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Jiang L, Song C, Ai C, Wen C, Song S. Modulation effect of sulfated polysaccharide from Sargassum fusiforme on gut microbiota and their metabolites in vitro fermentation. Front Nutr 2024; 11:1400063. [PMID: 38751743 PMCID: PMC11094809 DOI: 10.3389/fnut.2024.1400063] [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: 03/13/2024] [Accepted: 04/10/2024] [Indexed: 05/18/2024] Open
Abstract
The present study demonstrated the digestion behavior and fermentation characteristics of a sulfated polysaccharide from Sargassum fusiforme (SFSP) in the simulated digestion tract environment. The results showed that the molecular weight of two components in SFSP could not be changed by simulated digestion, and no free monosaccharide was produced. This indicates that most of SFSP can reach the colon as prototypes. During the fermentation with human intestinal flora in vitro, the higher-molecular-weight component of SFSP was utilized, the total sugar content decreased by 16%, the reducing sugar content increased, and the galactose content in monosaccharide composition decreased relatively. This indicates that SFSP can be selectively utilized by human intestinal flora. At the same time, SFSP also changed the structure of intestinal flora. Compared with the blank group, SFSP significantly increased the abundance of Bacteroidetes and decreased the abundance of Firmicutes. At the genus level, the abundances of Bacteroides and Megamonas increased, while the abundances of Shigella, Klebsiella, and Collinsella decreased. Moreover, the concentrations of total short-chain fatty acids (SCFAs), acetic, propionic and n-butyric acids significantly increased compared to the blank group. SFSP could down-regulate the contents of trimethylamine, piperidone and secondary bile acid in fermentation broth. The contents of nicotinic acid, pantothenic acid and other organic acids were increased. Therefore, SFSP shows significant potential to regulate gut microbiota and promote human health.
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Affiliation(s)
| | | | | | | | - Shuang Song
- SKL of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, National and Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Liaoning Key Laboratory of Food Nutrition and Health, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
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Gu X, Zhao R, Li H, Dong X, Meng M, Li T, Zhao Q, Li Y. Patterns of the Nutrients and Metabolites in Apostichopus japonicus Fermented by Bacillus natto and Their Ability to Alleviate Acute Alcohol Intoxication. Foods 2024; 13:262. [PMID: 38254563 PMCID: PMC10814447 DOI: 10.3390/foods13020262] [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: 10/30/2023] [Revised: 01/03/2024] [Accepted: 01/11/2024] [Indexed: 01/24/2024] Open
Abstract
The aim of this study was to understand the changes in nutrient composition and differences in metabolites in Apostichopus japonicus fermented by Bacillus natto and their function in alleviating acute alcohol intoxication (AAI) through in vivo studies. The results showed no significant difference between the basic components of sea cucumber (SC) and fermented sea cucumber (FSC). The SC proteins were degraded after fermentation, and the amino acid content in FSC was significantly increased. The differentially abundant metabolites of SC and FSC were identified by LC-MS/MS. The contents of amino acid metabolites increased after fermentation, and arachidonic acid metabolism was promoted. The results demonstrated that FSC alleviated AAI by improving the activities of alcohol-metabolizing enzymes and antioxidant enzymes in the liver but did not alleviate the accumulation of triglycerides. Our results will provide beneficial information for the development and application of new products from FSC.
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Affiliation(s)
- Xingyu Gu
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; (X.G.); (R.Z.); (H.L.); (X.D.); (M.M.)
| | - Ran Zhao
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; (X.G.); (R.Z.); (H.L.); (X.D.); (M.M.)
- Liaoning Provincial Marine Healthy Food Engineering Research Centre, Dalian 116023, China
| | - Haiman Li
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; (X.G.); (R.Z.); (H.L.); (X.D.); (M.M.)
- Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian 116023, China
| | - Xinyu Dong
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; (X.G.); (R.Z.); (H.L.); (X.D.); (M.M.)
- Liaoning Provincial Marine Healthy Food Engineering Research Centre, Dalian 116023, China
| | - Meishan Meng
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; (X.G.); (R.Z.); (H.L.); (X.D.); (M.M.)
| | - Tingting Li
- Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Dalian 116650, China;
| | - Qiancheng Zhao
- Liaoning Provincial Marine Healthy Food Engineering Research Centre, Dalian 116023, China
- Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian 116023, China
| | - Ying Li
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; (X.G.); (R.Z.); (H.L.); (X.D.); (M.M.)
- Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Dalian 116650, China;
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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Lu C, Wang X, Ma J, Wang M, Liu W, Wang G, Ding Y, Lin Z, Li Y. Chemical substances and their activities in sea cucumber Apostichopus japonicus: A review. Arch Pharm (Weinheim) 2024; 357:e2300427. [PMID: 37853667 DOI: 10.1002/ardp.202300427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 09/25/2023] [Accepted: 09/27/2023] [Indexed: 10/20/2023]
Abstract
Apostichopus japonicus, also known as Stichopus japonicus, with medicinal and food homologous figures, is a globally recognized precious ingredient with extremely high nutritional value. There is no relevant review available through literature search, so this article selects the research articles through the keywords "sea cucumber" and "Apostichopus japonicus (Stichopus japonicus)" in six professional databases, such as Wiley, PubMed, ScienceDirect, ACS, Springer, and Web of Science, from 2000 to the present, summarizing the extraction, isolation, and purification methods for the four major categories (polysaccharides, proteins and peptides, saponins, and other components) of the A. japonicus chemical substances and 10 effective biological activities of A. japonicus. Included are anticoagulation, anticancer/antitumor activities, hematopoiesis, regulation of gut microbiota, and immune regulatory activities that correspond to traditional efficacy. Literature support is provided for the development of medicines and functional foods and related aspects that play a leading role in future directions.
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Affiliation(s)
- Chang Lu
- School of Pharmaceutical Sciences, Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Xueyu Wang
- School of Pharmaceutical Sciences, Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Jiahui Ma
- School of Pharmaceutical Sciences, Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Mengtong Wang
- School of Pharmaceutical Sciences, Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Wei Liu
- School of Pharmaceutical Sciences, Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Guangyue Wang
- School of Pharmaceutical Sciences, Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Yuling Ding
- School of Pharmaceutical Sciences, Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Zhe Lin
- School of Pharmaceutical Sciences, Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Yong Li
- School of Pharmaceutical Sciences, Changchun University of Chinese Medicine, Changchun, Jilin, China
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Hossain A, Dave D, Shahidi F. Sulfated polysaccharides in sea cucumbers and their biological properties: A review. Int J Biol Macromol 2023; 253:127329. [PMID: 37844809 DOI: 10.1016/j.ijbiomac.2023.127329] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 09/14/2023] [Accepted: 10/07/2023] [Indexed: 10/18/2023]
Abstract
Sea cucumbers contain a wide range of biomolecules, including sulfated polysaccharides (SPs), with immense therapeutic and nutraceutical potential. SPs in sea cucumbers are mainly fucosylated chondroitin sulfate (FCS) and fucan sulfate (FS) which exhibit a series of pharmacological effects, including anticoagulant activity, in several biological systems. FCS is a structurally distinct glycosaminoglycan in the sea cucumber body wall, and its biological properties mainly depend on the degree of sulfation, position of sulfate group, molecular weight, and distribution of branches along the backbone. So far, FCS and FS have been recognized for their antithrombotic, anti-inflammatory, anticancer, antidiabetic, anti-hyperlipidemic, anti-obesity, and antioxidant potential. However, the functions of these SPs are mainly dependent on the species, origins, harvesting season, and extraction methods applied. This review focuses on the SPs of sea cucumbers and how their structural diversities affect various biological activities. In addition, the mechanism of actions of SPs, chemical structures, factors affecting their bioactivities, and their extraction methods are also discussed.
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Affiliation(s)
- Abul Hossain
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1C 5S7, Canada
| | - Deepika Dave
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1C 5S7, Canada; Marine Bioprocessing Facility, Centre of Aquaculture and Seafood Development, Fisheries and Marine Institute, Memorial University of Newfoundland, St. John's, NL A1C 5R3, Canada.
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1C 5S7, Canada.
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