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Wang J, Ma Y, Xu X, Huang G, Zhang R, Jia X, Dong L, Deng M, Zhang M, Huang F. Comparison of different longan polysaccharides during gut Bacteroides fermentation. Food Chem 2024; 461:140840. [PMID: 39154462 DOI: 10.1016/j.foodchem.2024.140840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2024] [Revised: 08/06/2024] [Accepted: 08/09/2024] [Indexed: 08/20/2024]
Abstract
The bioactivity of polysaccharide was closely related to its fermentation utilization by gut Bacteroides, and its utilization degree was determined by various gut Bacteroides species and different polysaccharides characteristics. The effects of longan polysaccharide (LP) and LP treated by ultrasonic-assisted hydrogen peroxide for 8 h (DLP-8) on gut Bacteroides growth, and their fermentation utilization were compared. The results of LP and DLP-8 on the proliferation of six Bacteroides species showed that Bacteroides uniformis had the highest proliferation index. In fermentation by B. uniformis, DLP-8 (with a lower molecular weight), the viable count of which was higher than that of LP, was degraded more and especially utilized more glucose and glucuronic acid. The microstructure of the two polysaccharides changed differently during fermentation. Moreover, DLP-8 promoted greater short-chain fatty acids production than LP. These results indicated that the fermentation properties of DLP-8 by B. uniformis were superior to those of LP.
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Affiliation(s)
- Jidongtian Wang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Yongxuan Ma
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Xiang Xu
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Guitao Huang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Ruifen Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Xuchao Jia
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Lihong Dong
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Mei Deng
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Mingwei Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; Food Laboratory of Zhongyuan, Luohe 462300, China.
| | - Fei Huang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
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2
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Zhang Y, Mu C, Yu K, Su Y, Zoetendal EG, Zhu W. Fructo-oligosaccharides promote butyrate production over citrus pectin during in vitro fermentation by colonic inoculum from pig. Anaerobe 2024:102919. [PMID: 39393609 DOI: 10.1016/j.anaerobe.2024.102919] [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: 04/18/2024] [Revised: 09/11/2024] [Accepted: 09/25/2024] [Indexed: 10/13/2024]
Abstract
OBJECTIVES Fructo-oligosaccharide (FOS) and citrus pectin (CP) are soluble fibers with different chemical composition. However, their fermentation pattern in large intestine remains unclear. METHODS An in vitro batch fermentation using colonic digesta from pigs as inoculum was employed to investigate the fermentation dynamics of FOS and CP. The monosaccharides and SCFAs contents were assayed by High-Performance Liquid Chromatography and Gas Chromatography, respectively. And the microbiota community was assessed by 16S rRNA gene high-throughput sequencing. RESULTS The decline of monosaccharides in both substrates after 6 h, especially to a neglected level in FOS. FOS showed higher abundances of butyrate-producing bacteria such as Eubacterium rectale, Roseburia faecis and Coprococcus comes and butyrate compared to CP. CP stimulated the growth of pectinolytic microbe Lachnospira pectinoschiza, succinate-producing bacteria Succinivibrio dextrinosolvens, succinate-utilizing bacteria Phascolarctobacterium succinatutens and the production of acetate and propionate compared to FOS. Moreover, the relative abundances of key enzymes (e.g. butyrate kinase) involving in butyrate formation via the butyrate kinase route were upregulated in the FOS group. And the key enzymes (e.g. acetyl-CoA synthetase) associated with propionate production through the succinate pathway were upregulated in the CP group. CONCLUSIONS FOS was preferred to ferment by butyrate-producing bacteria to yield a higher level of butyrate via the butyrate kinase pathway, while CP enhanced the cross-feeding of succinate-producing and succinate-utilizing bacteria to form propionate through the succinate pathway. These findings deepen our understanding on the fermentation characteristics of the soluble fibers, and also provide guidelines for fiber choice in precisely modulating the microbial composition and metabolism in large intestine.
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Affiliation(s)
- Yanan Zhang
- Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing 210095, China; Key Laboratory of Applied Technology on Green-Eco-Healthy Animal Husbandry of Zhejiang Province, College of Animal Science and Technology, College of Veterinary Medicine, Zhejiang A&F University, Hangzhou 311300, China
| | - Chunlong Mu
- Food Informatics, AgResearch, Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand
| | - Kaifan Yu
- Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing 210095, China
| | - Yong Su
- Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing 210095, China
| | - Erwin G Zoetendal
- Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Laboratory of Microbiology, Wageningen University, Wageningen, The Netherlands
| | - Weiyun Zhu
- Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing 210095, China.
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3
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Chen Y, Gao R, Fang J, Ding S. A review: Polysaccharides targeting mitochondria to improve obesity. Int J Biol Macromol 2024; 277:134448. [PMID: 39102922 DOI: 10.1016/j.ijbiomac.2024.134448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Revised: 07/27/2024] [Accepted: 08/01/2024] [Indexed: 08/07/2024]
Abstract
Polysaccharides are one of the most important and widely used bioactive components of natural products, which can be used to treat metabolic diseases. Natural polysaccharides (NPs) have been the subject of much study and research in the field of treating obesity in recent years. Studies in the past have demonstrated that mitochondria are important for the initiation, progression, and management of obesity. Additionally, NPs have the ability to improve mitochondrial dysfunction via a variety of mechanisms. This review summarized the relationship between the structure of NPs and their anti-obesity activity, focusing on the anti-obesity effects of these compounds at the mitochondrial level. We discussed the association between the structure and anti-obesity action of NPs, including molecular weight, monosaccharide composition, glycosidic linkage, conformation and extraction methods. Furthermore, NPs can demonstrate a range of functions in adipose tissue, including but not limited to improving the mitochondrial oxidative respiratory chain, inhibiting oxidative stress, and maintaining mitochondrial mass homeostasis. The purpose of this work is to acquire a thorough understanding of the function that mitochondria play in the anti-obesity effects of NPs and to offer fresh insights for the investigation of how NPs prevent obesity and the creation of natural anti-obesity medications.
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Affiliation(s)
- Yongchao Chen
- College of Bioscience and Biotechnology, Hunan Agricultural University, Hunan Engineering Laboratory for Pollution Control and Waste Utilization in Swine Production, Changsha, Hunan 410128, China
| | - Rong Gao
- College of Bioscience and Biotechnology, Hunan Agricultural University, Hunan Engineering Laboratory for Pollution Control and Waste Utilization in Swine Production, Changsha, Hunan 410128, China
| | - Jun Fang
- College of Bioscience and Biotechnology, Hunan Agricultural University, Hunan Engineering Laboratory for Pollution Control and Waste Utilization in Swine Production, Changsha, Hunan 410128, China.
| | - Sujuan Ding
- College of Bioscience and Biotechnology, Hunan Agricultural University, Hunan Engineering Laboratory for Pollution Control and Waste Utilization in Swine Production, Changsha, Hunan 410128, China.
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Yu YH, Wu LB, Liu X, Zhao LC, Li LQ, Jin MY, Yu X, Liu F, Li Y, Li L, Yan JK. In vitro simulated digestion and fermentation characteristics of pectic polysaccharides from fresh passion fruit (Passiflora edulis f. flavicarpa L.) peel. Food Chem 2024; 452:139606. [PMID: 38744127 DOI: 10.1016/j.foodchem.2024.139606] [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: 04/19/2024] [Accepted: 05/07/2024] [Indexed: 05/16/2024]
Abstract
In this study, two pectic polysaccharides (PFP-T and PFP-UM) were extracted from fresh passion fruit peels using three-phase partitioning (TPP) and sequential ultrasound-microwave-assisted TPP methods, respectively, and their effects on the in vitro gastrointestinal digestion and fecal fermentation characteristics were examined. The results indicate that gastrointestinal digestion has a minimal effect on the physicochemical and structural characteristics of PFP-T and PFP-UM. However, during in vitro fecal fermentation, both undigested PFP-T and PFP-UM are significantly degraded and utilized by intestinal microorganisms, showing increased the total relative abundance of Firmicutes and Bacteroidota in the intestinal flora. Notably, compared with PFP-UM, PFP-T better promoted the reproduction of beneficial bacteria such as Prevotella, Megasphaera and Dialister, while suppressed the growth of harmful genera including Escherichia-Shigella, producing higher content of short-chain fatty acids. Therefore, our findings suggest that PFP-T derived from passion fruit peel has potential as a dietary supplement for promoting intestinal health.
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Affiliation(s)
- Ya-Hui Yu
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Luo-Bang Wu
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China; Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Xiaozhen Liu
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Li-Chao Zhao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Long-Qing Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Ming-Yu Jin
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Xiangying Yu
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Fengyuan Liu
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Yuting Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Lin Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Jing-Kun Yan
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
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5
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Wu J, Wu Z, Dong S, Wang Q, Zhong Q. Simulated Gastrointestinal Digestion and Fecal Fermentation Characteristics of Exopolysaccharides Synthesized by Schleiferilactobacillus harbinensis Z171. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:19748-19765. [PMID: 39194315 DOI: 10.1021/acs.jafc.4c02803] [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: 08/29/2024]
Abstract
Exopolysaccharides (EPSs) produced by Lactobacillus have important physiological activities and are commonly used as novel prebiotics. A strain of Lactobacillus with high EPS yield was identified as Schleiferilactobacillus harbinensis (S. harbinensis Z171), which was isolated from Chinese sauerkraut. The objective of this study was to investigate the in vitro simulated digestion and fecal fermentation behavior of the purified exopolysaccharide fraction F-EPS1A from S. harbinensis Z171 and its influence on the human intestinal flora composition. The in vitro digestion results showed that the primary structural characteristics of F-EPS1A, such as morphology, molecular weight, and monosaccharide composition remained stable after saliva and gastrointestinal digestion. Compared with the blank group, the fermentation of F-SPS1A by fecal microbiota decreased the diversity of the bacterial communities, significantly promoted the relative abundance of Bifidobacterium and Faecalibacterium, and decreased the relative abundance of Lachnospiraceae_Clostridium, Fusobacterium, and Oscillospira. Reverse transcription polymerase chain reaction (RT-PCR) analysis also showed that the population of Bifidobacterium markedly increased. Furthermore, the total short-chain fatty acid levels increased significantly, especially for butyric acid. Gas chromatography-mass spectrometry (GC-MS) results showed that F-EPS1A could be fermented by the human gut microbiota to synthesize organic acids and derivative metabolites that are beneficial to gut health. Therefore, these findings suggest that F-EPS1A could be exploited as a potential prebiotic.
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Affiliation(s)
- Jinsong Wu
- Department of Science, Henan University of Animal Husbandry and Economy, Henan, Zhengzhou 450001, China
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Ziyi Wu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Sashuang Dong
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Qingqing Wang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Qingping Zhong
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
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6
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Li X, Wang L, Tan B, Li R. Effect of structural characteristics on the physicochemical properties and functional activities of dietary fiber: A review of structure-activity relationship. Int J Biol Macromol 2024; 269:132214. [PMID: 38729489 DOI: 10.1016/j.ijbiomac.2024.132214] [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: 12/05/2023] [Revised: 04/24/2024] [Accepted: 05/07/2024] [Indexed: 05/12/2024]
Abstract
Dietary fibers come from a wide range of sources and have a variety of preparation methods (including extraction and modification). The different structural characteristics of dietary fibers caused by source, extraction and modification methods directly affect their physicochemical properties and functional activities. The relationship between structure and physicochemical properties and functional activities is an indispensable basic theory for realizing the directional transformation of dietary fibers' structure and accurately regulating their specific properties and activities. In this paper, since a brief overview about the structural characteristics of dietary fiber, the effect of structural characteristics on a variety of physicochemical properties (hydration, electrical, thermal, rheological, emulsifying property, and oil holding capacity, cation exchange capacity) and functional activities (hypoglycemic, hypolipidemic, antioxidant, prebiotic and harmful substances-adsorption activity) of dietary fiber explored by researchers in last five years are emphatically reviewed. Moreover, the future perspectives of structure-activity relationship are discussed. This review aims to provide theoretical foundation for the targeted regulation of properties and activities of dietary fiber, so as to improve the quality of their applied products and physiological efficiency, and then to realize high value utilization of dietary fiber resources.
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Affiliation(s)
- Xiaoning Li
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Liping Wang
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
| | - Bin Tan
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
| | - Ren Li
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China
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7
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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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8
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Wu Z, Zhang R, Wang J, Li T, Zhang G, Zhang C, Ye H, Zeng X. Characteristics of exopolysaccharides from Paecilomyces hepiali and their simulated digestion and fermentation in vitro by human intestinal microbiota. Int J Biol Macromol 2024; 266:131198. [PMID: 38552700 DOI: 10.1016/j.ijbiomac.2024.131198] [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: 12/24/2023] [Revised: 03/26/2024] [Accepted: 03/26/2024] [Indexed: 04/06/2024]
Abstract
The metabolic process of polysaccharides in gastrointestinal digestions and the effects of the resulting carbohydrates on the composition of gut microbes are important to explore their prebiotic properties. Therefore, the purpose of this study was to investigate the simulated digestion and fecal fermentation in vitro of three fractions (PHEPSs-1, PHEPSs-2 and PHEPSs-3) purified from the crude exopolysaccharides of Paecilomyces hepiali HN1 (PHEPSs) and to explore the potential prebiotic mechanisms. The three purified fractions were characterized by HPLC, UV, FT-IR, SEM and AFM, and they were all of galactoglucomannan family with molecular weight of 178, 232 and 119 kDa, respectively. They could resist the simulated gastrointestinal digestions, but they were metabolized in fecal fermentation in vitro. Furthermore, the mannose in PHEPSs showed a higher utilization rate than that of glucose or galactose. The proliferation effects of PHEPSs on Bifidobacterium and Lactobacillus were weaker significantly than those of fructooligosaccharides before 12 h of fecal fermentation, but stronger after 24 h of fecal fermentation. Meanwhile, higher levels of short-chain fatty acids were found in PHEPSs groups when the fecal fermentation extended to 36 h. Therefore, PHEPSs are expected to have a potent gut healthy activity and can be explored as functional food ingredients.
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Affiliation(s)
- Zhongwei Wu
- School of Life Sciences, Henan Institute of Science and Technology, Xinxiang 453003, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Collaborative Innovation Center of Modern Biological Breeding, Henan Province, Xinxiang 453003, China
| | - Rongxian Zhang
- School of Life Sciences, Henan Institute of Science and Technology, Xinxiang 453003, China; Collaborative Innovation Center of Modern Biological Breeding, Henan Province, Xinxiang 453003, China
| | - Jie Wang
- School of Life Sciences, Henan Institute of Science and Technology, Xinxiang 453003, China; Collaborative Innovation Center of Modern Biological Breeding, Henan Province, Xinxiang 453003, China
| | - Tenglong Li
- School of Life Sciences, Henan Institute of Science and Technology, Xinxiang 453003, China; Collaborative Innovation Center of Modern Biological Breeding, Henan Province, Xinxiang 453003, China
| | - Guang Zhang
- School of Life Sciences, Henan Institute of Science and Technology, Xinxiang 453003, China; Collaborative Innovation Center of Modern Biological Breeding, Henan Province, Xinxiang 453003, China
| | - Chaohui Zhang
- School of Life Sciences, Henan Institute of Science and Technology, Xinxiang 453003, China; Collaborative Innovation Center of Modern Biological Breeding, Henan Province, Xinxiang 453003, China
| | - Hong Ye
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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9
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Tang P, Ren G, Zou H, Liu S, Zhang J, Ai Z, Hu Y, Cui L, Nan B, Zhang Z, Wang Y. Ameliorative effect of total ginsenosides from heat-treated fresh ginseng against cyclophosphamide-induced liver injury in mice. Curr Res Food Sci 2024; 8:100734. [PMID: 38708102 PMCID: PMC11066594 DOI: 10.1016/j.crfs.2024.100734] [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: 12/29/2023] [Revised: 03/15/2024] [Accepted: 04/06/2024] [Indexed: 05/07/2024] Open
Abstract
This study evaluated the effect of heat treatment on the conversion of ginsenoside and the ameliorative effect of heat-treated total ginsenoside (HG) from fresh ginseng on cyclophosphamide (CTX)-induced liver injury. LC-MS analysis revealed that the content of rare ginsenosides increased markedly after heat treatment. HG significantly attenuated CTX-induced hepatic histopathological injury in mice. Western blotting analysis showed that untreated total ginsenoside (UG) and HG regulated the Nrf2/HO-1 and TLR4/MAPK pathways. Importantly, these results may be relevant to the modulation of the intestinal flora. UG and HG significantly increased the short-chain fatty acids (SCFAs)-producing bacteria Lactobacillus and reduced the LPS-producing bacteria Bacteroides and Parabacteroides. These changes in intestinal flora affected the levels of TNF-α, LPS and SCFAs. In short, UG and HG alleviated CTX-induced liver injury by regulating the intestinal flora and the LPS-TLR4-MAPK pathway, and HG was more effective. HG has the potential to be a functional food that can alleviate chemical liver injury.
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Affiliation(s)
- Ping Tang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Guangquan Ren
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
- International Football Education School, Jilin Agricultural University, Changchun, China
| | - Hongyang Zou
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Sitong Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Junshun Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Zhiyi Ai
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Yue Hu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Linlin Cui
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Bo Nan
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Zhicheng Zhang
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
- International Football Education School, Jilin Agricultural University, Changchun, China
| | - Yuhua Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
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10
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Li Y, Lu H, Liao C, Liu X. Oxidized konjac glucomannan: A safe dietary fiber influencing mouse gut microbiota. Food Chem X 2024; 21:101089. [PMID: 38259509 PMCID: PMC10801215 DOI: 10.1016/j.fochx.2023.101089] [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: 09/20/2023] [Revised: 12/12/2023] [Accepted: 12/18/2023] [Indexed: 01/24/2024] Open
Abstract
In this 13-week study, the potential effects of oxidized konjac glucomannan (OKGM) on ICR mice's metabolic health and gut microbiota were investigated and contrasted with enzyme-hydrolyzed KGM (EKGM) at a same molecular weight. Mice were fed diets containing 0 %, 2.5 %, 5.0 %, and 7.5 % of OKGM for 13 weeks. Results indicated that OKGM induced no adverse effects, with overall health, body weight gain, food consumption, and clinical pathology parameters being comparable to the control group. The no-observed-adverse-effect-level for OKGM was determined at 7.5 % in the diet, corresponding to 10.21 and 12.01 g/kg/day for male and female mice, respectively. OKGM intake positively regulated gut microbiota, characterized by a reduction in the relative abundance of Firmicutes, an increase in Bacteroidetes, and an enhanced presence of Lactobacillus, particularly Lactobacillus reuteri. In comparison, EKGM differently modulated the microbiota, notably increasing Muribaculaceae. These findings suggest that OKGM has the potential to be a functional food additive.
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Affiliation(s)
- Yao Li
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongjia Lu
- College of Landscape Architecture and Life Science, Chongqing University Of Arts and Sciences, Chongqing 402160, China
| | - Chao Liao
- College of Food Science, Southwest University, Chongqing 400715, China
- Quality Supervision Center of Wuliangye Co. Ltd., Sichuan 644000, China
| | - Xiong Liu
- College of Food Science, Southwest University, Chongqing 400715, China
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11
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Li M, Su J, Wu J, Zhao D, Huang M, Lu Y, Zheng J, Zheng F, Sun B, Liang H. The Regulatory Effect of Huangshui Polysaccharides on Intestinal Microbiota and Metabolites during In Vitro Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:5222-5236. [PMID: 38377589 DOI: 10.1021/acs.jafc.3c08658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/22/2024]
Abstract
Huangshui polysaccharides (HSPs) have attracted extensive attention recently for their biological activity and physicochemical property. This research investigated the extraction, structural characterization, and prebiotic activity of three different HSPs (HSP40-0, HSP60-0, and HSP80-0) in vitro to reveal the scientific support for the high-value utilization of Huangshui. HSPs were heteropolysaccharide with diverse structures and surface morphologies. Comprehensive analysis was conducted through 16S rRNA gene sequencing and metabolite profiling techniques, and results showed that HSPs had different potentials to regulate the gut microbiota due to their different structures; for instance, both HSP40-0 and HSP80-0 could notably increase the relative abundance of Bacteroidota, whereas HSP60-0 could increase the relative abundance of Phascolarctobacterium. In addition, HSPs upregulated beneficial differential metabolites, especially short-chain fatty acids (SCFAs). Fermentation products containing these metabolites exhibited anti-inflammatory effects on LPS-treated Caco-2 cells. This study will provide reference for exploring the relationship between the natural polysaccharide structure and the prebiotic activity and widen the application of Huangshui.
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Affiliation(s)
- Mei Li
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Jian Su
- Key Laboratory of Soild-state Fermentation and Resource Utilization of Sichuan Province/Key Laboratory of Strong Flavor Baijiu Soild-state Fermentation of China Light Industry/Engineering Technology Research Center of Baijiu Brewing Special Grain of China, Wuliangye Yibin Co. Ltd., Yibin 644007, China
| | - Jihong Wu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Dong Zhao
- Key Laboratory of Soild-state Fermentation and Resource Utilization of Sichuan Province/Key Laboratory of Strong Flavor Baijiu Soild-state Fermentation of China Light Industry/Engineering Technology Research Center of Baijiu Brewing Special Grain of China, Wuliangye Yibin Co. Ltd., Yibin 644007, China
| | - Mingquan Huang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Yanping Lu
- Key Laboratory of Soild-state Fermentation and Resource Utilization of Sichuan Province/Key Laboratory of Strong Flavor Baijiu Soild-state Fermentation of China Light Industry/Engineering Technology Research Center of Baijiu Brewing Special Grain of China, Wuliangye Yibin Co. Ltd., Yibin 644007, China
| | - Jia Zheng
- Key Laboratory of Soild-state Fermentation and Resource Utilization of Sichuan Province/Key Laboratory of Strong Flavor Baijiu Soild-state Fermentation of China Light Industry/Engineering Technology Research Center of Baijiu Brewing Special Grain of China, Wuliangye Yibin Co. Ltd., Yibin 644007, China
| | - Fuping Zheng
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Haiyan Liang
- College of Light Industry Science and Engineering, Beijing Technology and Business University, Beijing 100048, China
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12
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Zhang Y, Zhao M, He J, Chen L, Wang W. In vitro and in vivo immunomodulatory activity of acetylated polysaccharides from Cyclocarya paliurus leaves. Int J Biol Macromol 2024; 259:129174. [PMID: 38181912 DOI: 10.1016/j.ijbiomac.2023.129174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 12/04/2023] [Accepted: 12/29/2023] [Indexed: 01/07/2024]
Abstract
In this study, we aimed to investigate the immunomodulatory effects of polysaccharides from Cyclocarya paliurus leaves after acetylation modification (Ac-CPP0.1) on dendritic cells (DCs) and immunosuppressed mice. In vitro, Ac-CPP0.1 promoted phenotypic and functional maturation of DCs. Specifically, it increased the expression of costimulatory molecules (CD80, CD86, and MHC II) and the secretion of cytokines (TNF-α, IL-6, IL-1β, IL-10, IL-12p70) of DCs. In vivo, Ac-CPP0.1 significantly improved immunosuppression of mice, which was manifested by increased body weight and immune organ index, up-regulated cytokines (IL-4, IL-17, TGF-β3, and TNF-α), and restored short-chain fatty acid (SCFAs) levels of intestinal. The immunoactivation of Ac-CPP0.1 in DCs and in mice is linked to the activation of the TLR4/NF-κB signaling pathway. Furthermore, Ac-CPP0.1 reversed intestinal flora imbalance caused by cyclophosphamide. At the species level, Ac-CPP0.1 increased the abundance of unclassified_Muribaculaceae, unclassified_Desulfovibrio, Bacteroides_acidifaciens and Faecalibaculum_rodentium, decreased the level of Lactobacillus_johnsonii, unclassified_g_Staphylococcus and Staphylococcus_nepalensis. In summary, Ac-CPP0.1 has considerable immunomodulatory potential, which is beneficial to the future utilization and development of Cyclocarya paliurus.
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Affiliation(s)
- Yang Zhang
- Jiangxi Province Key Laboratory of Animal Nutrition, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Meng Zhao
- Key Lab for Agro-product Processing and Quality Control of Nanchang City, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Jing He
- Key Lab for Agro-product Processing and Quality Control of Nanchang City, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Lingli Chen
- Key Lab for Agro-product Processing and Quality Control of Nanchang City, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Wenjun Wang
- Key Lab for Agro-product Processing and Quality Control of Nanchang City, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
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13
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Huan C, Zhang R, Xie L, Wang X, Wang X, Wang X, Yao J, Gao S. Plantago asiatica L. polysaccharides: Physiochemical properties, structural characteristics, biological activity and application prospects: A review. Int J Biol Macromol 2024; 258:128990. [PMID: 38158057 DOI: 10.1016/j.ijbiomac.2023.128990] [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: 06/30/2023] [Revised: 11/14/2023] [Accepted: 12/21/2023] [Indexed: 01/03/2024]
Abstract
Plantago asiatica L. (PAL), a traditional herb, has been used in East Asia for thousands of years. In recent years, polysaccharides extracted from PAL have garnered increased attention due to their outstanding pharmacological and biological properties. Previous research has established that PAL-derived polysaccharides exhibit antioxidant, anti-inflammatory, antidiabetic, antitumor, antimicrobial, immune-regulatory, intestinal health-promoting, antiviral, and other effects. Nevertheless, a comprehensive summary of the research related to Plantago asiatica L. polysaccharides (PALP) has not been reported to date. In this paper, we review the methods for isolation and purification, physiochemical properties, structural features, and biological activities of PALP. To provide a foundation for research and application in the fields of medicine and food, this review also outlines the future development prospects of plantain polysaccharides.
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Affiliation(s)
- Changchao Huan
- Institute of Agricultural Science and Technology Development, College of Veterinary Medicine, Yangzhou University, Yangzhou, China; Jiangsu Co-innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses, Yangzhou, China; Key Laboratory of Avian Bioproduct Development, Ministry of Agriculture and Rural Affairs, Yangzhou, China
| | - Ruizhen Zhang
- Institute of Agricultural Science and Technology Development, College of Veterinary Medicine, Yangzhou University, Yangzhou, China; Jiangsu Co-innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses, Yangzhou, China; Key Laboratory of Avian Bioproduct Development, Ministry of Agriculture and Rural Affairs, Yangzhou, China
| | - Li Xie
- Fujian Yixinbao Biopharmaceutical Co., Ltd., Zhangzhou, China
| | - Xingyu Wang
- Institute of Agricultural Science and Technology Development, College of Veterinary Medicine, Yangzhou University, Yangzhou, China; Jiangsu Co-innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses, Yangzhou, China; Key Laboratory of Avian Bioproduct Development, Ministry of Agriculture and Rural Affairs, Yangzhou, China
| | - Xiaotong Wang
- Institute of Agricultural Science and Technology Development, College of Veterinary Medicine, Yangzhou University, Yangzhou, China; Jiangsu Co-innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses, Yangzhou, China; Key Laboratory of Avian Bioproduct Development, Ministry of Agriculture and Rural Affairs, Yangzhou, China
| | - Xiaobing Wang
- Institute of Agricultural Science and Technology Development, College of Veterinary Medicine, Yangzhou University, Yangzhou, China; Jiangsu Co-innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses, Yangzhou, China; Key Laboratory of Avian Bioproduct Development, Ministry of Agriculture and Rural Affairs, Yangzhou, China
| | - Jingting Yao
- Institute of Agricultural Science and Technology Development, College of Veterinary Medicine, Yangzhou University, Yangzhou, China; Jiangsu Co-innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses, Yangzhou, China; Key Laboratory of Avian Bioproduct Development, Ministry of Agriculture and Rural Affairs, Yangzhou, China
| | - Song Gao
- Institute of Agricultural Science and Technology Development, College of Veterinary Medicine, Yangzhou University, Yangzhou, China; Jiangsu Co-innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses, Yangzhou, China; Key Laboratory of Avian Bioproduct Development, Ministry of Agriculture and Rural Affairs, Yangzhou, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou, China.
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14
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Shen S, Hong T, Liu Z, Liu S, Ni H, Jiang Z, Yang Y, Zheng M. In vitro-simulated intestinal flora fermentation of Porphyra haitanensis polysaccharides obtained by different assisted extractions and their fermented products against HT-29 human colon cancer cells. Food Funct 2023; 14:10747-10758. [PMID: 37975749 DOI: 10.1039/d3fo04421a] [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: 11/19/2023]
Abstract
Herein, we studied the in vitro-simulated intestinal flora fermentation of Porphyra haitanensis polysaccharides (PHPs) with microwave, ultrasonic, ultra-high pressure-assisted extraction and the protective effect of their fermented products against HT-29 human colon cancer cells. The results showed that PHPs were largely degraded at the 18 h stage of ascending colon fermentation, further greatly increasing the contents of reducing sugars and short-chain fatty acids (p < 0.05). Particularly, the PHPs subjected to ultra-high pressure-assisted extraction (UHP-PHP) showed the highest reducing sugar content of 1.68 ± 0.01 mg mL-1 and butyric acid content of 410.77 ± 7.99 mmol mL-1. Moreover, UHP-PHP showed a better effect in increasing the ratio of Bacteroidetes/Firmicutes and decreasing the abundance of Proteobacteria and Escherichia coli. PHPs could protect against HT-29 cells by increasing the ROS levels in a concentration-dependent manner, especially UHP-PHP fermented in a descending colon for 24 h. This was related to the up-regulated apoptosis-related genes (Bax and Bak), down-regulated protein expression of Bcl-2 and activation of the p-AKT protein, thereby promoting the apoptosis of HT-29 cells. Our results can facilitate the modification of PHPs and their practical application in the development of intestinal health improving products.
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Affiliation(s)
- Shiqi Shen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China.
- Fisheries Research Institute of Fujian, Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing, Xiamen, 361013, China
| | - Tao Hong
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China.
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China
| | - Zhiyu Liu
- Fisheries Research Institute of Fujian, Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing, Xiamen, 361013, China
| | - Shuji Liu
- Fisheries Research Institute of Fujian, Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing, Xiamen, 361013, China
| | - Hui Ni
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China.
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China
- Xiamen Ocean Vocational College, Xiamen 361021, Fujian, China
| | - Zedong Jiang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China.
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China
| | - Yuanfan Yang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China.
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China
| | - Mingjing Zheng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China.
- Fisheries Research Institute of Fujian, Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing, Xiamen, 361013, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China
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15
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Martins ACS, Medeiros GKVDV, de Oliveira SPA, de Albuquerque TMR, Sampaio KB, Dos Santos Lima M, do Nascimento YM, da Silva EF, Tavares JF, da Silva MS, de Souza EL, de Oliveira MEG. Unrevealing the in vitro impacts of Cereus jacamaru DC. cladodes flour on potentially probiotic strains, selected bacterial populations, and metabolic activity of human intestinal microbiota. Food Res Int 2023; 174:113658. [PMID: 37981375 DOI: 10.1016/j.foodres.2023.113658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 10/26/2023] [Accepted: 10/31/2023] [Indexed: 11/21/2023]
Abstract
This study investigated the potential impacts of the flour from Cereus jamacaru cactus cladodes (CJF), a cactus native to the Brazilian Caatinga biome, on the growth and metabolism of different potentially probiotic strains, as well as on the abundance of selected intestinal bacterial populations and microbial metabolic activity during in vitro colonic fermentation with a pooled human fecal inoculum. Cultivation of the probiotics in a medium with C. jamacaru cladodes flour (20 g/L) resulted in viable cell counts of up to 9.8 log CFU/mL, positive prebiotic activity scores (0.73-0.91), decreased pH and sugar contents, and increased lactic, acetic, and propionic acid production over time, indicating enhanced probiotic growth and metabolic activity. CJF overall increased the relative abundance of Lactobacillus spp./Enterococcus spp. (2.12-3.29%) and Bifidobacterium spp. (4.08-4.32%) and decreased the relative abundance of Bacteroides spp./Prevotella spp. (8.35-6.81%), Clostridium histolyticum (6.91-3.59%), and Eubacterium rectale/Clostridium coccoides (7.70-3.95%) during 48 h of an in vitro colonic fermentation using a pooled human fecal inoculum. CJF stimulated the microbial metabolic activity, with decreased pH, sugar consumption, lactic and short-chain fatty acid production, alterations in overall metabolic profiling and phenolic compound contents, and maintenance of high antioxidant capacity during colonic fermentation. These results show that CJF stimulated the growth and metabolic activity of distinct potential probiotics, increased the relative abundance of beneficial intestinal bacterial groups, and stimulated microbial metabolism during in vitro colonic fermentation. Further studies using advanced molecular technologies and in vivo experimental models could forward the investigation of the potential prebiotic properties of CJF.
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Affiliation(s)
- Ana Cristina Silveira Martins
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
| | | | | | | | - Karoliny Brito Sampaio
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, PE 56302-100, Brazil
| | - Yuri Mangueira do Nascimento
- Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
| | - Evandro Ferreira da Silva
- Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
| | - Josean Fechine Tavares
- Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
| | - Marcelo Sobral da Silva
- Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
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16
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Chen X, Zhao H, Meng F, Zhou L, Lu Z, Lu Y. Surfactin alleviated hyperglycaemia in mice with type 2 diabetes induced by a high-fat diet and streptozotocin. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.03.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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17
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Shen X, Xie S, Zhang H, Wang T, Zhang B, Zhao H. Effects of Persimmon ( Diospyros kaki L. cv. Mopan) Polysaccharide and Their Carboxymethylated Derivatives on Lactobacillus Strains Proliferation and Gut Microbiota: A Comparative Study. Int J Mol Sci 2023; 24:15730. [PMID: 37958715 PMCID: PMC10648239 DOI: 10.3390/ijms242115730] [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: 09/28/2023] [Revised: 10/23/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
Persimmon is a fruit that contains sugars, vitamins, phenolic compounds, and various other nutrients. The aim of this study was to explore the structure of carboxymethylated persimmon polysaccharide (CM-PFP) and its interaction with the human gut microbiota. Carboxymethyl modification of the persimmon polysaccharide (PFP) increased both the Mw and Mn, enhanced dispersion stability, and decreased thermal stability. Both PFP and CM-PFP promoted the proliferation of Lactobacillus while inhibiting the proliferation of Staphylococcus aureus and Escherichia coli. In the simulated fecal fermentation, the pH of PFP- and CM-PFP-containing media decreased, the content of short-chain fatty acids increased, and the abundance of intestinal flora at the phylum and genus levels changed. The relative abundance of harmful intestinal bacteria was significantly reduced in both PFP and CM-PFP groups. Furthermore, it was found that CM-PFP was more easily metabolized than PFP, glucose, and fructo-oligosaccharide (FOS) and had a proliferation increase effect on Lactobacillus. Therefore, CM-PFP has a significant positive effect on both Lactobacillus proliferation and the human gut microbiota.
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Affiliation(s)
| | | | | | | | | | - Hongfei Zhao
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Science & Biotechnology, Beijing Forestry University, Beijing 100083, China; (X.S.); (S.X.); (H.Z.); (T.W.); (B.Z.)
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18
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Guo H, Liu HY, Li H, Wu DT, Zhong LLD, Gan RY, Gao H. Recent advances in the influences of drying technologies on physicochemical properties and biological activities of plant polysaccharides. Crit Rev Food Sci Nutr 2023:1-21. [PMID: 37778371 DOI: 10.1080/10408398.2023.2259983] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/03/2023]
Abstract
Plant polysaccharides, as significant functional macromolecules with diverse biological properties, are currently receiving increasing attention. Drying technologies play a pivotal role in the research, development, and application of various foods and plant polysaccharides. The chemical composition, structure, and function of extracted polysaccharides are significantly influenced by different drying technologies (e.g., microwave, infrared, and radio frequency) and conditions (e.g., temperature). This study discusses and compares the principles, advantages, disadvantages, and effects of different drying processes on the chemical composition as well as structural and biological properties of plant polysaccharides. In most plant-based raw materials, molecular degradation, molecular aggregation phenomena along with intermolecular interactions occurring within cell wall components and cell contents during drying represent primary mechanisms leading to variations in chemical composition and structures of polysaccharides. These differences further impact their biological properties. The biological properties of polysaccharides are determined by a combination of multiple relevant factors rather than a single factor alone. This review not only provides insights into selecting appropriate drying processes to obtaining highly bioactive plant polysaccharides but also offers a fundamental theoretical basis for the structure-function relationship of these compounds.
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Affiliation(s)
- Huan Guo
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu, China
| | - Hong-Yan Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu, China
| | - Hang Li
- CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, Qingdao, China
| | - Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Linda L D Zhong
- Biomedical Sciences and Chinese Medicine, School of Biological Sciences, Nanyang Technological University, Singapore, Singapore
| | - Ren-You Gan
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Hong Gao
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China
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19
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Zhang J, Zhao J, Liu G, Li Y, Liang L, Liu X, Xu X, Wen C. Advance in Morchella sp. polysaccharides: Isolation, structural characterization and structure-activity relationship: A review. Int J Biol Macromol 2023; 247:125819. [PMID: 37455001 DOI: 10.1016/j.ijbiomac.2023.125819] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 06/08/2023] [Accepted: 07/11/2023] [Indexed: 07/18/2023]
Abstract
Morchella sp. is a kind of precious medicinal and edible fungus with a unique flavor and is rich in various amino acids and organic germanium needed by the human body. Most notably, Morchella sp. polysaccharides have attracted widespread attention due to their significant bioactivity in recent years. At present, extensive studies have been carried out on the extraction methods, structural characterization and activity evaluation of Morchella sp. polysaccharides, which provides a good theoretical basis for its further development and application. However, the systematic summary of the related research of Morchella sp. polysaccharides has not been reported yet. Therefore, this review mainly focused on the isolation and purification methods, structural characterization, biological activities and structure-activity relationship of Morchella sp. polysaccharides. This work will help to have a better in-depth understanding of Morchella sp. polysaccharides and provide a scientific basis and direct reference for more scientific and rational applications.
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Affiliation(s)
- Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Jiayin Zhao
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Youdong Li
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Li Liang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Xiaofang Liu
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
| | - Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
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20
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Zhang Z, Liu B, Liu X, Hu W, Zhang C, Guo Y, Wu W. Effects of Steaming on Sweet Potato Soluble Dietary Fiber: Content, Structure, and Lactobacillus Proliferation In Vitro. Foods 2023; 12:foods12081620. [PMID: 37107415 PMCID: PMC10138094 DOI: 10.3390/foods12081620] [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: 03/07/2023] [Revised: 04/02/2023] [Accepted: 04/06/2023] [Indexed: 04/29/2023] Open
Abstract
The influence of steaming treatment on the soluble dietary fiber (SDF) of sweet potato was investigated. The SDF content increased from 2.21 to 4.04 g/100 g (in dry basis) during 20 min of steaming. The microcosmic morphology of the fractured cell wall indicated the release of SDF components during steaming. The SDF from fresh (SDF-F) and 20 min steamed (SDF-S) sweet potato was characterized. The neutral carbohydrates and uronic acid levels in SDF-S were significantly higher than SDF-F (59.31% versus 46.83%, and 25.36% versus 9.60%, respectively) (p < 0.05). The molecular weight of SDF-S was smaller than SDF-F (5.32 kDa versus 28.79 kDa). The probiotic property was evaluated by four Lactobacillus spp. fermentation in vitro with these SDF as carbon source, using inulin as the references. SDF-F showed the best proliferation effects on the four Lactobacillus spp. in terms of the OD600 and pH in cultures, and the highest production of propanoic acid and butyric acid after 24 h fermentation. SDF-S presented higher Lactobacillus proliferation effects, but slight lower propanoic acid and butyric acid production than inulin. It was concluded that 20 min of steaming released SDF with inferior probiotic properties, which might derive from the degraded pectin, cell wall components, and resistant dextrin.
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Affiliation(s)
- Zhiguo Zhang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Buyu Liu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
| | - Xingquan Liu
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
| | - Weiwei Hu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Chengcheng Zhang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Yang Guo
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Weicheng Wu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
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Purification and Structure Characterization of the Crude Polysaccharide from the Fruiting Bodies of Butyriboletus pseudospeciosus and Its Modulation Effects on Gut Microbiota. Molecules 2023; 28:molecules28062679. [PMID: 36985654 PMCID: PMC10057200 DOI: 10.3390/molecules28062679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 03/09/2023] [Accepted: 03/13/2023] [Indexed: 03/18/2023] Open
Abstract
Polysaccharides from the species of Boletaceae (Boletales, Agaricomycetes, Basidiomycota) are economically significant to both functional foods and medicinal industries. The crude polysaccharide from Butyriboletus pseudospeciosus (BPP) was prepared, and its physicochemical properties were characterized through the use of consecutive experimental apparatus, and its impact on the gut microbiota of Kunming mice was evaluated. Analyses of the structure characteristics revealed that BPP was mainly composed of Man, Glc, and Gal, possessing the pyranose ring and β/α-glycosidic linkages. TG analysis exhibited that BPP had great heat stability. The SEM observation performed demonstrated that BPP appeared with a rough, dense, and porous shape. Through the BPP intervention, the serum and fecal biochemical index in mice can be improved obviously (p < 0.05). The abundance of beneficial microbiota in the BPP-treated group was significantly increased, while the abundance of harmful microbiota was significantly decreased (p < 0.05). Based on the Tax4Fun, we also revealed the relationship between the species of gut microbiota and showed that the high dose of BPP has significantly changed the functional diversities compared with those in other groups (p < 0.05). The results suggest that B. pseudospeciosus could serve as potential functional food or medicine.
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22
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Li Y, Gong T, Lu H, Ma S, Liu X. In vitro fermentation characteristics of oxidized konjac glucomannan and its modulation effects on gut microbiota. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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23
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Tian J, Wang X, Zhang X, Chen X, Dong M, Rui X, Zhang Q, Jiang M, Li W. Artificial simulated saliva, gastric and intestinal digestion and fermentation in vitro by human gut microbiota of intrapolysaccharide from Paecilomyces cicadae TJJ1213. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Chimonanthus nitens Oliv Polysaccharides Modulate Immunity and Gut Microbiota in Immunocompromised Mice. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2023; 2023:6208680. [PMID: 36846714 PMCID: PMC9946750 DOI: 10.1155/2023/6208680] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 01/15/2023] [Accepted: 01/20/2023] [Indexed: 02/17/2023]
Abstract
To investigate the immunomodulatory activities of Chimonanthus nitens Oliv polysaccharides (COP1), an immunosuppressive mouse model was generated by cyclophosphamide (CY) administration and then treated with COP1. The results demonstrated that COP1 ameliorated the body weight and immune organ (spleen and thymus) index of mice and improved the pathological changes of the spleen and ileum induced by CY. COP1 strongly stimulated the production of inflammatory cytokines (IL-10, IL-12, IL-17, IL-1β, and TNF-α) of the spleen and ileum by promoting the mRNA expressions. Furthermore, COP1 had immunomodulatory activity by increasing several transcription factors (JNK, ERK, and P38) in the mitogen-activated protein kinase (MAPK) signaling pathway. Related to the above immune stimulatory effects, COP1 positively affected the production of short-chain fatty acids (SCFAs) and the expression of ileum tight junction (TJ) protein (ZO-1, Occludin-1, and Claudin-1), upregulated the level of secretory immunoglobulin A (SIgA) in the ileum and microbiota diversity and composition, and improved intestinal barrier function. This study suggests that COP1 may provide an alternative strategy for alleviating chemotherapy-induced immunosuppression.
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Cao C, Bian Y, Cang W, Wu J, Wu R. Structural characterization and hepatoprotective activity of exopolysaccharide from Bacillus velezensis SN-1. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:738-749. [PMID: 36053948 DOI: 10.1002/jsfa.12185] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 06/07/2022] [Accepted: 08/24/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Exopolysaccharide biopolymers produced by microorganisms are crucial to the environment. They contribute to areas such as the health and bionanotechnology sectors, food and cosmetic industries as gelling agents, and environmental sector as flocculants owing to their biodegradability and non-toxic nature. The current study aimed to isolate the fraction of released exopolysaccharide (rEPS) by Bacillus velezensis SN-1 from Chinese Da-Jiang. RESULTS The weighted average molecular weight of the major isolated component, rEPS-2, was 202 kDa, and its monosaccharide composition included mannose, glucose, and galactose at a molar ratio of 0.38:0.30:0.32. Further, the rEPS-2 was characterized using methylation analysis and one-dimensional/two-dimensional nuclear magnetic resonance (1D/2D NMR) spectroscopy. In vivo hepatoprotective effects indicated that rEPS-2 could alleviate carbon tetrachloride (CCl4 )-induced liver injury in mice by lowering the activities of aspartate aminotransferase (AST), alanine aminotransferase (ALT), and the malondialdehyde (MDA) levels. Furthermore, rEPS-2 can increase the expression of antioxidant genes HO-1, GCLC and NQO1 in the Nrf2/ARE signaling pathway, thereby increasing the activity of antioxidant enzymes superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) and reduced catalase (CAT) in liver cells. Furthermore, the rEPS-2 can be used and modulate the gut microbiota of mice with liver injury caused by CCl4 . CONCLUSIONS These results suggest that rEPS-2 has promising potential to serve as hepatoprotective agents. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Chengxu Cao
- College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Centre of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, P. R. China
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, P. R. China
| | - Yuanyuan Bian
- College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Centre of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, P. R. China
| | - Weihe Cang
- College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Centre of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, P. R. China
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Centre of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, P. R. China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Centre of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, P. R. China
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26
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Rubio-Castillo ÁE, Zamora-Gasga VM, Sánchez-Burgos JA, Ruiz-Valdiviezo VM, Montalvo-González E, Velázquez-Estrada RM, González-Córdova AF, Sáyago-Ayerdi SG. Gut metabolites produced during in vitro colonic fermentation of the indigestible fraction of a maize-based traditional Mexican fermented beverage, Tejuino. FOOD CHEMISTRY. MOLECULAR SCIENCES 2022; 5:100150. [PMID: 36483086 PMCID: PMC9723516 DOI: 10.1016/j.fochms.2022.100150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/03/2022] [Revised: 09/16/2022] [Accepted: 11/24/2022] [Indexed: 06/17/2023]
Abstract
Tejuino, is a Mexican fermented beverage prepared by germination-fermentation or nixtamalization-fermentation (artisanal and commercial mode respectively) of maize. The aim of this study was to evaluate the gut metabolites, volatile, and phenolic compounds (PC) produced by the indigestible fraction (IF) of Tejuino during an in vitro colonic fermentation. Twenty-six PC in the IF were identified; the hydroxycinnamic acids (30-40 %) were the most abundant. In the IF of Tejuino pyrogallol, and urolithins were identified. Some of the representative PC of maize as maysin derivatives (apimaysin and 3-methoxymaysin) (flavonoids). The quantification of acetic and butyric acid become notable after 6 h of the colonic fermentation of IF of Tejuino. Ninety-seven volatile compounds were found, and the PCA shows the predominant compounds as short chain fatty acids, esters of organic acids and indole derivatives. These results suggest that Tejuino could be an important source of metabolites with high biological value.
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Affiliation(s)
- Ángel Eduardo Rubio-Castillo
- Laboratorio Integral en Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico No. 2505, Col. Lagos del Country, CP 63175 Tepic, Nayarit, Mexico
| | - Víctor M. Zamora-Gasga
- Laboratorio Integral en Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico No. 2505, Col. Lagos del Country, CP 63175 Tepic, Nayarit, Mexico
| | - Jorge A. Sánchez-Burgos
- Laboratorio Integral en Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico No. 2505, Col. Lagos del Country, CP 63175 Tepic, Nayarit, Mexico
| | - Víctor M. Ruiz-Valdiviezo
- Laboratorio de Biología Molecular, Tecnológico Nacional de México/Instituto Tecnológico de Tuxtla Gutiérrez, Carretera Panamericana km 1080, CP 29050 Tuxtla Gutiérrez, Chiapas, Mexico
| | - Efigenia Montalvo-González
- Laboratorio Integral en Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico No. 2505, Col. Lagos del Country, CP 63175 Tepic, Nayarit, Mexico
| | - Rita M. Velázquez-Estrada
- Laboratorio Integral en Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico No. 2505, Col. Lagos del Country, CP 63175 Tepic, Nayarit, Mexico
| | - Aarón F. González-Córdova
- Laboratorio de Calidad, Autenticidad y Trazabilidad de los Alimentos, Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, colonia La Victoria, CP 83304 Hermosillo, Sonora, Mexico
| | - Sonia G. Sáyago-Ayerdi
- Laboratorio Integral en Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico No. 2505, Col. Lagos del Country, CP 63175 Tepic, Nayarit, Mexico
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27
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Yi C, Xu L, Luo C, He H, Ai X, Zhu H. In vitro digestion, fecal fermentation, and gut bacteria regulation of brown rice gel prepared from rice slurry backfilled with rice bran. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107986] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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28
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Chen J, Zou Y, Zheng T, Huang S, Guo L, Lin J, Zheng Q. The in Vitro Fermentation of Cordyceps militaris Polysaccharides Changed the Simulated Gut Condition and Influenced Gut Bacterial Motility and Translocation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:14193-14204. [PMID: 36305603 DOI: 10.1021/acs.jafc.2c05785] [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: 06/16/2023]
Abstract
The motility ability of intestinal lipopolysaccharide (LPS)-producing bacteria determines their translocation to the enterohepatic circulation and works as an infectious complication. In this study, the health effects of Cordyceps militaris polysaccharides (CMPs) were re-evaluated based on whether these polysaccharides could affect the motility of gut commensal LPS-producing bacteria and impede their translocation. The results showed that CMP-m fermentation in the gut could change the chemical environment, leading to a decrease in velocity and a shift in the motility pattern. Further study suggested that detachment/fragmentation of flagella, decreased motor forces, and changed chemical conditions might account for this weakened motility. The adhesion and invasion abilities of gut bacteria were also reduced, with lower expression of virulence-related genes. These results indicated that the health regulation effects of CMP-m might be through decreasing the motility of LPS-producing bacteria, hindering their translocation and therefore reducing the LPS level in the enterohepatic circulation.
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Affiliation(s)
- Jieming Chen
- Institute of Food Biotechnology and College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510640, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China
| | - Yuan Zou
- Institute of Food Biotechnology and College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510640, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China
| | - Taotao Zheng
- Institute of Food Biotechnology and College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510640, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China
| | - Shishi Huang
- Institute of Food Biotechnology and College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510640, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China
| | - Liqiong Guo
- Institute of Food Biotechnology and College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510640, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China
| | - Junfang Lin
- Institute of Food Biotechnology and College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510640, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China
| | - Qianwang Zheng
- Institute of Food Biotechnology and College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510640, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China
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Gao Y, Hou L, Hu M, Li D, Tian Z, Wen W, Fan B, Li S, Wang F. Effects of Bacillus subtilis BSNK-5-Fermented Soymilk on the Gut Microbiota by In Vitro Fecal Fermentation. Foods 2022; 11:3501. [PMID: 36360112 PMCID: PMC9654106 DOI: 10.3390/foods11213501] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 10/21/2022] [Accepted: 10/28/2022] [Indexed: 06/13/2024] Open
Abstract
The gut microbiota of soymilk intervention is beneficial to maintaining human health. Bacillus subtilis fermented soymilk has brought much interest, due to its richness of thrombolytic nattokinase and the strain of potential probiotic properties. In this study, soymilk was fermented by B. subtilis BSNK-5, and the BSNK-5-fermented soymilk (SMF) on the production of short chain fatty acids (SCFAs) and the regulation of fecal microbiota was initially evaluated by in vitro fecal fermentation. SMF supplementation obviously increased the levels of SCFAs from 32.23 mM to 49.10 mM, especially acetic acid, propionic acid, and isobutyric acid. Additionally, SMF changed the composition and microbial diversity of gut microbiota. After 24 h of anaerobic incubation in vitro, SMF decreased the Firmicutes/Bacteroidota ratio favoring weight loss, increased Lachnospiraceae_UCG-004 and the other beneficial bacteria producing SCFAs, as well as suppressing pathogenic Streptococcus genus. These results revealed the potential use of BSNK-5-fermented soymilk as a potential candidate to promote gut health.
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Affiliation(s)
- Yaxin Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China
| | - Lizhen Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China
| | - Miao Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China
| | - Danfeng Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China
| | - Zhiliang Tian
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China
| | - Wei Wen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China
| | - Bei Fan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Shuying Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China
| | - Fengzhong Wang
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China
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30
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Zhao R, Qiu Z, Bai X, Xiang L, Qiao Y, Lu X. Digestive properties and prebiotic activity of garlic saccharides with different-molecular-weight obtained by acidolysis. Curr Res Food Sci 2022; 5:2033-2044. [PMID: 36337912 PMCID: PMC9634153 DOI: 10.1016/j.crfs.2022.10.022] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 10/10/2022] [Accepted: 10/19/2022] [Indexed: 11/05/2022] Open
Abstract
Garlic saccharides have prebiotic activity, but the association between their function and structure is still poorly known. In present study, four different garlic saccharides were obtained from garlic polysaccharides (GPs) after acidolysis by ultrafiltration. Obtained GPs were constituted by different monosaccharides, among which fructose and glucose were the main components, while galactose was a major component of GPs-U6. All four saccharides were partly degraded by the simulated digestive system, and most could reach the large intestine to be utilized by the gut microbiota. Except for GPs-U6, the other three garlic saccharide fractions had good prebiotic activity in vitro and in vivo. Furthermore, GPs-U0.3 with lower molecular weight (Mw) showed better prebiotic activity, including promoting the production of short-chain fatty acids (SCFAs), increasing the abundance of beneficial bacteria such as Bifidobacterium, Lachnospiraceae NK4A136 group and Phoscolarctobacterium, and inhibiting the growth of potentially harmful bacteria. In addition, Kyoto Encyclopedia of Genes and Genomes (KEGG) Pathway enrichment analysis showed that GPs-U0.3 could reduce the risk of cancer and cardiovascular diseases. Overall, this findings of the present study revealed the digestive properties of GPs, as well as the potential association between their chemical structures and fermentation characteristics by gut microbiota. Thus, it can be stated that GPs-U0.3 can be used as potential prebiotics in functional foods, which provides a theoretical basis for the targeted preparation of functionalized garlic saccharides. Four garlic saccharides of different Mw could pass through the digestive system and reach the large intestine safely. GPs-U2, GPs-U1 and GPs-U0.3 significantly modulate the composition and abundance of gut microbiota. GPs-U2, GPs-U1 and GPs-U0.3 significantly enhance the production of SCFAs. GPs-U0.3 exhibit better probiotic activity in vitro and in vivo.
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31
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Research Progress on the Therapeutic Effect of Polysaccharides on Non-Alcoholic Fatty Liver Disease through the Regulation of the Gut–Liver Axis. Int J Mol Sci 2022; 23:ijms231911710. [PMID: 36233011 PMCID: PMC9570256 DOI: 10.3390/ijms231911710] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 09/26/2022] [Accepted: 09/28/2022] [Indexed: 11/22/2022] Open
Abstract
Non-alcoholic fatty liver disease (NAFLD) is the most common chronic liver disease affecting global public health at present, which can induce cirrhosis and liver cancer in serious cases. However, NAFLD is a multifactorial disease, and there is still a lack of research on its mechanism and therapeutic strategy. With the development of the gut–liver axis theory, the association between the gut–liver axis and the pathogenesis of NAFLD has been gradually disclosed. Polysaccharides, as a kind of natural product, have the advantages of low toxicity, multi-target and multi-pathway action. It has been reported that polysaccharides can affect the gut–liver axis at multiple interrelated levels, such as maintaining the ecological balance of gut microbiota (GM), regulating the metabolites of GM and improving the intestinal barrier function, which thereby plays a protective role in NAFLD. These studies have great scientific significance in understanding NAFLD based on the gut–liver axis and developing safe and effective medical treatments. Herein, we reviewed the recent progress of polysaccharides in improving nonalcoholic fatty liver disease (NAFLD) through the gut–liver axis.
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33
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Zhou W, Tao W, Wang M, Liu W, Xing J, Yang Y. Dendrobium officinale Xianhu 2 polysaccharide helps forming a healthy gut microbiota and improving host immune system: An in vitro and in vivo study. Food Chem 2022; 401:134211. [PMID: 36122490 DOI: 10.1016/j.foodchem.2022.134211] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 09/02/2022] [Accepted: 09/09/2022] [Indexed: 01/08/2023]
Abstract
Dendrobium officinale is widely consumed owing to its numerous beneficial effects. We aimed to characterize polysaccharides of Dendrobium officinale (DOP) from the stems of Dendrobium officinale Xianhu 2 and clarify whether it benefit the intestinal microbiota and the immune system. The DOP weighed 291 kDa and comprised mannose, glucose, galactose, and rhamnose at 59.31:33.31:1.00:0.51 M ratio. In in vitro/vivo studies, DOP significantly increased benign intestinal microbe proportion (Lactobacillus, etc.), but reduced harmful bacteria (Escherichia_Shigella) (P < 0.05), and significantly increased butyric acid production (P < 0.05). Concentrations of 2 g/L DOP for in vitro fermentation and 100 mg/kg body weight for the mouse model were effective. In mice, DOP significantly reduced CRP, CD3, CD4, and TNF-α levels and increased C4 levels (P < 0.05). DOP might influence the immune system indirectly through regulation of the gut microbiota. Its possible regulation mechanism was that DOP reduced CD4+ Th cells proliferation so that reduced the secretion of TNF-α.
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Affiliation(s)
- Wanyi Zhou
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Wenyang Tao
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Mingzhe Wang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Wei Liu
- Institute of Plant Protection and Microbiology, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Jianrong Xing
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Ying Yang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
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Zhang Y, Mu C, Liu S, Zhu W. Dietary citrus pectin drives more ileal microbial protein metabolism and stronger fecal carbohydrate fermentation over fructo-oligosaccharide in growing pigs. ANIMAL NUTRITION 2022; 11:252-263. [PMID: 36263407 PMCID: PMC9556793 DOI: 10.1016/j.aninu.2022.08.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 08/02/2022] [Accepted: 08/09/2022] [Indexed: 11/20/2022]
Abstract
Fructo-oligosaccharide (FOS) and pectin are known soluble dietary fibers and can influence gut microbiota and consequently modulate gut health. To understand the differential impact patterns of pectin vs. FOS in modulating gut microbiota in the small and large intestine, an ileal-cannulated pig model was adopted to compare the temporal and spatial effects of FOS and citrus pectin (CP) on the gut microbiota. Sixteen terminal ileal-cannulated pigs were randomly divided into 2 groups and fed with a standard diet supplemented with either 3% FOS or 3% CP for 28 d. The CP group and FOS group showed different microbial composition, especially in the feces, with time and location as major factors affecting microbiota in the CP group, and with only location contribution in the FOS group. In the feces, relative to the FOS group, the CP group showed higher abundance of ChristensenellaceaeR-7 group and RuminococcaceaeUCG-010 and lower abundance of Mitsuokella and Olsenella (adjusted P < 0.05), a higher level of short-chain fatty acids and a lower level of lactate at both d 14 and 25 (P < 0.05), and more copy numbers of genes encoding key enzymes related to propionate (mmdA) and butyrate (BCoAT) production and lactate utilization (LcdA) (P < 0.05), indicating a greater degree of microbial carbohydrate fermentation. In the ileum, as compared with FOS, CP increased the bacteria with high capability of fermenting amino acids, including Escherichia-Shigella and Klebsiella (adjusted P < 0.05), and the expression of enzymes responsible for amino acid fermentation (i.e. lysine decarboxylase), as well as the amino acid fermentation products (cadaverine and tyramine) (P < 0.05), indicating a greater degree of amino acid fermentation. Overall, our results highlight a differential dynamic impact of dietary CP vs. FOS on microbial composition and metabolism in the gut. The dietary CP has a stronger ability to promote microbial amino acid fermentation in the ileum and carbohydrate fermentation in the feces than FOS. These findings provide a new insight into the role of different fibers in gut nutrition and guidelines for the choice of fibers in manipulating gut health.
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Affiliation(s)
- Yanan Zhang
- Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing 210095, China
| | - Chunlong Mu
- Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing 210095, China
| | - Shuai Liu
- Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing 210095, China
| | - Weiyun Zhu
- Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing 210095, China
- Corresponding author.
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Huang Y, Chen H, Zhang K, Lu Y, Wu Q, Chen J, Li Y, Wu Q, Chen Y. Extraction, purification, structural characterization, and gut microbiota relationship of polysaccharides: A review. Int J Biol Macromol 2022; 213:967-986. [PMID: 35697165 DOI: 10.1016/j.ijbiomac.2022.06.049] [Citation(s) in RCA: 36] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 05/30/2022] [Accepted: 06/08/2022] [Indexed: 02/08/2023]
Abstract
Intestinal dysbiosis is one of the major causes of the occurrence of metabolic syndromes, such as obesity, diabetes, nonalcoholic fatty liver disease, and cardiovascular diseases. Polysaccharide-based microbial therapeutic strategies have excellent potential in the treatment of metabolic syndromes, but the underlying regulatory mechanisms remain elusive. Identification of the internal regulatory mechanism of the gut microbiome and the interaction mechanisms involving bacteria and the host are essential to achieve precise control of the gut microbiome and obtain valuable clinical data. Polysaccharides cannot be directly digested; the behavior in the intestinal tract is considered a "bridge" between microbiota and host communication. To provide a relatively comprehensive reference for researchers in the field, we will discuss the polysaccharide extraction and purification processes and chemical and structural characteristics, focusing on the polysaccharides in gut microbiota through the immune system, gut-liver axis, gut-brain axis, energy axis interactions, and potential applications.
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Affiliation(s)
- Yuzhe Huang
- School of Life Sciences, Anhui University, Hefei 230601, Anhui, China; Key Laboratory of Ecological Engineering and Biotechnology of Anhui Province and Anhui Key Laboratory of Modern Biomanufacturing, Hefei, Anhui, China
| | - Hao Chen
- School of Life Sciences, Anhui University, Hefei 230601, Anhui, China; Key Laboratory of Ecological Engineering and Biotechnology of Anhui Province and Anhui Key Laboratory of Modern Biomanufacturing, Hefei, Anhui, China
| | - Kunfeng Zhang
- School of Life Sciences, Anhui University, Hefei 230601, Anhui, China; Key Laboratory of Ecological Engineering and Biotechnology of Anhui Province and Anhui Key Laboratory of Modern Biomanufacturing, Hefei, Anhui, China
| | - Yongming Lu
- School of Life Sciences, Anhui University, Hefei 230601, Anhui, China; Key Laboratory of Ecological Engineering and Biotechnology of Anhui Province and Anhui Key Laboratory of Modern Biomanufacturing, Hefei, Anhui, China
| | - Qianzheng Wu
- School of Life Sciences, Anhui University, Hefei 230601, Anhui, China; Key Laboratory of Ecological Engineering and Biotechnology of Anhui Province and Anhui Key Laboratory of Modern Biomanufacturing, Hefei, Anhui, China
| | - Jielin Chen
- School of Life Sciences, Anhui University, Hefei 230601, Anhui, China; Key Laboratory of Ecological Engineering and Biotechnology of Anhui Province and Anhui Key Laboratory of Modern Biomanufacturing, Hefei, Anhui, China
| | - Yong Li
- School of Life Sciences, Anhui University, Hefei 230601, Anhui, China; Key Laboratory of Ecological Engineering and Biotechnology of Anhui Province and Anhui Key Laboratory of Modern Biomanufacturing, Hefei, Anhui, China
| | - Qingxi Wu
- School of Life Sciences, Anhui University, Hefei 230601, Anhui, China; Key Laboratory of Ecological Engineering and Biotechnology of Anhui Province and Anhui Key Laboratory of Modern Biomanufacturing, Hefei, Anhui, China
| | - Yan Chen
- School of Life Sciences, Anhui University, Hefei 230601, Anhui, China; Key Laboratory of Ecological Engineering and Biotechnology of Anhui Province and Anhui Key Laboratory of Modern Biomanufacturing, Hefei, Anhui, China.
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Feng W, Liu J, Cheng H, Zhang D, Tan Y, Peng C. Dietary compounds in modulation of gut microbiota-derived metabolites. Front Nutr 2022; 9:939571. [PMID: 35928846 PMCID: PMC9343712 DOI: 10.3389/fnut.2022.939571] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Accepted: 06/24/2022] [Indexed: 11/29/2022] Open
Abstract
Gut microbiota, a group of microorganisms that live in the gastrointestinal tract, plays important roles in health and disease. One mechanism that gut microbiota in modulation of the functions of hosts is achieved through synthesizing and releasing a series of metabolites such as short-chain fatty acids. In recent years, increasing evidence has indicated that dietary compounds can interact with gut microbiota. On one hand, dietary compounds can modulate the composition and function of gut microbiota; on the other hand, gut microbiota can metabolize the dietary compounds. Although there are several reviews on gut microbiota and diets, there is no focused review on the effects of dietary compounds on gut microbiota-derived metabolites. In this review, we first briefly discussed the types of gut microbiota metabolites, their origins, and the reasons that dietary compounds can interact with gut microbiota. Then, focusing on gut microbiota-derived compounds, we discussed the effects of dietary compounds on gut microbiota-derived compounds and the following effects on health. Furthermore, we give our perspectives on the research direction of the related research fields. Understanding the roles of dietary compounds on gut microbiota-derived metabolites will expand our knowledge of how diets affect the host health and disease, thus eventually enable the personalized diets and nutrients.
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Affiliation(s)
- Wuwen Feng
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
- Key Laboratory of the Ministry of Education for Standardization of Chinese Medicine, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Juan Liu
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Hao Cheng
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
- Key Laboratory of the Ministry of Education for Standardization of Chinese Medicine, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Dandan Zhang
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
- Key Laboratory of the Ministry of Education for Standardization of Chinese Medicine, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Yuzhu Tan
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Cheng Peng
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
- Key Laboratory of the Ministry of Education for Standardization of Chinese Medicine, Chengdu University of Traditional Chinese Medicine, Chengdu, China
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Fermentation characteristics and probiotic activity of a purified fraction of polysaccharides from Fuzhuan brick tea. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.12.030] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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38
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Zou YF, Li CY, Fu YP, Feng X, Peng X, Feng B, Li LX, Jia RY, Huang C, Song X, Lv C, Ye G, Zhao L, Li YP, Zhao XH, Yin LZ, Yin ZQ. Restorative Effects of Inulin From Codonopsis pilosula on Intestinal Mucosal Immunity, Anti-Inflammatory Activity and Gut Microbiota of Immunosuppressed Mice. Front Pharmacol 2022; 13:786141. [PMID: 35237158 PMCID: PMC8882912 DOI: 10.3389/fphar.2022.786141] [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: 09/29/2021] [Accepted: 01/05/2022] [Indexed: 12/04/2022] Open
Abstract
An inulin (CPPF), isolated from a traditional Chinese herbal medicine Codonopsis pilosula, was characterized and demonstrated with potential prebiotic activity in vitro before. Based on its non-digested feature, the intestinal mucosa and microbiota modulatory effects in vivo on immunosuppressed mice were investigated after oral administration of 200, 100 and 50 mg/kg of CPPF for 7 days. It was demonstrated that the secretions of sIgA and mucin 2 (Muc2) in ileum were improved by CPPF, and the anti-inflammatory activities in different intestine parts were revealed. The intestine before colon could be the target active position of CPPF. As a potential prebiotic substance, a gut microbiota restorative effect was also presented by mainly modulating the relative abundance of Eubacteriales, including Oscillibacter, unidentified Ruminococcus and Lachnospiraceae after high-throughput pyrosequencing of V4 region of 16S rRNA analysis. All these results indicated that this main bioactive ingredient inulin from C. pilosula was a medicinal prebiotic with enhancing mucosal immune, anti-inflammatory and microbiota modulatory activities.
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Affiliation(s)
- Yuan-Feng Zou
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
- *Correspondence: Yuan-Feng Zou, ; Zhong-Qiong Yin,
| | - Cen-Yu Li
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Yu-Ping Fu
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Xin Feng
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Xi Peng
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Bin Feng
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, China
| | - Li-Xia Li
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Ren-Yong Jia
- Key Laboratory of Animal Disease and Human Health of Sichuan Province, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Chao Huang
- Key Laboratory of Animal Disease and Human Health of Sichuan Province, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Xu Song
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Cheng Lv
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Gang Ye
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Ling Zhao
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Yang-Ping Li
- Institute of Ecological Agriculture, Sichuan Agricultural University, Chengdu, China
| | - Xing-Hong Zhao
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Li-Zi Yin
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
| | - Zhong-Qiong Yin
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
- Key Laboratory of Animal Disease and Human Health of Sichuan Province, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, China
- *Correspondence: Yuan-Feng Zou, ; Zhong-Qiong Yin,
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39
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Zhang J, Liu D, Wen C, Liu J, Xu X, Liu G, Kan J, Qian C, Jin C. New light on Grifola frondosa polysaccharides as biological response modifiers. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.11.017] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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40
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Mesona chinensis Benth polysaccharides alleviates liver injury by beneficial regulation of gut microbiota in cyclophosphamide-induced mice. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.07.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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41
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Cao Z, Guo Y, Liu Z, Zhang H, Zhou H, Shang H. Ultrasonic enzyme-assisted extraction of comfrey (Symphytum officinale L.) polysaccharides and their digestion and fermentation behaviors in vitro. Process Biochem 2022. [DOI: 10.1016/j.procbio.2021.11.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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42
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Zhang S, Hu J, Sun Y, Tan H, Yin J, Geng F, Nie S. Review of structure and bioactivity of the Plantago (Plantaginaceae) polysaccharides. Food Chem X 2021; 12:100158. [PMID: 34825168 PMCID: PMC8604743 DOI: 10.1016/j.fochx.2021.100158] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/02/2021] [Accepted: 11/11/2021] [Indexed: 01/06/2023] Open
Abstract
Plantago (Plantaginaceae) is an herbal plant, which is used in folk medicine, functional food, and dietary supplement products. Recent pharmacological and phytochemical studies have shown that polysaccharides isolated from Plantago have multiple medicinal and nutritional benefits, including improve intestinal health, hypoglycemic effect, immunomodulatory effect, etc. These health and pharmacological benefits are of great interest to the public, academia, and biotechnology industries. This paper provides an overview of recent advances in the physicochemical, structural features, and biological effects of Plantago polysaccharides and highlights the similarities and differences of the polysaccharides from different species and in different parts, including leaves, seeds, and husks. The scientific support for its use as a prebiotic is also addressed. The purpose of this review is to provide background as well as useful and up-to-date information for future research and applications of these polysaccharides.
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Affiliation(s)
- Shanshan Zhang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Jielun Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Yonggan Sun
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Huizi Tan
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Junyi Yin
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
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Yu Y, Zhu H, Shen M, Yu Q, Chen Y, Xie J. Sulfation modification enhances the intestinal regulation of Cyclocarya paliurus polysaccharides in cyclophosphamide-treated mice via restoring intestinal mucosal barrier function and modulating gut microbiota. Food Funct 2021; 12:12278-12290. [PMID: 34821227 DOI: 10.1039/d1fo03042f] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
This work aimed to investigate the effects of a sulfated derivative of Cyclocarya paliurus polysaccharide (SCP3) on cyclophosphamide (CTX)-induced intestinal barrier damage and intestinal microbiota in mice. The results showed that SCP3 increased the intestine antioxidant defense, repaired the intestinal barrier via restoring villi length and crypt depth, and up-regulated the expression of tight junction proteins. Bacterial 16S rRNA sequencing results confirmed that SCP3 dramatically altered the structure of the gut microbiota, increased the diversity of gut microbiota, and regulated the relative abundances of specific bacteria, including increasing the abundances of Bacteroidetes, Firmicutes, Tenericutes, Oscillospira, and Akkermansia, and decreasing the abundances of Proteobacteria and Verrucomicrobia. In conclusion, SCP3 can improve intestinal function in CTX-treated mice via enhancing the intestinal oxidative stress capacity, repairing the intestinal mucosal barrier, and regulating intestinal microorganisms, and this study provides a scientific theoretical basis for the application of SCP3 in the food and pharmaceutical fields.
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Affiliation(s)
- Yue Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. .,International Institute of Food Innovation, Nanchang University, Nanchang 330200, China
| | - Haibin Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. .,International Institute of Food Innovation, Nanchang University, Nanchang 330200, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. .,International Institute of Food Innovation, Nanchang University, Nanchang 330200, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. .,International Institute of Food Innovation, Nanchang University, Nanchang 330200, China
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Hu X, Xu F, Li J, Li J, Mo C, Zhao M, Wang L. Ultrasonic-assisted extraction of polysaccharides from coix seeds: Optimization, purification, and in vitro digestibility. Food Chem 2021; 374:131636. [PMID: 34875432 DOI: 10.1016/j.foodchem.2021.131636] [Citation(s) in RCA: 55] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 11/06/2021] [Accepted: 11/15/2021] [Indexed: 12/18/2022]
Abstract
To optimize the extraction of polysaccharides from coix seeds (CSP), an auxiliary method of ultrasound was developed by response surface methodology (RSM). The maximum extraction yield (8.340%) was obtained under 480 W power, 16 min ultrasound extraction (UE) time and 21.00 mL/g water to raw material ratio. Compared to hot water extraction (HE), UE-treated CSP led to a higher extraction efficiency and decreased average CSP molecular weight. FT-IR indicated that CSP extracted by UE and HE were neutral polysaccharides, and linkages between sugar units were mainly in the α-conformation. Furthermore, NMR spectra indicated that UE-treated CSP was a neutral polysaccharide with (1 → 6)-linked α-d-glucopyranose in the main chain. Two polysaccharide components (CSP-A and CSP-B) were purified by anion exchange chromatography, therein, CSP-A was more resistant to the digestion in stomach and intestine. These results suggest that CSP-A has the potential to be a functional agent utilized by gut microbes.
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Affiliation(s)
- Xintian Hu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, Jiangsu, People's Republic of China
| | - Feiran Xu
- Engineering Research Center of Bio-process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Jinglei Li
- Engineering Research Center of Bio-process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Jun Li
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, Jiangsu, People's Republic of China
| | - Cheng Mo
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, Jiangsu, People's Republic of China
| | - Meng Zhao
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, Jiangsu, People's Republic of China
| | - Lifeng Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, Jiangsu, People's Republic of China.
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Liu GK, Yang TX, Wang JR. Polysaccharides from Polyporus umbellatus: A review on their extraction, modification, structure, and bioactivities. Int J Biol Macromol 2021; 189:124-134. [PMID: 34419536 DOI: 10.1016/j.ijbiomac.2021.08.101] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 08/10/2021] [Accepted: 08/12/2021] [Indexed: 10/20/2022]
Abstract
Polyporus umbellatus (Pers.) Fries, a well-known medicinal fungus, has been reported to exhibit important functions of diuresis and dampness infiltration in traditional Chinese Medicine. Accumulating evidences have demonstrated that the P. umbellatus polysaccharides (PUPs) are the main and representative pharmacologically active ingredients and display multiple bioactivities both in vivo and in vitro methods, such as those of antioxidant, immunomodulatory, antitumor, anti-proliferative and hepatoprotective. Besides, many PUPs have been isolated from the different sources of P. umbellatus, including sclerotia, fruiting body, mycelia and fermentation liquid of this fungus. The purpose of the present review is to comprehensively and systematically reorganize the available information related to the extraction, purification, modification, structure characterization and to discuss diverse biological activities of PUPs to support their potential application value in pharmaceuticals field, functional foods and cosmetics areas. In addition, new invaluable insights on the future research with PUPs have also been proposed in the important areas of structural characterization and pharmacological activities.
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Affiliation(s)
- Guo-Ku Liu
- College of Agronomy, Hebei Agricultural University, 2596 Lekai Road, Baoding 071001, Hebei, China.
| | - Tai-Xin Yang
- College of Agronomy, Hebei Agricultural University, 2596 Lekai Road, Baoding 071001, Hebei, China
| | - Jun-Ru Wang
- College of Chemistry & Pharmacy, Northwest A & F University, 22 Xinong Road, Yangling 712100, Shaanxi, China.
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46
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Wang M, Zhou W, Yang Y, Xing J, Xu X, Lin Y. Potential prebiotic properties of exopolysaccharides produced by a novel Lactobacillus strain, Lactobacillus pentosus YY-112. Food Funct 2021; 12:9456-9465. [PMID: 34606528 DOI: 10.1039/d1fo01261d] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Exopolysaccharides (EPSs) derived from Lactobacilli have important physiological effects and are commonly used as new prebiotics. We identified and studied a new Lactobacillus strain, YY-112, isolated from waxberry (Myrica rubra). This strain, identified as Lactobacillus pentosus, tolerates acids, bile salts, and artificial digestive fluids. The EPS derived from this strain weighed 5.9 × 104 Da and contained glucose, mannose, glucosamine, galactose, and rhamnose at 62.69 : 85.85 : 2.46 : 2.92 : 1.00 molar ratios. We found that the EPS from this strain increased the ratio of Bacteroidetes to Firmicutes and decreased the relative abundance of Proteobacteria, especially Escherichia-Shigella, when added to a simulated gastrointestinal system in vitro. After analysing the short-chain fatty acids, we found that this EPS promoted the production of acetic acid, propionic acid, and butyric acid, and reduced the ratio of acetic acid to propionic acid. We conclude that Lactobacillus pentosus YY-112 is a potential probiotic strain with EPS that is beneficial for the intestinal microbiota and short-chain fatty acid production.
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Affiliation(s)
- Mingzhe Wang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Wanyi Zhou
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Ying Yang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Jianrong Xing
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Xiaodan Xu
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Yuqing Lin
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
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Yang L, Huang J, Wu X, Li L, Cai W, Zhu L, Wang S, Song H, Zhu D, Ma T, Liu H. Interactions between gut microbiota and soy hull polysaccharides regulate the air-liquid interfacial activity. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106704] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Sun Y, Hu J, Zhang S, He H, Nie Q, Zhang Y, Chen C, Geng F, Nie S. Prebiotic characteristics of arabinogalactans during in vitro fermentation through multi-omics analysis. Food Chem Toxicol 2021; 156:112522. [PMID: 34438010 DOI: 10.1016/j.fct.2021.112522] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 08/17/2021] [Accepted: 08/21/2021] [Indexed: 12/31/2022]
Abstract
BACKGROUND AND OBJECTIVES Dietary fibers have beneficial effects on human health through the interaction with gut microbiota. Larch wood arabinogalactan (LA-AG) is one kind of complex soluble dietary fibers that may be utilized by human gut microbiota. METHODS AND RESULTS In this study, the LA-AG degradation by gut microbiota were characterized by investigating the change of LA-AG, microbiota composition, and the production of short-chain fatty acids (SCFAs), lactic acid, succinic acid, as well as volatile organic metabolites. During the fermentation, pH decreased continuously, along with the organic acids (especially acetic acid and lactic acid) accumulating. LA-AG was degraded by gut microbiota then some beneficial metabolites were produced. In addition, LA-AG inhibited the proliferation of some gut microbiota (Unclassified_Enterobacteriaceae and Citrobacter) and the accumulation of some metabolites (Sulfide and indole) released by gut microbiota. CONCLUSION LA-AG was partly fermentable fibers with prebiotic potential for human gut health.
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Affiliation(s)
- Yonggan Sun
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China.
| | - Jielun Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China.
| | - Shanshan Zhang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China.
| | - Huijun He
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China.
| | - Qixing Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China.
| | - Yanli Zhang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China.
| | - Chunhua Chen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China.
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China.
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China.
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Hua M, Fan M, Li Z, Sha J, Li S, Sun Y. Ginseng soluble dietary fiber can regulate the intestinal flora structure, promote colon health, affect appetite and glucolipid metabolism in rats. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104534] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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de Albuquerque TMR, Magnani M, Lima MDS, Castellano LRC, de Souza EL. Effects of digested flours from four different sweet potato (Ipomoea batatas L.) root varieties on the composition and metabolic activity of human colonic microbiota in vitro. J Food Sci 2021; 86:3707-3719. [PMID: 34287876 DOI: 10.1111/1750-3841.15852] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 05/17/2021] [Accepted: 06/17/2021] [Indexed: 12/24/2022]
Abstract
This study evaluated the effects of flours from four different sweet potato root (SPR) varieties, being two with white peel and two with purple peel, on the composition and metabolic activity of human colonic microbiota in vitro. The capability of these SPR flours (20 g/L) to cause alterations in relative abundance of different bacterial groups found as part of human colonic microbiota, as well as in lactic acid and short-chain fatty acid production was evaluated during 48 hr of an in vitro colonic fermentation. The SPR flours were submitted to a simulated gastrointestinal digestion prior to use in experiments. The four SPR flours increased the relative abundance of Lactobacillus/Enterococcus (range: 0.49-4.48%) and Bifidobacterium (range: 0.32-3.27%) and decreased the relative abundance of Bacteroides/Prevotella (range: 0.29-7.49%), Clostridium histolyticum (range: 0.15-2.08%), and Eubacterium rectale/Clostridium coccoides (range: 0.28-3.86%) during the 48 hr of colonic fermentation. The four SPRF flours had positive prebiotic indexes (> 0.38) after 24 and 48 hr of colonic fermentation, reinforcing the occurrence of selective stimulatory effects on colonic microbiota. An increased metabolic activity of human colonic microbiota was caused by tested SPR flours, which was evidenced by decreased pH (range: 3.20-3.83) and increased lactic acid and short chain fatty acid production during the 48 hr of colonic fermentation. The four examined SPR flours were capable of causing positive alterations in composition and driving the metabolic activity of human colonic microbiota during in vitro colonic fermentation, which should be linked to their prebiotic properties. PRACTICAL APPLICATION: The four examined sweet potato root flours (SPRF) caused beneficial alterations in composition besides of driving the metabolic activity of human colonic microbiota in vitro. These results characterize the examined SPRF as candidates for use as prebiotic ingredients by food industry for formulation of value-added functional foods or dietary supplements.
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Affiliation(s)
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Brazil
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, Brazil
| | - Lúcio Roberto Cançado Castellano
- Laboratory of Cultivation and Cell Analysis, Technical Health School, Health Science Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Science Center, Federal University of Paraíba, João Pessoa, Brazil
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