit of Actinidia arguta: Structure-activity relationship of prebiotic and antiglycation potentials. Carbohydr Polym 2019; 217:90-97. [PMID: 31079689 DOI: 10.1016/j.carbpol.2019.04.032] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2018] [Revised: 04/07/2019] [Accepted: 04/07/2019] [Indexed: 10/27/2022]
Abstract
Pectin oligosaccharides (POSs) have prebiotic and antiglycation activities in vitro, but the specific structure-activity relationship is unclear. In this study, POSs were obtained by enzymatic and ultrasound-assisted enzymatic degradation of pectin polysaccharide (PPS), respectively. Based on the chemical characterization, the antiglycation in vitro and prebiotic activities of POSs were compared and the structure-activity relationship was studied. The results showed that the antiglycation activity of POSs in vitro was proportional to the galacturonic acid content and GalA:Rha molar ratios except for the low molecular weight POSs (LM-POSs), and inversely proportional to its branching degree, such as Ara:Rha and Gal:Rha molar ratios. In addition, it was also found that the prebiotic activity of POSs was positively correlated with Ara:Rha and Gal:Rha molar ratios in molecule composition and the neutral sugar content, especially galactose and arabinose. The degree of esterification (DE) was less important for both antiglycation and prebiotic activity of POSs. These results provided an important theoretical basis for POSs application in food.
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Affiliation(s)
- Rugang Zhu
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China; College of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China.
| | - Congya Wang
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Lijiao Zhang
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Yu Wang
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Gang Chen
- Forestry Biotechnology and Analysis Test Center, Liaoning Academy of Forestry Sciences, Shenyang 110032, China.
| | - Jungang Fan
- Forestry Biotechnology and Analysis Test Center, Liaoning Academy of Forestry Sciences, Shenyang 110032, China
| | - Youfeng Jia
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Fengwen Yan
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Chong Ning
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
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11
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In vitro digestion under simulated saliva, gastric and small intestinal conditions and fermentation by human gut microbiota of polysaccharides from the fruits of Lycium barbarum. Int J Biol Macromol 2019; 125:751-760. [DOI: 10.1016/j.ijbiomac.2018.12.081] [Citation(s) in RCA: 102] [Impact Index Per Article: 20.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Revised: 11/27/2018] [Accepted: 12/07/2018] [Indexed: 12/18/2022]
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12
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Chen D, Chen G, Wan P, Hu B, Chen L, Ou S, Zeng X, Ye H. Digestion under saliva, simulated gastric and small intestinal conditions and fermentation in vitro of polysaccharides from the flowers of Camellia sinensis induced by human gut microbiota. Food Funct 2018; 8:4619-4629. [PMID: 29143827 DOI: 10.1039/c7fo01024a] [Citation(s) in RCA: 75] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
In the present study, digestion under saliva, simulated gastric and small intestinal conditions and fermentation in vitro of polysaccharides from the flowers of Camellia sinensis (TFPS) by human gut microbiota were investigated. The results indicated that human saliva and simulated gastric and intestinal juices had no effect on TFPS, while TFPS could be utilized by human fecal microbiota, which was proved from the decreased molecular weight and lower content of total or reducing sugars after fermentation under anaerobic conditions. It was found that pH in the fermentation system decreased, and the production of short-chain fatty acids was significantly enhanced. Furthermore, in vitro fermentation of TFPS altered the composition of gut microbiota, specifically in elevating the ratio of Bacteroidetes to Firmicutes and enriching Prevotella. The present results suggest that TFPS has the potential to be developed as functional foods to modify gut microbiota.
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Affiliation(s)
- Dan Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
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13
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Fracasso AF, Perussello CA, Carpiné D, Petkowicz CLDO, Haminiuk CWI. Chemical modification of citrus pectin: Structural, physical and rheologial implications. Int J Biol Macromol 2018; 109:784-792. [DOI: 10.1016/j.ijbiomac.2017.11.060] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 10/11/2017] [Accepted: 11/09/2017] [Indexed: 11/25/2022]
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Khodaei N, Karboune S. Optimization of enzymatic production of prebiotic galacto/galacto(arabino)-oligosaccharides and oligomers from potato rhamnogalacturonan I. Carbohydr Polym 2018; 181:1153-1159. [DOI: 10.1016/j.carbpol.2017.11.011] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2017] [Revised: 10/29/2017] [Accepted: 11/01/2017] [Indexed: 10/18/2022]
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15
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Karboune S, Khodaei N. Structures, isolation and health-promoting properties of pectic polysaccharides from cell wall-rich food by-products: a source of functional ingredients. Curr Opin Food Sci 2016. [DOI: 10.1016/j.cofs.2016.02.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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16
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Chen C, Huang Q, Fu X, Liu RH. In vitro fermentation of mulberry fruit polysaccharides by human fecal inocula and impact on microbiota. Food Funct 2016; 7:4637-4643. [DOI: 10.1039/c6fo01248e] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
This study investigated thein vitrofermentation of polysaccharides fromMorus albaL., the contribution of its carbohydrates to the fermentation, and the effect on the composition of gut microbiota.
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Affiliation(s)
- Chun Chen
- College of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
| | - Qiang Huang
- College of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
| | - Xiong Fu
- College of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
| | - Rui Hai Liu
- College of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
- Department of Food Science
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Wicker L, Kim Y, Kim MJ, Thirkield B, Lin Z, Jung J. Pectin as a bioactive polysaccharide – Extracting tailored function from less. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.01.002] [Citation(s) in RCA: 90] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Min FF, Hu JL, Nie SP, Xie JH, Xie MY. In vitro fermentation of the polysaccharides from Cyclocarya paliurus leaves by human fecal inoculums. Carbohydr Polym 2014; 112:563-8. [DOI: 10.1016/j.carbpol.2014.06.027] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2014] [Revised: 05/28/2014] [Accepted: 06/11/2014] [Indexed: 11/29/2022]
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20
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Popov SV, Ovodov YS. Polypotency of the immunomodulatory effect of pectins. BIOCHEMISTRY (MOSCOW) 2014; 78:823-35. [PMID: 24010844 DOI: 10.1134/s0006297913070134] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Pectins are the major component of plant cell walls, and they display diverse biological activities including immunomodulation. The pectin macromolecule contains fragments of linear and branched regions of polysaccharides such as homogalacturonan, rhamnogalacturonan-I, xylogalacturonan, and apiogalacturonan. These structural features determine the effect of pectins on the immune system. The backbones of pectic macromolecules have immunosuppressive activity. Pectins containing greater than 80% galacturonic acid residues were found to decrease macrophage activity and inhibit the delayed-type hypersensitivity reaction. Branched galacturonan fragments result in a biphasic immunomodulatory action. The branched region of pectins mediates both increased phagocytosis and antibody production. The fine structure of the galactan, arabinan, and apiogalacturonan side chains determines the stimulating interaction between pectin and immune cells. This review summarizes data regarding the relationship between the structure and immunomodulatory activity of pectins isolated from the plants of the European north of Russia and elucidates the concept of polypotency of pectins in native plant cell walls to both stimulate and suppress the immune response. The possible mechanisms of the immunostimulatory and anti-inflammatory effects of pectins are also discussed.
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Affiliation(s)
- S V Popov
- Institute of Physiology, Komi Science Center, Ural Branch of the Russian Academy of Sciences, 167982 Syktyvkar, Russia.
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Hu JL, Nie SP, Li C, Xie MY. In vitro fermentation of polysaccharide from the seeds of Plantago asiatica L. by human fecal microbiota. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.04.006] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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22
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Yapo BM. Rhamnogalacturonan-I: A Structurally Puzzling and Functionally Versatile Polysaccharide from Plant Cell Walls and Mucilages. POLYM REV 2011. [DOI: 10.1080/15583724.2011.615962] [Citation(s) in RCA: 67] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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23
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Microbial utilization and selectivity of pectin fractions with various structures. Appl Environ Microbiol 2011; 77:5747-54. [PMID: 21724897 DOI: 10.1128/aem.00179-11] [Citation(s) in RCA: 81] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
To evaluate the fermentation properties of oligosaccharides derived from pectins and their parent polysaccharides, a 5-ml-working-volume, pH- and temperature-controlled fermentor was tested. Six pectic oligosaccharides representing specific substructures found within pectins were prepared. These consisted of oligogalacturonides (average degrees of polymerization [DP] of 5 and 9), methylated oligogalacturonides (average DP of 5), oligorhamnogalacturonides (average DP of 10 as a disaccharide unit of galacturonic acid and rhamnose), oligogalactosides (average DP of 5), and oligoarabinosides (average DP of 6). The influence of these carbohydrates on the human fecal microbiota was evaluated. Use of neutral sugar fractions resulted in an increase in Bifidobacterium populations and gave higher organic acid yields. The Bacteroides-Prevotella group significantly increased on all oligosaccharides except oligogalacturonides with an average DP of 5. The most selective substrates for bifidobacteria were arabinan, galactan, oligoarabinosides, and oligogalactosides.
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Effect of cross-linking on the resistance to enzymatic hydrolysis of waxy maize starch and low-methoxy pectin. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2007.12.012] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Gniechwitz D, Reichardt N, Blaut M, Steinhart H, Bunzel M. Dietary fiber from coffee beverage: degradation by human fecal microbiota. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:6989-96. [PMID: 17658822 DOI: 10.1021/jf070646b] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
Arabinogalactans and galactomannans from coffee beverages are part of the dietary fiber complex. Chemical structures and fermentability of soluble dietary fiber obtained from a standard filter coffee beverage (Coffea arabica, origin Colombia, medium roasted) by human intestinal bacteria were investigated. One cup (150 mL) of filter coffee contained approximately 0.5 g of soluble dietary fiber (enzymatic-gravimetric methodology), 62% of which were polysaccharides. The remainder was composed of Maillard reaction products and other nonidentified substances. Galactomannans and type II arabinogalactans were present in almost equal proportions. Coffee dietary fiber was readily fermented by human fecal slurries, resulting in the production of short-chain fatty acids (SCFA). After 24 h of fermentation, 85% of total carbohydrates were degraded. In general, arabinosyl units from the polysaccharide fraction were degraded at a slower rate than mannosyl and galactosyl units. In the process of depolymerization arabinogalactans were debranched and the ratio of (1-->3)-linked to (1-->6)-linked galactosyl residues decreased. Structural units composed of (1-->5)-linked arabinosyl residues were least degradable, whereas terminally linked arabinosyl residues were easily utilized. The impact of coffee fiber on numerically dominant population groups of the intestinal microbiota was investigated by fluorescence in situ hybridization combined with flow cytometry (FISH-FC). After 24 h of fermentation, an increase of about 60% of species belonging to the Bacteroides-Prevotella group was observed. The growth of bifidobacteria and lactobacilli was not stimulated.
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Affiliation(s)
- Diana Gniechwitz
- Institute of Biochemistry and Food Chemistry, Department of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
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