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Gan Q, Chen L, Xian J, An G, Wei H, Ma Y. Digestive characteristics of Gastrodia elata Blume polysaccharide and related impacts on human gut microbiota in vitro. JOURNAL OF ETHNOPHARMACOLOGY 2024; 328:118064. [PMID: 38521425 DOI: 10.1016/j.jep.2024.118064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 03/12/2024] [Accepted: 03/14/2024] [Indexed: 03/25/2024]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Gastrodia elata Blume is a traditional Chinese medicine with the effects of improving the deficiency of the body and maintaining health, and polysaccharide (GEP) is one of the effective ingredients to play these activities of G. elata. Traditionally, G. elata is orally administered, so the activities of GEP are associated with digestive and intestinal metabolism. However, the digestive behavior of GEP and its effects on the human gut microbiota are unclear and need to be fully studied. AIM OF THE STUDY This study aimed to investigate the changes in structural characteristics of GEP during digestion and the related impacts of its digestive product on gut microbiota in human fecal fermentation, and to explain the beneficial mechanism of GEP on human health from the perspective of digestive characteristics and "gut" axis. MATERIALS AND METHODS The changes of reducing sugars, free monosaccharides and physicochemical properties of GEP during digestion were investigated by GPC, HPLC, FT-IR, CD, NMR, SEM, and TGA. Moreover, polysaccharide consumption, pH value changes, SCFAs production, and changes in gut microbiota during fermentation were also discussed. RESULTS During digestion of GEP, glucose was partially released causing a decrease in molecular weight, and a change in monosaccharide composition. In addition, the characteristics of GEP before and after digestion, including configuration, morphology, and stability, were different. The digestive product of GEP was polysaccharide (GEP-I), which actively participated in the fecal fermentation process. As the fermentation time increased, the utilization of GEP-I by the microbiota gradually increased. The abundance of probiotics such as Bifidobacterium, Collinsella, Prevotella, and Faecalibacterium was significantly increased, and the abundance of pathogenic Shigella, Dorea, Desulfovibrio, and Blautia was significantly inhibited, thereby suggesting that GEP has the potential to maintain human health through the "gut" axis. In addition, the beneficial health effects of GEP-I have also been observed in the influence of microbial metabolites. During the fermentation of GEP-I, the pH value gradually decreased, and the contents of beneficial metabolites such as acetic acid, propionic acid, and caproic acid significantly increased. CONCLUSION The structure of GEP changed significantly during digestion, and its digestive product had the potential to maintain human health by regulating gut microbiota, which may be one of the active mechanisms of GEP.
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Affiliation(s)
- Qingxia Gan
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, No.1166, Liutai Road, Wenjiang District, Chengdu, 611137, China; State Key Laboratory of Traditional Chinese Medicine Processing Technology, State Administration of Traditional Chinese Medicine, No.1166, Liutai Road, Wenjiang District, Chengdu, 611137, China.
| | - Linlin Chen
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, No.1166, Liutai Road, Wenjiang District, Chengdu, 611137, China; State Key Laboratory of Traditional Chinese Medicine Processing Technology, State Administration of Traditional Chinese Medicine, No.1166, Liutai Road, Wenjiang District, Chengdu, 611137, China.
| | - Jiacheng Xian
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, No.1166, Liutai Road, Wenjiang District, Chengdu, 611137, China.
| | - Guangqin An
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, No.1166, Liutai Road, Wenjiang District, Chengdu, 611137, China; State Key Laboratory of Traditional Chinese Medicine Processing Technology, State Administration of Traditional Chinese Medicine, No.1166, Liutai Road, Wenjiang District, Chengdu, 611137, China.
| | - Haobo Wei
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, No.1166, Liutai Road, Wenjiang District, Chengdu, 611137, China; State Key Laboratory of Traditional Chinese Medicine Processing Technology, State Administration of Traditional Chinese Medicine, No.1166, Liutai Road, Wenjiang District, Chengdu, 611137, China.
| | - Yuntong Ma
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, No.1166, Liutai Road, Wenjiang District, Chengdu, 611137, China; State Key Laboratory of Traditional Chinese Medicine Processing Technology, State Administration of Traditional Chinese Medicine, No.1166, Liutai Road, Wenjiang District, Chengdu, 611137, China.
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Teng T, Yang Y, Li H, Song J, Ren J, Liu F. Mechanisms of intestinal injury in polychaete Perinereis aibuhitensis caused by low-concentration fluorene pollution: Microbiome and metabonomic analyses. JOURNAL OF HAZARDOUS MATERIALS 2024; 475:134925. [PMID: 38889458 DOI: 10.1016/j.jhazmat.2024.134925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/19/2024] [Revised: 05/31/2024] [Accepted: 06/13/2024] [Indexed: 06/20/2024]
Abstract
The polychaete Perinereis aibuhitensis is used for bioremediation; however, its ability to remove fluorene, a common environmental pollutant, from sediments remains unclear, especially at low concentrations of fluorene (10 mg/kg). In this study, we explored the mechanism of intestinal injury induced by low concentrations of fluorene and the reason intestinal injury is alleviated in high fluorene concentration groups (100 and 1000 mg/kg) using histology, ecological biomarkers, gut microbiome, and metabolic response analyses. The results show that P. aibuhitensis showed high tolerance to fluorene in sediments, with clearance rates ranging 25-50 %. However, the remediation effect at low fluorene concentrations (10 mg/kg) was poor. This is attributed to promoting the growth of harmful microorganisms such as Microvirga, which can cause metabolic disorders, intestinal flora imbalances, and the generation of harmful substances such as 2-hydroxyfluorene. These can result in severe intestinal injury in P. aibuhitensis, reducing its fluorene clearance rate. However, high fluorene concentrations (100 and 1000 mg/kg) may promote the growth of beneficial microorganisms such as Faecalibacterium, which can replace the dominant harmful microorganisms and improve metabolism to reverse the intestinal injury caused by low fluorene concentrations, ultimately restoring the fluorene-removal ability of P. aibuhitensis. This study demonstrates an effective method for evaluating the potential ecological risks of fluorene pollution in marine sediments and provides guidance for using P. aibuhitensis for remediation.
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Affiliation(s)
- Teng Teng
- Ocean College, Yantai Institute of China Agricultural University, Yantai 264670, Shandong, China
| | - Yuting Yang
- Ocean College, Yantai Institute of China Agricultural University, Yantai 264670, Shandong, China
| | - Huihong Li
- Ocean College, Yantai Institute of China Agricultural University, Yantai 264670, Shandong, China
| | - Jie Song
- Ocean College, Yantai Institute of China Agricultural University, Yantai 264670, Shandong, China
| | - Junning Ren
- Ocean College, Yantai Institute of China Agricultural University, Yantai 264670, Shandong, China
| | - Feng Liu
- Ocean College, Yantai Institute of China Agricultural University, Yantai 264670, Shandong, China.
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3
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Xue H, Liang B, Wang Y, Gao H, Fang S, Xie K, Tan J. The regulatory effect of polysaccharides on the gut microbiota and their effect on human health: A review. Int J Biol Macromol 2024; 270:132170. [PMID: 38734333 DOI: 10.1016/j.ijbiomac.2024.132170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2024] [Revised: 04/06/2024] [Accepted: 05/05/2024] [Indexed: 05/13/2024]
Abstract
Polysaccharides with low toxicity and high biological activities are a kind of biological macromolecule. Recently, growing studies have confirmed that polysaccharides could improve obesity, diabetes, tumors, inflammatory bowel disease, hyperlipidemia, diarrhea, and liver-related diseases by changing the intestinal micro-environment. Moreover, polysaccharides could promote human health by regulating gut microbiota, enhancing production of short-chain fatty acids (SCFAs), improving intestinal mucosal barrier, regulating lipid metabolism, and activating specific signaling pathways. Notably, the biological activities of polysaccharides are closely related to their molecular weight, monosaccharide composition, glycosidic bond types, and regulation of gut microbiota. The intestinal microbiota can secrete glycoside hydrolases, lyases, and esterases to break down polysaccharides chains and generate monosaccharides, thereby promoting their absorption and utilization. The degradation of polysaccharides can produce SCFAs, further regulating the proportion of gut microbiota and achieving the effect of preventing and treating various diseases. This review aims to summarize the latest studies: 1) effect of polysaccharides structures on intestinal flora; 2) regulatory effect of polysaccharides on gut microbiota; 3) effects of polysaccharides on gut microbe-mediated diseases; 4) regulation of gut microbiota on polysaccharides metabolism. The findings are expected to provide important information for the development of polysaccharides and the treatment of diseases.
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Affiliation(s)
- Hongkun Xue
- College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China
| | - Beimeng Liang
- College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China
| | - Yu Wang
- College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China
| | - Haiyan Gao
- College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China
| | - Saisai Fang
- College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China
| | - Kaifang Xie
- College of Textile and Fashion, Hunan Institute of Engineering, NO. 88 East Fuxing Road, Yuetang District, Xiangtan 411100, China
| | - Jiaqi Tan
- Medical Comprehensive Experimental Center, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China.
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Zhou Q, Gao J, Sun X, Liang Y, Ye M, Liang D, Ling C, Fang B. In Vitro Characterization of Polysaccharides from Fresh Tea Leaves in Simulated Gastrointestinal Digestion and Gut Microbiome Fermentation. Foods 2024; 13:1561. [PMID: 38790861 PMCID: PMC11121227 DOI: 10.3390/foods13101561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2024] [Revised: 05/10/2024] [Accepted: 05/13/2024] [Indexed: 05/26/2024] Open
Abstract
Tea plants have a long cultivation history in the world, but there are few studies on polysaccharides from fresh tea leaves. In this study, tea polysaccharides (TPSs) were isolated from fresh tea leaves. Then, we investigated the characteristics of TPSs during in vitro simulated digestion and fermentation; moreover, the effects of TPSs on gut microbiota were explored. The results revealed that saliva did not significantly affect TPSs' molecular weight, monosaccharide composition, and reducing sugar content, indicating that TPSs cannot be digested in the oral cavity. However, TPSs were partially decomposed in the gastrointestinal tract after gastric and intestinal digestion, resulting in the release of a small amount of free glucose monosaccharides. Our in vitro fermentation experiments demonstrated that TPSs are degraded by gut microbiota, leading to short-chain fatty acid (SCFA) production and pH reduction. Moreover, TPSs increased the abundance of Bacteroides, Lactobacillus, and Bifidobacterium but reduced that of Escherichia, Shigella, and Enterococcus, demonstrating that TPSs can regulate the gut microbiome. In conclusion, TPSs are partially decomposed by gut microbiota, resulting in the production of SCFAs and the regulation of gut microbiota composition and function. Therefore, TPSs may be used to develop a prebiotic supplement to regulate the gut microbiome and improve host health.
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Affiliation(s)
- Qiaoyi Zhou
- National Reference Laboratory of Veterinary Drug Residues, College of Veterinary Medicine, South China Agricultural University, Guangzhou 510640, China; (Q.Z.); (J.G.); (X.S.); (Y.L.); (M.Y.)
| | - Jinjing Gao
- National Reference Laboratory of Veterinary Drug Residues, College of Veterinary Medicine, South China Agricultural University, Guangzhou 510640, China; (Q.Z.); (J.G.); (X.S.); (Y.L.); (M.Y.)
| | - Xueyan Sun
- National Reference Laboratory of Veterinary Drug Residues, College of Veterinary Medicine, South China Agricultural University, Guangzhou 510640, China; (Q.Z.); (J.G.); (X.S.); (Y.L.); (M.Y.)
| | - Yicheng Liang
- National Reference Laboratory of Veterinary Drug Residues, College of Veterinary Medicine, South China Agricultural University, Guangzhou 510640, China; (Q.Z.); (J.G.); (X.S.); (Y.L.); (M.Y.)
| | - Minqi Ye
- National Reference Laboratory of Veterinary Drug Residues, College of Veterinary Medicine, South China Agricultural University, Guangzhou 510640, China; (Q.Z.); (J.G.); (X.S.); (Y.L.); (M.Y.)
| | - Dongxia Liang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou 510640, China;
| | - Caijin Ling
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou 510640, China;
| | - Binghu Fang
- National Reference Laboratory of Veterinary Drug Residues, College of Veterinary Medicine, South China Agricultural University, Guangzhou 510640, China; (Q.Z.); (J.G.); (X.S.); (Y.L.); (M.Y.)
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Dong J, Wang W, Zheng G, Wu N, Xie J, Xiong S, Tian P, Li J. In vitro digestion and fermentation behaviors of polysaccharides from Choerospondias axillaris fruit and its effect on human gut microbiota. Curr Res Food Sci 2024; 8:100760. [PMID: 38764977 PMCID: PMC11098719 DOI: 10.1016/j.crfs.2024.100760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Revised: 04/22/2024] [Accepted: 05/03/2024] [Indexed: 05/21/2024] Open
Abstract
Choerospondias axillaris fruit has attracted more and more attention due to its various pharmacological activities, which are rich in polysaccharides. This study investigated the in vitro saliva-gastrointestinal digestion and fecal fermentation behaviors of polysaccharides from Choerospondias axillaris fruit (CAP), as well as its impact on human gut microbiota. The results showed that CAP could be partially degraded during the gastrointestinal digestion. The FT-IR spectra of the digested CAP didn't change significantly, however, the morphological feature of SEM changed to disordered flocculent and rod-like structures. 16S rRNA sequencing analysis found that after in vitro fermentation, CAP could increase the relative abundances of beneficial bacteria including Megasphaera, Megamonas and Bifidobacterium to produce short-chain fatty acids (SCFAs), while it can also reduce the abundances of harmful bacteria of Collinsella, Gemmiger, Klebsiella and Citrobacter, suggesting that CAP could modulate the composition and abundance of gut microbiota. These results implied that CAP can be developed as a potential prebiotic in the future.
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Affiliation(s)
- Jinjiao Dong
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Wenjun Wang
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Guodong Zheng
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Nansheng Wu
- Choerospondias Axillaris Research Institute, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Jingjing Xie
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Shiyi Xiong
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | | | - Jingen Li
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
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6
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Gao KX, Peng X, Wang JY, Wang Y, Pei K, Meng XL, Zhang SS, Hu MB, Liu YJ. In vivo absorption, in vitro simulated digestion and fecal fermentation properties of polysaccharides from Pinelliae Rhizoma Praeparatum Cum Alumine and their effects on human gut microbiota. Int J Biol Macromol 2024; 266:131391. [PMID: 38582456 DOI: 10.1016/j.ijbiomac.2024.131391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2024] [Revised: 03/22/2024] [Accepted: 04/03/2024] [Indexed: 04/08/2024]
Abstract
Polysaccharides from Pinelliae Rhizoma Praeparatum Cum Alumine (PPA) have various biological activities, but their properties after oral administration are not clear. In this study, the absorption, digestion and fermentation properties of PPA were studied using in vivo fluorescence tracking, in vitro simulated digestion and fecal fermentation experiments. The absorption experiment showed that fluorescence was only observed in the gastrointestinal system, indicating that PPA could not be absorbed. Simulated digestion results showed that there were no significant changes in the molecular weight, Fourier transform infrared spectroscopy (FT-IR) spectrum, monosaccharides and reducing sugar of PPA during the digestion process, showing that the overall structure of PPA was not damaged. However, the carbohydrate gel electrophoresis bands of PPA enzymatic hydrolysates after simulated digestion were significantly changed, indicating that simulated digestion might impact the configuration of PPA. In vitro fermentation showed that PPA could be degraded by microorganisms to produce short chain fatty acids, leading to a decrease in pH value. PPA can promote the proliferation of Bacteroideaceae, Megasphaera, Bacteroideaceae, and Bifidobacteriaceae, and inhibit the growth of Desulfobacteriota and Enterobacteriaceae. The results indicated that PPA could treat diseases by regulating gut microbiota, providing a scientific basis for the application and development of PPA.
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Affiliation(s)
- Kui-Xu Gao
- School of Traditional Chinese Medicine and Food Engineering, Shanxi Provincial Key Laboratory of Traditional Chinese Medicine Processing, Shanxi University of Chinese Medicine, Jinzhong 030600, PR China
| | - Xi Peng
- School of Traditional Chinese Medicine and Food Engineering, Shanxi Provincial Key Laboratory of Traditional Chinese Medicine Processing, Shanxi University of Chinese Medicine, Jinzhong 030600, PR China
| | - Jing-Ya Wang
- School of Traditional Chinese Medicine and Food Engineering, Shanxi Provincial Key Laboratory of Traditional Chinese Medicine Processing, Shanxi University of Chinese Medicine, Jinzhong 030600, PR China
| | - Yao Wang
- School of Traditional Chinese Medicine and Food Engineering, Shanxi Provincial Key Laboratory of Traditional Chinese Medicine Processing, Shanxi University of Chinese Medicine, Jinzhong 030600, PR China
| | - Ke Pei
- School of Traditional Chinese Medicine and Food Engineering, Shanxi Provincial Key Laboratory of Traditional Chinese Medicine Processing, Shanxi University of Chinese Medicine, Jinzhong 030600, PR China
| | - Xiang-Long Meng
- School of Traditional Chinese Medicine and Food Engineering, Shanxi Provincial Key Laboratory of Traditional Chinese Medicine Processing, Shanxi University of Chinese Medicine, Jinzhong 030600, PR China
| | - Shuo-Sheng Zhang
- School of Traditional Chinese Medicine and Food Engineering, Shanxi Provincial Key Laboratory of Traditional Chinese Medicine Processing, Shanxi University of Chinese Medicine, Jinzhong 030600, PR China
| | - Mei-Bian Hu
- School of Traditional Chinese Medicine and Food Engineering, Shanxi Provincial Key Laboratory of Traditional Chinese Medicine Processing, Shanxi University of Chinese Medicine, Jinzhong 030600, PR China,.
| | - Yu-Jie Liu
- School of Traditional Chinese Medicine and Food Engineering, Shanxi Provincial Key Laboratory of Traditional Chinese Medicine Processing, Shanxi University of Chinese Medicine, Jinzhong 030600, PR China,.
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7
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Gan QX, Peng MY, Wei HB, Chen LL, Chen XY, Li ZH, An GQ, Ma YT. Gastrodia elata polysaccharide alleviates Parkinson's disease via inhibiting apoptotic and inflammatory signaling pathways and modulating the gut microbiota. Food Funct 2024; 15:2920-2938. [PMID: 38385354 DOI: 10.1039/d3fo05169b] [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: 02/23/2024]
Abstract
Parkinson's disease (PD) is a common, chronic, and progressive degenerative disease of the central nervous system for which there is no effective treatment. Gastrodia elata is a well-known food and medicine homologous resource with neuroprotective potential. Gastrodia elata polysaccharide (GEP), which is a highly active and safe component in Gastrodia elata, is an important ingredient in the development of functional products. In this study, GEP was administered to 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine (MPTP)-induced mice over 3 weeks to investigate its neuroprotective effects. The results showed that GEP significantly alleviated the motor dysfunction of PD mice, inhibited the accumulation of α-synuclein, and reduced the loss of dopaminergic neurons in the brain. Moreover, GEP increased the Bcl-2/Bax ratio and decreased the cleaved-caspase-3 level, suggesting that GEP may ameliorate PD by preventing MPTP-induced mitochondrial apoptosis. GEP also significantly inhibited the increase of GFAP and decreased the levels of TNF-α, IL-1β, and IL-6 in the brain of PD mice, which may be the result of the inhibition of neuroinflammation by the inactivation of the TLR4/NF-κB pathway. Furthermore, the neuroprotective effects of GEP involve the gut-brain axis, as it has been shown that GEP regulated the dysbiosis of PD-related gut microbiota such as Akkermansia, Lactobacillus, Bacteroides, Prevotella, and Faecalibacterium, increased the content of microbial metabolites SCFAs in the colon and increased the level of occludin that repairs the intestinal barrier of PD mice. In conclusion, this study is expected to provide a theoretical basis for the development and application of functional products with GEP from the perspective of neuroprotective effects.
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Affiliation(s)
- Qing-Xia Gan
- College of Pharmacy, Chengdu University of Traditional Chinese, Medicine, No.1166, Liutai Road, Wenjiang District, Chengdu, 611137, China.
- State Key Laboratory of Traditional Chinese Medicine Processing Technology, State Administration of Traditional Chinese Medicine, No.1166, Liutai Road, Wenjiang District, Chengdu, 611137, China
| | - Mao-Yao Peng
- College of Pharmacy, Chengdu University of Traditional Chinese, Medicine, No.1166, Liutai Road, Wenjiang District, Chengdu, 611137, China.
- State Key Laboratory of Traditional Chinese Medicine Processing Technology, State Administration of Traditional Chinese Medicine, No.1166, Liutai Road, Wenjiang District, Chengdu, 611137, China
| | - Hao-Bo Wei
- College of Pharmacy, Chengdu University of Traditional Chinese, Medicine, No.1166, Liutai Road, Wenjiang District, Chengdu, 611137, China.
- State Key Laboratory of Traditional Chinese Medicine Processing Technology, State Administration of Traditional Chinese Medicine, No.1166, Liutai Road, Wenjiang District, Chengdu, 611137, China
| | - Lin-Lin Chen
- College of Pharmacy, Chengdu University of Traditional Chinese, Medicine, No.1166, Liutai Road, Wenjiang District, Chengdu, 611137, China.
- State Key Laboratory of Traditional Chinese Medicine Processing Technology, State Administration of Traditional Chinese Medicine, No.1166, Liutai Road, Wenjiang District, Chengdu, 611137, China
| | - Xiao-Yan Chen
- College of Pharmacy, Chengdu University of Traditional Chinese, Medicine, No.1166, Liutai Road, Wenjiang District, Chengdu, 611137, China.
- State Key Laboratory of Traditional Chinese Medicine Processing Technology, State Administration of Traditional Chinese Medicine, No.1166, Liutai Road, Wenjiang District, Chengdu, 611137, China
| | - Zi-Han Li
- College of Pharmacy, Chengdu University of Traditional Chinese, Medicine, No.1166, Liutai Road, Wenjiang District, Chengdu, 611137, China.
- State Key Laboratory of Traditional Chinese Medicine Processing Technology, State Administration of Traditional Chinese Medicine, No.1166, Liutai Road, Wenjiang District, Chengdu, 611137, China
| | - Guang-Qin An
- College of Pharmacy, Chengdu University of Traditional Chinese, Medicine, No.1166, Liutai Road, Wenjiang District, Chengdu, 611137, China.
- State Key Laboratory of Traditional Chinese Medicine Processing Technology, State Administration of Traditional Chinese Medicine, No.1166, Liutai Road, Wenjiang District, Chengdu, 611137, China
| | - Yun-Tong Ma
- College of Pharmacy, Chengdu University of Traditional Chinese, Medicine, No.1166, Liutai Road, Wenjiang District, Chengdu, 611137, China.
- State Key Laboratory of Traditional Chinese Medicine Processing Technology, State Administration of Traditional Chinese Medicine, No.1166, Liutai Road, Wenjiang District, Chengdu, 611137, China
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Sun T, Liang X, Xu X, Wang L, Xiao W, Ma Y, Wang R, Gu Y, Li S, Qiu Y, Sun D, Xu H, Lei P. In vitro digestion and fecal fermentation of basidiospore-derived exopolysaccharides from Naematelia aurantialba. Int J Biol Macromol 2024; 261:129756. [PMID: 38286376 DOI: 10.1016/j.ijbiomac.2024.129756] [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: 09/18/2023] [Revised: 11/26/2023] [Accepted: 01/24/2024] [Indexed: 01/31/2024]
Abstract
Mushroom polysaccharides exhibit numerous health-enhancing attributes that are intricately linked to the breakdown, assimilation, and exploitation of polysaccharides within the organism. Naematelia aurantialba polysaccharides (NAPS-A), highly prized polysaccharides derived from mushrooms, remain shrouded in uncertainty regarding their characteristics pertaining to gastrointestinal digestion and gut microbial fermentation. The study aimed to understand the digestion and fecal fermentation patterns of NAPS-A. After simulated digestion, NAPS-A's physicochemical properties remained unchanged. However, during in vitro fecal fermentation, indigestible NAPS-A underwent significant changes in various properties, such as reducing sugar, chemical composition, constituent monosaccharides, Molecular weight, apparent viscosity, FT-IR spectra, and microscopic morphology. Notably, NAPS-A was effectively utilized by the gut microbiota, with unchanged properties after digestion but altered after fermentation. It influenced gut microbe composition by increasing beneficial bacteria (Lactobacillus, Faecalibacterium, and Roseburia), lowering pH, and producing short-chain fatty acids. NAPS-A fermentation enriches carbohydrate, fatty acid, and amino acid metabolic pathways through PICRUSt prediction analysis. Overall, these findings emphasize NAPS-A's role in regulating gut bacteria and their metabolic functions, despite its challenging digestibility.
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Affiliation(s)
- Tao Sun
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Xiaoning Liang
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Xiaoyi Xu
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Linhao Wang
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Wei Xiao
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Yuhang Ma
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Rui Wang
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Yian Gu
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Sha Li
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Yibin Qiu
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Dafeng Sun
- Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650032, Yunnan, China
| | - Hong Xu
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Peng Lei
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China.
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Tang Z, Bao P, Ling X, Qiu Z, Zhang B, Hao T. In vitro digestion under simulated saliva, gastric and small intestinal conditions and fermentation of nicotinamide mononucleotide, and its effects on the gut microbiota. Food Res Int 2024; 177:113779. [PMID: 38225109 DOI: 10.1016/j.foodres.2023.113779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 11/20/2023] [Accepted: 11/23/2023] [Indexed: 01/17/2024]
Abstract
Nicotinamide Mononucleotide (NMN) is a derivative of vitamin B3, which plays a significant role in a plethora of metabolic reactions in the human body and is intricately associated with both immunity and metabolism. Nonetheless, in the intestine metabolic pathway of NMN and the relationship between NMN, gut microbiota, and SCFAs remain hitherto obscure. This study examined the digestion of NMN in simulated saliva, gastric, and small intestine environments, as well as exploring the interaction between NMN and human gut microbiota utilizing an in vitro fermentation model. NMN was progressively degraded into nicotinamide ribose (NR), nicotinamide (NAM), and ribose, with niacinate (NA) constituting the ultimate degradation product due to hydrolysis and metabolism by microbiota. NMN was ingested by human intestinal microbiota with a slower fermentation rate. As a result of NMN ingestion by human gut bacteria,the concentrations of propionate and butyrate increased by 88% and 23%, respectively, compared to the blank control group, the proliferation of beneficial gut bacteria (Bifidobacterium, Phascolarctobacterium, Faecalibacteriun, and Alistipes) significantly increased, while the proliferation of some harmful bacteria (Sutterella, Desulfovibrio and Pseudomonas) drastically declined. These findings illustrated the metabolic processes of NMN in the intestine, elaborating the relationship between NMN, SCFAs and gut microbiota. NMN might be a potential prebiotic to improve intestinal health.
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Affiliation(s)
- Zhaocheng Tang
- Provincial Key Laboratory of Agrobiology and Institute of Germplasm Resources and Biotechnology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Peng Bao
- Food Science College, Shenyang Agicutural Univerity, Shenyang 110866, China
| | - Xitie Ling
- Provincial Key Laboratory of Agrobiology and Institute of Germplasm Resources and Biotechnology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Zeyu Qiu
- Provincial Key Laboratory of Agrobiology and Institute of Germplasm Resources and Biotechnology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Baolong Zhang
- Provincial Key Laboratory of Agrobiology and Institute of Germplasm Resources and Biotechnology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Food Science College, Shenyang Agicutural Univerity, Shenyang 110866, China.
| | - Tingting Hao
- Provincial Key Laboratory of Agrobiology and Institute of Germplasm Resources and Biotechnology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
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10
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Wang Q, Hao L, Zhang A, Zhao H, Zhang B. Extraction and characterization of polysaccharides from Schisandra sphenanthera fruit by Lactobacillus plantarum CICC 23121-assisted fermentation. Int J Biol Macromol 2024; 259:129135. [PMID: 38176493 DOI: 10.1016/j.ijbiomac.2023.129135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 12/11/2023] [Accepted: 12/28/2023] [Indexed: 01/06/2024]
Abstract
Improving the yield of polysaccharides extracted from Schisandra sphenanthera is a major challenge in traditional Chinese medicinal plants. In this study, we investigated the potential of Lactobacillus plantarum CICC 23121-assisted fermentation as an extraction tool for S. sphenanthera polysaccharides (SSP). We observed that 11.12 ± 0.28 % of polysaccharides were extracted from S. sphenanthera using strain CICC 23121 -assisted fermentation (F-SSP), which was 53.38 % higher than that using hot water extraction (NF-SSP). The optimized parameters were a fermentation time of 15.5 h, substrate concentration of 4 %, and inoculum size of 3 %. Lactic acid produced by strain CICC 23121 increased the release of intracellular polysaccharides by breaking down cell walls. Compared to NF-SSP, F-SSP contained higher and lower total carbohydrate and protein contents, respectively, and its monosaccharide composition was the same as that of NF-SSP; however, their distributions were different. F-SSP had a higher molecular weight, better aqueous stability, and looser surface morphology, and strain CICC 23121-assisted fermentation did not change the molecular structure of SSP. Both NF-SSP and F-SSP showed the potential to regulate human intestinal microflora. Our findings revealed that strain CICC 23121-assisted fermentation is an efficient method for extracting S. sphenanthera polysaccharides without affecting their physicochemical and bioactive properties.
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Affiliation(s)
- Qian Wang
- College of Biological Science & Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Lei Hao
- College of Biological Science & Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Anqi Zhang
- College of Biological Science & Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Hongfei Zhao
- College of Biological Science & Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
| | - Bolin Zhang
- College of Biological Science & Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
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11
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Xu L, Tang Z, Herrera-Balandrano DD, Qiu Z, Li B, Yang Y, Huang W. In vitro fermentation characteristics of blueberry anthocyanins and their impacts on gut microbiota from obese human. Food Res Int 2024; 176:113761. [PMID: 38163698 DOI: 10.1016/j.foodres.2023.113761] [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: 07/07/2023] [Revised: 11/06/2023] [Accepted: 11/22/2023] [Indexed: 01/03/2024]
Abstract
It has been demonstrated that the gut microbiota may play an important intermediary role in anthocyanins' beneficial impacts on obesity. However, the microbe-related anti-obesity mechanism of blueberry anthocyanins remains unclear. In this study, the interactions between blueberry anthocyanin extracts (BAE) and gut microbiota from obese humans were explored using an in vitro fermentation model. Due to hydrolysis and metabolism by the microbiota, the contents of blueberry anthocyanins are reduced during fermentation. It was demonstrated that both aglycones and glycosides affected the degradation rate. The microbial composition evaluation revealed that BAE could alleviate obesity by promoting the colonization of probiotics such as Lachnospiraceae_UCG-004 and Bacteroides, as well as inhibiting the proliferation of harmful bacteria including Escherichia-Shigella, Clostridium_sensu_stricto_1, and Klebsiella. Blueberry anthocyanin extracts facilitate the production of short-chain fatty acids (SCFAs), which is beneficial for obesity control. The relationship between blueberry anthocyanins, gut microbiota, and SCFAs was further investigated. Overall, this data provides new insights into the positive interaction between blueberry anthocyanins and gut microbiota in obese humans.
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Affiliation(s)
- Lujing Xu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, PR China.
| | - Zhaocheng Tang
- Provincial Key Laboratory of Agrobiology and Institute of Germplasm Resources and Biotechnology, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, PR China.
| | | | - Zeyu Qiu
- Provincial Key Laboratory of Agrobiology and Institute of Germplasm Resources and Biotechnology, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, PR China.
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Liaoning 110866, PR China.
| | - Yiyun Yang
- Zhejiang Lanmei Technology Co., Ltd, Zhuji 311899, PR China.
| | - Wuyang Huang
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, PR China.
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12
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Chen M, Chen X, Guo Y, Liu N, Wang K, Gong P, Zhao Y, Cai L. Effect of in vitro digestion and fermentation of kiwifruit pomace polysaccharides on structural characteristics and human gut microbiota. Int J Biol Macromol 2023; 253:127141. [PMID: 37776924 DOI: 10.1016/j.ijbiomac.2023.127141] [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: 05/26/2023] [Revised: 09/26/2023] [Accepted: 09/27/2023] [Indexed: 10/02/2023]
Abstract
Kiwifruit pomace is abundant in polysaccharides that exhibit diverse biological activities and prebiotic potential. This study delves into the digestive behavior and fermentation characteristics of kiwifruit pomace polysaccharides (KFP) through an in vitro simulated saliva-gastrointestinal digestion and fecal fermentation. The results reveal that following simulated digestion of KFP, its molecular weight reduced by 4.7%, and the reducing sugar (CR) increased by 9.5%. However, the monosaccharide composition and Fourier transform infrared spectroscopy characteristics showed no significant changes, suggesting that KFP remained undigested. Furthermore, even after saliva-gastrointestinal digestion, KFP retained in vitro hypolipidemic and hypoglycemic activities. Subsequently, fecal fermentation significantly altered the physicochemical properties of indigestible KFP (KFPI), particularly leading to an 89.71% reduction in CR. This indicates that gut microbiota could decompose KFPI and metabolize it into SCFAs. Moreover, after 48 h of KFPI fecal fermentation, it was observed that KFPI contributed to maintaining the balance of gut microbiota by promoting the proliferation of beneficial bacteria like Bacteroides, Lactobacillus, and Bifidobacterium, while inhibiting the unfavorable bacteria like Bilophila. In summary, this study offers a comprehensive exploration of in vitro digestion and fecal fermentation characteristics of KFP, providing valuable insights for potential development of KFP as a prebiotic for promoting intestinal health.
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Affiliation(s)
- Mengyin Chen
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi 'an 710021, China
| | - Xuefeng Chen
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi 'an 710021, China.
| | - Yuxi Guo
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi 'an 710021, China
| | - Nannan Liu
- College of Chemistry and Materials Science, Weinan Normal University, Weinan 714000, China
| | - Ketang Wang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi 'an 710021, China
| | - Pin Gong
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi 'an 710021, China
| | - Yanni Zhao
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi 'an 710021, China
| | - Luyang Cai
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi 'an 710021, China
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13
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Li M, Su J, Wu J, Zhao D, Huang M, Lu Y, Zheng J, Li H. The Prebiotic Activity of a Novel Polysaccharide Extracted from Huangshui by Fecal Fermentation In Vitro. Foods 2023; 12:4406. [PMID: 38137210 PMCID: PMC10743195 DOI: 10.3390/foods12244406] [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: 11/12/2023] [Revised: 11/30/2023] [Accepted: 12/05/2023] [Indexed: 12/24/2023] Open
Abstract
A novel polysaccharide, HSP80-2, with an average molecular weight of 13.8 kDa, was successfully isolated by the gradient ethanol precipitation (GEP) method from Huangshui (HS), the by-product of Chinese Baijiu. It was mainly composed of arabinose, xylose, and glucose with a molar ratio of 4.0:3.1:2.4, which was completely different from the previous reported HS polysaccharides (HSPs). Morphological observations indicated that HSP80-2 exhibited a smooth but uneven fragmented structure. Moreover, HSP80-2 exerted prebiotic activity evaluated by in vitro fermentation. Specifically, HSP80-2 was utilized by gut microbiota, and significantly regulated the composition and abundance of beneficial microbiota such as Phascolarctobacterium, Parabacteroides, and Bacteroides. Notably, KEGG pathway enrichment analysis illustrated that HSP80-2 enriched the pathways of amino sugar and nucleotide sugar metabolism (Ko00520), galactose metabolism (ko00052), and the citrate cycle (TCA cycle) (ko00020). Meanwhile, the contents of short-chain fatty acids (SCFAs) mainly including acetic acid, propionic acid, and butyric acid in the HSP80-2 group were remarkably increased, which was closely associated with the growth of Lachnoclostridium and Parabacteroides. These results showed that HSP80-2 might be used as a potential functional factor to promote human gut health, which further extended the high value utilization of HS.
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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; (M.L.); (M.H.)
| | - 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 (J.Z.)
| | - Jihong Wu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; (M.L.); (M.H.)
| | - 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 (J.Z.)
| | - Mingquan Huang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; (M.L.); (M.H.)
| | - 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 (J.Z.)
| | - 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 (J.Z.)
| | - Hehe Li
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; (M.L.); (M.H.)
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14
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Zhao Q, Jiang Y, Zhao Q, Patrick Manzi H, Su L, Liu D, Huang X, Long D, Tang Z, Zhang Y. The benefits of edible mushroom polysaccharides for health and their influence on gut microbiota: a review. Front Nutr 2023; 10:1213010. [PMID: 37485384 PMCID: PMC10358859 DOI: 10.3389/fnut.2023.1213010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Accepted: 06/20/2023] [Indexed: 07/25/2023] Open
Abstract
The gut microbiome is a complex biological community that deeply affects various aspects of human health, including dietary intake, disease progression, drug metabolism, and immune system regulation. Edible mushroom polysaccharides (EMPs) are bioactive fibers derived from mushrooms that possess a range of beneficial properties, including anti-tumor, antioxidant, antiviral, hypoglycemic, and immunomodulatory effects. Studies have demonstrated that EMPs are resistant to human digestive enzymes and serve as a crucial source of energy for the gut microbiome, promoting the growth of beneficial bacteria. EMPs also positively impact human health by modulating the composition of the gut microbiome. This review discusses the extraction and purification processes of EMPs, their potential to improve health conditions by regulating the composition of the gut microbiome, and their application prospects. Furthermore, this paper provides valuable guidance and recommendations for future studies on EMPs consumption in disease management.
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Affiliation(s)
- Qilong Zhao
- School of Public Health, Lanzhou University, Lanzhou, China
| | - Yu Jiang
- School of Public Health, Lanzhou University, Lanzhou, China
| | - Qian Zhao
- School of Public Health, Lanzhou University, Lanzhou, China
| | | | - Li Su
- School of Public Health, Lanzhou University, Lanzhou, China
| | - Diru Liu
- School of Public Health, Lanzhou University, Lanzhou, China
| | - Xiaodan Huang
- School of Public Health, Lanzhou University, Lanzhou, China
| | - Danfeng Long
- School of Public Health, Lanzhou University, Lanzhou, China
| | - Zhenchuang Tang
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Ying Zhang
- School of Public Health, Lanzhou University, Lanzhou, China
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15
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Liu M, Liu Z, Zhang N, Cao Z, Fu J, Yuan W, Wu H, Shang H. Preparation of polysaccharides from Crepis tectorum Linn. and the regulation effects on intestinal microbiota. Process Biochem 2023. [DOI: 10.1016/j.procbio.2023.04.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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16
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Cao Z, Liu Z, Zhang N, Bao C, Li X, Liu M, Yuan W, Wu H, Shang H. Effects of dietary dandelion (Taraxacum mongolicum Hand.-Mazz.) polysaccharides on the performance and gut microbiota of laying hens. Int J Biol Macromol 2023; 240:124422. [PMID: 37068539 DOI: 10.1016/j.ijbiomac.2023.124422] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 04/06/2023] [Accepted: 04/08/2023] [Indexed: 04/19/2023]
Abstract
This experiment was designed to evaluate the influences of dietary dandelion polysaccharides (DP) on the performance and cecum microbiota of laying hens. Three hundred laying hens were assigned to five treatment groups: the basal diet group (CK group), three DP groups (basal diets supplemented with 0.5, 1.0, and 1.5 % DP), and the inulin group (IN group, basal diet supplemented with 1.5 % inulin). Increased daily egg weight and a decreased feed conversion rate were observed when the diets were supplemented with inulin or DP. The calcium metabolism rate in the 0.5 % and 1.0 % DP groups was greater than that in the CK group. The DP groups increased the short-chain fatty acid concentration, decreased pH, and enhanced the relative abundances of Parabacteroides, Alloprevotella, and Romboutsia in the cecum. These results showed that DP supplementation in the diets of laying hens can improve their performance, which might be associated with the regulation of the cecal microbiota.
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Affiliation(s)
- Zihang Cao
- College of Forestry and Grassland Science, Jilin Agricultural University, Changchun 130118, China; Jilin Provincial Key Laboratory of Tree and Grass Genetics and Breeding, Jilin Agricultural University, Changchun 130118, China
| | - Zhenhua Liu
- The Third Affiliated Clinical Hospital of Changchun University of Chinese Medicine, Changchun 130118, China
| | - Nanyi Zhang
- College of Forestry and Grassland Science, Jilin Agricultural University, Changchun 130118, China; Jilin Provincial Key Laboratory of Tree and Grass Genetics and Breeding, Jilin Agricultural University, Changchun 130118, China
| | - Chenguang Bao
- College of Forestry and Grassland Science, Jilin Agricultural University, Changchun 130118, China
| | - Xinyu Li
- College of Forestry and Grassland Science, Jilin Agricultural University, Changchun 130118, China
| | - Mengxue Liu
- College of Forestry and Grassland Science, Jilin Agricultural University, Changchun 130118, China
| | - Wei Yuan
- College of Forestry and Grassland Science, Jilin Agricultural University, Changchun 130118, China
| | - Hongxin Wu
- Institute of Grassland Research, CAAS, Hohhot 010010, China
| | - Hongmei Shang
- College of Forestry and Grassland Science, Jilin Agricultural University, Changchun 130118, China; Jilin Provincial Key Laboratory of Tree and Grass Genetics and Breeding, Jilin Agricultural University, Changchun 130118, China.
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17
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Zhang M, Zhang D, Du J, Zhou B, Wang D, Liu X, Yan C, Liang J, Zhou L. Enhancing propionic acid production in the acidogenic fermentation of food waste facilitated by a fungal mash under neutral pH. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2023; 327:116901. [PMID: 36481690 DOI: 10.1016/j.jenvman.2022.116901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 11/22/2022] [Accepted: 11/26/2022] [Indexed: 06/17/2023]
Abstract
Fungal mash derived from Aspergillus spp. is a green enzymatic additive for food waste (FW) valorization. In this study, the production of volatile fatty acids (VFAs) and the proportion of propionic acid (PA) in VFAs were increased by utilizing a complex enzyme (CE) obtained from Aspergillus oryzae. Results showed that CE addition significantly promoted SCOD concentration in the hydrolysis at a wide pH range from 4 to 9. In contrast, the production of VFAs was influenced by pH, and the highest yields of VFAs and PA were found at pH 7. At the CE dosage of 0.2 g/g VSS, the concentration of VFAs in the FW fermentation liquid reached 38.1 g COD/L with the PA proportion up to 42.7%, which increased by 107.9% and 63.7%, respectively, relative to that in the zero-dosage group. With CE continuing to be added, the C/N ratio declined, and the primary metabolic pathway was converted from acetic acid-type to PA-type. Further investigation of the dominant microbial communities and their metabolic capacities showed that the acrylate-mediated pathway was the potential metabolic reaction in PA-type fermentation. These results indicated that CE pretreatment was a feasible strategy to enhance the PA-rich fermentation of FW under neutral pH conditions.
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Affiliation(s)
- Mingjiang Zhang
- Department of Environmental Engineering, College of Resources and Environmental Sciences, Nanjing Agricultural University, Nanjing, 210095, China
| | - Dejin Zhang
- Department of Environmental Engineering, College of Resources and Environmental Sciences, Nanjing Agricultural University, Nanjing, 210095, China
| | - Jing Du
- Jiangsu Collaborative Innovation Center for Solid Organic Waste Resource Utilization, Nanjing, 210095, China; Institute of Livestock Research, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, China; Key Laboratory of Crop and Livestock Integration, Ministry of Agriculture and Rural Affairs, Nanjing, 210014, China
| | - Bo Zhou
- Department of Environmental Engineering, College of Resources and Environmental Sciences, Nanjing Agricultural University, Nanjing, 210095, China
| | - Dianzhan Wang
- Department of Environmental Engineering, College of Resources and Environmental Sciences, Nanjing Agricultural University, Nanjing, 210095, China
| | - Xuan Liu
- Department of Environmental Engineering, College of Resources and Environmental Sciences, Nanjing Agricultural University, Nanjing, 210095, China
| | - Cheng Yan
- Department of Environmental Engineering, College of Resources and Environmental Sciences, Nanjing Agricultural University, Nanjing, 210095, China
| | - Jianru Liang
- Department of Environmental Engineering, College of Resources and Environmental Sciences, Nanjing Agricultural University, Nanjing, 210095, China
| | - Lixiang Zhou
- Department of Environmental Engineering, College of Resources and Environmental Sciences, Nanjing Agricultural University, Nanjing, 210095, China; Jiangsu Collaborative Innovation Center for Solid Organic Waste Resource Utilization, Nanjing, 210095, China.
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18
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Xu M, Pan L, Wang B, Zou X, Zhang A, Zhou Z, Han Y. Simulated Digestion and Fecal Fermentation Behaviors of Levan and Its Impacts on the Gut Microbiota. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:1531-1546. [PMID: 36622938 DOI: 10.1021/acs.jafc.2c06897] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Levan is a microbial fructan widely explored in various fields owing to its excellent physical and biochemical properties. However, little is known about its digestion and fermentation characteristics in vitro. This study evaluated the potential prebiotic properties of levan obtained by enzymatic synthesis. Scanning electron microscopy, Fourier transform infrared spectroscopy, and nuclear magnetic resonance spectroscopy showed that the primary structures of levan remained stable after saliva-gastrointestinal digestion. The microtopography, molecular weight, and functional group of levan were seriously damaged during fecal fermentation. Moreover, the total short-chain fatty acid levels increased significantly, especially for propionic acid, butyric acid, and valeric acid. The 16S rDNA sequencing showed that levan mainly increased the abundance of Firmicutes; in genus levels, certain beneficial bacteria such as Megasphaera and Megamonas genera were remarkably promoted, and the proliferation of harmful genera was inhibited (such as Cedecea and Klebsiella). Overall, this study provided new insights into the potential probiotic mechanism of levan.
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Affiliation(s)
- Min Xu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, Puerto Rico 300350, United States
| | - Lei Pan
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, Puerto Rico 300350, United States
| | - Binbin Wang
- School of Life Science, Shanxi Normal University, Taiyuan 030000, China
| | - Xuan Zou
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, Puerto Rico 300350, United States
| | - Aihua Zhang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, Puerto Rico 300350, United States
| | - Zhijiang Zhou
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, Puerto Rico 300350, United States
| | - Ye Han
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, Puerto Rico 300350, United States
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19
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Zhao J, Hu Y, Qian C, Hussain M, Liu S, Zhang A, He R, Sun P. The Interaction between Mushroom Polysaccharides and Gut Microbiota and Their Effect on Human Health: A Review. BIOLOGY 2023; 12:biology12010122. [PMID: 36671814 PMCID: PMC9856211 DOI: 10.3390/biology12010122] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Revised: 12/23/2022] [Accepted: 01/04/2023] [Indexed: 01/13/2023]
Abstract
Mushroom polysaccharides are a kind of biological macromolecule extracted from the fruiting body, mycelium or fermentation liquid of edible fungi. In recent years, the research on mushroom polysaccharides for alleviating metabolic diseases, inflammatory bowel diseases, cancers and other symptoms by changing the intestinal microenvironment has been increasing. Mushroom polysaccharides could promote human health by regulating gut microbiota, increasing the production of short-chain fatty acids, improving intestinal mucosal barrier, regulating lipid metabolism and activating specific signaling pathways. Notably, these biological activities are closely related to the molecular weight, monosaccharide composition and type of the glycosidic bond of mushroom polysaccharide. This review aims to summarize the latest studies: (1) Regulatory effects of mushroom polysaccharides on gut microbiota; (2) The effect of mushroom polysaccharide structure on gut microbiota; (3) Metabolism of mushroom polysaccharides by gut microbiota; and (4) Effects of mushroom polysaccharides on gut microbe-mediated diseases. It provides a theoretical basis for further exploring the mechanism of mushroom polysaccharides for regulating gut microbiota and gives a reference for developing and utilizing mushroom polysaccharides as promising prebiotics in the future.
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Affiliation(s)
- Jiahui Zhao
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Yixin Hu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Chao Qian
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Muhammad Hussain
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Shizhu Liu
- Zhejiang Fangge Pharmaceutical Co., Ltd., Qingyuan 323800, China
| | - Anqiang Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Rongjun He
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Zhejiang Fangge Pharmaceutical Co., Ltd., Qingyuan 323800, China
- Bioactives and Functional Foods Research Center, China National Light Industry, Hangzhou 310014, China
- Correspondence: (R.H.); (P.S.)
| | - Peilong Sun
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Zhejiang Fangge Pharmaceutical Co., Ltd., Qingyuan 323800, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research, China National Light Industry, Hangzhou 310014, China
- Correspondence: (R.H.); (P.S.)
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Tan Y, Li M, Kong K, Xie Y, Zeng Z, Fang Z, Li C, Hu B, Hu X, Wang C, Chen S, Wu W, Lan X, Liu Y. In vitro simulated digestion of and microbial characteristics in colonic fermentation of polysaccharides from four varieties of Tibetan tea. Food Res Int 2023; 163:112255. [PMID: 36596166 DOI: 10.1016/j.foodres.2022.112255] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 10/21/2022] [Accepted: 11/27/2022] [Indexed: 12/02/2022]
Abstract
Polysaccharides as a functional prebiotic have numerous activities such as regulating intestinal microorganisms and polysaccharide is one of the functional active components in tea has been known. In this study, we aimed to investigate the physicochemical characteristics of polysaccharides from four kinds of Tibetan teas at simulated digestion stages and the effect on the microbiota of fecal fermentation stages in vitro. The results revealed that Tibetan tea polysaccharides were partially digested during digestion. Additionally, during in vitro fecal microbial fermentation, Tibetan tea polysaccharides can promote the growth of some beneficial bacteria such as Bifidobacterium, Prevotella and Phascolarctobacterium to change the composition of intestinal microorganisms and promote the production of short-chain fatty acids (SCFAs). Finally, a strong correlation was found between the production of SCFAs and microorganisms including Bacteroides, Bifidobacterium and Lachnoclostridium. These results suggest that Tibetan tea polysaccharides could be developed as a prebiotic to regulate human gut microbiota.
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Affiliation(s)
- Yaowen Tan
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Meiwen Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Keyang Kong
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yushan Xie
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Zhen Zeng
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| | - Zhengfeng Fang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Cheng Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Bin Hu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Xinjie Hu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Caixia Wang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Saiyan Chen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Wenjuan Wu
- College of Science, Sichuan Agricultural University, Yaan 625014, China
| | - Xiguo Lan
- Sichuan Yingtai Tea Industry Co., Ltd., Yaan 625200, China
| | - Yuntao Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
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21
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Sun Y, Tang Z, Hao T, Qiu Z, Zhang B. Simulated Digestion and Fermentation In Vitro by Obese Human Gut Microbiota of Sulforaphane from Broccoli Seeds. Foods 2022; 11:foods11244016. [PMID: 36553758 PMCID: PMC9778330 DOI: 10.3390/foods11244016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 11/30/2022] [Accepted: 12/01/2022] [Indexed: 12/14/2022] Open
Abstract
BACKGROUND sulforaphane is a kind of isothiocyanate, which is obtained by hydrolysis of glucosinolate by the unique myrosinase in plants. It has been proved to prevent the occurrence of many chronic diseases, such as obesity, diabetes and cancer. OBJECTIVE The impact of SFN on obese human gut flora, however, has not been established. METHODS In this research, SFN was isolated from broccoli seeds and then refined to achieve 95% purity. Next, an investigation was conducted into the digestion and fermentation processes of SFN. RESULTS The stability of the SFN in simulated saliva, gastric fluid, and intestinal juice provides evidence that it can reach the gut and be available for utilization by gut microflora. In vitro fermentation of SFN by gut microbes in obese patients results in alteration in constitution of microbiota and production of short chain fatty acids. As the result of SFN ingestion by human gut bacteria, the content of butyric and valeric acids increased 1.21- and 1.46-fold, respectively. In obese human guts, the relative abundances of the beneficial genera including Lactobacillus, Weissella, Leuconosto, Algiphilus and Faecalibacterium significantly increased, whilst the detrimental genera, such as Escherichia-Shigella, Klebsiella, Clostridium_sensu_stricto_1, Sutterella, Megamonas and Proteus drastically declined. CONCLUSION Taken together, these findings demonstrate that SFN can be used as a nutraceutical ingredient for obese patients and for improving human health.
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Affiliation(s)
- Yifei Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Provincial Key Laboratory of Agrobiology and Institute of Germplasm Resources and Biotechnology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Zhaocheng Tang
- Provincial Key Laboratory of Agrobiology and Institute of Germplasm Resources and Biotechnology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Tingting Hao
- Provincial Key Laboratory of Agrobiology and Institute of Germplasm Resources and Biotechnology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Zeyu Qiu
- Provincial Key Laboratory of Agrobiology and Institute of Germplasm Resources and Biotechnology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Baolong Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Provincial Key Laboratory of Agrobiology and Institute of Germplasm Resources and Biotechnology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
- Correspondence: ; Tel.: +86-25-8439-0292
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22
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Han X, Zhou Q, Gao Z, Lin X, Zhou K, Cheng X, Chitrakar B, Chen H, Zhao W. In vitro digestion and fecal fermentation behaviors of polysaccharides from Ziziphus Jujuba cv. Pozao and its interaction with human gut microbiota. Food Res Int 2022; 162:112022. [DOI: 10.1016/j.foodres.2022.112022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 09/27/2022] [Accepted: 10/01/2022] [Indexed: 11/04/2022]
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23
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Jin X, Ru Y, Zhang X, Kan H, Xiang P, He X, Sun J, He X, Wang Z. The influence of in vitro gastrointestinal digestion and fecal fermentation on the flowers of Juglans regia: Changes in the active compounds and bioactivities. Front Nutr 2022; 9:1014085. [PMID: 36159499 PMCID: PMC9490424 DOI: 10.3389/fnut.2022.1014085] [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: 08/08/2022] [Accepted: 08/17/2022] [Indexed: 11/13/2022] Open
Abstract
The objective of the research was to investigate the digestion and fecal fermentation characteristics of the flowers of Juglans regia (FJR), by using in vitro simulated digestion model (oral, gastric, and intestine) as well as colonic fermentation. As a result, the contents of most active substances and functional activities of FJR were decreased as the digestion proceeded, and showed a trend of first increasing and then decreasing in the fecal fermentation phase. In the oral digestion phase, the total phenolic and total flavonoid contents were released most with the values of 11.43 and 9.41 μg/mg, respectively. While in the gastric digestion phase, the antioxidant abilities, α-glucosidase and α-amylase inhibitory abilities were the weakest. By using high-performance liquid chromatography, 13 phenolic acids and 3 flavonoids were detected. Of these, the highest number of identified compounds were found in the undigested and the oral digestion stages, which were mainly salicylic acid, epicatechin, 3,5-dihydroxybenoic acid, vanillic acid, and protocatechuic acid. However, great losses were observed during the gastric and intestinal digestion stages, only epicatechin, salicylic acid, and protocatechuic acid were found. Surprisingly, fecal fermentation released more abundant phenolic substances compared to gastric and intestinal digestion. Additionally, FJR reduced the pH values in the colonic fermentation system, significantly promoted the production of short-chain fatty acids, and regulated the microbe community structure by improving the community richness of beneficial microbiota. This indicated that FJR had the benefit to improve the microorganismal environment in the intestine. Further Kyoto Encyclopedia of Genes and Genomes pathway analysis revealed that FJR could suppress the metabolic pathways related to diseases, such as infectious diseases, metabolic diseases and neurodegenerative diseases. In conclusion, although the bioactivities of FJR decreased significantly after in vitro gastrointestinal digestion and fecal fermentation, it still maintained certain antioxidant and hypoglycemic ability in vitro. This study described the detailed changes in the active compounds and bioactivities of FJR during in vitro gastrointestinal digestion and fecal fermentation, and its effects on microbiota composition and SCFAs levels in feces. Our results revealed the potential health benefits of FJR, and could provide a reference for its further research and development.
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Affiliation(s)
- Ximeng Jin
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming, China
- College of Life Science, Southwest Forestry University, Kunming, China
| | - Yuerong Ru
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming, China
- College of Life Science, Southwest Forestry University, Kunming, China
| | - Xuechun Zhang
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming, China
- College of Life Science, Southwest Forestry University, Kunming, China
| | - Huan Kan
- College of Life Science, Southwest Forestry University, Kunming, China
| | - Ping Xiang
- Institute of Environmental Remediation and Human Health, Southwest Forestry University, Kunming, China
| | - Xuemei He
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning, China
| | - Jian Sun
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning, China
| | - Xiahong He
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming, China
- College of Horticulture and Landscape, Southwest Forestry University, Kunming, China
- *Correspondence: Xiahong He
| | - Zhengxing Wang
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming, China
- College of Life Science, Southwest Forestry University, Kunming, China
- Zhengxing Wang
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Zhou H, Guo Y, Liu Z, Wu H, Zhao J, Cao Z, Zhang H, Shang H. Comfrey polysaccharides modulate the gut microbiota and its metabolites SCFAs and affect the production performance of laying hens. Int J Biol Macromol 2022; 215:45-56. [PMID: 35718145 DOI: 10.1016/j.ijbiomac.2022.06.075] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 05/17/2022] [Accepted: 06/11/2022] [Indexed: 12/24/2022]
Abstract
Effects of dietary supplementation of comfrey polysaccharides (CPs) on production performance, egg quality, and microbial composition of cecum in laying hens were evaluated. A total of 240 laying hens were allocated into 4 groups with 6 replicates per group. The laying hens were fed diets containing CPs at levels of 0, 0.5, 1.0, and 1.5 %, respectively. The results showed that the egg production rate increased by 5.97 %, the egg mass improved by 6.71 %, and the feed conversion rate reduced by 5.43 % in the 1.0 % supplementation group of CPs compared with those in the control group. The digestibility of ash, crude fat, and phosphorus was notably improved by the addition of CPs at 1.0 % (P < 0.05). The relative abundances of Bacteroidetes at the phylum level, Bacteroidaceae, Rikenellaceae, and Prevotellaceae at the family level were increased by CPs (P < 0.05). The relative abundances of Bacteroides, Megamonas, Rikenellaceae_RC9_gut_group, [Ruminococcus]_torques_group, Methanobrevibacter, Desulfovibrio, Romboutsia, Alistipes, and Intestinimonas at the genus level were increased by CPs (P < 0.05). Dietary supplementation of CPs could enhance the production performance of laying hens, which might be related to the improvement of nutrient digestibility and microbial community modulations in the cecum. Therefore, CPs have potential application value as prebiotics in laying hens.
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Affiliation(s)
- Haizhu Zhou
- College of Forestry and Pratacultural Science, Jilin Agricultural University, Changchun 130118, China; College of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China
| | - Yang Guo
- College of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China
| | - Zhenhua Liu
- The Third Affiliated Clinical Hospital of Changchun University of Chinese Medicine, Changchun 130000, China
| | - Hongxin Wu
- Institute of Grassland Research, CAAS, Hohhot 010010, China
| | - Jiangchao Zhao
- Department of Animal Science, University of Arkansas, Fayetteville 72701, USA
| | - Zihang Cao
- College of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China
| | - Hexiang Zhang
- College of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China
| | - Hongmei Shang
- College of Forestry and Pratacultural Science, Jilin Agricultural University, Changchun 130118, China; College of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China; Jilin Provincial Key Lab of Animal Nutrition and Feed Science, Jilin Agricultural University, Changchun 130118, China.
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25
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Liu C, Jiang W, Yang F, Guo Y, Yao W, Cheng Y, Zhao Y, He Q. Combination of microbiome and metabolome to analyze the cross-cooperation mechanism of Echinacea purpurea polysaccharide with gut microbiota in vitro and in vivo. Food Funct 2022; 13:10069-10082. [DOI: 10.1039/d2fo02336a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Echinacea purpurea polysaccharide (EPP) is a functional compound in Echinacea purpurea. At the present, it is generally recognized that plant polysaccharides can regulate the intestinal microecology, but there are few...
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