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Si H, Chen Y, Hu D, Yao S, Yang J, Wen X. A graminan type fructan from Achyranthes bidentata prevents the kidney injury in diabetic mice by regulating gut microbiota. Carbohydr Polym 2024; 339:122275. [PMID: 38823933 DOI: 10.1016/j.carbpol.2024.122275] [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: 02/10/2024] [Revised: 04/26/2024] [Accepted: 05/14/2024] [Indexed: 06/03/2024]
Abstract
Diabetic kidney disease (DKD) is the main cause of end-stage renal disease, and few therapeutic options are available. The root of Achyranthis bidentatae (AB) is commonly used for DKD treatment in Traditional Chinese medicine. However, its mechanisms are still unclear. Here, a graminan type fructan ABPW1 with molecular weight of 3998 Da was purified from AB. It was composed of β-1,2-linked Fruf, β-2,6-linked-Fruf and β-1,2,6-linked-Fruf backbone, and terminated with T-Glcp and 2-Fruf residues. ABPW1 protected against kidney injuries and intestinal barrier disruption in Streptozotocin (STZ)/High fat diet (HFD) mice. It could modulate gut microbiota composition, evidenced by a rise in the abundance of Bacteroide and decreases of Rikenella, Alistipes, Laedolimicola and Faecalibaculum. ABPW1 intervention promoted short chain fatty acids (SCFAs) production in STZ/HFD mice, especially propionate and isobutyric acid. Antibiotic treatment further demonstrated the key role of gut microbiota in the renal protective action of ABPW1. In addition, in vitro simulated digestion and fermentation together with in vivo fluorescent labeling studies demonstrated ABPW1 was indigestible in upper digestive tract but could reach the colon and be degraded into SCFAs by gut microbiota there. Overall, these data suggested ABPW1 has the potential application on DKD prevention.
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Affiliation(s)
- Huayang Si
- State Key Laboratory of Natural Medicines, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing, China
| | - Yimeng Chen
- State Key Laboratory of Natural Medicines, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing, China
| | - Dejun Hu
- Department of Food Nutrition and Safety, School of Engineering, China Pharmaceutical University, Nanjing, China
| | - Sainan Yao
- State Key Laboratory of Natural Medicines, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing, China
| | - Jie Yang
- State Key Laboratory of Natural Medicines, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing, China.
| | - Xiaodong Wen
- State Key Laboratory of Natural Medicines, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing, China.
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2
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Ye Z, Yu L, Zhang C, Gao Y, Zhao J, Narbad A, Chen W, Zhai Q, Tian F. Modulation of gut microbiota and metabolites by Flammulina velutipes polysaccharides during in vitro human fecal fermentation: Unveiling Bacteroides as a potential primary degrader. Food Chem 2024; 450:139309. [PMID: 38631200 DOI: 10.1016/j.foodchem.2024.139309] [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: 12/13/2023] [Revised: 04/06/2024] [Accepted: 04/07/2024] [Indexed: 04/19/2024]
Abstract
Flammulina velutipes, a widely cultivated species of edible fungus, exhibits diverse functional activities attributed to its polysaccharides. In this study, we employed an in vitro model to investigate the impact of F. velutipes polysaccharides (FVP) fermentation on gut microbiota, with a particular focus on Bacteroides. FVP fermentation resulted in the proliferation of microbiota associated with short-chain fatty acid (SCFA) metabolism and suppression of Escherichia-Shigella. Bacteroides emerged as potential primary degraders of FVP, with species-level analysis identifying the preference of B. thetaiotaomicron and B. intestinalis in FVP degradation. Metabolomics analysis revealed significant increases in hypoxanthine and 7-methyladenine contents, with histidine metabolism emerging as the most enriched pathway. B. nordii and B. xylanisolvens exhibited the most influence on amino acid and SCFA metabolism. Understanding the mechanisms by which gut microbiota metabolize FVP can provide valuable insights into the potential of FVP to promote intestinal health and disease prevention.
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Affiliation(s)
- Zi Ye
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Leilei Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Chuan Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yuhang Gao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Arjan Narbad
- International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi, Jiangsu 214122, China; Gut Health and Microbiome Institute Strategic Programme, Quadram Institute Bioscience, Norwich, UK
| | - Wei Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qixiao Zhai
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Fengwei Tian
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi, Jiangsu 214122, China.
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Cheng H, Xu L, Zhu H, Bu T, Li Z, Zhao S, Yang K, Sun P, Cai M. Structural characterization of oligosaccharide from Dendrobium officinale and its properties in vitro digestion and fecal fermentation. Food Chem 2024; 460:140511. [PMID: 39047478 DOI: 10.1016/j.foodchem.2024.140511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 05/16/2024] [Accepted: 07/16/2024] [Indexed: 07/27/2024]
Abstract
Oligosaccharides from Dendrobium officinale (DOO) is a kind of new potential prebiotic for health. In this study, structural characteristics, digestion properties and regulatory function on intestinal flora of DOO were investigated. An oligosaccharide, DOO 1-1, was purified by DEAE-Sepharose Fast Flow and Sephadex G-25, and its physicochemical properties were characterized as a glucomannan oligosaccharide with a molecular weight of 1560 Da (DP = 9). In vitro simulated digestion, it proved that the structure of DOO 1-1 was degraded hardly in the simulated gastric and small intestinal fluid. By evaluating the gas, short-chain fatty acids and intestinal microbiota in vitro fermentation, DOO has an excellent regulatory effect on intestinal microbiota, especially promoting the proliferation of Bacteroidetes and Actinobacteria. Therefore, DOO can be used as a potential prebiotic in functional foods.
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Affiliation(s)
- Hao Cheng
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou, Zhejiang 310014, People's Republic of China
| | - Lei Xu
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou, Zhejiang 310014, People's Republic of China
| | - Hua Zhu
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou, Zhejiang 310014, People's Republic of China
| | - Tingting Bu
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou, Zhejiang 310014, People's Republic of China
| | - Zhenhao Li
- Longevity Valley Botanical Co., Ltd., Zhejiang 321200, People's Republic of China
| | - Shuna Zhao
- School of Food and Health, Beijing Technology and Business University, Beijing, 100048, People's Republic of China
| | - Kai Yang
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou, Zhejiang 310014, People's Republic of China
| | - Peilong Sun
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou, Zhejiang 310014, People's Republic of China
| | - Ming Cai
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou, Zhejiang 310014, People's Republic of China.
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Li YY, Sun JW, Chen L, Lu YM, Wu QX, Yan C, Chen Y, Zhang M, Zhang WN. Structural characteristics of a polysaccharide from Armillariella tabescens and its protective effect on colitis mice via regulating gut microbiota and intestinal barrier function. Int J Biol Macromol 2024:133719. [PMID: 38992544 DOI: 10.1016/j.ijbiomac.2024.133719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2024] [Revised: 06/10/2024] [Accepted: 07/05/2024] [Indexed: 07/13/2024]
Abstract
A new polysaccharide fraction (ATP) was obtained from Armillariella tabescens mycelium. Structural analysis suggested that the backbone of ATP was →4)-α-D-Glcp(1 → 2)-α-D-Galp(1 → 2)-α-D-Glcp(1 → 4)-α-D-Glcp(1→, which branched at O-3 of →2)-α-D-Glcp(1 → and terminated with T-α-D-Glcp or T-α-D-Manp. Besides, ATP significantly alleviated ulcerative colitis (UC) symptoms and inhibited the production of pro-inflammation cytokines (IL-1β, IL-6). Meanwhile, ATP could improve colon tissue damage by elevating the expression of MUC2 and tight junction proteins (ZO-1, occludin and claudin-1) levels and enhance intestinal barrier function through inhibiting the activation of MMP12/MLCK/p-MLC2 signaling pathway. Further studies exhibited that ATP could increase the relative abundance of beneficial bacteria such as f. Muribaculacese, g. Muribaculaceae, and g. Alistips, and decrease the relative abundance of g. Desulfovibrio, g. Colidextribacter, g. Ruminococcaceae and g.Oscillibacter, and regulate the level of short-chain fatty acids. Importantly, FMT intervention with ATP-derived microbiome certified that gut microbiota was involved in the protective effects of ATP on UC. The results indicated that ATP was potential to be further developed into promising therapeutic agent for UC.
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Affiliation(s)
- Yuan-Yuan Li
- School of Life Sciences, Anhui University, Hefei 230601, Anhui, China
| | - Jing-Wen Sun
- School of Life Sciences, Anhui University, Hefei 230601, Anhui, China
| | - Lei Chen
- School of Life Sciences, Anhui University, Hefei 230601, Anhui, China
| | - Yong-Ming Lu
- School of Life Sciences, Anhui University, Hefei 230601, Anhui, China
| | - Qing-Xi Wu
- School of Life Sciences, Anhui University, Hefei 230601, Anhui, China
| | - Chao Yan
- School of Life Sciences, Anhui University, Hefei 230601, Anhui, China
| | - Yan Chen
- School of Life Sciences, Anhui University, Hefei 230601, Anhui, China
| | - Mei Zhang
- Oncology Department of Integrated Traditional Chinese and Western Medicine, The First Afliated Hospital of Anhui Medical University, Hefei, China
| | - Wen-Na Zhang
- School of Life Sciences, Anhui University, Hefei 230601, Anhui, China.
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Lin Y, Zhang Z, Ren S, Wang L, Xiong B, Zheng B, Zhang Y, Pan L. Effects of steam explosion pretreatment on the digestive properties and gut microbiota of Laminaria japonica polysaccharide. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38953304 DOI: 10.1002/jsfa.13714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2024] [Revised: 06/07/2024] [Accepted: 06/08/2024] [Indexed: 07/04/2024]
Abstract
BACKGROUND Laminaria japonica polysaccharide, which is an important bioactive substance of Laminaria japonica with anti-inflammatory and antioxidant effects. In this study, the molecular weight, functional groups and surface morphology were investigated to evaluate the digestive properties of Laminaria japonica polysaccharide before and after steam explosion. RESULTS The results indicated that the Laminaria japonica polysaccharide entered the large intestine to be utilized by the gut microbiota after passing through the oral, gastric and small intestinal. Meanwhile, Laminaria japonica polysaccharide of steam explosion promoted the growth of beneficial bacteria Phascolarctobacterium and Intestinimonas, and increased the content of acetic, propionic and butyric acids, which was 2.29-folds, 2.60-folds and 1.63-folds higher than the control group after 48 h of fermentation. CONCLUSION This study reveals that the effect of steam explosion pretreatment on the digestion in vitro and gut microbiota of Laminaria japonica polysaccharide will provide a basic theoretical basis for the potential application of Laminaria japonica polysaccharide as a prebiotic in the food industry. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yaqing Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, China
| | - Zihao Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Sijie Ren
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Lin Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, China
| | - Bin Xiong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, China
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, China
| | - Lei Pan
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, China
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Chen J, Zhou M, Chen L, Yang C, Deng Y, Li J, Sun S. Evaluation of Physicochemical Properties and Prebiotics Function of a Bioactive Pleurotus eryngii Aqueous Extract Powder Obtained by Spray Drying. Nutrients 2024; 16:1555. [PMID: 38892489 PMCID: PMC11173815 DOI: 10.3390/nu16111555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 05/11/2024] [Accepted: 05/17/2024] [Indexed: 06/21/2024] Open
Abstract
A bioactive Pleurotus eryngii aqueous extract powder (SPAE) was obtained by spray drying and its performance in terms of physicochemical properties, in vitro digestion, inflammatory factors, and modulation of the intestinal microbiota was explored. The results indicated that the SPAE exhibited a more uniform particle size distribution than P. eryngii polysaccharide (PEP). Meanwhile, a typical absorption peak observed at 843 cm-1 in the SPAE FTIR spectra indicated the existence of α-glycosidic bonds. SPAE exhibited higher antioxidant abilities and superior resistance to digestion in vitro. In addition, SPAE supplementation to mice significantly reduced the release of factors that promote inflammation, enhanced the secretion of anti-inflammatory factors, and sustained maximum production of short-chain fatty acids (SCFAs). Additionally, it significantly enhanced the relative abundance of SCFAs-producing Akkermansia and reduced the abundance of Ruminococcus and Clostridiides in intestines of mice. These results show the potential of SPAE as a novel material with prebiotic effects for the food and pharmaceutical industries.
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Affiliation(s)
- Jianqiu Chen
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (J.C.); (M.Z.); (L.C.); (Y.D.)
| | - Mengling Zhou
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (J.C.); (M.Z.); (L.C.); (Y.D.)
| | - Liding Chen
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (J.C.); (M.Z.); (L.C.); (Y.D.)
- Gutian Edible Fungi Research Institute, Fujian Agriculture and Forestry University, Ningde 352200, China
| | - Chengfeng Yang
- Sanya Institute, China Agricultural University, Sanya 572025, China;
| | - Yating Deng
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (J.C.); (M.Z.); (L.C.); (Y.D.)
| | - Jiahuan Li
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (J.C.); (M.Z.); (L.C.); (Y.D.)
- Gutian Edible Fungi Research Institute, Fujian Agriculture and Forestry University, Ningde 352200, China
| | - Shujing Sun
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (J.C.); (M.Z.); (L.C.); (Y.D.)
- Gutian Edible Fungi Research Institute, Fujian Agriculture and Forestry University, Ningde 352200, China
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Zhou Q, Gao J, Sun X, Liang Y, Ye M, Liang D, Ling C, Fang B. In Vitro Characterization of Polysaccharides from Fresh Tea Leaves in Simulated Gastrointestinal Digestion and Gut Microbiome Fermentation. Foods 2024; 13:1561. [PMID: 38790861 PMCID: PMC11121227 DOI: 10.3390/foods13101561] [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: 04/19/2024] [Revised: 05/10/2024] [Accepted: 05/13/2024] [Indexed: 05/26/2024] Open
Abstract
Tea plants have a long cultivation history in the world, but there are few studies on polysaccharides from fresh tea leaves. In this study, tea polysaccharides (TPSs) were isolated from fresh tea leaves. Then, we investigated the characteristics of TPSs during in vitro simulated digestion and fermentation; moreover, the effects of TPSs on gut microbiota were explored. The results revealed that saliva did not significantly affect TPSs' molecular weight, monosaccharide composition, and reducing sugar content, indicating that TPSs cannot be digested in the oral cavity. However, TPSs were partially decomposed in the gastrointestinal tract after gastric and intestinal digestion, resulting in the release of a small amount of free glucose monosaccharides. Our in vitro fermentation experiments demonstrated that TPSs are degraded by gut microbiota, leading to short-chain fatty acid (SCFA) production and pH reduction. Moreover, TPSs increased the abundance of Bacteroides, Lactobacillus, and Bifidobacterium but reduced that of Escherichia, Shigella, and Enterococcus, demonstrating that TPSs can regulate the gut microbiome. In conclusion, TPSs are partially decomposed by gut microbiota, resulting in the production of SCFAs and the regulation of gut microbiota composition and function. Therefore, TPSs may be used to develop a prebiotic supplement to regulate the gut microbiome and improve host health.
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Affiliation(s)
- Qiaoyi Zhou
- National Reference Laboratory of Veterinary Drug Residues, College of Veterinary Medicine, South China Agricultural University, Guangzhou 510640, China; (Q.Z.); (J.G.); (X.S.); (Y.L.); (M.Y.)
| | - Jinjing Gao
- National Reference Laboratory of Veterinary Drug Residues, College of Veterinary Medicine, South China Agricultural University, Guangzhou 510640, China; (Q.Z.); (J.G.); (X.S.); (Y.L.); (M.Y.)
| | - Xueyan Sun
- National Reference Laboratory of Veterinary Drug Residues, College of Veterinary Medicine, South China Agricultural University, Guangzhou 510640, China; (Q.Z.); (J.G.); (X.S.); (Y.L.); (M.Y.)
| | - Yicheng Liang
- National Reference Laboratory of Veterinary Drug Residues, College of Veterinary Medicine, South China Agricultural University, Guangzhou 510640, China; (Q.Z.); (J.G.); (X.S.); (Y.L.); (M.Y.)
| | - Minqi Ye
- National Reference Laboratory of Veterinary Drug Residues, College of Veterinary Medicine, South China Agricultural University, Guangzhou 510640, China; (Q.Z.); (J.G.); (X.S.); (Y.L.); (M.Y.)
| | - Dongxia Liang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou 510640, China;
| | - Caijin Ling
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou 510640, China;
| | - Binghu Fang
- National Reference Laboratory of Veterinary Drug Residues, College of Veterinary Medicine, South China Agricultural University, Guangzhou 510640, China; (Q.Z.); (J.G.); (X.S.); (Y.L.); (M.Y.)
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Dong J, Wang W, Zheng G, Wu N, Xie J, Xiong S, Tian P, Li J. In vitro digestion and fermentation behaviors of polysaccharides from Choerospondias axillaris fruit and its effect on human gut microbiota. Curr Res Food Sci 2024; 8:100760. [PMID: 38764977 PMCID: PMC11098719 DOI: 10.1016/j.crfs.2024.100760] [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: 02/22/2024] [Revised: 04/22/2024] [Accepted: 05/03/2024] [Indexed: 05/21/2024] Open
Abstract
Choerospondias axillaris fruit has attracted more and more attention due to its various pharmacological activities, which are rich in polysaccharides. This study investigated the in vitro saliva-gastrointestinal digestion and fecal fermentation behaviors of polysaccharides from Choerospondias axillaris fruit (CAP), as well as its impact on human gut microbiota. The results showed that CAP could be partially degraded during the gastrointestinal digestion. The FT-IR spectra of the digested CAP didn't change significantly, however, the morphological feature of SEM changed to disordered flocculent and rod-like structures. 16S rRNA sequencing analysis found that after in vitro fermentation, CAP could increase the relative abundances of beneficial bacteria including Megasphaera, Megamonas and Bifidobacterium to produce short-chain fatty acids (SCFAs), while it can also reduce the abundances of harmful bacteria of Collinsella, Gemmiger, Klebsiella and Citrobacter, suggesting that CAP could modulate the composition and abundance of gut microbiota. These results implied that CAP can be developed as a potential prebiotic in the future.
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Affiliation(s)
- Jinjiao Dong
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Wenjun Wang
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Guodong Zheng
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Nansheng Wu
- Choerospondias Axillaris Research Institute, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Jingjing Xie
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Shiyi Xiong
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | | | - Jingen Li
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
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Gao KX, Peng X, Wang JY, Wang Y, Pei K, Meng XL, Zhang SS, Hu MB, Liu YJ. In vivo absorption, in vitro simulated digestion and fecal fermentation properties of polysaccharides from Pinelliae Rhizoma Praeparatum Cum Alumine and their effects on human gut microbiota. Int J Biol Macromol 2024; 266:131391. [PMID: 38582456 DOI: 10.1016/j.ijbiomac.2024.131391] [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: 01/22/2024] [Revised: 03/22/2024] [Accepted: 04/03/2024] [Indexed: 04/08/2024]
Abstract
Polysaccharides from Pinelliae Rhizoma Praeparatum Cum Alumine (PPA) have various biological activities, but their properties after oral administration are not clear. In this study, the absorption, digestion and fermentation properties of PPA were studied using in vivo fluorescence tracking, in vitro simulated digestion and fecal fermentation experiments. The absorption experiment showed that fluorescence was only observed in the gastrointestinal system, indicating that PPA could not be absorbed. Simulated digestion results showed that there were no significant changes in the molecular weight, Fourier transform infrared spectroscopy (FT-IR) spectrum, monosaccharides and reducing sugar of PPA during the digestion process, showing that the overall structure of PPA was not damaged. However, the carbohydrate gel electrophoresis bands of PPA enzymatic hydrolysates after simulated digestion were significantly changed, indicating that simulated digestion might impact the configuration of PPA. In vitro fermentation showed that PPA could be degraded by microorganisms to produce short chain fatty acids, leading to a decrease in pH value. PPA can promote the proliferation of Bacteroideaceae, Megasphaera, Bacteroideaceae, and Bifidobacteriaceae, and inhibit the growth of Desulfobacteriota and Enterobacteriaceae. The results indicated that PPA could treat diseases by regulating gut microbiota, providing a scientific basis for the application and development of PPA.
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Affiliation(s)
- Kui-Xu Gao
- School of Traditional Chinese Medicine and Food Engineering, Shanxi Provincial Key Laboratory of Traditional Chinese Medicine Processing, Shanxi University of Chinese Medicine, Jinzhong 030600, PR China
| | - Xi Peng
- School of Traditional Chinese Medicine and Food Engineering, Shanxi Provincial Key Laboratory of Traditional Chinese Medicine Processing, Shanxi University of Chinese Medicine, Jinzhong 030600, PR China
| | - Jing-Ya Wang
- School of Traditional Chinese Medicine and Food Engineering, Shanxi Provincial Key Laboratory of Traditional Chinese Medicine Processing, Shanxi University of Chinese Medicine, Jinzhong 030600, PR China
| | - Yao Wang
- School of Traditional Chinese Medicine and Food Engineering, Shanxi Provincial Key Laboratory of Traditional Chinese Medicine Processing, Shanxi University of Chinese Medicine, Jinzhong 030600, PR China
| | - Ke Pei
- School of Traditional Chinese Medicine and Food Engineering, Shanxi Provincial Key Laboratory of Traditional Chinese Medicine Processing, Shanxi University of Chinese Medicine, Jinzhong 030600, PR China
| | - Xiang-Long Meng
- School of Traditional Chinese Medicine and Food Engineering, Shanxi Provincial Key Laboratory of Traditional Chinese Medicine Processing, Shanxi University of Chinese Medicine, Jinzhong 030600, PR China
| | - Shuo-Sheng Zhang
- School of Traditional Chinese Medicine and Food Engineering, Shanxi Provincial Key Laboratory of Traditional Chinese Medicine Processing, Shanxi University of Chinese Medicine, Jinzhong 030600, PR China
| | - Mei-Bian Hu
- School of Traditional Chinese Medicine and Food Engineering, Shanxi Provincial Key Laboratory of Traditional Chinese Medicine Processing, Shanxi University of Chinese Medicine, Jinzhong 030600, PR China,.
| | - Yu-Jie Liu
- School of Traditional Chinese Medicine and Food Engineering, Shanxi Provincial Key Laboratory of Traditional Chinese Medicine Processing, Shanxi University of Chinese Medicine, Jinzhong 030600, PR China,.
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10
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Yuan M, Ke S, Wang A, Wang X, Zhuang M, Ning M, Zhou Z. Changes in physicochemical and gut microbiota fermentation property induced by acetylation of polysaccharides from Cyperus esculentus. Int J Biol Macromol 2024; 267:131172. [PMID: 38552701 DOI: 10.1016/j.ijbiomac.2024.131172] [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: 01/12/2024] [Revised: 03/10/2024] [Accepted: 03/26/2024] [Indexed: 04/18/2024]
Abstract
In this study, the impact of acetylation on physicochemical, digestive behavior and fermentation characteristics of Cyperus esculentus polysaccharides (CEP) was investigated. Results indicated that the acetylation led the molecules to be more likely aggregated, followed by a higher crystallinity, a lower apparent viscosity and a higher ratio of G" to G' (tan δ). Importantly, the acetylated polysaccharides (ACEP) had a lower digestibility, but its molecular weight was lower than that of original polysaccharides (CEP) following a simulated saliva-gastrointestinal digestion. Gut microbiota fermentation indicated that both polysaccharides generated outstanding short-chain fatty acids (SCFAs), in which the acetylated polysaccharides had a faster fermentation kinetics than the original one, followed by a quicker reduction of pH and a more accumulation of SCFAs, particularly butyrate. Fermentation of both polysaccharides promoted Akkermansia, followed by a reduced richness of Klebsiella. Importantly, the current study revealed that the fermentation of acetylated polysaccharides enriched Parabacteroides, while fermentation of original ones promoted Bifidobacterium, for indicating their individual fermentation characteristics and gut environmental benefits.
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Affiliation(s)
- Meiyu Yuan
- College of Food Science, Shihezi University, Shihezi 832003, China; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Sheng Ke
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Anqi Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xuanyu Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Min Zhuang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Ming Ning
- College of Food Science, Shihezi University, Shihezi 832003, China
| | - Zhongkai Zhou
- College of Food Science, Shihezi University, Shihezi 832003, China; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; Gulbali Institure- Agriculture Water Environment, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
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11
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Chen X, Zhang J, Wang Y, Hu Q, Zhao R, Zhong L, Zhan Q, Zhao L. Structure and immunostimulatory activity studies on two novel Flammulina velutipes polysaccharides: revealing potential impacts of →6)-α-D-Glc p(1→ on the TLR-4/MyD88/NF-κB pathway. Food Funct 2024; 15:3507-3521. [PMID: 38465397 DOI: 10.1039/d3fo05468c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2024]
Abstract
Two novel Flammulina velutipes (F. velutipes) polysaccharides, FVPH1 and FVPH2, were isolated and purified after hot water extraction. The structural characterization revealed that the backbone of FVPH1 consisted mainly of →6)-α-D-Glcp(1→, →3,4)-α-D-Galp(1→, →4)-α-L-Fucp(1→, and →4)-β-D-Manp(1→, while the backbone of FVPH2 consisted of →3)-α-D-Galp(1→, →3,4)-α-D-Manp(1→,→6)-α-D-Glcp(1→. The branches of FVPH1 contained →6)-α-D-Glcp(1→ and α-D-Glcp(1→ and the branches of FVPH2 consisted of →3)-α-D-Galp(1→, →6)-α-D-Glcp(1→, and β-L-Fucp(1→. FVPH2 exhibited significantly better immunostimulatory activity than FVPH1 (P < 0.05), as evidenced by the increased expression of NO, IL-1β, IL-6, and TNF-α and pinocytic activity of RAW264.7 cells. As the most abundant structure in the polysaccharides of F. velutipes, the content of →6)-α-D-Glcp(1→ might play a crucial role in influencing the immunostimulatory activity of F. velutipes polysaccharides. The F. velutipes polysaccharide with a lower content of →6)-α-D-Glcp(1→ and a higher branching degree could significantly enhance the immunostimulatory activity of F. velutipes polysaccharides via activating the TLR-4/MyD88/NF-κB pathway more effectively.
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Affiliation(s)
- Xin Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P. R. China.
| | - Jingsi Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P. R. China.
| | - Yifan Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P. R. China.
| | - Qiuhui Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P. R. China.
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, P. R. China
| | - Ruiqiu Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P. R. China.
- College of Animal Science and Food Engineering, Jinling Institute of Technology, Nanjing 210095, P. R. China
| | - Lei Zhong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P. R. China.
| | - Qiping Zhan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P. R. China.
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P. R. China.
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12
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Zhang Z, Wang L, Zheng B, Zhang Y, Pan L. In vitro digestive properties of Dictyophora indusiata polysaccharide by steam explosion pretreatment methods. Int J Biol Macromol 2024; 265:131116. [PMID: 38522704 DOI: 10.1016/j.ijbiomac.2024.131116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Revised: 02/29/2024] [Accepted: 03/21/2024] [Indexed: 03/26/2024]
Abstract
Dictyophora indusiata is medicinal and edible fungi containing various nutrients. The aim of this study was to investigate the efficient extraction and structural evolution of Dictyophora indusiata polysaccharide during the vitro digestion based on steam explosion pretreatment methods. In this study, the extraction rate of Dictyophora indusiata polysaccharide was optimized by steam explosion pretreatment methods, which was 2.46 folds that of the water extraction method. In addition, the digestion and fermentation properties of Dictyophora indusiata polysaccharide before and after steam explosion were evaluated in vitro by the changes of molecular weights, total and reducing sugars levels, surface morphology and functional groups, which showed that the structure of Dictyophora indusiata polysaccharide remained stable after salivary-gastric digestion, and partially entered the large intestine, where it could be utilized by gut microbiota. Dictyophora indusiata polysaccharide promoted the increase of beneficial bacteria Megamonas and increased the content of acetic acid, propionic acid and butyric acid, which was 2.17, 2.81, 2.43 folds that of the CON group after fermentation for 24 h, and 1.87, 2.77, 1.90 folds that of the CON group after fermentation for 48 h, respectively. This study will provide theoretical basis for the high value utilization of Dictyophora indusiata polysaccharide.
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Affiliation(s)
- Zihao Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Lin Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou, Fujian 350002, China
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou, Fujian 350002, China
| | - Lei Pan
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou, Fujian 350002, China.
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13
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Liu S, Hong L, Zhang S, Tian Y, Wang Y, Zhao D, Lv J, Zhuang J, Xu H, Xia G. Sporisorium reilianum polysaccharides improve DSS-induced ulcerative colitis by regulating intestinal barrier function and metabolites. Int J Biol Macromol 2024; 265:130863. [PMID: 38490380 DOI: 10.1016/j.ijbiomac.2024.130863] [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: 11/28/2023] [Revised: 02/28/2024] [Accepted: 03/12/2024] [Indexed: 03/17/2024]
Abstract
This study investigated the regulatory effects of Sporisorium reilianum polysaccharides (SRPS) on metabolism and the intestinal barrier in mice with colitis induced by dextran sulfate sodium (DSS). SRPS were resistant to the digestion of saliva, gastric juices, and intestinal fluid. SRPS significantly reduced the disease activity index and inhibited DSS-induced colon shortening. The expression of proinflammatory cytokines in the colon was normal (P < 0.05). Acetic acid, propionic acid, butyric acid, isobutyric acid, and isovaleric acid contents increased. Moreover, 64 biomarker metabolites were affected, including 42 abnormal decreases and 22 abnormal increases caused by DSS, which targeted amino acid biosynthesis; tryptophan metabolism; protein digestion and absorption; aminoacyl-tRNA biosynthesis; and glycine, serine, and threonine metabolism. In addition, SRPS reduced goblet cell loss and increased mucin secretion. The short-chain fatty acid receptor GPR41 was activated, and zonula occludens-1 and occludin expression levels were upregulated. Epithelial cell apoptosis was inhibited by increased Bcl-2 and decreased Bax expression NLRP3, ASC, and caspase-1 protein levels decreased. Intestinal barrier damage improved, and colon inflammation was reduced. Thus, our preliminary findings reveal that SRPS regulates metabolism and has the potential to protect the intestinal barrier in ulcerative colitis mice.
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Affiliation(s)
- Shuaichen Liu
- Department of Food Science and Engineering, College of Agricultural, Yanbian University, Yanji 133000, Jilin, China; Department of Food Science and Engineering, College of Integration Science, Yanbian University, Yanji 133000, Jilin, China
| | - Lan Hong
- Department of Physiology and Pathophysiology, College of Medicine, Yanbian University, Yanji 133002, China
| | - Song Zhang
- Department of Food Science and Engineering, College of Agricultural, Yanbian University, Yanji 133000, Jilin, China
| | - Yuxin Tian
- Department of Food Science and Engineering, College of Agricultural, Yanbian University, Yanji 133000, Jilin, China
| | - Yuchen Wang
- Department of Food Science and Engineering, College of Integration Science, Yanbian University, Yanji 133000, Jilin, China
| | - Duanduan Zhao
- Department of Food Science and Engineering, College of Integration Science, Yanbian University, Yanji 133000, Jilin, China
| | - Jingheng Lv
- Department of Food Science and Engineering, College of Integration Science, Yanbian University, Yanji 133000, Jilin, China
| | - Jingjing Zhuang
- Department of Food Science and Engineering, College of Agricultural, Yanbian University, Yanji 133000, Jilin, China
| | - Hongyan Xu
- Department of Food Science and Engineering, College of Agricultural, Yanbian University, Yanji 133000, Jilin, China; Department of Food Science and Engineering, College of Integration Science, Yanbian University, Yanji 133000, Jilin, China.
| | - Guangjun Xia
- Department of Animal Science, College of Agricultural, Yanbian University, Yanji 133000, Jilin, China.
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14
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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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15
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Zhang Q, Xu Y, Xie L, Shu X, Zhang S, Wang Y, Wang H, Dong Q, Peng W. The function and application of edible fungal polysaccharides. ADVANCES IN APPLIED MICROBIOLOGY 2024; 127:45-142. [PMID: 38763529 DOI: 10.1016/bs.aambs.2024.02.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2024]
Abstract
Edible fungi, commonly known as mushrooms, are precious medicinal and edible homologous gifts from nature to us. Edible fungal polysaccharides (EFPs) are a variety of bioactive macromolecular which isolated from fruiting bodies, mycelia or fermentation broths of edible or medicinal fungus. Increasing researches have confirmed that EFPs possess multiple biological activities both in vitro and in vivo settings, including antioxidant, antiviral, anti-inflammatory, immunomodulatory, anti-tumor, hypoglycemic, hypolipidemic, and regulating intestinal flora activities. As a result, they have emerged as a prominent focus in the healthcare, pharmaceutical, and cosmetic industries. Fungal EFPs have safe, non-toxic, biodegradable, and biocompatible properties with low immunogenicity, bioadhesion ability, and antibacterial activities, presenting diverse potential applications in the food industries, cosmetic, biomedical, packaging, and new materials. Moreover, varying raw materials, extraction, purification, chemical modification methods, and culture conditions can result in variances in the structure and biological activities of EFPs. The purpose of this review is to provide comprehensively and systematically organized information on the structure, modification, biological activities, and potential applications of EFPs to support their therapeutic effects and health functions. This review provides new insights and a theoretical basis for prospective investigations and advancements in EFPs in fields such as medicine, food, and new materials.
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Affiliation(s)
- Qian Zhang
- Sichuan Institute of Edible Fungi, Chengdu, P.R. China; National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Chengdu, P.R. China; Scientifc Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, P.R. China.
| | - Yingyin Xu
- Sichuan Institute of Edible Fungi, Chengdu, P.R. China; National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Chengdu, P.R. China; Scientifc Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, P.R. China.
| | - Liyuan Xie
- Sichuan Institute of Edible Fungi, Chengdu, P.R. China; National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Chengdu, P.R. China; Scientifc Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, P.R. China.
| | - Xueqin Shu
- Sichuan Institute of Edible Fungi, Chengdu, P.R. China; National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Chengdu, P.R. China; Scientifc Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, P.R. China.
| | - Shilin Zhang
- Sichuan Institute of Edible Fungi, Chengdu, P.R. China; National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Chengdu, P.R. China; Scientifc Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, P.R. China.
| | - Yong Wang
- Sichuan Institute of Edible Fungi, Chengdu, P.R. China; National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Chengdu, P.R. China; Scientifc Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, P.R. China.
| | - Haixia Wang
- Horticulture Institute of Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan, P.R. China.
| | - Qian Dong
- Sichuan Institute of Edible Fungi, Chengdu, P.R. China; National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Chengdu, P.R. China; Scientifc Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, P.R. China.
| | - Weihong Peng
- Sichuan Institute of Edible Fungi, Chengdu, P.R. China; National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Chengdu, P.R. China; Scientifc Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, P.R. China.
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16
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Zang Y, Ge Y, Cao Y, Tang H. Anti-diabetic effect of red quinoa polysaccharide on type 2 diabetic mellitus mice induced by streptozotocin and high-fat diet. Front Microbiol 2024; 15:1308866. [PMID: 38476942 PMCID: PMC10929017 DOI: 10.3389/fmicb.2024.1308866] [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: 10/07/2023] [Accepted: 02/05/2024] [Indexed: 03/14/2024] Open
Abstract
The purpose of this study was to explore the mechanism of red quinoa polysaccharide (RQP) in alleviating type 2 diabetes (T2D) through in vivo and in vitro experiments. Results of HPLC and FITR showed that RQP was a complex polysaccharide and contained more glucose, galactose and acarbose. In vitro experiments, RQP showed strong antioxidant capacity and inhibition on α-amylase and α-glucosidase. In vivo experiments, RQP was proved to induce a significant improvement of diabetes after 4 weeks of ingestion, including the abilities of lowering blood glucose, regulating lipid metabolism, anti-oxidation and promoting secretion of SCFAs. Furthermore, 16S rRNA study demonstrated that RQP transformed the intestinal microbiota composition in diabetic mice, decreased the abundance of norank_f_Muribaculaceae and Lachnospiraceae_NK4A136_group, and increased the relative abundance of Akkermansia, unclassified_f_Lachnospiraceae, norank_f_Eubacterium_coprostanoligenes_group, unclassified_f_Atopobiaceae and norank_f_Lachnospiraceae. The biosynthetic pathways, metabolic pathways and intestinal microbiome phenotypes in mice also changed accordingly. In conclusion, this study suggests that RQP can inhibit the development of diabetes by correcting the imbalance of intestinal flora.
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Affiliation(s)
- Yanqing Zang
- College of Food Science and Engineering, Heilongjiang Bayi Agriculture University, Daqing, Heilongjiang, China
- Chinese National Engineering Research Center, Daqing, Heilongjiang, China
| | - Yinchen Ge
- College of Food Science and Engineering, Heilongjiang Bayi Agriculture University, Daqing, Heilongjiang, China
| | - Yang Cao
- Chinese National Engineering Research Center, Daqing, Heilongjiang, China
- College of Animal Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang, China
| | - Huacheng Tang
- College of Food Science and Engineering, Heilongjiang Bayi Agriculture University, Daqing, Heilongjiang, China
- Chinese National Engineering Research Center, Daqing, Heilongjiang, China
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17
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Ma G, Ma S, Du H, Li X, Tao Q, Hu Q, Xiao H. Interactions between intestinal microbial fermentation products of Pleurotus eryngii polysaccharide with gut mucus. Food Funct 2024; 15:1476-1488. [PMID: 38226839 DOI: 10.1039/d3fo04787c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2024]
Abstract
Recently, Pleurotus eryngii (P. eryngii) polysaccharide (PEP) has received a lot of attention from many researchers as the primary active substance. The PEP influences the gut microbiota in several ways, including the interaction of fermentation products with the intestinal mucus layer (IML) and intestinal epithelial cells. Herein, we characterized interactions between the IML and PEP after degradation by the gut microbes. Our results showed that fermented P. eryngii polysaccharide (FPEP) can interact with intestinal mucus (IM), and this interaction can reduce the degree of molecular aggregation of polysaccharides. At the same time, the fermentation time of FPEP also affects the interaction between the two. SEM showed that the FPEP solution tended to aggregate into larger particles, while with the addition of IM, the FPEP molecules were dispersed. Particle size measurements unveil substantial differences in the fermented polysaccharides' particle size between the group with supplementary IM (0 hours of fermentation: 485.1 ± 11.3 nm) and the group without IM (0 hours of fermentation: 989.33 ± 21.3 nm). Remarkably, within the group with added IM, the particle size reached its maximum at 24 hours of fermentation (585.87 ± 42.83 nm). Additionally, turbidity assessments demonstrate that, during the 12-hour interaction period, the 24-hour fermented polysaccharides consistently exhibit the highest OD values, ranging between 0.57 and 0.61. This work investigates the interaction between FPEP and IM, predicting the adhesion of polysaccharides to IM. Meanwhile, this provides a theoretical basis for further studies on the absorption and transport pathways of PEP and provides a novel research viewpoint on intestinal digestion and absorption.
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Affiliation(s)
- Gaoxing Ma
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Sai Ma
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Hengjun Du
- Department of Food Science, University of Massachusetts, Amherst, MA 01002, USA.
| | - Xinyi Li
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Qi Tao
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Qiuhui Hu
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA 01002, USA.
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18
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Ma S, Li X, Tao Q, Hu Q, Yang W, Kimatu BM, Ma G. The effect of in vitro digestion on the interaction between polysaccharides derived from Pleurotus eryngii and intestinal mucus. Food Sci Nutr 2024; 12:1318-1329. [PMID: 38370047 PMCID: PMC10867464 DOI: 10.1002/fsn3.3845] [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: 10/20/2023] [Revised: 10/31/2023] [Accepted: 11/02/2023] [Indexed: 02/20/2024] Open
Abstract
Pleurotus eryngii polysaccharides (PEPs) have been proven to display multiple activities through digestive system action, from which the digestion products should first interact with intestinal mucus (MUC), followed by the function of intestinal cells. Hence, possible interacting characterizations between MUC and in vitro simulated digestion products of P. eryngii polysaccharides (DPEPs) and PEP were carried out in the present study. Results showed that both PEP and DPEP could significantly interact with MUC. Moreover, digestion can modify the interaction between polysaccharides and MUC; the degree of interaction also changes with time incrementing. Viscosity could be decreased after digesting. According to the zeta potential and stability analysis result, the digestive behavior could be regular and stable between polysaccharides and MUC interactions. Following fluorescence and infrared spectra, the structure of polysaccharides and mucin might be changed by digestion between polysaccharides and MUC. The study indicates that the interaction formed between DPEP and MUC might indirectly impact the exercise and immune activities of polysaccharides and influence the transportation of other nutrients. Overall, our results, the absorption and transport pathways of PEP, can be initially revealed and may provide a novel research viewpoint on the active mechanism of PEP in the intestinal tract.
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Affiliation(s)
- Sai Ma
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and EngineeringNanjing University of Finance and EconomicsNanjingChina
| | - Xinyi Li
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and EngineeringNanjing University of Finance and EconomicsNanjingChina
| | - Qi Tao
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and EngineeringNanjing University of Finance and EconomicsNanjingChina
| | - Qiuhui Hu
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and EngineeringNanjing University of Finance and EconomicsNanjingChina
| | - Wenjian Yang
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and EngineeringNanjing University of Finance and EconomicsNanjingChina
| | - Benard Muinde Kimatu
- College of Food Science and TechnologyNanjing Agricultural UniversityNanjingChina
- Department of Dairy and Food Science and TechnologyEgerton UniversityEgertonKenya
| | - Gaoxing Ma
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and EngineeringNanjing University of Finance and EconomicsNanjingChina
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Hui H, Wang Z, Zhao X, Xu L, Yin L, Wang F, Qu L, Peng J. Gut microbiome-based thiamine metabolism contributes to the protective effect of one acidic polysaccharide from Selaginella uncinata (Desv.) Spring against inflammatory bowel disease. J Pharm Anal 2024; 14:177-195. [PMID: 38464781 PMCID: PMC10921243 DOI: 10.1016/j.jpha.2023.08.003] [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: 04/16/2023] [Revised: 07/28/2023] [Accepted: 08/07/2023] [Indexed: 03/12/2024] Open
Abstract
Inflammatory bowel disease (IBD) is a serious disorder, and exploration of active compounds to treat it is necessary. An acidic polysaccharide named SUSP-4 was purified from Selaginella uncinata (Desv.) Spring, which contained galacturonic acid, galactose, xylose, arabinose, and rhamnose with the main chain structure of →4)-α-d-GalAp-(1→ and →6)-β-d-Galp-(1→ and the branched structure of →5)-α-l-Araf-(1→ . Animal experiments showed that compared with Model group, SUSP-4 significantly improved body weight status, disease activity index (DAI), colonic shortening, and histopathological damage, and elevated occludin and zonula occludens protein 1 (ZO-1) expression in mice induced by dextran sulfate sodium salt (DSS). 16S ribosomal RNA (rRNA) sequencing indicated that SUSP-4 markedly downregulated the level of Akkermansia and Alistipes. Metabolomics results confirmed that SUSP-4 obviously elevated thiamine levels compared with Model mice by adjusting thiamine metabolism, which was further confirmed by a targeted metabolism study. Fecal transplantation experiments showed that SUSP-4 exerted an anti-IBD effect by altering the intestinal flora in mice. A mechanistic study showed that SUSP-4 markedly inhibited macrophage activation by decreasing the levels of phospho-nuclear factor kappa-B (p-NF-κB) and cyclooxygenase-2 (COX-2) and elevating NF-E2-related factor 2 (Nrf2) levels compared with Model group. In conclusion, SUSP-4 affected thiamine metabolism by regulating Akkermania and inhibited macrophage activation to adjust NF-κB/Nrf2/COX-2-mediated inflammation and oxidative stress against IBD. This is the first time that plant polysaccharides have been shown to affect thiamine metabolism against IBD, showing great potential for in-depth research and development applications.
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Affiliation(s)
- Haochen Hui
- Department of Pharmaceutical Analysis, College of Pharmacy, Dalian Medical University, Dalian, Liaoning, 116044, China
| | - Zhuoya Wang
- Department of Pharmaceutical Analysis, College of Pharmacy, Dalian Medical University, Dalian, Liaoning, 116044, China
| | - Xuerong Zhao
- Department of Pharmaceutical Analysis, College of Pharmacy, Dalian Medical University, Dalian, Liaoning, 116044, China
| | - Lina Xu
- Department of Pharmaceutical Analysis, College of Pharmacy, Dalian Medical University, Dalian, Liaoning, 116044, China
| | - Lianhong Yin
- Department of Pharmaceutical Analysis, College of Pharmacy, Dalian Medical University, Dalian, Liaoning, 116044, China
| | - Feifei Wang
- Innovation Materials Research and Development Center, Botanee Research Institute, Yunnan Botanee Bio-technology Group Co., Ltd., Kunming, 650106, China
| | - Liping Qu
- Innovation Materials Research and Development Center, Botanee Research Institute, Yunnan Botanee Bio-technology Group Co., Ltd., Kunming, 650106, China
| | - Jinyong Peng
- Department of Pharmaceutical Analysis, College of Pharmacy, Dalian Medical University, Dalian, Liaoning, 116044, China
- Department of Traditional Chinese Medicine Pharmacology, School of Pharmacy, Anhui University of Chinese Medicine, Hefei, 230012, China
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20
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Zhang S, Deng X, Guo X, Zhang J. Sustained release of chlorogenic acid by co-encapsulation of sodium alginate binding to the Northern pike (Esox Lucius) liver ferritin. Food Chem 2023; 429:136924. [PMID: 37490819 DOI: 10.1016/j.foodchem.2023.136924] [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: 12/27/2022] [Revised: 07/02/2023] [Accepted: 07/16/2023] [Indexed: 07/27/2023]
Abstract
Ferritin has a unique hollow spherical structure, which makes it a promising nanocarrier for food functional substances. In this study, a new ferritin was successfully extracted from the liver of Northern pike, purified, and identified. We used the reversible self-assembly characteristics of ferritin to fabricate chlorogenic acid (CA)-loaded apoferritin (Apo) complex (Apo-CA) and sodium alginate (SA)-apoferritin (Apo) co-encapsulate system. Apo-CA was encapsulated into the SA system to form SA-Apo-CA. The fabricated composites were analyzed using particle size, UV-Vis absorption spectroscopy, fluorescence spectroscopy, flourier transform infrared spectroscopy and transmission electron microscope. Physicochemical property of analysis confirmed th successful preparation of Apo-CA/SA-Apo-CA and improved thermal and UV radiation stability. The effect of sustained-release of CA were tested in vitro of simulated gastrointestinal tract digestion. SA-Apo-CA exhibited greater release ability than unencapsulated CA and Apo-CA. This study provides a new strategy for designing a multilayer delivery system with improved stability and sustained-release property.
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Affiliation(s)
- Siying Zhang
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi, Xinjiang 832003, China
| | - Xiaorong Deng
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi, Xinjiang 832003, China
| | - Xin Guo
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi, Xinjiang 832003, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi, Xinjiang 832003, China.
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21
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Cui M, Ma Q, Zhang Z, Li W, Chen W, Liu P, Wu D, Yang Y. Semi-solid enzymolysis enhanced the protective effects of fruiting body powders and polysaccharides of Herinaceus erinaceus on gastric mucosal injury. Int J Biol Macromol 2023; 251:126388. [PMID: 37595717 DOI: 10.1016/j.ijbiomac.2023.126388] [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: 02/13/2023] [Revised: 06/03/2023] [Accepted: 08/15/2023] [Indexed: 08/20/2023]
Abstract
This study demonstrated the effects of semi-solid enzymolysis on physicochemical properties of fruiting body powders and polysaccharides from Hericium erinaceus and protective effects on gastric mucosal injury. Semi-solid enzymolysis could reduce the particle size, change the microstructure of fruiting body powders, increase the contents of soluble polysaccharide (26.26-67.04 %) and uronic acid (16.97-31.12 %) and reduce the molecular weight of polysaccharides. The digestibility of fruiting body powder of H. erinaceus after semi-solid enzymolysis was increased by 31.4 %, compared with that of the fruiting body powder of H. erinaceus without enzymolysis. Semi-solid enzymolysis could enhance the protective effects of the fruiting body powders and polysaccharides on ethanol-induced human gastric mucosal epithelial cells (GES-1) cells, increase the production of superoxide dismutase (SOD, 0-37.33 %) and catalase (CAT, 2.47-18.46 %), and inhibit the production of malonaldehyde (MDA, 2.45-19.62 %), myeloperoxidase (MPO, 0-13.54 %), interleukin (IL-6, 4.39-24.62 %) and tumor necrosis factor-α (TNF-α, 5.97-12.25 %). Semi-solid enzymolysis could improve the inhibition rate of the fruiting body powder on gastric ulcer (32.70-46.26 %), inhibit oxidative stress and inflammation, and protect rats with acute gastric mucosal injury against the stimulation of ethanol on gastric mucosa. In conclusion, semi-solid enzymolysis may enhance the protective effects of the fruiting body powders and polysaccharides on gastric mucosal injury.
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Affiliation(s)
- Mingxiao Cui
- Department of Food Science, Shanghai Business School, Shanghai 200235, China
| | - Qiang Ma
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai 201403, China
| | - Zhong Zhang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai 201403, China
| | - Wen Li
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai 201403, China
| | - Wanchao Chen
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai 201403, China
| | - Peng Liu
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai 201403, China
| | - Di Wu
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai 201403, China.
| | - Yan Yang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai 201403, China.
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22
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Wang J, Ke S, Strappe P, Ning M, Zhou Z. Structurally Orientated Rheological and Gut Microbiota Fermentation Property of Mannans Polysaccharides and Oligosaccharides. Foods 2023; 12:4002. [PMID: 37959121 PMCID: PMC10649220 DOI: 10.3390/foods12214002] [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: 07/27/2023] [Revised: 08/23/2023] [Accepted: 08/27/2023] [Indexed: 11/15/2023] Open
Abstract
Three mannan polysaccharides and their oligosaccharides were investigated in terms of physicochemical characteristics and effects on gut microbiota. Oligosaccharides from guar gum had the fastest fermentation kinetics for SCFAs generation at the initial stage, while the locust bean of both polymers and oligosaccharides demonstrated the lowest SCFAs through the whole fermentation process. In contrast, konjac gum steadily increased SCFAs and reached its maximum level at 24 h fermentation, indicating its fermentation character may be associated with its rheological properties. Compared to their corresponding polysaccharides, all the oligosaccharides demonstrated a faster fermentation kinetics, followed by an enriched abundance of propionate-producing bacterial Prevotella and a decreased abundance of Megamonas and Collinsella. Meanwhile, oligosaccharides reduced the Firmicutes/Bacteroidota ratio as well as the abundance of Bacteroidetes and Escherichia-Shigella. The fermentation of konjac substrate significantly promoted the abundance of butyrate-producing bacterial Faecalibacterium. In contrast, although the fermentation of locust bean and guar gum substrates benefited Bifidobacterium abundance due to their similar structure and monosaccharides composition, the fermentation of locust bean gum led to greater Bifidobacterium than the others, which may be associated with its higher mannose composition in the molecules. Interestingly, the partial hydrolysis of the three polysaccharides slightly reduced their prebiotic function.
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Affiliation(s)
- Jing Wang
- Key Laboratory for Processing and Quality Safety Control of Characteristic Agricultural Products, The Ministry of Agriculture and Rural Affairs, Shihezi University, Shihezi 832003, China; (J.W.); (M.N.)
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China;
| | - Sheng Ke
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China;
| | - Padraig Strappe
- Curtin Health Innovation Research Institute (CHIRI), Curtin Medical School, Curtin University, Bentley, WA 6102, Australia;
| | - Ming Ning
- Key Laboratory for Processing and Quality Safety Control of Characteristic Agricultural Products, The Ministry of Agriculture and Rural Affairs, Shihezi University, Shihezi 832003, China; (J.W.); (M.N.)
| | - Zhongkai Zhou
- Key Laboratory for Processing and Quality Safety Control of Characteristic Agricultural Products, The Ministry of Agriculture and Rural Affairs, Shihezi University, Shihezi 832003, China; (J.W.); (M.N.)
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China;
- Gulbali Institute-Agriculture Water Environment, Charles Sturt University, Wagga, NSW 2678, Australia
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23
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Gong C, Gao W, Wu S. Inhibitive effects of phytic acid combined with glutathione on the browning and oxidation of King Oyster mushroom ( Pleurotus eryngii) slices during drying and storage. Food Chem X 2023; 19:100874. [PMID: 37780263 PMCID: PMC10534207 DOI: 10.1016/j.fochx.2023.100874] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 08/24/2023] [Accepted: 09/11/2023] [Indexed: 10/03/2023] Open
Abstract
Phytic acid and glutathione can inhibit polyphenoloxidase (PPO) activity and suppress browning. This study investigated the effects of phytic acid alone (Treatment-1) or combined with glutathione (Treatment-2) on inhibiting browning and oxidation resistance of King Oyster mushroom (Pleurotus eryngii) slices during drying and storage. In King Oyster mushroom slices, 0.08% phytic acid combined with 0.1% glutathione inhibited the PPO activity by 97.6%, suppressed browning by 78.09% after 6 h of drying at 60 °C and inhibited browning by 69.93% and oxidation by 78.75% after 12 months of storage at ∼ 20 °C. Results indicated that using phytic acid combined with glutathione may inhibit browning and suppress the oxidation of King Oyster mushroom slices during drying and storage.
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Affiliation(s)
- Chao Gong
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Haizhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Haizhou, China
| | - Wenjuan Gao
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Haizhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Haizhou, China
| | - Shengjun Wu
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Haizhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Haizhou, China
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24
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Li S, He Y, Zhong S, Li Y, Di Y, Wang Q, Ren D, Liu S, Li D, Cao F. Antioxidant and Anti-Aging Properties of Polyphenol-Polysaccharide Complex Extract from Hizikia fusiforme. Foods 2023; 12:3725. [PMID: 37893618 PMCID: PMC10606324 DOI: 10.3390/foods12203725] [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: 09/12/2023] [Revised: 09/30/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
Hizikia fusiforme has a long history of consumption and medicinal use in China. It has been found that natural plants containing polyphenol-polysaccharide complexes have better activity compared with polyphenols and polysaccharides. Therefore, in this study on enzymatic hydrolysis and fractional alcohol precipitation, two kinds of polyphenol-polysaccharide complexes (PPC), PPC1 and PPC2, were initially obtained from Hizikia fusiforme, while the dephenolization of PPC1 and PPC2 produced PPC3 and PPC4. Through in vitro assays, PPC2 and PPC4 were found to have higher antioxidant activity, and thus were selected for testing the PPCs' anti-aging activity in a subsequent in vivo experiment with D-gal-induced aging in mice. The results indicated that PPCs could regulate the expressions of antioxidant enzymes and products of oxidation, elevate the expressions of genes and proteins related to the Nrf2 pathway in the mouse brain, enrich the gut microbiota species and increase the Bacteroidota-Firmicute (B/F) ratio. Above all, the Hizikia fusiforme polyphenol-polysaccharide complex has potential in the development of natural anti-aging drugs.
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Affiliation(s)
- Shangkun Li
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116000, China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Ocean University, Zhanjiang 524088, China
- Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Dalian Ocean University, Dalian 116023, China
- National R&D Branch Center for Seaweed Processing, Dalian Ocean University, Dalian 116023, China
| | - Yunhai He
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116000, China
- Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Dalian Ocean University, Dalian 116023, China
- National R&D Branch Center for Seaweed Processing, Dalian Ocean University, Dalian 116023, China
| | - Saiyi Zhong
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Ocean University, Zhanjiang 524088, China
| | - Yutong Li
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116000, China
- Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Dalian Ocean University, Dalian 116023, China
- National R&D Branch Center for Seaweed Processing, Dalian Ocean University, Dalian 116023, China
| | - Yuan Di
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116000, China
- Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Dalian Ocean University, Dalian 116023, China
- National R&D Branch Center for Seaweed Processing, Dalian Ocean University, Dalian 116023, China
| | - Qiukuan Wang
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116000, China
- Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Dalian Ocean University, Dalian 116023, China
- National R&D Branch Center for Seaweed Processing, Dalian Ocean University, Dalian 116023, China
| | - Dandan Ren
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116000, China
- Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Dalian Ocean University, Dalian 116023, China
- National R&D Branch Center for Seaweed Processing, Dalian Ocean University, Dalian 116023, China
| | - Shu Liu
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116000, China
- Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Dalian Ocean University, Dalian 116023, China
- National R&D Branch Center for Seaweed Processing, Dalian Ocean University, Dalian 116023, China
| | - Di Li
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116000, China
- Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Dalian Ocean University, Dalian 116023, China
- National R&D Branch Center for Seaweed Processing, Dalian Ocean University, Dalian 116023, China
| | - Fangjie Cao
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116000, China
- Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Dalian Ocean University, Dalian 116023, China
- National R&D Branch Center for Seaweed Processing, Dalian Ocean University, Dalian 116023, China
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25
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Luo Q, Li X, Li H, Kong K, Li C, Fang Z, Hu B, Wang C, Chen S, Wu W, Li X, Liu Y, Zeng Z. Effect of in vitro simulated digestion and fecal fermentation on Boletus auripes polysaccharide characteristics and intestinal flora. Int J Biol Macromol 2023; 249:126461. [PMID: 37619676 DOI: 10.1016/j.ijbiomac.2023.126461] [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: 03/13/2023] [Revised: 08/19/2023] [Accepted: 08/21/2023] [Indexed: 08/26/2023]
Abstract
Boletus auripes is edible and medicinal boletus mushrooms rich in diverse nutrients and bioactive compounds, of which indigestible dietary polysaccharides are the most abundant compounds involved the regulation of gut microbes. However, the physicochemical, digestive, and fermentation characteristics of Boletus auripes polysaccharide (BAP) are not well studied. This study aimed to investigate the influence of different digestive stages on BAP's physicochemical characteristics and biological activities, and its effect on intestinal flora. We found that mannose (0.23 %), glucose (0.31 %), galactose (0.17 %), and fucose (0.19 %) were the main monosaccharides of BAP, with a high-molecular-weight (Mw) and a low-Mw fraction of 2084.83 and 62.93 kDa, respectively. During the course of digestion, there were slight alterations in the chemical composition, monosaccharide composition, and Mw of BAP. Despite these changes, the fundamental structural features of BAP remained largely unaffected. Moreover, the antioxidant and hypoglycemic activities of BAP were weakened under simulated saliva-gastrointestinal digestion. However, gut microbiota decomposed and utilized BAP to generate various short-chain fatty acids during fermentation, which decreased the pH of fecal cultures. Meanwhile, BAP modulated the gut microbiota composition and increased the relative abundance of Bacteroidetes. These findings suggest that BAP have potential for maintaining intestinal health and protecting against interrelated diseases.
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Affiliation(s)
- Qingying Luo
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Xuejiao Li
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Hongyu Li
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Keyang Kong
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Cheng Li
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Zhengfeng Fang
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Bin Hu
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Caixia Wang
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Saiyan Chen
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Wenjuan Wu
- Sichuan Agricultural University, College of Science, Yaan 625014, China
| | - Xiaolin Li
- Sichuan Institute of Edible Fungi, Edible fungi cultivation and Physiology Research Center, Chengdu 610066, China
| | - Yuntao Liu
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China.
| | - Zhen Zeng
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China.
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26
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Dai Y, Wang L, Chen X, Song A, He L, Wang L, Huang D. Lentinula edodes Sing Polysaccharide: Extraction, Characterization, Bioactivities, and Emulsifying Applications. Foods 2023; 12:3289. [PMID: 37685222 PMCID: PMC10486737 DOI: 10.3390/foods12173289] [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: 07/30/2023] [Revised: 08/21/2023] [Accepted: 08/21/2023] [Indexed: 09/10/2023] Open
Abstract
In the present work, the optimization of extraction, emulsifying properties, and biological activities of polysaccharides from Lentinula edodes Sing (LES) were studied. The results showed LES polysaccharides extracted by hot water or ultrasonication are a group of β-glucan. Among all the samples, the one extracted by hot water showed the best emulsifying capacity. In addition, the results demonstrated that LES polysaccharide had strong scavenging activities in vitro on DPPH and ABTS radicals, which reached the highest level for the one extracted by 90 min ultrasonication (p < 0.05). Overall, Lentinula edodes Sing polysaccharides (LESPs) may have potential applications as emulsifying agents in food industries.
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Affiliation(s)
- Yan Dai
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China (X.C.); (A.S.); (L.H.)
| | - Lei Wang
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China (X.C.); (A.S.); (L.H.)
| | - Xingyi Chen
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China (X.C.); (A.S.); (L.H.)
| | - Angxin Song
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China (X.C.); (A.S.); (L.H.)
| | - Laping He
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China (X.C.); (A.S.); (L.H.)
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
| | - Lingyuan Wang
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China (X.C.); (A.S.); (L.H.)
| | - Diandian Huang
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China (X.C.); (A.S.); (L.H.)
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27
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Zhao Q, Jiang Y, Zhao Q, Patrick Manzi H, Su L, Liu D, Huang X, Long D, Tang Z, Zhang Y. The benefits of edible mushroom polysaccharides for health and their influence on gut microbiota: a review. Front Nutr 2023; 10:1213010. [PMID: 37485384 PMCID: PMC10358859 DOI: 10.3389/fnut.2023.1213010] [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: 04/27/2023] [Accepted: 06/20/2023] [Indexed: 07/25/2023] Open
Abstract
The gut microbiome is a complex biological community that deeply affects various aspects of human health, including dietary intake, disease progression, drug metabolism, and immune system regulation. Edible mushroom polysaccharides (EMPs) are bioactive fibers derived from mushrooms that possess a range of beneficial properties, including anti-tumor, antioxidant, antiviral, hypoglycemic, and immunomodulatory effects. Studies have demonstrated that EMPs are resistant to human digestive enzymes and serve as a crucial source of energy for the gut microbiome, promoting the growth of beneficial bacteria. EMPs also positively impact human health by modulating the composition of the gut microbiome. This review discusses the extraction and purification processes of EMPs, their potential to improve health conditions by regulating the composition of the gut microbiome, and their application prospects. Furthermore, this paper provides valuable guidance and recommendations for future studies on EMPs consumption in disease management.
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Affiliation(s)
- Qilong Zhao
- School of Public Health, Lanzhou University, Lanzhou, China
| | - Yu Jiang
- School of Public Health, Lanzhou University, Lanzhou, China
| | - Qian Zhao
- School of Public Health, Lanzhou University, Lanzhou, China
| | | | - Li Su
- School of Public Health, Lanzhou University, Lanzhou, China
| | - Diru Liu
- School of Public Health, Lanzhou University, Lanzhou, China
| | - Xiaodan Huang
- School of Public Health, Lanzhou University, Lanzhou, China
| | - Danfeng Long
- School of Public Health, Lanzhou University, Lanzhou, China
| | - Zhenchuang Tang
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Ying Zhang
- School of Public Health, Lanzhou University, Lanzhou, China
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28
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Liu M, Liu Z, Zhang N, Cao Z, Fu J, Yuan W, Wu H, Shang H. Preparation of polysaccharides from Crepis tectorum Linn. and the regulation effects on intestinal microbiota. Process Biochem 2023. [DOI: 10.1016/j.procbio.2023.04.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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29
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Kong C, Duan C, Zhang S, Liu R, Sun Y, Zhou S. Effects of Co-Modification by Extrusion and Enzymatic Hydrolysis on Physicochemical Properties of Black Wheat Bran and Its Prebiotic Potential. Foods 2023; 12:2367. [PMID: 37372578 DOI: 10.3390/foods12122367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 05/27/2023] [Accepted: 05/31/2023] [Indexed: 06/29/2023] Open
Abstract
Black wheat bran (BWB) is an important source of dietary fiber (DF) and phenolic compounds and has stronger nutritional advantages than ordinary WB. However, the low content of soluble dietary fiber (SDF) negatively influences its physicochemical properties and nutritive functions. To obtain a higher content of SDF in BWB, we evaluated the impact of co-modification by extrusion and enzymes (cellulase, xylanase, high-temperature α-amylase, and acid protease) on water extractable arabinoxylan (WEAX) in BWB. An optimized co-modification method was obtained through single-factor and orthogonal experiments. The prebiotic potential of co-modified BWB was also evaluated using pooled fecal microbiota from young, healthy volunteers. The commonly investigated inulin served as a positive control. After co-modification, WEAX content was dramatically increased from 0.31 g/100 g to 3.03 g/100 g (p < 0.05). The water holding capacity, oil holding capacity, and cholesterol adsorption capacity (pH = 2.0 and pH = 7.0) of BWB were increased by 100%, 71%, 131%, and 133%, respectively (p < 0.05). Scanning electron microscopy demonstrated a looser and more porous microstructure for co-modified BWB granules. Through in vitro anerobic fermentation, co-modified BWB achieved a higher content of Bifidobacterium and Lactobacillus than inulin fermentation. In addition, co-modified BWB induced the highest butyric acid production, indicating high potential as prebiotics. The results may contribute to improving technologies for developing high-fiber-content cereal products.
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Affiliation(s)
- Chunli Kong
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Caiping Duan
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Shunzhi Zhang
- Department of Life Sciences, Yuncheng University, Yuncheng 044000, China
| | - Rui Liu
- Department of Life Sciences, Yuncheng University, Yuncheng 044000, China
- Shanxi Technology Innovation Center of High Value-Added Echelon Utilization of Premium Agro-Products, Yuncheng University, Yuncheng 044000, China
| | - Yuanlin Sun
- Department of Life Sciences, Yuncheng University, Yuncheng 044000, China
- Shanxi Technology Innovation Center of High Value-Added Echelon Utilization of Premium Agro-Products, Yuncheng University, Yuncheng 044000, China
| | - Sumei Zhou
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
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30
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Jing Y, Su Z, Zhang S, Han Q, Wang Z, Hu B, Zhang D, Sun S, Wu L. Structural Characterization, Simulated Digestion and Anti-Aging Activities of an Acidic Polysaccharide from Salvia Miltiorrhiza. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023:10.1007/s11130-023-01070-w. [PMID: 37249735 DOI: 10.1007/s11130-023-01070-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Subscribe] [Scholar Register] [Accepted: 04/30/2023] [Indexed: 05/31/2023]
Abstract
An acidic polysaccharide (SMP) with a molecular weight (Mw) of 1.28 × 106 Da was isolated from Salvia miltiorrhiza. The monosaccharide composition in molar percentages was rhamnose (Rha): galacturonic acid (GalA): galactose (Gal): arabinose (Ara) = 6.15: 55.98: 21.27: 16.69. The results of simulated digestion in vitro showed that SMP was not degraded in saliva, gastric juice or intestinal juice. The Y maze test and new object recognition test showed that SMP could improve the working memory impairment of aging mice. SMP could also increase the activity of superoxide dismutase (SOD) and catalase (CAT) in serum and brain tissue, decrease the content of malondialdehyde (MDA), decrease the levels of interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α) in brain tissue, and increase the content of short-chain fatty acids (SCFA) in the intestine. In addition, SMP could also regulate the intestinal flora structure, including increasing the relative abundance of Firmicutes and Bacteroidetes and decreasing the relative abundance of Proteobacteria. This work lays a foundation for the development of functional foods related to Salvia miltiorrhiza.
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Affiliation(s)
- Yongshuai Jing
- College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, 26 Yuxiang Street, Shijiazhuang, 050018, China
| | - Ziteng Su
- College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, 26 Yuxiang Street, Shijiazhuang, 050018, China
| | - Shilin Zhang
- College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, 26 Yuxiang Street, Shijiazhuang, 050018, China
| | - Qiyuan Han
- College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, 26 Yuxiang Street, Shijiazhuang, 050018, China
| | - Ziying Wang
- College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, 26 Yuxiang Street, Shijiazhuang, 050018, China
| | - Beibei Hu
- College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, 26 Yuxiang Street, Shijiazhuang, 050018, China
| | - Danshen Zhang
- College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, 26 Yuxiang Street, Shijiazhuang, 050018, China
| | - Shiguo Sun
- College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, 26 Yuxiang Street, Shijiazhuang, 050018, China
| | - Lanfang Wu
- College of Pharmacy, Hebei University of Chinese Medicine, No. 3 Xingyuan Road, Shijiazhuang, 050200, China.
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Zhao YX, Huang L, Wu DT, Li J, Lei J, Fu MX, Zhang Q, Qin W. Catabolism of Dictyophora indusiata Polysaccharide and Its Impacts on Gut Microbial Composition during In Vitro Digestion and Microbial Fermentation. Foods 2023; 12:foods12091909. [PMID: 37174446 PMCID: PMC10178076 DOI: 10.3390/foods12091909] [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: 03/13/2023] [Revised: 04/17/2023] [Accepted: 05/05/2023] [Indexed: 05/15/2023] Open
Abstract
Dictyophora indusiata is one of the most famous edible mushrooms in China. D. indusiata polysaccharide (DP) has attracted increasing attention because of its multiple beneficial effects. In this study, the in vitro simulated digestion and microbial fermentation were designed to reveal the potential catabolic property of DP and its impacts on the modulation of gut microbial composition. The results showed that the reducing sugar content, total polysaccharides content, molecular weight, and rheological property of DP were not significantly altered under in vitro simulated digestive conditions. However, the molecular weight, apparent viscosity, and total polysaccharides content of indigestible DP (DPI) significantly decreased during in vitro fecal fermentation, and the reducing sugar content and the release of free monosaccharides notably increased, suggesting that DP could be degraded and used by gut microbiota. Additionally, the relative abundances of several beneficial bacteria, such as Bacteroides, Catenibacterium, Parabacteroides, and Megamonas, increased significantly, indicating that DP can regulate the composition and abundance of gut microbiota. Moreover, DP could also promote the production of SCFAs, thus changing the acid-base environment of the large intestine. The results of this study are beneficial for deeply clarifying the catabolic behavior of DP in the gastrointestinal tract, which can provide a theoretical basis for developing microbiota-directed products based on DP.
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Affiliation(s)
- Yun-Xuan Zhao
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Ling Huang
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Ding-Tao Wu
- Institute for Advanced Study, Chengdu University, Chengdu 610106, China
| | - Jie Li
- Institute for Advanced Study, Chengdu University, Chengdu 610106, China
| | - Jing Lei
- Institute for Advanced Study, Chengdu University, Chengdu 610106, China
| | - Meng-Xi Fu
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Qing Zhang
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Wen Qin
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
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32
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Lu X, Xu H, Fang F, Liu J, Wu K, Zhang Y, Wu J, Gao J. In vitro effects of two polysaccharide fractions from Laminaria japonica on gut microbiota and metabolome. Food Funct 2023; 14:3379-3390. [PMID: 36943742 DOI: 10.1039/d2fo04085a] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
Abstract
To investigate the prebiotic potential of two Laminaria japonica polysaccharide (LJP) fractions with different molecular weights and structures, we conducted in vitro simulated digestion and fermentation with hyperlipidemia-associated human gut microbiota. The results indicated that the LJP fraction with higher molecular weight (HLJP) appeared to have a more complex monosaccharide composition and microstructure than did the LJP fraction with lower molecular weight (LLJP), and both fractions could not be digested by in vitro simulated digestion. After in vitro fermentation, HLJP generated more short-chain fatty acids (SCFAs) and showed stronger ability to regulate core metabolites. Intriguingly, LLJP is better at promoting the proliferation of Akkermansiaceae, while HLJP is more effective in reducing the Firmicutes/Bacteroidetes ratio and increasing the content of Bacteroidaceae and Tannerellaceae. The present study indicates that LLJP and HLJP may have probiotic effects through different approaches and these differences may be related to the molecular weight and structure of the polysaccharides.
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Affiliation(s)
- Xingyu Lu
- School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
| | - Hongtao Xu
- School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
| | - Fang Fang
- School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
| | - Juncheng Liu
- School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
| | - Kaizhang Wu
- School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
| | - Yuwei Zhang
- School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
| | - Jihong Wu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing 100048, China.
| | - Jie Gao
- School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
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33
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The structural characterization of polysaccharides from three cultivars of Moringa oleifera Lam. root and their effects on human intestinal microflora. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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34
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Zhao Y, Zhang Z, Wang L, Li W, Du J, Zhang S, Chen X. Hypolipidemic mechanism of Pleurotus eryngii polysaccharides in high-fat diet-induced obese mice based on metabolomics. Front Nutr 2023; 10:1118923. [PMID: 36761225 PMCID: PMC9905146 DOI: 10.3389/fnut.2023.1118923] [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: 12/08/2022] [Accepted: 01/06/2023] [Indexed: 01/26/2023] Open
Abstract
Objective In this study, the structure of Pleurotus eryngii polysaccharides (PEPs) was characterized, and the mechanism of PEP on obesity and hyperlipidemia induced by high-fat diet was evaluated by metabonomic analysis. Methods The structure of PEPs were characterized by monosaccharide composition, Fourier transform infrared spectroscopy and thermogravimetry. In animal experiments, H&E staining was used to observe the morphological difference of epididymal adipose tissue of mice in each group. Ultrahigh performance liquid chromatography (UHPLC)-(QE) HFX -mass spectrometry (MS) was used to analyze the difference of metabolites in serum of mice in each group and the related metabolic pathways. Results The PEPs contained nine monosaccharides: 1.05% fucose, 0.30% arabinose, 17.94% galactose, 53.49% glucose, 1.24% xylose, 23.32% mannose, 1.30% ribose, 0.21%galacturonic acid, and 1.17% glucuronic acid. The PEPs began to degrade at 251°C (T0), while the maximum thermal degradation rate temperature (Tm) appeared at 300°C. The results histopathological observation demonstrated that the PEPs had signifificant hypolipidemic activities. After PEPs intervention, the metabolic profile of mice changed significantly. A total of 29 different metabolites were selected as adjunctive therapy to PEPs, for treatment of obesity and hyperlipidemia-related complications caused by a high-fat diet. These metabolites include amino acids, unsaturated fatty acids, choline, glycerol phospholipids, and other endogenous compounds, which can prevent and treat obesity and hyperlipidemia caused by a high-fat diet by regulating amino acid metabolism, fatty acid metabolism, and changes in metabolic pathways such as that involved in the citric cycle (TCA cycle). Conclusions The presented results indicate that PEPs treatment can alleviate the obesity and hyperlipidemia caused by a high-fat diet and, thus, may be used as a functional food adjuvant, providing a theoretical basis and technical guidance for the prevention and treatment of high-fat diet-induced obesity and hyperlipidemia.
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Affiliation(s)
- Yuanyuan Zhao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Zhen Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Li Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Wen Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Jianming Du
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Shengxiang Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Xuefeng Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China,*Correspondence: Xuefeng Chen ✉
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35
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Xu M, Pan L, Wang B, Zou X, Zhang A, Zhou Z, Han Y. Simulated Digestion and Fecal Fermentation Behaviors of Levan and Its Impacts on the Gut Microbiota. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:1531-1546. [PMID: 36622938 DOI: 10.1021/acs.jafc.2c06897] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Levan is a microbial fructan widely explored in various fields owing to its excellent physical and biochemical properties. However, little is known about its digestion and fermentation characteristics in vitro. This study evaluated the potential prebiotic properties of levan obtained by enzymatic synthesis. Scanning electron microscopy, Fourier transform infrared spectroscopy, and nuclear magnetic resonance spectroscopy showed that the primary structures of levan remained stable after saliva-gastrointestinal digestion. The microtopography, molecular weight, and functional group of levan were seriously damaged during fecal fermentation. Moreover, the total short-chain fatty acid levels increased significantly, especially for propionic acid, butyric acid, and valeric acid. The 16S rDNA sequencing showed that levan mainly increased the abundance of Firmicutes; in genus levels, certain beneficial bacteria such as Megasphaera and Megamonas genera were remarkably promoted, and the proliferation of harmful genera was inhibited (such as Cedecea and Klebsiella). Overall, this study provided new insights into the potential probiotic mechanism of levan.
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Affiliation(s)
- Min Xu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, Puerto Rico 300350, United States
| | - Lei Pan
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, Puerto Rico 300350, United States
| | - Binbin Wang
- School of Life Science, Shanxi Normal University, Taiyuan 030000, China
| | - Xuan Zou
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, Puerto Rico 300350, United States
| | - Aihua Zhang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, Puerto Rico 300350, United States
| | - Zhijiang Zhou
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, Puerto Rico 300350, United States
| | - Ye Han
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, Puerto Rico 300350, United States
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36
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In Vitro Fermentation of Pleurotus eryngii Mushrooms by Human Fecal Microbiota: Metataxonomic Analysis and Metabolomic Profiling of Fermentation Products. J Fungi (Basel) 2023; 9:jof9010128. [PMID: 36675949 PMCID: PMC9865116 DOI: 10.3390/jof9010128] [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: 12/22/2022] [Revised: 01/09/2023] [Accepted: 01/11/2023] [Indexed: 01/18/2023] Open
Abstract
Edible mushrooms contain biologically active compounds with antioxidant, antimicrobial, immunomodulatory and anticancer properties. The link between their anticancer and immunomodulatory properties with their possible prebiotic activity on gut micro-organisms has been the subject of intense research over the last decade. Lyophilized Pleurotus eryngii (PE) mushrooms, selected due to their strong lactogenic effect and anti-genotoxic, immunomodulatory properties, underwent in vitro static batch fermentation for 24 h by fecal microbiota from eight elderly apparently healthy volunteers (>65 years old). The fermentation-induced changes in fecal microbiota communities were examined using Next Generation Sequencing of the hypervariable regions of the 16S rRNA gene. Primary processing and analysis were conducted using the Ion Reporter Suite. Changes in the global metabolic profile were assessed by 1H NMR spectroscopy, and metabolites were assigned by 2D NMR spectroscopy and the MetaboMiner platform. PLS-DA analysis of both metataxonomic and metabolomic data showed a significant cluster separation of PE fermented samples relative to controls. DEseq2 analysis showed that the abundance of families such as Lactobacillaceae and Bifidobacteriaceae were increased in PE samples. Accordingly, in metabolomics, more than twenty metabolites including SCFAs, essential amino acids, and neurotransmitters discriminate PE samples from the respective controls, further validating the metataxonomic findings.
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37
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Zhao J, Hu Y, Qian C, Hussain M, Liu S, Zhang A, He R, Sun P. The Interaction between Mushroom Polysaccharides and Gut Microbiota and Their Effect on Human Health: A Review. BIOLOGY 2023; 12:biology12010122. [PMID: 36671814 PMCID: PMC9856211 DOI: 10.3390/biology12010122] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Revised: 12/23/2022] [Accepted: 01/04/2023] [Indexed: 01/13/2023]
Abstract
Mushroom polysaccharides are a kind of biological macromolecule extracted from the fruiting body, mycelium or fermentation liquid of edible fungi. In recent years, the research on mushroom polysaccharides for alleviating metabolic diseases, inflammatory bowel diseases, cancers and other symptoms by changing the intestinal microenvironment has been increasing. Mushroom polysaccharides could promote human health by regulating gut microbiota, increasing the production of short-chain fatty acids, improving intestinal mucosal barrier, regulating lipid metabolism and activating specific signaling pathways. Notably, these biological activities are closely related to the molecular weight, monosaccharide composition and type of the glycosidic bond of mushroom polysaccharide. This review aims to summarize the latest studies: (1) Regulatory effects of mushroom polysaccharides on gut microbiota; (2) The effect of mushroom polysaccharide structure on gut microbiota; (3) Metabolism of mushroom polysaccharides by gut microbiota; and (4) Effects of mushroom polysaccharides on gut microbe-mediated diseases. It provides a theoretical basis for further exploring the mechanism of mushroom polysaccharides for regulating gut microbiota and gives a reference for developing and utilizing mushroom polysaccharides as promising prebiotics in the future.
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Affiliation(s)
- Jiahui Zhao
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Yixin Hu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Chao Qian
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Muhammad Hussain
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Shizhu Liu
- Zhejiang Fangge Pharmaceutical Co., Ltd., Qingyuan 323800, China
| | - Anqiang Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Rongjun He
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Zhejiang Fangge Pharmaceutical Co., Ltd., Qingyuan 323800, China
- Bioactives and Functional Foods Research Center, China National Light Industry, Hangzhou 310014, China
- Correspondence: (R.H.); (P.S.)
| | - Peilong Sun
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Zhejiang Fangge Pharmaceutical Co., Ltd., Qingyuan 323800, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research, China National Light Industry, Hangzhou 310014, China
- Correspondence: (R.H.); (P.S.)
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38
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Tan Y, Li M, Kong K, Xie Y, Zeng Z, Fang Z, Li C, Hu B, Hu X, Wang C, Chen S, Wu W, Lan X, Liu Y. In vitro simulated digestion of and microbial characteristics in colonic fermentation of polysaccharides from four varieties of Tibetan tea. Food Res Int 2023; 163:112255. [PMID: 36596166 DOI: 10.1016/j.foodres.2022.112255] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 10/21/2022] [Accepted: 11/27/2022] [Indexed: 12/02/2022]
Abstract
Polysaccharides as a functional prebiotic have numerous activities such as regulating intestinal microorganisms and polysaccharide is one of the functional active components in tea has been known. In this study, we aimed to investigate the physicochemical characteristics of polysaccharides from four kinds of Tibetan teas at simulated digestion stages and the effect on the microbiota of fecal fermentation stages in vitro. The results revealed that Tibetan tea polysaccharides were partially digested during digestion. Additionally, during in vitro fecal microbial fermentation, Tibetan tea polysaccharides can promote the growth of some beneficial bacteria such as Bifidobacterium, Prevotella and Phascolarctobacterium to change the composition of intestinal microorganisms and promote the production of short-chain fatty acids (SCFAs). Finally, a strong correlation was found between the production of SCFAs and microorganisms including Bacteroides, Bifidobacterium and Lachnoclostridium. These results suggest that Tibetan tea polysaccharides could be developed as a prebiotic to regulate human gut microbiota.
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Affiliation(s)
- Yaowen Tan
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Meiwen Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Keyang Kong
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yushan Xie
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Zhen Zeng
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| | - Zhengfeng Fang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Cheng Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Bin Hu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Xinjie Hu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Caixia Wang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Saiyan Chen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Wenjuan Wu
- College of Science, Sichuan Agricultural University, Yaan 625014, China
| | - Xiguo Lan
- Sichuan Yingtai Tea Industry Co., Ltd., Yaan 625200, China
| | - Yuntao Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
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39
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Yin C, Li Y, Li J, Fan X, Yao F, Shi D, Cheng Y, Liu M, Lu Q, Gao H. Gastrointestinal digestion, probiotic fermentation behaviors and immunomodulatory effects of polysaccharides from Sanghuangporus vaninii. Int J Biol Macromol 2022; 223:606-617. [PMID: 36356870 DOI: 10.1016/j.ijbiomac.2022.11.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 10/20/2022] [Accepted: 11/02/2022] [Indexed: 11/09/2022]
Abstract
In this study, the crude polysaccharides (CSVP) and the preliminary purified polysaccharides (PSVP) from Sanghuangporus vaninii were obtained. The physicochemical properties, gastrointestinal digestion, and probiotic fermentation behaviors of CSVP and PSVP as well as the immunomodulatory effects of PSVP in cyclophosphamide-treated mice were investigated. The results showed that PSVP had higher total polysaccharides content and solubility, but lower radical scavenging activity than CSVP. Moreover, PSVP showed lower hydrolysis degree and better probiotic effects than CSVP. In immunosuppression mice model, PSVP supplement increased the body weight, spleen and thymus index, improved the release of cytokines IFN-γ, immunoglobulins IgM and IgG, and enhanced the lysozyme activity. Moreover, PSVP supplement significantly prevented the oxidative stress in vivo, increased the level of beneficial gut microbiota, especially Bacteroidaceae and Lactobscillsceae, as well as the content of short-chain fatty acids (SCFAs). These results indicated that PSVP could recover the immune response in cyclophosphamide-treated mice by regulating gut microbiota and intestinal barrier. The findings will lay a theoretical foundation for equitable utilization of S. vaninii resources as well as the product development.
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Affiliation(s)
- Chaomin Yin
- National Research and Development Center for Edible Fungi Processing (Wuhan), Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Yuhong Li
- National Research and Development Center for Edible Fungi Processing (Wuhan), Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Jiangtao Li
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Xiuzhi Fan
- National Research and Development Center for Edible Fungi Processing (Wuhan), Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Fen Yao
- National Research and Development Center for Edible Fungi Processing (Wuhan), Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Defang Shi
- National Research and Development Center for Edible Fungi Processing (Wuhan), Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Yaqing Cheng
- National Research and Development Center for Edible Fungi Processing (Wuhan), Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Mengfan Liu
- National Research and Development Center for Edible Fungi Processing (Wuhan), Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Qi Lu
- National Research and Development Center for Edible Fungi Processing (Wuhan), Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Hong Gao
- National Research and Development Center for Edible Fungi Processing (Wuhan), Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Research Center of Under-forest Economy in Hubei Province, Wuhan 430064, China.
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Use of Pleurotus ostreatus to Enhance the Oxidative Stability of Pork Patties during Storage and In Vitro Gastrointestinal Digestion. Foods 2022; 11:foods11244075. [PMID: 36553817 PMCID: PMC9778142 DOI: 10.3390/foods11244075] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/11/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022] Open
Abstract
Lipid and protein oxidation are the major causes of meat quality deterioration. Edible mushrooms have been proposed as a strategy to prevent quality deterioration during cold storage. This study aimed to assess the effects of Pleurotus ostreatus powder (POP) on the oxidative stability of pork patties during cold storage and after in vitro gastrointestinal digestion (ivGD). Pork patties were subjected to four treatments: control (without antioxidant), T1 (2% POP, w/w) and T2 (5% POP, w/w), and T3 as positive control (0.02% BHT, fat basis). POP aqueous, ethanolic, and aqueous ethanol extract were subjected to phytochemical and antioxidant assays. Raw pork patties were subjected to a chemical proximate composition evaluation. At the same time, raw and cooked pork patties were stored at 2 °C for 9 days and subjected to meat quality measurements. Furthermore, the total antioxidant activity of cooked pork patties was determined after ivGD. Results showed that POP ethanol extract showed the highest polysaccharide, phenol, and flavonoid content, as well as antiradical and reducing power properties. POP incorporation into raw and cooked pork patties enhances meat quality traits, including pH, water-holding capacity, cooking-loss weight, texture, color, lipid, and protein oxidation (p < 0.05). Furthermore, incorporating POP into cooked samples increases the phytochemical content and antioxidant activity during ivGD. In conclusion, POP has great potential as a natural antioxidant for meat products.
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41
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Pan L, Wang L, Zhang F, Zhang Y, Zheng B. Structural characterization and bifidogenic activity of polysaccharide from Dictyophora indusiata. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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42
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Han X, Zhou Q, Gao Z, Lin X, Zhou K, Cheng X, Chitrakar B, Chen H, Zhao W. In vitro digestion and fecal fermentation behaviors of polysaccharides from Ziziphus Jujuba cv. Pozao and its interaction with human gut microbiota. Food Res Int 2022; 162:112022. [DOI: 10.1016/j.foodres.2022.112022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 09/27/2022] [Accepted: 10/01/2022] [Indexed: 11/04/2022]
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43
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Ayimbila F, Prayoonthien P, Inyod T, Haltrich D, Keawsompong S. Bioactive composition and modulatory effects of Hed-Tean-Rad Mushroom, Macrocybe crassa on gut microbiota. 3 Biotech 2022; 12:314. [PMID: 36276460 PMCID: PMC9547758 DOI: 10.1007/s13205-022-03388-9] [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: 04/29/2022] [Accepted: 09/30/2022] [Indexed: 11/01/2022] Open
Abstract
Macrocybe crassa (or Tricholoma crassum) is a nutrient-dense wild edible mushroom native to Thailand. The mushroom extract and its constituents have remarkable biological characteristics, but the influence of the powder on the human gut microbiota is unknown. This study investigated the bioactive composition and modulatory properties of M. crassa powder on gut microbial composition and short-chain fatty acids (SCFA) production. The fermentation of M. crassa powder by human intestinal microbiota released SCFA, mainly acetic acid, propionic acid and butyric acid. M. crassa powder significantly modulated the microbiota by increasing the relative abundances of Bifidobacterium, Lactobacillus/Enterococcus group, Atopobium, Bacteroidaceae/Prevotellaceae, and C. coccoides. F. prausnitzii, Roseburia genus, C. histolyticum and C. cluster IX, similar to that of Fructooligosaccharides (FOS). With M. crassa powder, high content of propionic acid was observed, as well as a number of Bacteroidaceae/Prevotellaceae and C. cluster IX. On the other hand, FOS caused a high acetic acid concentration and a population of Bifidobacterium spp., Atopobium cluster, Bacteroidaceae/Prevotellaceae, and C. coccoides. Therefore, this work will significantly contribute to filling the knowledge gap and revealing the significance of M. crassa in the pharmaceutical industry.
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Affiliation(s)
- Francis Ayimbila
- Specialized Research Units: Prebiotics and Probiotics for Health, Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900 Thailand
- Center for Advanced Studies for Agriculture and Food, KU Institute of Advanced Studies, Kasetsart University (CASAF, NRU-KU), Bangkok, 10900 Thailand
| | - Phatcharin Prayoonthien
- Specialized Research Units: Prebiotics and Probiotics for Health, Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900 Thailand
| | - Tanapak Inyod
- Thailand Institute of Scientific and Technological Research (TISTR), Klong Luang, Pathumthani, 12120 Thailand
| | - Dietmar Haltrich
- Food Biotechnology Laboratory, Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna (BOKU), Muthgasse 18, 1190 Vienna, Austria
| | - Suttipun Keawsompong
- Specialized Research Units: Prebiotics and Probiotics for Health, Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900 Thailand
- Center for Advanced Studies for Agriculture and Food, KU Institute of Advanced Studies, Kasetsart University (CASAF, NRU-KU), Bangkok, 10900 Thailand
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44
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Yuan Q, Lv K, Huang J, Sun S, Fang Z, Tan H, Li H, Chen D, Zhao L, Gao C, Liu Y. Simulated digestion, dynamic changes during fecal fermentation and effects on gut microbiota of Avicennia marina (Forssk.) Vierh. fruit non-starch polysaccharides. Food Chem X 2022; 16:100475. [PMID: 36263243 PMCID: PMC9574768 DOI: 10.1016/j.fochx.2022.100475] [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: 04/25/2022] [Revised: 09/27/2022] [Accepted: 10/11/2022] [Indexed: 11/08/2022] Open
Abstract
Avicennia marina fruit non-starch polysaccharides (AMFPs) were obtained and analyzed. Dynamic changes of AMFPs during simulated digestion and fermentation were revealed. AMFPs were not digested by the digestive juice but were utilized by gut microbiota. Beneficial microbiota, such as Mistuokella, and Prevotella were obviously increased. Harmful bacteria were obviously inhibited and SCFA levels were obviously promoted.
Grey mangrove (Avicennia marina (Forssk.) Vierh.) fruit is a traditional folk medicine and health food consumed in many countries. In this study, its polysaccharides (AMFPs) were obtained and analyzed by chemical and instrumental methods, with the results indicating that AMFPs consisted of galactose, galacturonic acid, arabinose, and rhamnose in a molar ratio of 4.99:3.15:5.38:1.15. The dynamic changes in AMFPs during the digestion and fecal fermentation processes were then investigated. The results confirmed that AMFPs were not depolymerized by gastric acid and various digestive enzymes. During fermentation, 56.05 % of the AMFPs were utilized by gut microbiota. Galacturonic acid, galactose, and arabinose from AMFPs, were mostly consumed by gut microbiota. AMFPs obviously decreased harmful bacteria and increased some beneficial microbiota, including Megasphaera, Mistuokella, Prevotella, and Megamonas. Furthermore, AMFPs obviously increased the levels of various short-chain fatty acids. These findings suggest that AMFPs have potential prebiotic applications for improving gut health.
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Affiliation(s)
- Qingxia Yuan
- Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, Guangxi, China
| | - Kunling Lv
- Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, Guangxi, China,College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, Guangxi, China
| | - Jinwen Huang
- Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, Guangxi, China
| | - Shujing Sun
- Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, Guangxi, China
| | - Ziyu Fang
- Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, Guangxi, China
| | - Hongjie Tan
- Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, Guangxi, China
| | - Hong Li
- Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, Guangxi, China
| | - Dan Chen
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China
| | - Longyan Zhao
- Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, Guangxi, China,Corresponding authors.
| | - Chenghai Gao
- Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, Guangxi, China,Corresponding authors.
| | - Yonghong Liu
- Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, Guangxi, China,Corresponding authors.
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45
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Ng CH, Tang PL, Ong YY. Enzymatic hydrolysis improves digestibility of edible bird’s nest (EBN): combined effect of pretreatment and enzyme. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01648-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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46
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Boulaka A, Mantellou P, Stanc GM, Souka E, Valavanis C, Saxami G, Mitsou E, Koutrotsios G, Zervakis GI, Kyriacou A, Pletsa V, Georgiadis P. Genoprotective activity of the Pleurotus eryngii mushrooms following their in vitro and in vivo fermentation by fecal microbiota. Front Nutr 2022; 9:988517. [PMID: 36082029 PMCID: PMC9445615 DOI: 10.3389/fnut.2022.988517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Accepted: 08/08/2022] [Indexed: 11/19/2022] Open
Abstract
Pleurotus eryngii mushrooms are commercially cultivated and widely consumed due to their organoleptic properties, and the low caloric and high nutritional value. In addition, they contain various biologically active and health-promoting compounds; very recently, their genoprotective effect in Caco-2 cells after their fermentation by the human fecal microbiota was also documented. In the current study, the effect of P. eryngii pre- and post-fermentation supernatants in micronuclei formation was evaluated in human lymphocytes. In addition, the genoprotective properties of increasing concentrations of aqueous extracts from P. eryngii mushrooms (150, 300, 600 mg/kg) against the cyclophosphamide-induced DNA damage were studied in young and elderly female and male mice in bone marrow and whole blood cells. The ability of the highest dose (600 mg/kg) to regulate the main cellular signaling pathways was also evaluated in gut and liver tissues of female animals by quantifying the mRNA expression of NrF2, Nfkβ, DNMT1, and IL-22 genes. P. eryngii post-fermentation, but not pre-fermentation, supernatants were able to protect human lymphocytes from the mitomycin C-induced DNA damage in a dose-dependent manner. Similarly, genoprotection was also observed in bone marrow cells of mice treated by gavage with P. eryngii extract. The effect was observed in all the experimental groups of mice (young and elderly, male and female) and was more potent in young female mice. Overexpression of all genes examined was observed in both tissues, mainly among the elderly animals. In conclusion, P. eryngii mushrooms were shown to maintain genome integrity through protecting cells from genotoxic insults. These beneficial effects can be attributed to their antioxidant and immunomodulatory properties, as well as their ability to regulate the cell’s epigenetic mechanisms and maintain cell homeostasis.
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Affiliation(s)
- Athina Boulaka
- Laboratory of Environment and Health, Institute of Chemical Biology, National Hellenic Research Foundation, Athens, Greece
| | - Panagiota Mantellou
- Laboratory of Environment and Health, Institute of Chemical Biology, National Hellenic Research Foundation, Athens, Greece
- Department of Biological Applications and Technology, University of Ioannina, Ioannina, Greece
| | - Gabriela-Monica Stanc
- Department of Pathology, Molecular Pathology Unit, Metaxa Cancer Hospital, Piraeus, Greece
| | - Efthymia Souka
- Department of Pathology, Molecular Pathology Unit, Metaxa Cancer Hospital, Piraeus, Greece
| | - Christoς Valavanis
- Department of Pathology, Molecular Pathology Unit, Metaxa Cancer Hospital, Piraeus, Greece
| | - Georgia Saxami
- Department of Nutrition and Dietetics, Harokopio University, Athens, Greece
| | - Evdokia Mitsou
- Department of Nutrition and Dietetics, Harokopio University, Athens, Greece
| | - Georgios Koutrotsios
- Laboratory of General and Agricultural Microbiology, Agricultural University of Athens, Athens, Greece
| | - Georgios I. Zervakis
- Laboratory of General and Agricultural Microbiology, Agricultural University of Athens, Athens, Greece
| | | | - Vasiliki Pletsa
- Laboratory of Environment and Health, Institute of Chemical Biology, National Hellenic Research Foundation, Athens, Greece
| | - Panagiotis Georgiadis
- Laboratory of Environment and Health, Institute of Chemical Biology, National Hellenic Research Foundation, Athens, Greece
- *Correspondence: Panagiotis Georgiadis,
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Zhu M, Hu Z, Liang M, Song L, Wu W, Li R, Li Z, Zhang J. Evaluation of the flavor compounds of
Pleurotus eryngii
as affected by baking temperatures using
HS‐SPME‐GC‐MS
and electronic nose. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mengwei Zhu
- College of Food and Bioengineering Zhengzhou University of Light Industry 450001 Zhengzhou Henan China
| | - Zhizhong Hu
- Technology Center, China Tobacco Guangxi Industrial Co., Ltd 530000 Nanning Guangxi China
| | - Miao Liang
- College of Food and Bioengineering Zhengzhou University of Light Industry 450001 Zhengzhou Henan China
| | - Lingyong Song
- Technology Center, China Tobacco Guangxi Industrial Co., Ltd 530000 Nanning Guangxi China
| | - Wentao Wu
- Technology Center, China Tobacco Guangxi Industrial Co., Ltd 530000 Nanning Guangxi China
| | - Ruili Li
- College of Food and Bioengineering Zhengzhou University of Light Industry 450001 Zhengzhou Henan China
| | - Zhihua Li
- Technology Center, China Tobacco Guangxi Industrial Co., Ltd 530000 Nanning Guangxi China
| | - Junsong Zhang
- College of Food and Bioengineering Zhengzhou University of Light Industry 450001 Zhengzhou Henan China
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48
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In vitro simulated digestion affecting physicochemical characteristics and bioactivities of polysaccharides from barley (Hordeum vulgare L.) grasses at different growth stages. Int J Biol Macromol 2022; 219:876-885. [PMID: 35963349 DOI: 10.1016/j.ijbiomac.2022.08.043] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 08/03/2022] [Accepted: 08/07/2022] [Indexed: 11/22/2022]
Abstract
In this study, three polysaccharides (BGPs: BGPs-Z21, BGPs-Z23, and BGPs-Z31) were successively extracted from barley (Hordeum vulgare L.) grasses (BG) at different growth stages, including seedling (Z21), tillering (Z23), and stem elongation (Z31). The effects of in vitro simulated saliva-gastrointestinal digestion on the physicochemical characteristics and biological activities of BGPs were investigated and compared. Results showed that the simulated saliva-gastrointestinal digestion had considerable influences on reducing sugar content, chemical components, monosaccharide constituents, and molecular weights of BGPs but hardly affected their preliminarily structural characteristics. Moreover, the antioxidant activities of BGPs were weakened after the simulated saliva-gastrointestinal digestion, but their bile acid-binding capacities were remarkably enhanced. The digested BGPs-Z31 by gastric juice possessed better antioxidant benefit, and bile acid-binding capacity (80.33 %) than other digested products. Overall, these results indicated that BGPs obtained from BG are valuable for functional foods as promising bioactive ingredients.
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49
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Wang X, Qu Y, Wang Y, Wang X, Xu J, Zhao H, Zheng D, Sun L, Tai G, Zhou Y, Cheng H. β-1,6-Glucan From Pleurotus eryngii Modulates the Immunity and Gut Microbiota. Front Immunol 2022; 13:859923. [PMID: 35585984 PMCID: PMC9108243 DOI: 10.3389/fimmu.2022.859923] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Accepted: 04/04/2022] [Indexed: 01/22/2023] Open
Abstract
Polysaccharides from Pleurotus eryngii exhibit a variety of biological activities. Here, we obtained a homogeneous branched β-1,6-glucan (APEP-A-b) from the fruiting bodies of P. eryngii and investigated its effect on immunity and gut microbiota. Our results showed that APEP-A-b significantly increases splenic lymphocyte proliferation, NK cell activity and phagocytic capacity of peritoneal cavity phagocytes. Furthermore, we found that the proportion of CD4+ and CD8+ T cells in lamina propria are significantly increased upon APEP-A-b treatment. Additionally, APEP-A-b supplementation demonstrated pronounced changes in microbiota reflected in promotion of relative abundances of species in the Lachnospiraceae and Rikenellaceae families. Consistently, APEP-A-b significantly increased the concentration of acetic and butyric acid in cecum contents. Overall, our results suggest that β-1,6-glucan from P. eryngii might enhance immunity by modulating microbiota. These results are important for the processing and product development of P. eryngii derived polysaccharides.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | - Yifa Zhou
- *Correspondence: Yifa Zhou, ; Hairong Cheng,
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50
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Wang X, Cheng L, Liu Y, Zhang R, Wu Z, Weng P, Zhang P, Zhang X. Polysaccharide Regulation of Intestinal Flora: A Viable Approach to Maintaining Normal Cognitive Performance and Treating Depression. Front Microbiol 2022; 13:807076. [PMID: 35369451 PMCID: PMC8966502 DOI: 10.3389/fmicb.2022.807076] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Accepted: 02/21/2022] [Indexed: 12/21/2022] Open
Abstract
The intestinal tract of a healthy body is home to a large variety and number of microorganisms that will affect every aspect of the host’s life. In recent years, polysaccharides have been found to be an important factor affecting intestinal flora. Polysaccharides are widely found in nature and play a key role in the life activities of living organisms. In the intestinal tract of living organisms, polysaccharides have many important functions, such as preventing the imbalance of intestinal flora and maintaining the integrity of the intestinal barrier. Moreover, recent studies suggest that gut microbes can influence brain health through the brain-gut axis. Therefore, maintaining brain health through polysaccharide modulation of gut flora deserves further study. In this review, we outline the mechanisms by which polysaccharides maintain normal intestinal flora structure, as well as improving cognitive function in the brain via the brain-gut axis by virtue of the intestinal flora. We also highlight the important role that gut microbes play in the pathogenesis of depression and the potential for treating depression through the use of polysaccharides to modulate the intestinal flora.
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Affiliation(s)
- Xinzhou Wang
- Department of Food Science and Engineering, Ningbo University, Ningbo, China
| | - Lu Cheng
- Department of Food Science, Rutgers, The State University of New Jersey, Newark, NJ, United States
- *Correspondence: Lu Cheng,
| | - Yanan Liu
- Department of Food Science and Engineering, Ningbo University, Ningbo, China
| | - Ruilin Zhang
- Department of Food Science and Engineering, Ningbo University, Ningbo, China
| | - Zufang Wu
- Department of Food Science and Engineering, Ningbo University, Ningbo, China
| | - Peifang Weng
- Department of Food Science and Engineering, Ningbo University, Ningbo, China
| | - Peng Zhang
- Department of Food Science and Engineering, Ningbo University, Ningbo, China
- Department of Student Affairs, Xinyang Normal University, Xinyang, China
- Peng Zhang,
| | - Xin Zhang
- Department of Food Science and Engineering, Ningbo University, Ningbo, China
- Xin Zhang,
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