1
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Liu Y, Li X, Qin H, Huang M, Xi B, Mao J, Zhang S. Comparing the antioxidation and bioavailability of polysaccharides from extruded and unextruded Baijiu vinasses via in vitro digestion and fecal fermentation. Int J Biol Macromol 2024; 276:133681. [PMID: 38971292 DOI: 10.1016/j.ijbiomac.2024.133681] [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: 03/22/2024] [Revised: 06/26/2024] [Accepted: 07/03/2024] [Indexed: 07/08/2024]
Abstract
Extrusion has been proven to be a novel approach for modifying the physicochemical characteristic of Baijiu vinasses (BV) to extract polysaccharides, contributing to the sustainable development of brewing industry. However, the comparison of the bioactivity and bioavailability of extruded (EX) and unextruded (UE) BV polysaccharides was unclear, which impended the determination of the efficacy of extrusion in BV resourcing. In this study, in vitro digestion and fecal fermentation experiments were conducted to investigate the bioavailability, and the results showed that EX exhibited less variation in the monosaccharide composition and molecular weight, while exhibiting a stronger antioxidant capacity compared to UE. Moreover, during fermentation EX increased the abundance of Parasutterella and Lachnospiraceae, while UE promoted the proliferation of Bacteroides, Faecalibacterium, and Dialister, resulting in variation in short-chain fatty acids. These findings indicate that extrusion can enhance the capacity of antioxidants and bioavailability of BV polysaccharides.
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Affiliation(s)
- Yizhou Liu
- School of Environmental Science and Engineering, Tianjin University, Tianjin 300350, China
| | - Xiong Li
- Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou), Guangzhou, Guangdong 511458, China
| | - Hui Qin
- National Engineering Research Center of Solid-State Brewing, Luzhou, Sichuan 646000, China
| | - Mengyang Huang
- National Engineering Research Center of Solid-State Brewing, Luzhou, Sichuan 646000, China
| | - Beidou Xi
- School of Environmental Science and Engineering, Tianjin University, Tianjin 300350, China; State Key Laboratory of Environmental Criteria and Risk Assessment, Chinese Research Academy of Environmental Sciences, Beijing 100012, China
| | - Jian Mao
- National Engineering Research Center of Solid-State Brewing, Luzhou, Sichuan 646000, China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Suyi Zhang
- National Engineering Research Center of Solid-State Brewing, Luzhou, Sichuan 646000, China
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2
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Wei S, Wang L, Chen X, Wang Y, Tong L, Han Q, Ren B, Guo D. Anti-inflammatory activity of Boletus aereus polysaccharides: Involvement of digestion and gut microbiota fermentation. Food Chem X 2024; 21:101052. [PMID: 38187943 PMCID: PMC10770587 DOI: 10.1016/j.fochx.2023.101052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 11/24/2023] [Accepted: 12/04/2023] [Indexed: 01/09/2024] Open
Abstract
Boletus aereus, an edible mushroom, has gained popularity as a medicinal and functional food. This study aimed to investigate the digestive characteristics of B. aereus polysaccharide (BAP) and its effects on gut microbiota. In vitro digestion results indicated partial degradation of BAP. Furthermore, the digested BAP displayed significantly enhanced antioxidant ability. The 16S rRNA sequencing data revealed that BAP positively influenced the abundance of Phascolarctobacterium, Prevotella, and Bifidobacterium in the gut microbiota. Additionally, BAP promoted the production of short-chain fatty acids (SCFAs). Metabolites of BAP utilized by the gut microbiota effectively reduced the concentration of TNF-α, IL-1β, and NO in an LPS-stimulated RAW 264.7 cell inflammation model. Mantel tests demonstrated a strong correlation among fermentation indicators, gut microbiome composition, SCFAs, and inflammatory cytokines. Overall, this research revealed the underlying digestive and fermentation mechanisms of BAP and provided new insights into the usage of edible mushroom polysaccharides in functional food.
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Affiliation(s)
- Shixiang Wei
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University Nanjing 210023, China
| | - Luanfeng Wang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Xiaodie Chen
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University Nanjing 210023, China
| | - Yue Wang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University Nanjing 210023, China
| | - Lingling Tong
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University Nanjing 210023, China
| | - Qianyun Han
- BIOSYST-MeBioS, Faculty of Bioscience Engineering, KU Leuven, Leuven 3000, Belgium
- College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, Beijing 100083, China
| | - Bo Ren
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University Nanjing 210023, China
| | - Dongsheng Guo
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University Nanjing 210023, China
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3
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Wu DT, Geng JL, Li J, Deng W, Zhang Y, Hu YC, Zou L, Xia Y, Zhuang QG, Liu HY, Gan RY. Efficient extraction of pectic polysaccharides from thinned unripe kiwifruits by deep eutectic solvent-based methods: Chemical structures and bioactivities. Food Chem X 2024; 21:101083. [PMID: 38187948 PMCID: PMC10770586 DOI: 10.1016/j.fochx.2023.101083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 12/13/2023] [Accepted: 12/15/2023] [Indexed: 01/09/2024] Open
Abstract
To promote the potentially industrial applications of thinned unripe kiwifruits, two deep eutectic solvent-based methods, including deep eutectic solvent-assisted extraction (DAE) and microwave-assisted deep eutectic solvent extraction (MDE), were optimized for the extraction of polysaccharides from thinned unripe kiwifruits (YKP). Results showed that the yields of YKP-D prepared by DAE and YKP-DM prepared by MDE were extremely higher than YKP-H prepared by hot water extraction. Furthermore, YKP-H, YKP-D, and YKP-DM were mainly composed of pectic polysaccharides, including homogalacturonan (HG) and rhamnogalacturonan I (RG I) domains. Besides, both YKP-D and YKP-DM exhibited stronger antioxidant, anti-glycosylation, and immunomodulatory effects than those of YKP-H, and their higher contents of uronic acids and bound polyphenols as well as lower molecular weights could partially contribute to their bioactivities. Overall, these results revealed that the developed MDE method could be utilized as a promising method for highly efficient extraction of YKP with superior beneficial effects.
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Affiliation(s)
- Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Jin-Lei Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu 610213, China
| | - Jie Li
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Wen Deng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu 610213, China
| | - Yao Zhang
- China-New Zealand Belt and Road Joint Laboratory on Kiwifruit, Kiwifruit Breeding and Utilization Key Laboratory of Sichuan Province, Sichuan Provincial Academy of Natural Resources Sciences, Chengdu 610015, China
| | - Yi-Chen Hu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Yu Xia
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu 610213, China
| | - Qi-Guo Zhuang
- China-New Zealand Belt and Road Joint Laboratory on Kiwifruit, Kiwifruit Breeding and Utilization Key Laboratory of Sichuan Province, Sichuan Provincial Academy of Natural Resources Sciences, Chengdu 610015, China
| | - Hong-Yan Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu 610213, China
| | - Ren-You Gan
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Singapore 138669, Singapore
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Sabbione AC, Añón MC, Scilingo A. Characterization and Bile Acid Binding Capacity of Dietary Fiber Obtained from Three Different Amaranth Products. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024; 79:38-47. [PMID: 37938455 DOI: 10.1007/s11130-023-01116-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 10/14/2023] [Indexed: 11/09/2023]
Abstract
Amaranth is a dicotyledonous plant, now considered a health-promoting food. It has been rediscovered by the worldwide food industry, which is increasingly becoming aware of the many uses and benefits provided by amaranth in various food preparations. Amaranth dietary fibers, soluble and insoluble fractions, obtained from flour, protein isolate, and beverage were physicochemically characterized and their potential bile acid binding capacity was evaluated. Primary bile acids binding to fiber might contribute to a hypocholesterolemic effect, while the binding of secondary bile acids could minimize the cytotoxic effect that these metabolites exert on the colon. Amaranth fiber fractions were capable of sequestering cholate, taurocholate, deoxycholate, and bovine bile, with a percentage depending not only on the origin and the type of amaranth fiber evaluated but also on the bile acid studied. Flour fiber and the protein isolate insoluble fractions were the most efficient for binding bile and bile acids with uptake values between 29 and 100% relative to cholestyramine. Moreover, deoxycholate, a hydrophobic secondary bile acid, was the most captured by all the fractions, reaching 100% uptake with total and insoluble fibers of the three amaranth products. These results would suggest that the main effect through which amaranth fiber binds bile acids corresponds to an adsorptive effect mediated by hydrophobic interactions.
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Affiliation(s)
- Ana Clara Sabbione
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA-CONICET-CIC-UNLP), Street 47 and 116, La Plata, Buenos Aires, Argentina.
| | - María Cristina Añón
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA-CONICET-CIC-UNLP), Street 47 and 116, La Plata, Buenos Aires, Argentina
| | - Adriana Scilingo
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA-CONICET-CIC-UNLP), Street 47 and 116, La Plata, Buenos Aires, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina
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5
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Goya-Jorge E, Bondue P, Gonza I, Laforêt F, Antoine C, Boutaleb S, Douny C, Scippo ML, de Ribaucourt JC, Crahay F, Delcenserie V. Butyrogenic, bifidogenic and slight anti-inflammatory effects of a green kiwifruit powder (Kiwi FFG®) in a human gastrointestinal model simulating mild constipation. Food Res Int 2023; 173:113348. [PMID: 37803696 DOI: 10.1016/j.foodres.2023.113348] [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: 04/12/2023] [Revised: 08/01/2023] [Accepted: 08/03/2023] [Indexed: 10/08/2023]
Abstract
Green kiwi (Actinidia deliciosa var. Hayward) is a fruit with important nutritional attributes and traditional use as a laxative. In this work, we studied in vitro the colonic fermentation of a standardized green kiwifruit powder (Kiwi FFG®) using representative intestinal microbial content of mildly constipated women. Static (batch) and dynamic configurations of the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®) were used to estimate the impact of Kiwi FFG® in the human gut. Analysis of metabolites revealed a significant butyrogenic effect of the kiwifruit powder and, consistently, butyrate-producing bacterial populations (i.e., Faecalibacterium prausnitzii, Cluster IV, Roseburia spp.) were greatly increased in the dynamic gastrointestinal model. Bifidobacterium spp. was also found boosted in the microflora of ascending and transverse colon sections, and a significant rise of Akkermansia muciniphila was identified in the transverse colon. Reporter gene assays using human intestinal cells (HT-29) showed that kiwifruit fermentation metabolites activate the aryl hydrocarbon receptor (AhR) transcriptional pathway, which is an important regulator of intestinal homeostasis and immunity. Moreover, modulation in the production of human interleukins (IL-6 and IL-10) in Caco-2 cells suggested a potential mild anti-inflammatory effect of the kiwifruit powder and its gut microbiota-derived metabolites. Our results suggested a potential health benefit of Kiwi FFG® in the gut microbiota, particularly in the context of constipated people.
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Affiliation(s)
- Elizabeth Goya-Jorge
- Laboratory of Food Quality Management, Department of Food Sciences, FARAH - Veterinary Public Health, University of Liège, B43b, 4000 Liège, Belgium
| | - Pauline Bondue
- Laboratory of Food Quality Management, Department of Food Sciences, FARAH - Veterinary Public Health, University of Liège, B43b, 4000 Liège, Belgium; ORTIS S.A., Hinter der Heck 46, 4750 Elsenborn, Belgium
| | - Irma Gonza
- Laboratory of Food Quality Management, Department of Food Sciences, FARAH - Veterinary Public Health, University of Liège, B43b, 4000 Liège, Belgium
| | - Fanny Laforêt
- Laboratory of Food Quality Management, Department of Food Sciences, FARAH - Veterinary Public Health, University of Liège, B43b, 4000 Liège, Belgium
| | - Céline Antoine
- Laboratory of Food Quality Management, Department of Food Sciences, FARAH - Veterinary Public Health, University of Liège, B43b, 4000 Liège, Belgium
| | - Samiha Boutaleb
- Laboratory of Food Analysis, Department of Food Sciences, FARAH - Veterinary Public Health, University of Liège, B43b, 4000 Liège, Belgium
| | - Caroline Douny
- Laboratory of Food Analysis, Department of Food Sciences, FARAH - Veterinary Public Health, University of Liège, B43b, 4000 Liège, Belgium
| | - Marie-Louise Scippo
- Laboratory of Food Analysis, Department of Food Sciences, FARAH - Veterinary Public Health, University of Liège, B43b, 4000 Liège, Belgium
| | | | | | - Véronique Delcenserie
- Laboratory of Food Quality Management, Department of Food Sciences, FARAH - Veterinary Public Health, University of Liège, B43b, 4000 Liège, Belgium.
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6
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Zhuang H, Dong H, Zhang X, Feng T. Antioxidant Activities and Prebiotic Activities of Water-Soluble, Alkali-Soluble Polysaccharides Extracted from the Fruiting Bodies of the Fungus Hericium erinaceus. Polymers (Basel) 2023; 15:4165. [PMID: 37896408 PMCID: PMC10611342 DOI: 10.3390/polym15204165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 10/07/2023] [Accepted: 10/14/2023] [Indexed: 10/29/2023] Open
Abstract
In this study, the digestion and fermentation properties of the bioactive water-soluble polysaccharide (HEP-W), and alkali-soluble polysaccharide (HEP-A) from Hericium erinaceus and the impact on the human colonic microbiota were determined using simulated saliva-gastrointestinal digestion and human fecal fermentation models in vitro. The basic physicochemical properties of HEP-W and HEP-A were determined at the same time. The results showed that the in vitro simulated digestion had almost no effect on the physicochemical properties of HEP-W and HEP-A, indicating that HEP-W and HEP-A were partially degraded. During fermentation, HEP-W and HEP-A increased the relative abundance of the dominant butyric acid-producing genera, the microbial community structure was significantly regulated, the gas production and short-chain fatty acid production in the fermentation broth were significantly increased, and the pH of the fermentation broth was reduced. There were structural and other differences in HEP-W and HEP-A due to different extraction methods, which resulted in different results. These results suggest that HEP-W and HEP-A may be potential gut microbial manipulators to promote gut health by promoting the production of beneficial metabolites by intestinal microorganisms using different butyric acid production pathways.
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Affiliation(s)
- Haining Zhuang
- School of Food and Tourism, Shanghai Urban Construction Vocational College, Shanghai 201415, China;
| | - Huayue Dong
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China;
| | - Xiaowei Zhang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China;
| | - Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China;
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7
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Cao W, Guan S, Yuan Y, Wang Y, Mst Nushrat Y, Liu Y, Tong Y, Yu S, Hua X. The digestive behavior of pectin in human gastrointestinal tract: a review on fermentation characteristics and degradation mechanism. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 37665605 DOI: 10.1080/10408398.2023.2253547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/05/2023]
Abstract
Pectin is widely spread in nature and it develops an extremely complex structure in terms of monosaccharide composition, glycosidic linkage types, and non-glycosidic substituents. As a non-digestible polysaccharide, pectin exhibits resistance to human digestive enzymes, however, it is easily utilized by gut microbiota in the large intestine. Currently, pectin has been exploited as a novel functional component with numerous physiological benefits, and it shows a promising prospect in promoting human health. In this review, we introduce the regulatory effects of pectin on intestinal inflammation and metabolic syndromes. Subsequently, the digestive behavior of pectin in the upper gastrointestinal tract is summarized, and then it will be focused on pectin's fermentation characteristics in the large intestine. The fermentation selectivity of pectin by gut bacteria and the effects of pectin structure on intestinal microecology were discussed to highlight the interaction between pectin and bacterial community. Meanwhile, we also offer information on how gut bacteria orchestrate enzymes to degrade pectin. All of these findings provide insights into pectin digestion and advance the application of pectin in human health.
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Affiliation(s)
- Weichao Cao
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Shuyi Guan
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yuying Yuan
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yuhang Wang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | | | - Yaxian Liu
- Department of Biotechnology and Enzyme Science, University of Hohenheim, Institute of Food Science and Biotechnology, Stuttgart, Germany
| | - Yanjun Tong
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Shuhuai Yu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xiao Hua
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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8
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Patova OA, Feltsinger LS, Kosolapova NV, Khlopin VA, Golovchenko VV. Properties of cell wall polysaccharides of raw nectarine fruits after treatment under conditions that modulate gastric digestion. Int J Biol Macromol 2023; 245:125460. [PMID: 37364806 DOI: 10.1016/j.ijbiomac.2023.125460] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 06/04/2023] [Accepted: 06/15/2023] [Indexed: 06/28/2023]
Abstract
The results of the study of the physicochemical properties of the high-molecular-weight soluble and insoluble components of nectarine cell walls obtained by fruit treatment under conditions that modulate of gastric digestion are presented. Homogenized nectarine fruits were sequentially treated by natural saliva and simulated gastric fluid (SGF) at pH 1.8 and 3.0. The isolated polysaccharides were compared with polysaccharides obtained by sequential extraction of nectarine fruit with cold, hot, and acidified water, solutions of ammonium oxalate and sodium carbonate. As a result, high-molecular-weight water-soluble pectic polysaccharides, weakly bound in the cell wall, were dissolved in the simulated gastric fluid, regardless of pH. Homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) were identified in all pectins. It was shown that their quantity and ability to form highly viscous solutions determine high values of the rheological characteristics of the nectarine mixture formed under simulated gastric conditions. The modifications occurring with the insoluble components under the influence of acidity of SGF were importance. They determined difference in the physicochemical properties of both the insoluble fibres and the nectarine mixtures.
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Affiliation(s)
- O A Patova
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50 Pervomaiskaya Str., 167982 Syktyvkar, Russia.
| | - L S Feltsinger
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50 Pervomaiskaya Str., 167982 Syktyvkar, Russia
| | - N V Kosolapova
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50 Pervomaiskaya Str., 167982 Syktyvkar, Russia
| | - V A Khlopin
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50 Pervomaiskaya Str., 167982 Syktyvkar, Russia
| | - V V Golovchenko
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50 Pervomaiskaya Str., 167982 Syktyvkar, Russia
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9
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Bisht A, Goh KKT, Matia-Merino L. The fate of mamaku gum in the gut: effect on in vitro gastrointestinal function and colon fermentation by human faecal microbiota. Food Funct 2023; 14:7024-7039. [PMID: 37439088 DOI: 10.1039/d3fo01665j] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/14/2023]
Abstract
Mamaku is a fern indigenous to the Pacific Islands with a long history of use for therapeutic benefits such as to combat skin conditions and manage gastrointestinal discomfort; however, the scientific understanding is limited. In this study, we examined the effect of mamaku gum, extracted from different age fronds of the New Zealand Black tree fern (Cyathea medullaris, Mamaku) (stage 1: young, stage 2: fully grown and stage 3: old), on gut function using in vitro models of static digestion, enzyme activity and static colonic fermentation. Under simulated gastric and small intestinal conditions, mamaku polysaccharide (MP) was indigestible as there was no decrease in the molecular weight (Mw) of the polymer. Mamaku gum could reduce the activity of digestive enzymes (α-amylase, pepsin and lipase) in a concentration-dependent manner, with the stage 1 sample showing the highest inhibition and stage 3 the lowest. All three mamaku gum samples could also equally bind bile acids during intestinal digestion. During fermentation, human faecal microbiota utilised the mamaku gum and significantly increased the production of total short-chain fatty acids (SCFAs) and reduced the pH when compared with the blank. However, changes in SCFAs and pH for mamaku groups were less prominent than for inulin and guar gum control groups, suggesting lower fermentability of mamaku gum compared to the latter two. Furthermore, mamaku gum altered the composition of colonic microbiota, specifically reducing the ratio of Firmicutes to Bacteroidetes and increasing the relative abundance of Bacteroides, Enterococcus, Paraprevotella and Parabacteroides genera. No obvious difference between mamaku gum samples from stage 1, 2 and 3 was observed during fermentation. Collectively, these results suggest that mamaku gum may modulate the functionality of the host gut by reducing enzyme activity, binding bile acids, altering the colonic microbial composition and producing SCFAs.
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Affiliation(s)
- Akshay Bisht
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.
| | - Kelvin K T Goh
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.
| | - Lara Matia-Merino
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.
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10
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Fu C, Ye K, Ma S, Du H, Chen S, Liu D, Ma G, Xiao H. Simulated gastrointestinal digestion and gut microbiota fermentation of polysaccharides from Agaricus bisporus. Food Chem 2023; 418:135849. [PMID: 36963137 DOI: 10.1016/j.foodchem.2023.135849] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 02/06/2023] [Accepted: 03/01/2023] [Indexed: 03/15/2023]
Abstract
Agaricus bisporus, an edible mushroom, is grown and consumed worldwide for its delicious taste and multiple health benefits. A. bisporus polysaccharides (ABP) are the main bioactive ingredient of the mushroom that confers health benefits. In this study, we prepared and characterized ABP, and the digestion, fermentation prosperities, and the effect of ABP on gut microbiota were detected via in vitro simulated digestion and gut microbiota fermentation. The results showed that during the simulated digestion process, the molecular weight of ABP was unchanged, and no free monosaccharide was produced, indicating that ABP could not be digested completely. However, after the fermentation, gut microbiota degraded and utilized ABP, which produced short-chain fatty acids and caused a decrease in pH value. Meanwhile, ABP modulated the gut microbiota composition by increasing the abundance of beneficial bacteria. The results suggested that ABP is a promising food component with prebiotic potential.
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Affiliation(s)
- Chujing Fu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Kai Ye
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Sai Ma
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Hengjun Du
- Department of Food Science, University of Massachusetts, Amherst 01003, USA
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Gaoxing Ma
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Hang Xiao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Department of Food Science, University of Massachusetts, Amherst 01003, USA.
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11
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Geng X, Guo D, Bau T, Lei J, Xu L, Cheng Y, Feng C, Meng J, Chang M. Effects of in vitro digestion and fecal fermentation on physico-chemical properties and metabolic behavior of polysaccharides from Clitocybe squamulosa. Food Chem X 2023; 18:100644. [PMID: 37032744 PMCID: PMC10074541 DOI: 10.1016/j.fochx.2023.100644] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 03/07/2023] [Accepted: 03/12/2023] [Indexed: 03/17/2023] Open
Abstract
The aim of this study was to establish a human digestion model in vitro to explore the degradation characteristics of a novel high-purity polysaccharide from Clitocybe squamulosa (CSFP2). The results showed that the content of reducing sugars (CR ) of CSFP2 increased from 0.13 to 0.23 mg/mL, the molecular weight (Mw) of CSFP2 decreased significantly during the saliva-gastrointestinal digestion. The constituent monosaccharides of CSFP2, including galactose, glucose, and mannose, were stable during in vitro digestion, but their molar ratios were changed from 0.023: 0.737: 0.234 to 0.496: 0.478: 0.027. The surface of CSFP2 changes from a rough flaky structure to a scattered flocculent or rod-shaped structure after the gastrointestinal digestion. However, the apparent viscosity of CSFP2 was overall stable during in vitro digestion. Moreover, CSFP2 still maintains its strong antioxidant capacity after saliva-gastrointestinal digestion. The results showed that CSFP2 can be partially decomposed during digestion. Meanwhile, some physico-chemical properties of the fermentation broth containing CSFP2 changed significantly after gut microbiota fermentation. For example, the pH value (from 8.46 to 4.72) decreased significantly (p < 0.05) after 48 h of fermentation. the OD 600 value increased first and then decreased (from 2.00 to 2.68 to 1.32) during 48-h fermentation. In addition, CSFP2 could also increase the amounts of short-chain fatty acids (SCFAs) (from 5.5 to 37.15 mmol/L) during fermentation (in particular, acetic acid, propionic acid, and butyric acid). Furthermore, the relative abundances of Bacteriodes, Bifidobacterium, Catenibacterium, Lachnospiraceae_NK4A136_group, Megasphaera, Prevotella, Megamonas, and Lactobacillus at genus level were markedly increased with the intervention of CSFP2. These results provided a theoretical basis for the further development of functional foods related to CSFP2.
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12
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Li M, Bai Q, Zhou J, de Souza TSP, Suleria HAR. In Vitro Gastrointestinal Bioaccessibility, Bioactivities and Colonic Fermentation of Phenolic Compounds in Different Vigna Beans. Foods 2022; 11:foods11233884. [PMID: 36496693 PMCID: PMC9736425 DOI: 10.3390/foods11233884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 11/22/2022] [Accepted: 11/25/2022] [Indexed: 12/03/2022] Open
Abstract
Beans are widely consumed throughout the world, rich in non-nutrient phenolic compounds and other bioactive constituents, including alkaloids, lectins, and others. However, research about in vitro digestion impacts on the changes of bioactive compounds' release and related antioxidant potential in different Vigna beans is limited. This research aimed to assess the modifications that occur in the content and bioaccessibility of phenolic compounds in four Vigna samples (adzuki bean, black urid whole, black eye bean, and mung bean), their antioxidant properties, and short chain fatty acids (SCFAs) production through static in vitro gastrointestinal digestion and colonic fermentation. Adzuki bean exhibited relatively higher total phenolic content (TPC; 4.76 mg GAE/g) and antioxidant activities after in vitro digestion. The black eye beans' total flavonoid content (0.74 mg QE/g) and total condensed tannins (10.43 mg CE/g) displayed higher tendencies. For colonic fermentation, the greatest TPC value of entire samples was detected through a 2-h reaction. In most selected beans, phenolic compounds were comparably more bioaccessible during the oral phase. Acetic acid showed the highest level through SCFAs production, and the total SCFAs in adzuki beans was the greatest (0.021 mmol/L) after 16-h fermentation. Adzuki beans may be more beneficial to gut health and possess a stronger antioxidant potential after consumption.
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13
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Huo J, Li M, Wei J, Wang Y, Hao W, Sun W, Wu J, Huang M. RNA-seq based elucidation of mechanism underlying the protective effect of Huangshui polysaccharide on intestinal barrier injury in Caco-2 cells. Food Res Int 2022; 162:112175. [DOI: 10.1016/j.foodres.2022.112175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 11/01/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
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14
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Patova OA, Feltsinger LS, Khramova DS, Chelpanova TI, Golovchenko VV. Effect of in vitro gastric digestion conditions on physicochemical properties of raw apple fruit cell wall polysaccharides. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107661] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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15
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Ma WP, Li HH, Liu M, Liu HB. Effects of simulated digestion in vitro on the structure and macrophages activation of fucoidan from Sargassum fusiforme. Carbohydr Polym 2021; 272:118484. [PMID: 34420743 DOI: 10.1016/j.carbpol.2021.118484] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 07/21/2021] [Accepted: 07/21/2021] [Indexed: 01/11/2023]
Abstract
Molecular size and spatial structure affect the bioactivities of polysaccharides. SFF is a fucoidan extracted from Sargassum fusiforme. The possible changes of SFF affected by gastrointestinal tract and subsequently changes of its physicochemical property or its bioactivity have yet to be systematically investigated. Our results showed that DSFF, the gastrointestinal digestion product of SFF, has increased reducing sugar content, increased proportion of low molecular weight components, and a more clustered island-like morphology. Both SFF and DSFF activate RAW 264.7 macrophages evidenced by the increasing level of NO, intracellular ROS, and macrophages cytokines. Further investigation showed that DSFF induced M1 phenotype polarization in RAW 264.7 cells. DSFF also showed stronger macrophage activation and phenotype polarization than SFF. Our present work showed that SFF could be digested by simulated gastrointestinal environment in vitro and the digested product DSFF showed higher efficiency in macrophages activation and phenotype polarization.
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Affiliation(s)
- Wei-Ping Ma
- Key Laboratory of Marine Drugs, Chinese Ministry of Education, School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China
| | - Hai-Hua Li
- Key Laboratory of Marine Drugs, Chinese Ministry of Education, School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China.
| | - Ming Liu
- Key Laboratory of Marine Drugs, Chinese Ministry of Education, School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China; Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology, Qingdao 266237, China.
| | - Hong-Bing Liu
- Key Laboratory of Marine Drugs, Chinese Ministry of Education, School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China; Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology, Qingdao 266237, China.
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16
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Li C, Zhou S, Fu X, Huang Q, Chen Q. In vitro digestibility and prebiotic activities of a bioactive polysaccharide from Moringa oleifera leaves. J Food Biochem 2021; 45:e13944. [PMID: 34642951 DOI: 10.1111/jfbc.13944] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 09/01/2021] [Accepted: 09/09/2021] [Indexed: 11/30/2022]
Abstract
In this study, the digestion and fermentation properties of a bioactive polysaccharide (MOP-2) purified from Moringa oleifera leaves and its impact on the human colonic microbiota were determined using simulated saliva-gastrointestinal digestion and human fecal fermentation models in vitro. The results showed that the simulated saliva and gastric juices had no effect on the average molecular weight (MW) of MOP-2. The MW of MOP-2 slightly decreased from 155.29 to 145.02 kDa during intestinal digestion, and the reducing sugar content increased from 0.159 to 0.234 mg/ml, indicating that MOP-2 was partially degraded during intestinal digestion. During fermentation, MOP-2 was largely used by human fecal inoculums. Notably, MOP-2 could significantly regulate the structure of the microbial community by improving the relative abundances of some beneficial gut microbiota, such as Phascolarctobacterium, Coprococcus, Roseburia, and Bacteroides. Additionally, after fermentation for 48 hr, MOP-2 could significantly improve the production of short-chain fatty acids, especially n-butyric acid, acetic acid, propionic acid, and n-valeric acid. These results suggested that MOP-2 could potentially be a gut microbiota manipulator aimed at promoting gut health. PRACTICAL APPLICATIONS: Gut microbial community is an important part of the human intestinal environment. The health of gut microbiota is closely associated with host heath. This work reported that a polysaccharide (MOP-2) purified from Moringa oleifera leaves could modulate the microbial structure by improving the relative abundances of some beneficial gut microbiota, which provided useful information for the application of MOP-2 as a prebiotic additive in food industry.
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Affiliation(s)
- Chao Li
- School of Food Science and Engineering, Zhuhai Institute of Modern Industrial Innovation, South China University of Technology, Guangzhou, China.,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Shilin Zhou
- School of Food Science and Engineering, Zhuhai Institute of Modern Industrial Innovation, South China University of Technology, Guangzhou, China.,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Xiong Fu
- School of Food Science and Engineering, Zhuhai Institute of Modern Industrial Innovation, South China University of Technology, Guangzhou, China.,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Qiang Huang
- School of Food Science and Engineering, Zhuhai Institute of Modern Industrial Innovation, South China University of Technology, Guangzhou, China.,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Qing Chen
- School of Food Science and Health Preserving, Guangzhou City Polytechnic, Guangzhou, China
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17
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Hoogeveen AME, Moughan PJ, Henare SJ, Schulze P, McNabb WC, Montoya CA. Type of Dietary Fiber Is Associated with Changes in Ileal and Hindgut Microbial Communities in Growing Pigs and Influences In Vitro Ileal and Hindgut Fermentation. J Nutr 2021; 151:2976-2985. [PMID: 34320183 DOI: 10.1093/jn/nxab228] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Revised: 04/06/2021] [Accepted: 06/18/2021] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND The degree of ileal organic matter (OM) fermentation appears to be comparable to hindgut fermentation in growing pigs. OBJECTIVES This study aimed to determine if dietary fiber sources with known different total gastrointestinal tract (GIT) fermentability in humans affect ileal and hindgut microbial communities and ileal fermentation in growing pigs used as an animal model for human adults. METHODS Male pigs (21 kg bodyweight; 9 wk old; PIC Camborough 46 × PIC boar 356L; n = 8/diet) were fed for 42 d a diet containing cellulose (CEL, low fermentability) as the sole fiber source (4.5%) or diets in which half of the CEL was replaced by moderately fermentable fiber, psyllium (PSY), or kiwifruit (KF) fiber. For each diet, terminal jejunal (substrate) and ileal (inoculum) digesta were collected from euthanized animals for in vitro ileal fermentation (2 h). Terminal ileal (substrate) and cecal (inoculum) digesta were used for in vitro hindgut fermentation (24 h). After in vitro fermentations, OM fermentation and short-chain fatty acid (SCFA) production were determined. Ileal digesta and feces were collected for microbial analysis. Data were analyzed by 2-factor ANOVA (diet × GIT region). RESULTS In vitro ileal OM fermentation was on average 22% and comparable to hindgut OM fermentation. Ileal and hindgut OM fermentation, SCFA production, and microbial community composition changed (P < 0.05) when CEL was partially replaced by KF or PSY. For instance, pigs fed the PSY diet had 3-fold higher (P ≤ 0.05) number of ileal and fecal bacteria than pigs fed the CEL and KF diets. Pigs fed the CEL diet had 4-fold higher (P ≤ 0.05) hindgut valeric acid production than pigs fed the other diets. CONCLUSIONS Ileal fermentation is quantitatively significant. Partial substitution of CEL with more fermentable fibers influences both ileal and hindgut microbial communities and the fermentation in growing pigs.
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Affiliation(s)
- Anna M E Hoogeveen
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.,Riddet Institute, Te Ohu Rangahau Kai, Massey University, Palmerston North, New Zealand
| | - Paul J Moughan
- Riddet Institute, Te Ohu Rangahau Kai, Massey University, Palmerston North, New Zealand
| | - Sharon J Henare
- Riddet Institute, Te Ohu Rangahau Kai, Massey University, Palmerston North, New Zealand.,School of Health Sciences, Massey University, Palmerston North, New Zealand
| | - Philipp Schulze
- Riddet Institute, Te Ohu Rangahau Kai, Massey University, Palmerston North, New Zealand
| | - Warren C McNabb
- Riddet Institute, Te Ohu Rangahau Kai, Massey University, Palmerston North, New Zealand
| | - Carlos A Montoya
- Riddet Institute, Te Ohu Rangahau Kai, Massey University, Palmerston North, New Zealand.,Smart Foods, AgResearch Limited, Te Ohu Rangahau Kai, Massey University, Palmerston North, New Zealand
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18
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Changes in Physicochemical and Biological Properties of Polyphenolic-Protein-Polysaccharide Ternary Complexes from Hovenia dulcis after In Vitro Simulated Saliva-Gastrointestinal Digestion. Foods 2021; 10:foods10102322. [PMID: 34681371 PMCID: PMC8535220 DOI: 10.3390/foods10102322] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 09/24/2021] [Accepted: 09/27/2021] [Indexed: 12/12/2022] Open
Abstract
The present study aimed to explore the impacts of in vitro simulated saliva-gastrointestinal digestion on physicochemical and biological properties of the polyphenolic-protein-polysaccharide ternary complex (PPP) extracted from Hovenia dulcis. The results revealed that the in vitro digestion did remarkably affect physicochemical properties of PPP, such as content of reducing sugar release, content of bound polyphenolics, and molecular weight distribution, as well as ratios of compositional monosaccharides and amino acids. In particular, the content of bound polyphenolics notably decreased from 281.93 ± 2.36 to 54.89 ± 0.42 mg GAE/g, which might be the major reason for the reduction of bioactivities of PPP after in vitro digestion. Molecular weight of PPP also remarkably reduced, which might be attributed to the destruction of glycosidic linkages and the disruption of aggregates. Moreover, although biological activities of PPP obviously decreased after in vitro digestion, the digested PPP (PPP-I) also exhibited remarkable in vitro antioxidant and antiglycation activities, as well as in vitro inhibitory effects against α-glucosidase. These findings can help to well understand the digestive behavior of PPP extracted from H. dulcis, and provide valuable and scientific supports for the development of PPP in the industrial fields of functional food and medicine.
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19
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Guo Y, Chen X, Gong P, Chen F, Cui D, Wang M. Advances in the
in vitro
digestion and fermentation of polysaccharides. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15308] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Yuxi Guo
- School of Food and Biological Engineering Shaanxi University of Science & Technology Xi'an 710021 China
| | - Xuefeng Chen
- School of Food and Biological Engineering Shaanxi University of Science & Technology Xi'an 710021 China
- Shaanxi Research Institute of Agricultural Product Processing Technology Xi'an 710021 China
| | - Pin Gong
- School of Food and Biological Engineering Shaanxi University of Science & Technology Xi'an 710021 China
| | - Fuxin Chen
- School of Chemistry and Chemical Engineering Xi’an University of Science and Technology Xi’an 710054 China
| | - Dandan Cui
- School of Food and Biological Engineering Shaanxi University of Science & Technology Xi'an 710021 China
| | - Mengrao Wang
- School of Food and Biological Engineering Shaanxi University of Science & Technology Xi'an 710021 China
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20
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Xu L, Hai C, Yan S, Wang S, Du S, Chen H, Yang J, Fu H. Classification of organic and ordinary kiwifruit by chemometrics analysis of elemental fingerprint and stable isotopic ratios. J Food Sci 2021; 86:3447-3456. [PMID: 34289111 DOI: 10.1111/1750-3841.15836] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2021] [Revised: 06/04/2021] [Accepted: 06/08/2021] [Indexed: 11/26/2022]
Abstract
Elemental fingerprint, stable isotopic analysis, and chemometrics were combined to identify organic kiwifruit from ordinarily cultivated kiwifruit. Samples of organic (n1 = 78) and ordinary kiwifruit (n2 = 85) were collected from neighboring areas. For elemental fingerprint, the contents of 15 elements in fresh fruits, including Al, Cr, Mg, Pb, Zn, Ca, Cu, Mn, Se, Cd, Fe, Na, Sr, Co, and K, were determined by inductively coupled plasma optical emission spectrometry (ICP-OES). Three stable isotopes, including δ13 C, δ15 N, and δ18 O, were analyzed using an isotope-ratio mass spectrometer (IRMS). Different classification methods including soft independent modeling of class analogy (SIMCA), partial least squares discriminant analysis (PLSDA), and least squares support vector machines (LS-SVM), were used to discriminate the organic and ordinary kiwifruits by fusion of elemental and stable isotopic. As a result, the sensitivity, specificity, and overall accuracy of SIMCA model were 0.885, 0.857, and 0.864, respectively. PLSDA and LS-SVM obtained 0.950 and 0.983 classification accuracy of organic and ordinary kiwifruits, respectively. It was demonstrated that elemental fingerprint and stable isotopic analysis would provide useful chemical information for the identification of organic fruits, and the capacity of these methods could be enhanced by chemometrics. PRACTICAL APPLICATION: The classification of kiwifruit usually relies on the label assigned by the merchant, which is prone to deceive consumers. This research has developed an accurate and effective classification method based on stable isotopes and mineral elements for the identification of ordinary kiwifruit and organic kiwifruit, providing a tool for the quality monitoring of organic food.
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Affiliation(s)
- Lu Xu
- College of Material and Chemical Engineering, Tongren University, Tongren, P.R. China
| | - Chengying Hai
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, College of Pharmacy, South-Central University for Nationalities, Wuhan, P.R. China
| | - Simin Yan
- Shanghai Institute of Quality Inspection and Technical Research, Shanghai, P.R. China
| | - Shuo Wang
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, College of Pharmacy, South-Central University for Nationalities, Wuhan, P.R. China
| | - Shijie Du
- College of Material and Chemical Engineering, Tongren University, Tongren, P.R. China
| | - Hengye Chen
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, College of Pharmacy, South-Central University for Nationalities, Wuhan, P.R. China
| | - Jian Yang
- State Key Laboratory Breeding Base of Dao-di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijng, P.R. China
| | - Haiyan Fu
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, College of Pharmacy, South-Central University for Nationalities, Wuhan, P.R. China
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21
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Parkar SG, Frost JKT, Rosendale D, Stoklosinski HM, Jobsis CMH, Hedderley DI, Gopal P. The sugar composition of the fibre in selected plant foods modulates weaning infants' gut microbiome composition and fermentation metabolites in vitro. Sci Rep 2021; 11:9292. [PMID: 33927231 PMCID: PMC8085221 DOI: 10.1038/s41598-021-88445-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Accepted: 04/12/2021] [Indexed: 12/11/2022] Open
Abstract
Eight plant-based foods: oat flour and pureed apple, blackcurrant, carrot, gold- and green-fleshed kiwifruit, pumpkin, sweetcorn, were pre-digested and fermented with pooled inocula of weaning infants’ faecal bacteria in an in vitro hindgut model. Inulin and water were included as controls. The pre-digested foods were analysed for digestion-resistant fibre-derived sugar composition and standardised to the same total fibre concentration prior to fermentation. The food-microbiome interactions were then characterised by measuring microbial acid and gas metabolites, microbial glycosidase activity and determining microbiome structure. At the physiologically relevant time of 10 h of fermentation, the xyloglucan-rich apple and blackcurrant favoured a propiogenic metabolic and microbiome profile with no measurable gas production. Glucose-rich, xyloglucan-poor pumpkin caused the greatest increases in lactate and acetate (indicative of high fermentability) commensurate with increased bifidobacteria. Glucose-rich, xyloglucan-poor oats and sweetcorn, and arabinogalactan-rich carrot also increased lactate and acetate, and were more stimulatory of clostridial families, which are indicative of increased microbial diversity and gut and immune health. Inulin favoured a probiotic-driven consortium, while water supported a proteolytic microbiome. This study shows that the fibre-derived sugar composition of complementary foods may shape infant gut microbiome structure and metabolic activity, at least in vitro.
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Affiliation(s)
- Shanthi G Parkar
- The New Zealand Institute for Plant and Food Research Limited, Private Bag 11600, Palmerston North, 4442, New Zealand.
| | - Jovyn K T Frost
- The New Zealand Institute for Plant and Food Research Limited, Private Bag 11600, Palmerston North, 4442, New Zealand
| | - Doug Rosendale
- The New Zealand Institute for Plant and Food Research Limited, Private Bag 11600, Palmerston North, 4442, New Zealand
| | - Halina M Stoklosinski
- The New Zealand Institute for Plant and Food Research Limited, Private Bag 11600, Palmerston North, 4442, New Zealand
| | - Carel M H Jobsis
- The New Zealand Institute for Plant and Food Research Limited, Private Bag 11600, Palmerston North, 4442, New Zealand
| | - Duncan I Hedderley
- The New Zealand Institute for Plant and Food Research Limited, Private Bag 11600, Palmerston North, 4442, New Zealand
| | - Pramod Gopal
- The New Zealand Institute for Plant and Food Research Limited, Private Bag 11600, Palmerston North, 4442, New Zealand. .,Riddet Institute, Massey University, Palmerston North, 4442, New Zealand.
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22
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Uncovering Prospective Role and Applications of Existing and New Nutraceuticals from Bacterial, Fungal, Algal and Cyanobacterial, and Plant Sources. SUSTAINABILITY 2021. [DOI: 10.3390/su13073671] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Nutraceuticals are a category of products more often associated with food but having pharmaceuticals property and characteristics. However, there is still no internationally accepted concept of these food-pharmaceutical properties, and their interpretation can differ from country to country. Nutraceuticals are used as part of dietary supplements in most countries. They can be phytochemicals which are biologically active and have health benefits. These can be supplied as a supplement and/or as a functional food to the customer. For human health and longevity, these materials are likely to play a vital role. Consumption of these items is typical without a therapeutic prescription and/or supervision by the vast majority of the public. The development of nutraceuticals can be achieved through many bioresources and organisms. This review article will discuss the current research on nutraceuticals from different biological sources and their potential use as an agent for improving human health and well-being, as well as the gaps and future perspective of research related to nutraceutical development.
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23
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Gallego-Lobillo P, Ferreira-Lazarte A, Hernández-Hernández O, Villamiel M. In vitro digestion of polysaccharides: InfoGest protocol and use of small intestinal extract from rat. Food Res Int 2021; 140:110054. [PMID: 33648279 DOI: 10.1016/j.foodres.2020.110054] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 12/16/2020] [Accepted: 12/17/2020] [Indexed: 12/18/2022]
Abstract
Starch, dextran, pectin and modified citrus pectin were subjected to intestinal digestion following InfoGest protocol and a rat small intestine extract (RSIE) treatment. Gastric stage did not show any modification in the structure of the carbohydrates, except for modified pectin. Regarding intestinal phases, starch was hydrolyzed by different ways, resulting in a complementary behavior between InfoGest and RSIE. Contrarily, digestion of dextran was only observed using RSIE. Similar situation occurred in the case of pectins with RSIE, obtaining a partial hydrolysis, especially in the modified citrus pectin. However, citrus pectin was the less prone to hydrolysis by enzymes. The results demonstrated that InfoGest method underestimates the significance of the carbohydrates hydrolysis at the small intestine, thus indicating that RSIE is a very reliable and useful method for a more realistic study of polysaccharides digestion.
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Affiliation(s)
- Pablo Gallego-Lobillo
- Institute of Food Science Research, CIAL (CSIC-UAM), C/Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Alvaro Ferreira-Lazarte
- Institute of Food Science Research, CIAL (CSIC-UAM), C/Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Oswaldo Hernández-Hernández
- Institute of Food Science Research, CIAL (CSIC-UAM), C/Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Mar Villamiel
- Institute of Food Science Research, CIAL (CSIC-UAM), C/Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
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24
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Wu DT, Yuan Q, Guo H, Fu Y, Li F, Wang SP, Gan RY. Dynamic changes of structural characteristics of snow chrysanthemum polysaccharides during in vitro digestion and fecal fermentation and related impacts on gut microbiota. Food Res Int 2021; 141:109888. [PMID: 33641944 DOI: 10.1016/j.foodres.2020.109888] [Citation(s) in RCA: 68] [Impact Index Per Article: 22.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2020] [Revised: 11/01/2020] [Accepted: 11/01/2020] [Indexed: 02/06/2023]
Abstract
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.
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Affiliation(s)
- Ding-Tao Wu
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China.
| | - Qin Yuan
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Huan Guo
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China; Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, Sichuan, China
| | - Yuan Fu
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China; Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, Sichuan, China
| | - Fen Li
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Sheng-Peng Wang
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao, China
| | - Ren-You Gan
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, Sichuan, China.
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Liu Y, Li Y, Ke Y, Li C, Zhang Z, Wu Y, Hu B, Liu A, Luo Q, Wu W. In vitro saliva-gastrointestinal digestion and fecal fermentation of Oudemansiella radicata polysaccharides reveal its digestion profile and effect on the modulation of the gut microbiota. Carbohydr Polym 2021; 251:117041. [DOI: 10.1016/j.carbpol.2020.117041] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 08/30/2020] [Accepted: 08/31/2020] [Indexed: 12/15/2022]
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26
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Ishida F, Hu A, Yamaguchi T, Naraoka Y, Kobayashi H. The Effects of Green Kiwifruit Ingestion on Digestive Health, Blood Flow, Skin Health, and the Autonomic Nervous System. Health (London) 2021. [DOI: 10.4236/health.2021.136049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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27
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In vitro gastrointestinal digestion and fermentation properties of Ganoderma lucidum spore powders and their extracts. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110235] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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28
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Physicochemical characterization and antitumor activity in vitro of a selenium polysaccharide from Pleurotus ostreatus. Int J Biol Macromol 2020; 165:2934-2946. [DOI: 10.1016/j.ijbiomac.2020.10.168] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 10/15/2020] [Accepted: 10/21/2020] [Indexed: 02/08/2023]
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29
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Liu J, Bi J, McClements DJ, Liu X, Yi J, Lyu J, Zhou M, Verkerk R, Dekker M, Wu X, Liu D. Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review. Carbohydr Polym 2020; 250:116890. [PMID: 33049879 DOI: 10.1016/j.carbpol.2020.116890] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2020] [Revised: 07/31/2020] [Accepted: 08/01/2020] [Indexed: 11/19/2022]
Abstract
Pectin, a major polysaccharide found in the cell walls of higher plants, plays major roles in determining the physical and nutritional properties of fruit- and vegetable-based products. An in-depth understanding of the effects of processing operations on pectin structure and functionality is critical for designing better products. This review, therefore, focuses on the progress made in understanding the effects of processing on pectin structure, further on pectin functionality, consequently on product properties. The effects of processing on pectin structure are highly dependent on the processing conditions. Targeted control of pectin structure by applying various processing operations could enhance textural, rheological, nutritional properties and cloud stability of products. While it seems that optimizing product quality in terms of physical properties is counteracted by optimizing the nutritional properties. Therefore, understanding plant component biosynthesis mechanisms and processing mechanisms could be a major challenge to balance among the quality indicators of processed products.
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Affiliation(s)
- Jianing Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Food Quality and Design Group, Wageningen University & Research, Wageningen, PO Box 17, 6700 AA, the Netherlands
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA
| | - Xuan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jian Lyu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Mo Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Ruud Verkerk
- Food Quality and Design Group, Wageningen University & Research, Wageningen, PO Box 17, 6700 AA, the Netherlands
| | - Matthijs Dekker
- Food Quality and Design Group, Wageningen University & Research, Wageningen, PO Box 17, 6700 AA, the Netherlands
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dazhi Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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30
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Ferreira-Lazarte A, Moreno FJ, Villamiel M. Bringing the digestibility of prebiotics into focus: update of carbohydrate digestion models. Crit Rev Food Sci Nutr 2020; 61:3267-3278. [PMID: 32744076 DOI: 10.1080/10408398.2020.1798344] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Oro-gastrointestinal digestion of dietary carbohydrates involves up to six different carbohydrases in a multistage process. Enzymes from the small intestinal brush border membrane play a major role in the digestibility of these substrates. However, to date, the inclusion of these small intestinal enzymes has been dismissed in most in vitro studies carried out, despite their importance in the degradation of carbohydrates. Several in vitro and in vivo studies have demonstrated the capability of brush border enzymes to degrade certain "non-digestible" carbohydrates to a different extent depending on their structural composition (monomeric composition, glycosidic linkage, etc.). In this sense, considering the available evidence, mucosal disaccharidases embedded in the small intestinal brush border membrane vesicles must be considered in addition to α-amylases; therefore, new approaches for the evaluation of the digestibility of carbohydrates have been recently reported. These new methods based on the utilization of the small intestinal enzymes present in the brush border membrane aim to fulfill the final and key step of the digestion of carbohydrates in the small intestine. Here, rat small intestinal extract enzymes as well as brush border membrane vesicles from pig have emerged as very reliable and useful tools to evaluate carbohydrate digestion. Thus, this review aims to go briefly through the most relevant digestion methods for carbohydrates that are currently available and to highlight the new improved methods, which include mammalian intestinal enzymes, and their current use in the evaluation of the digestibility of prebiotics.
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Affiliation(s)
| | - F Javier Moreno
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, Madrid, Spain
| | - Mar Villamiel
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, Madrid, Spain
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31
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Digestibility of squash polysaccharide under simulated salivary, gastric and intestinal conditions and its impact on short-chain fatty acid production in type-2 diabetic rats. Carbohydr Polym 2020; 235:115904. [DOI: 10.1016/j.carbpol.2020.115904] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Revised: 01/07/2020] [Accepted: 01/20/2020] [Indexed: 12/17/2022]
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Effects of simulated saliva-gastrointestinal digestion on the physicochemical properties and bioactivities of okra polysaccharides. Carbohydr Polym 2020; 238:116183. [PMID: 32299577 DOI: 10.1016/j.carbpol.2020.116183] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 03/12/2020] [Accepted: 03/14/2020] [Indexed: 02/06/2023]
Abstract
This study was to investigate the effects of in vitro simulated saliva-gastrointestinal digestion on the physicochemical properties and bioactivities of okra polysaccharides (OPS). Results showed that the digestibilities of OPS were about 5.1%, 37.5%, and 41.3% after saliva digestion (SD), saliva-gastric digestion (SGD), and saliva-gastrointestinal digestion (SGID), respectively. The SGID significantly changed the physicochemical properties of OPS, such as total uronic acids, total flavonoids, monosaccharide composition, rheological properties, and molecular weights (Mw). Especially, Mw changes resulted in the breakdown of glycosidic bonds during SGD, and the degradation of OPS during SGID was mainly caused by disrupting aggregates. Furthermore, the bioactivities of OPS were also affected by SGID. After SGID, OPS still possessed strong antioxidant activities, binding capacities, and prebiotic activities, but the α-glucosidase inhibitory effect was obviously decreased. Overall, results can provide valuable and scientific support on the oral administration of OPS as functional foods and medicines in the future.
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33
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Payling L, Fraser K, Loveday S, Sims I, Roy N, McNabb W. The effects of carbohydrate structure on the composition and functionality of the human gut microbiota. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.009] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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34
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In vitro digestion and fermentation of released exopolysaccharides (r-EPS) from Lactobacillus delbrueckii ssp. bulgaricus SRFM-1. Carbohydr Polym 2020; 230:115593. [DOI: 10.1016/j.carbpol.2019.115593] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Revised: 11/08/2019] [Accepted: 11/08/2019] [Indexed: 12/18/2022]
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35
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Zhang X, Aweya JJ, Huang ZX, Kang ZY, Bai ZH, Li KH, He XT, Liu Y, Chen XQ, Cheong KL. In vitro fermentation of Gracilaria lemaneiformis sulfated polysaccharides and its agaro-oligosaccharides by human fecal inocula and its impact on microbiota. Carbohydr Polym 2020; 234:115894. [PMID: 32070514 DOI: 10.1016/j.carbpol.2020.115894] [Citation(s) in RCA: 146] [Impact Index Per Article: 36.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 01/18/2020] [Accepted: 01/18/2020] [Indexed: 01/04/2023]
Abstract
The fermentation behaviour of sulfated polysaccharides (GLP) and their agaro-oligosaccharides (GLO) derived from Gracilaria lemaneiformis were examined. During in vitro fermentation, GLP and GLO increased the concentrations of short chain fatty acids (SCFAs) and modulated the composition and diversity of gut microorganisms compared with control groups. GLP increased the abundance of Bacteroidetes and decreased the abundance of Firmicutes, while GLO increased the abundance of Firmicutes and Actinobacteria. Moreover, the abundances of potential pathogenic bacteria were reduced. Molecular weight and intrinsic viscosity of GLP decreased significantly from 2.15 × 105 to 1.22 × 105 Da, 374.45-113.91 mL/g, respectively. Furthermore, GLP was degraded into smaller degree of polymerization of oligosaccharides, with no significant change observed in GLO. Overall, this study revealed GLP and GLO could be beneficial for gastrointestinal tract by producing SCFAs and modulating intestinal microbes, indicating GLP and GLO are potentially sources of prebiotics in functional foods.
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Affiliation(s)
- Xiao Zhang
- Guangdong Provincial Key Laboratory of Marine Biotechnology, STU-UNIVPM Joint Algal Research Center, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, China
| | - Jude Juventus Aweya
- Guangdong Provincial Key Laboratory of Marine Biotechnology, STU-UNIVPM Joint Algal Research Center, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, China
| | - Zong-Xun Huang
- Guangdong Provincial Key Laboratory of Marine Biotechnology, STU-UNIVPM Joint Algal Research Center, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, China
| | - Zhuo-Ying Kang
- Guangdong Provincial Key Laboratory of Marine Biotechnology, STU-UNIVPM Joint Algal Research Center, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, China
| | - Zi-Hao Bai
- Guangdong Provincial Key Laboratory of Marine Biotechnology, STU-UNIVPM Joint Algal Research Center, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, China
| | - Kun-Huan Li
- Guangdong Provincial Key Laboratory of Marine Biotechnology, STU-UNIVPM Joint Algal Research Center, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, China
| | - Xiao-Tong He
- Guangdong Provincial Key Laboratory of Marine Biotechnology, STU-UNIVPM Joint Algal Research Center, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, China
| | - Yang Liu
- Guangdong Provincial Key Laboratory of Marine Biotechnology, STU-UNIVPM Joint Algal Research Center, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, China
| | - Xian-Qiang Chen
- Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, Guangxi, China
| | - Kit-Leong Cheong
- Guangdong Provincial Key Laboratory of Marine Biotechnology, STU-UNIVPM Joint Algal Research Center, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, China.
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36
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Do DT, Singh J, Oey I, Singh H. Modulating effect of cotyledon cell microstructure on in vitro digestion of starch in legumes. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.063] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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37
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Scott KP, Grimaldi R, Cunningham M, Sarbini SR, Wijeyesekera A, Tang MLK, Lee JCY, Yau YF, Ansell J, Theis S, Yang K, Menon R, Arfsten J, Manurung S, Gourineni V, Gibson GR. Developments in understanding and applying prebiotics in research and practice-an ISAPP conference paper. J Appl Microbiol 2019; 128:934-949. [PMID: 31446668 DOI: 10.1111/jam.14424] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 07/24/2019] [Accepted: 07/30/2019] [Indexed: 12/17/2022]
Abstract
AIMS The concept of using specific dietary components to selectively modulate the gut microbiota to confer a health benefit, defined as prebiotics, originated in 1995. In 2018, a group of scientists met at the International Scientific Association for Probiotics and Prebiotics annual meeting in Singapore to discuss advances in the prebiotic field, focussing on issues affecting functionality, research methodology and geographical differences. METHODS AND RESULTS The discussion ranged from examining scientific literature supporting the efficacy of established prebiotics, to the prospects for establishing health benefits associated with novel compounds, isolated from different sources. CONCLUSIONS While many promising candidate prebiotics from across the globe have been highlighted in preliminary research, there are a limited number with both demonstrated mechanism of action and defined health benefits as required to meet the prebiotic definition. Prebiotics are part of a food industry with increasing market sales, yet there are great disparities in regulations in different countries. Identification and commercialization of new prebiotics with unique health benefits means that regulation must improve and remain up-to-date so as not to risk stifling research with potential health benefits for humans and other animals. SIGNIFICANCE AND IMPACT OF STUDY This summary of the workshop discussions indicates potential avenues for expanding the range of prebiotic substrates, delivery methods to enhance health benefits for the end consumer and guidance to better elucidate their activities in human studies.
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Affiliation(s)
- K P Scott
- Rowett Institute, University of Aberdeen, Aberdeen, UK
| | - R Grimaldi
- Food and Nutritional Sciences, University of Reading, Reading, UK
| | - M Cunningham
- Metagenics (Aust) Pty Ltd., Virginia, Queensland, Australia
| | - S R Sarbini
- Department of Crop Science, Universiti Putra Malaysia, Bintulu Campus, Malaysia
| | - A Wijeyesekera
- Food and Nutritional Sciences, University of Reading, Reading, UK
| | - M L K Tang
- Department of Allergy and Immunology, The Royal Children's Hospital, Parkville, Melbourne, VIC, Australia
| | - J C-Y Lee
- School of Biological Sciences, The University of Hong Kong, Hong Kong, Hong Kong
| | - Y F Yau
- School of Biological Sciences, The University of Hong Kong, Hong Kong, Hong Kong
| | - J Ansell
- Zespri International Ltd, Mt Maunganui, New Zealand
| | - S Theis
- Beneo-Institute, Obrigheim, Germany
| | - K Yang
- Departments of Obstetrics and Gynaecology and Physiology and Pharmacology, Schulich School of Medicine and Dentistry, Western University, London, ON, Canada
| | - R Menon
- The Bell Institute of Health and Nutrition, General Mills Inc., Minneapolis, MN, USA
| | - J Arfsten
- Nestlé Product and Technology Center Dairy, Konolfingen, Switzerland
| | - S Manurung
- Reckitt Benckiser, Nijmegen, The Netherlands
| | - V Gourineni
- Ingredion Incorporated, Bridgewater, NJ, USA
| | - G R Gibson
- Food and Nutritional Sciences, University of Reading, Reading, UK
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38
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Shu Y, Li J, Yang X, Dong X, Wang X. Effect of particle size on the bioaccessibility of polyphenols and polysaccharides in green tea powder and its antioxidant activity after simulated human digestion. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:1127-1133. [PMID: 30956292 DOI: 10.1007/s13197-019-03573-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/14/2018] [Accepted: 01/01/2019] [Indexed: 10/27/2022]
Abstract
The bioaccessibilities of polyphenols and polysaccharides in green tea powders (GTPs) with different particle sizes of 564.24 µm, 74.85 µm, 34.62 µm and 15.10 µm and their antioxidant activities were investigated using an in vitro simulated gastrointestinal digestion model. The results showed that particle size significantly affected the bioaccessibilities of polyphenols and polysaccharides before and after digestion, except for the bioaccessibility of polysaccharides after gastric plus intestinal (GI) digestion, thus significantly affecting the antioxidant activity of GTPs. Compared with the undigested initial amount, the bioaccessibilities of polyphenols in all GTPs were approximately 59.98-71.00% after gastric digestion and 9.69-15.57% after GI digestion, and the bioaccessibilities of polysaccharides were approximately 71.10-79.51% after gastric digestion and 113.78-190.38% after GI digestion. With the decrease in particle size, the FRAP value of GTP before digestion was significantly increased and that of 15.10 µm was the largest (4.96 mmol Fe2+/g). Both the FRAP and DPPH values after digestion showed a trend of first increasing and subsequently decreasing; 74.85 µm GTP had the largest FRAP (4.11 mmol Fe2+/g) and DPPH (156.61 mg VCE/g) values after gastric digestion, and 34.62 µm GTP had the largest FRAP (0.16 mmol Fe2+/g) and DPPH (1.43 mg VCE/g) values after GI digestion. This study suggested that the bioaccessibilities of polyphenols and polysaccharides in GTPs and their antioxidant activity can be improved by properly reducing the particle size such that TGPs can exert more beneficial health effects.
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Affiliation(s)
- Yang Shu
- 1Key Laboratory of Horticultural Plant Biology (Huazhong Agricultural University), Ministry of Education, Wuhan, 430070 People's Republic of China.,Xiaogan National Hi-techindustrial Development Zone, Xiaogan, 432000 Hubei Province People's Republic of China
| | - Jie Li
- 1Key Laboratory of Horticultural Plant Biology (Huazhong Agricultural University), Ministry of Education, Wuhan, 430070 People's Republic of China
| | - Xiaoping Yang
- 1Key Laboratory of Horticultural Plant Biology (Huazhong Agricultural University), Ministry of Education, Wuhan, 430070 People's Republic of China
| | - Xinyang Dong
- 1Key Laboratory of Horticultural Plant Biology (Huazhong Agricultural University), Ministry of Education, Wuhan, 430070 People's Republic of China
| | - Xujie Wang
- 1Key Laboratory of Horticultural Plant Biology (Huazhong Agricultural University), Ministry of Education, Wuhan, 430070 People's Republic of China
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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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Characterization of polysaccharide fractions from fruit of Actinidia arguta and assessment of their antioxidant and antiglycated activities. Carbohydr Polym 2019; 210:73-84. [DOI: 10.1016/j.carbpol.2019.01.037] [Citation(s) in RCA: 95] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2018] [Revised: 12/20/2018] [Accepted: 01/10/2019] [Indexed: 12/22/2022]
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41
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Dalmau ME, Llabrés PJ, Eim VS, Rosselló C, Simal S. Influence of freezing on the bioaccessibility of beetroot (Beta vulgaris) bioactive compounds during in vitro gastric digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1055-1065. [PMID: 30014467 DOI: 10.1002/jsfa.9272] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2018] [Revised: 06/28/2018] [Accepted: 07/12/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The effect of freezing (in liquid nitrogen at -196 °C , at -80 °C and at -20 °C) on the food matrix structure and the consequent effect on the bioaccessibility of total polyphenol content (TPC) and antioxidant activity (AA) of beetroot was investigated by an in vitro digestion method. The in vitro digestion involved incubation in simulated saliva followed by incubation in simulated gastric juice. Bioaccessibility of bioactive compounds was evaluated by measuring the TPC and the AA during in vitro digestion in both the beetroot matrix and the gastric juice. RESULTS Release of TPC and AA of beetroot was higher in frozen samples (55 ± 5% for TPC and 68 ± 5% for AA) than in the fresh beetroot sample (∼46% for TPC and ∼53% for AA). The mass transfer kinetics were described by using a Weibull model with mean relative errors lower than 8.5% contributing to a better understanding of the influence of freezing on the bioaccessibility of bioactive compounds. CONCLUSIONS From the treatments tested in this study, freezing with liquid nitrogen resulted in the greatest increase in bioaccessibility of the antioxidant and phenolic compounds of beetroots. © 2018 Society of Chemical Industry.
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Affiliation(s)
| | - Pedro Juan Llabrés
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Valeria S Eim
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Carmen Rosselló
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Susana Simal
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
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Dalmau ME, Eim V, Rosselló C, Cárcel JA, Simal S. Effects of convective drying and freeze-drying on the release of bioactive compounds from beetroot during in vitro gastric digestion. Food Funct 2019; 10:3209-3223. [DOI: 10.1039/c8fo02421a] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Drying may alter the microstructure of vegetables and influence the release of bioactive compounds during digestion.
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Affiliation(s)
| | - Valeria Eim
- Department of Chemistry
- University of the Balearic Islands
- Palma de Mallorca
- Spain
| | - Carmen Rosselló
- Department of Chemistry
- University of the Balearic Islands
- Palma de Mallorca
- Spain
| | - Juan A. Cárcel
- Department of Chemistry
- University of the Balearic Islands
- Palma de Mallorca
- Spain
| | - Susana Simal
- Department of Chemistry
- University of the Balearic Islands
- Palma de Mallorca
- Spain
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Do DT, Singh J, Oey I, Singh H. Biomimetic plant foods: Structural design and functionality. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.09.010] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Richardson DP, Ansell J, Drummond LN. The nutritional and health attributes of kiwifruit: a review. Eur J Nutr 2018; 57:2659-2676. [PMID: 29470689 PMCID: PMC6267416 DOI: 10.1007/s00394-018-1627-z] [Citation(s) in RCA: 129] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2017] [Accepted: 01/27/2018] [Indexed: 12/14/2022]
Abstract
PURPOSE To describe the nutritional and health attributes of kiwifruit and the benefits relating to improved nutritional status, digestive, immune and metabolic health. The review includes a brief history of green and gold varieties of kiwifruit from an ornamental curiosity from China in the 19th century to a crop of international economic importance in the 21st century; comparative data on their nutritional composition, particularly the high and distinctive amount of vitamin C; and an update on the latest available scientific evidence from well-designed and executed human studies on the multiple beneficial physiological effects. Of particular interest are the digestive benefits for healthy individuals as well as for those with constipation and other gastrointestinal disorders, including symptoms of irritable bowel syndrome. The mechanisms of action behind the gastrointestinal effects, such as changes in faecal (stool) consistency, decrease in transit time and reduction of abdominal discomfort, relate to the water retention capacity of kiwifruit fibre, favourable changes in the human colonic microbial community and primary metabolites, as well as the naturally present proteolytic enzyme actinidin, which aids protein digestion both in the stomach and the small intestine. The effects of kiwifruit on metabolic markers of cardiovascular disease and diabetes are also investigated, including studies on glucose and insulin balance, bodyweight maintenance and energy homeostasis. CONCLUSIONS The increased research data and growing consumer awareness of the health benefits of kiwifruit provide logical motivation for their regular consumption as part of a balanced diet. Kiwifruit should be considered as part of a natural and effective dietary strategy to tackle some of the major health and wellness concerns around the world.
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Affiliation(s)
| | - Juliet Ansell
- Zespri International Ltd., 400 Maunganui Road, Mount Maunganui 3116, Tauranga, New Zealand
| | - Lynley N Drummond
- Drummond Food Science Advisory Ltd., 1137 Drain Road, Killinchy, 7682, New Zealand.
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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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Zhao L, Qin Y, Guan R, Zheng W, Liu J, Zhao J. Digestibility of fucosylated glycosaminoglycan from sea cucumber and its effects on digestive enzymes under simulated salivary and gastrointestinal conditions. Carbohydr Polym 2018; 186:217-225. [DOI: 10.1016/j.carbpol.2018.01.029] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2017] [Revised: 12/21/2017] [Accepted: 01/10/2018] [Indexed: 12/19/2022]
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Digestive behavior of Dendrobium huoshanense polysaccharides in the gastrointestinal tracts of mice. Int J Biol Macromol 2018; 107:825-832. [DOI: 10.1016/j.ijbiomac.2017.09.047] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2017] [Revised: 09/05/2017] [Accepted: 09/15/2017] [Indexed: 01/10/2023]
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Zhou W, Yan Y, Mi J, Zhang H, Lu L, Luo Q, Li X, Zeng X, Cao Y. Simulated Digestion and Fermentation in Vitro by Human Gut Microbiota of Polysaccharides from Bee Collected Pollen of Chinese Wolfberry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:898-907. [PMID: 29313353 DOI: 10.1021/acs.jafc.7b05546] [Citation(s) in RCA: 127] [Impact Index Per Article: 21.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Digestion and fermentation in vitro of polysaccharides from bee collected pollen of Chinese wolfberry (WBPPS) were investigated in the present study. It was found that WBPPS mainly consisted of mannose, ribose, rhamnose, galacturonic acid, glucose, galactose, xylose, and arabinose in a molar ratio of 0.38:0.09:0.17:0.64:0.22:0.67:0.08:1.03, respectively. WBPPS was not affected by human saliva. The fraction A (molecular weight 1340 kDa) of WBPPS was not broken down in simulated gastric and small intestinal juices, while the small fraction B (molecular weight 523 kDa) of WBPPS was degraded. Moreover, fermentation in vitro revealed that WBPPS could significantly enhance the production of short-chain fatty acids and modulate gut microbiota composition via increasing the relative abundances of genera Prevotella, Dialister, Megamonas, Faecalibacterium, and Alloprevotella and decreasing the numbers of genera Bacteroides, Clostridium XlVa, Parabacteroides, Escherichia/Shigella, Phascolarctobacterium, Parasutterella, Clostridium sensu stricto, and Fusobacterium.
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Affiliation(s)
- Wangting Zhou
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, People's Republic of China
| | - Yamei Yan
- National Wolfberry Engineering Research Center, Yinchuan 750002, People's Republic of China
| | - Jia Mi
- National Wolfberry Engineering Research Center, Yinchuan 750002, People's Republic of China
| | - Hongcheng Zhang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences , Beijing 100093, People's Republic of China
| | - Lu Lu
- National Wolfberry Engineering Research Center, Yinchuan 750002, People's Republic of China
| | - Qing Luo
- National Wolfberry Engineering Research Center, Yinchuan 750002, People's Republic of China
| | - Xiaoying Li
- National Wolfberry Engineering Research Center, Yinchuan 750002, People's Republic of China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, People's Republic of China
| | - Youlong Cao
- National Wolfberry Engineering Research Center, Yinchuan 750002, People's Republic of China
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Wang C, Li W, Chen Z, Gao X, Yuan G, Pan Y, Chen H. Effects of simulated gastrointestinal digestion in vitro on the chemical properties, antioxidant activity, α-amylase and α-glucosidase inhibitory activity of polysaccharides from Inonotus obliquus. Food Res Int 2018; 103:280-288. [DOI: 10.1016/j.foodres.2017.10.058] [Citation(s) in RCA: 78] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2017] [Revised: 10/17/2017] [Accepted: 10/28/2017] [Indexed: 12/12/2022]
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Parkar SG, Simmons L, Herath TD, Phipps JE, Trower TM, Hedderley DI, McGhie TK, Blatchford P, Ansell J, Sutton KH, Ingram JR. Evaluation of the prebiotic potential of five kiwifruit cultivars after simulated gastrointestinal digestion and fermentation with human faecal bacteria. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13697] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Shanthi G. Parkar
- The New Zealand Institute for Plant & Food Research Limited (PFR); Private Bag 11600 Palmerston North 4442 New Zealand
| | | | - Thanuja D. Herath
- The New Zealand Institute for Plant & Food Research Limited (PFR); Private Bag 11600 Palmerston North 4442 New Zealand
| | | | | | - Duncan I. Hedderley
- The New Zealand Institute for Plant & Food Research Limited (PFR); Private Bag 11600 Palmerston North 4442 New Zealand
| | - Tony K. McGhie
- The New Zealand Institute for Plant & Food Research Limited (PFR); Private Bag 11600 Palmerston North 4442 New Zealand
| | - Paul Blatchford
- The New Zealand Institute for Plant & Food Research Limited (PFR); Private Bag 11600 Palmerston North 4442 New Zealand
| | - Juliet Ansell
- The New Zealand Institute for Plant & Food Research Limited (PFR); Private Bag 11600 Palmerston North 4442 New Zealand
- ZESPRI International Limited; PO Box 4043 Mt Maunganui 3149 New Zealand
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