Shanghai Engineering Research Center of Food Safety, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Carbohydr Polym. 2020 Jul 1;239:116194. doi: 10.1016/j.carbpol.2020.116194. Epub 2020 Mar 28.
Tamarind (Tamarindus indica L.) seed polysaccharide (TSP) is widely used due to its excellent physico-chemical and biological properties. In this study, therefore, the dynamic digestion and fermentation of TSP in vitro were evaluated with the effect on gut microbiota composition estimated by high-throughput sequencing. The results of gastric and small intestinal digestions showed the molecular weight of TSP kept stable with only small production of reducing sugar. During the fermentation, however, the total carbohydrate kept decreasing and short-chain fatty acids (SCFAs) maintained growing. Compared to the control (distilled water), the contents of total and non-branched SCFAs were higher after fermentation, esp. propionic and butyric acids, and the gut microbiota composition was also modified with inhibited enteropathogenic (genera Escherichia-Shigell and Dorea) and promoted beneficial (genera Lactobacillus, Parabacteroides, Prevotella and Faecalibacterium) bacteria, suggesting TSP has potential prebiotic functions including anti-obesity and anti-inflammation, as well as maintaining intestinal epithelial barrier.
罗望子（Tamarindus indica L.）种多糖（TSP）由于其优异的物理化学和生物特性而被广泛使用。因此，本研究通过高通量测序评估了 TSP 在体外的动态消化和发酵及其对肠道微生物组成的影响。胃和小肠消化的结果表明，TSP 的分子量保持稳定，只有少量的还原糖生成。然而，在发酵过程中，总碳水化合物不断减少，短链脂肪酸（SCFAs）保持增长。与对照（蒸馏水）相比，发酵后总 SCFAs 和非支链 SCFAs 的含量更高，特别是丙酸和丁酸，肠道微生物组成也发生了改变，抑制了肠道致病菌（属大肠杆菌-志贺氏菌和 Dorea），促进了有益菌（属乳杆菌、拟杆菌、普雷沃氏菌和粪杆菌），表明 TSP 具有潜在的益生元功能，包括抗肥胖和抗炎，以及维持肠道上皮屏障。
