Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China.
College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
Food Res Int. 2020 Mar;129:108870. doi: 10.1016/j.foodres.2019.108870. Epub 2019 Dec 5.
Aimed to evaluate the changes of three soluble dietary fibers from Lentinula edodes by-products (LESDF) with different molecular weights in the digestive system and their effects on large intestinal fermentation, fermentation products and the types of gut microbiota were determined. The 1D/2D NMR results showed that main form of glucose in LESDF-1 was methyl glycopyranosides and LESDF-3 had distinct branching structures in possible repetitive unit. LESDF-2 showed the beneficial fermentation performance with the slower changes of total carbohydrate consumption and highest production of propionic acid and butyric acid. Results suggested that branched chain structure could increase the consumption rate of LESDF, but not affect the concentration of total SCFAs produced. LESDF-3 was found to promote the production of Bacteroides, which indicated LESDF was one of the nutritional components with the influence on the composition and relative abundance of intestinal microbial community.
本研究旨在评估不同相对分子质量香菇副产物水溶性膳食纤维（LESDF）在消化过程中的变化，并研究其对大肠发酵、发酵产物和肠道菌群类型的影响。1D/2D NMR 结果表明，LESDF-1 中葡萄糖的主要形式为甲基吡喃糖苷，LESDF-3 在可能的重复单元中具有明显的支化结构。LESDF-2 表现出良好的发酵性能，总碳水化合物消耗变化较慢，丙酸和丁酸产量最高。结果表明，支链结构可以提高 LESDF 的消耗速率，但不影响总 SCFA 的浓度。研究发现 LESDF-3 可促进拟杆菌的产生，这表明 LESDF 是影响肠道微生物群落组成和相对丰度的营养成分之一。
